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2012-12-20 19 views
After lunch, my friends and I were still feeling hungry for some desserts (Don't we always!). Rochor Beancurd House stood out along Upper Thomson Rd and we decided to give this famous dessert place a try. The first thing that caught my eye was the soya beancurd drinks that were being ladled out into plastic cups. My stomach only had space for either that or a bowl of beancurd, so I chose the latter since it is the specialty of the eatery.It turned out to be a nostalgic walk down memory lane. Bea
It turned out to be a nostalgic walk down memory lane. Beancurd, known affectionately as tau huay, is now mostly made in the renowned "Lao-Ban" fashion - the powdery, melt-in-your-mouth pudding texture. However, I was pleasantly surprised that Rochor Beancurd House serves the old-school beancurd I thought was only available in Malaysia.
If you don't know what old-school beancurd is like, it's the harder type of beancurd that breaks into bigger pieces and not the powdery type. I think you'll understand when you see the picture (see below!) It's really wonderful to eat it again after so much "Lao-Ban" beancurd. There's also an option between warm beancurd or cold beancurd. Each bowl is $1.20.
There's even a whole wall dedicated to pictures of Mediacorp artistes' visits to Rochor Beancurd House!