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2010-10-20
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This joint is on the opp. side where I reside, so them being the noisiest beancurd joint ever seen in Singapore daily from evening till midnights, there's no explanation needed.This beancurd joint has been running from grandfather to father to son, and hence they expanded their business to other places. Mind you, the son now even drives a Rolls when coming to the place, so don't be surprised when there's such a car infront of a mere stall...Aaaaaaaanyhow, back to topic, they serve the usuals:Cur
This beancurd joint has been running from grandfather to father to son, and hence they expanded their business to other places. Mind you, the son now even drives a Rolls when coming to the place, so don't be surprised when there's such a car infront of a mere stall...
Aaaaaaaanyhow, back to topic, they serve the usuals:
Curry puff, filling goodness of potato and curry, so this is a snack you want to rely on when feeling not to hungry but want to munch on sth. Last time it was 80c, I think it has increased 10 or 20c more.
Red bean bun and salted bun is what you'd expect. If you get it fresh, then it's still crispy and warm, letting the sweet taste in, but don't rely too much on taste when it's been there for a while. They only smeared the red bean paste lightly so there's not too much filling... Salted bun is not too salty, so it's a good match with the sweet beancurd.
beancurd is very sweet. Back in my hometown beancurds are never sweet, it was spicy because it had the ginger sauce instead of sugar water like we get here. But tastewise it's silky and smooth! because it's sweet, so I usually pair it up eating salted bun or egg tarts!
Butterfly is sweet with a dash of sesame on top, so you get a bit of crunch with an ooze of sweetness.
Youtiao is more or less not consistent depending on is it newly fried or not. It's crunchy and has a slight hint of taste, but when it's a bit cool it's dries out leaving no taste and warmth. ask for a new one if you don't like it! (if the place is not full as well,)
One more tip! I usually pair the sweet beancurd with drinking cincau (the black one) or vice versa. It tastes great and much more healthier too!
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