This has always been a famous supper place for Singaporeans. The warm bean curd is smooth, tender and is not sweet. Usually, I will add soya milk to it so that the beancurd will not be so dry. Personally, I would prefer the warm one to the cold one. This is because the cold one tend to contain bits of frozen ice and the bean curd can be a little hard.
The you tiao is not very oily so I think it is suitable to dip into the beancurd and eat it. Apart from not being oily, I think the you tiao does not differ significantly from those at other outlets.
The tart does not really appeal from the appearance as they looked very dry on the egg surface. The taste of the tart is of reasonable quality but I think it is still some way away from those in Macau.