Teck Seng Soya Bean Milk: Handmade Heritage Beancurd
If you visit Tiong Bahru food centre in the mornings, you will notice a few stalls with long snaking queues. One of them would be a stall selling beancurd. On the face of it, this looks like a typical beancurd stall that you can find at any market. So, what makes this stall so special that people are willing to queue up for half and hour for a bowl of bean curd?
Soya Bean Pudding Recipe: Why I don’t write reviews about them
You may have noticed that I have been very resistant to blogging about Cold Soya Bean Curd. The reason is because I feel that compared with traditional Soya Bean Curd, this cold version is a product of 21st century food technology which require little skill to make, unlike the the traditional Soya Bean Curd which […]
Whampoa Soya Bean and Grass Jelly: Traditional Bean Curd that is Smooth as Silk
Traditional Tau Huay 60 cents When I was a kid, our version of the Boogeyman was this mysterious character called the “Ti Gu”. I never knew who or what the “Ti Gu” was. All I know was that the Ti Gu’s job was to catch people and you don’t want to be caught by the […]
How To Make Tau Huay (Tofu Fa): Almost everything you need to know
Homemade Tau Huay using the recipe from Si Chuan Dou Hua Restaurant Why Bother? You might be wondering, “Why bother to make Tau Huay when it is so cheap and you can buy it just about anywhere?” Well, I can think of three reasons. First, there is a certain “Wow” factor about Tau Huay especially […]
Freshly made Bean Curd. 50 cents This was such an unexpected find. I could tell you about how the stall is three generations old, founded by the grandpa in 1966. I could tell you about how they remove the skin from the soy beans to make sure you don’t get that waxy taste in your […]
<span style=”font-style: italic;”>With iwatch_ueat and SCS Butter This is part 3 of the Rochor Bean Curd saga. In our previous episode, we found out that David, the youngest of the four brothers decided to branch out on his own and subsequently opened a branch right next to the original Rochor Bean Curd stall in Short […]
Can Bean Curd ever be too soft? I have heard many bean curd lovers say that the quality that they always look for to determine a good bean curd is its texture. No doubt, the most well known bean curd in Singapore, namely Rochor Bean Curd has got bean curd which is super smooth and […]
Yong He Eating House: Taiwanese Snacks 24 hours a Day
Feeling peckish in the middle of the night and not wanting to eat something too rich that would give you a glutton’s hangover the next day? Well this might be the thing for you. Situated in the middle of all the action at Geylang is this 24 hour place selling Tau Huay and You Char […]
Rochor Original Beancurd: Best Beancurd in Singapore?
This is possibly the most famous Beancurd in Singapore and the one that Anthony Bourdain was taken to to taste the best of what Singapore has to offer. Those of you who have been following the story between Rochor and the new Beancurd City opened by the youngest brother of the family would know of […]
The Stall next to Rochor Beancurd: So which is better?
When I got to Short Street, there was a long queue at Rochor Original and not many people over at the stall next door. So the obvious question was, should I just go over to the new stall? Only one way to find out and that is to try both. Before we get to the […]
Soyako Bean Curd Bukit Timah Food Centre Part 5 of 5
Nowadays, I am a bit spoit when it comes to bean curd. With more and more stalls starting to make their own bean curd on the premises, the factory made bean curd has (for me at least) become what Kong Guan Bao is to Handmade Paus. If there are two bean curd stalls at the […]