Somehow my constitution doesn’t allow me to have breakfast. I am just unable to digest anything before 10 am. That’s why my happy brunch of choice would be Bean Curd or what is known as Tau Huay in Singapore. This Soya Bean Dessert is yummy as well as healthy – if you don’t add too much sugar. I could definitely go on a Bean Curd diet because I love it that much.
The best ever Soya Bean Curd can be found in Selegie Road, although the stall is called Rochor Bean Curd. Stalls names in Singapore usually contain the original locations which made them famous. The last time I went there was in October in 2006, a really long time ago, but I recall that after that, every other Tau Huay paled in comparison. The Bean Curd has a sweetness (there seems to be a hint of Gula Melaka (rich sticky brown palm sugar) in the sugar syrup) & silky smooth texture that is unmatched. It’s so smooth, it’s slippery. It’s no wonder that it is famed to be the best.
I recommend that every traveller to Singapore try this delicious soy dessert. There’s a quaint charm in sitting at a table next to the main road watching the cars go by. I recall sitting there till the sun went down. From my old photos, you can see the night sky transformed into a brilliant blue.
This little coffeeshop is at 2 Short Street opposite Peace Centre. I hope to go there again soon to check if the Tau Huay has retained it’s exquisite melt in your mouth taste and texture.