The soy bean is a versatile crop that holds mighty importance in Malaysia and many parts of Asia. We use it to make tofu, soy milk, tempeh, miso, and a variety of silky, funky foods. So this week, we talk to Carmen and Joe Lau, siblings and owners of Dáo, a dessert shop in Subang Jaya that focuses on the soy bean. We discuss soy desserts, talk about the differences in soy milk in KL and their hometown of Ipoh, and how they tread the fine line between modern and traditional tau foo fah.