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.
We had a discussion in my office the other day about Singaporean desserts. We have colleagues from Singapore and from nearly every continent – and all the Westerners were in agreement: we can’t seem to develop an affinity for Singaporean/Asian desserts. The reason? The texture! And I think bean curd was on the top of the list. It’s funny – you’d think that sweets would be appealing to everyone, everywhere – but not so. I still prefer the bready, buttery, chocolatey desserts of the West. And Pandan Chiffon, of course! (you should try this for breakfast with an espresso – I highly recommend it!)
I think it’s true. I have a French cousin in law and she prefers breads that are hard and crunchy and not the soft loaves we are used to. I think it’s texture for her too. She cannot take durian or our too sweet indian desserts but she does love goreng pisang (fried banana) with ice cream and topped with gula melaka.
I love chocolate fudge cake/ brownies but I can’t find good ones in Singapore. The best I have had was in Boston. I also am crazy about pancakes!
Tau huay is a gift from heaven! It’s like eating cotton candy clouds. I heard about the famed Rochor bean curd but never tried it. Looks like I need to make a trip down soon. 😉
i haven’t had it in such a long time (posted old photos)…..am craving now.
Oh and my mind is purple too!
that’s cool!! 🙂
I love tau huay too! But for some reason, I can’t really differentiate between good or bad. They all taste the same to me!
I hate mushy texture too when i try out new stuff. It’s okay for the stuff that I grew up with.
Today I just tried Gulab Jamun. I am so in love with it!
I think I must have eaten my way through a lot of Tau Huay so I can now tell if there are slight variations. Just like I am finicky with chilli sauce.
Oddly I always found Gulab Jamun too sweet, but once at a wedding I had a version that was really good.
Tau Huay is healthy and yummy. Thumbs up for tau huay!
it’s the best ;-)..your blog too