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2013-09-03
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When we talk about soya milk and bean curd, it reminds me of breakfast complemented with fried dough stick. But have you seen any other flavored bean curd, other than original and almond flavours? Full review on:http://www.chiamhuiy.com/2013/09/food-review-happy-boy-soya-bean.htmlTo satisfy the constantly changing tastebuds and preferrences of consumers, Happy Boy Soya Bean is one of the few soya bean suppliers that explores into creating many exciting flavours of soya bean curd. When we arrived
When we talk about soya milk and bean curd, it reminds me of breakfast complemented with fried dough stick. But have you seen any other flavored bean curd, other than original and almond flavours? Full review on:
http://www.chiamhuiy.com/2013/09/food-review-happy-boy-soya-bean.html
To satisfy the constantly changing tastebuds and preferrences of consumers, Happy Boy Soya Bean is one of the few soya bean suppliers that explores into creating many exciting flavours of soya bean curd.
When we arrived at the main outlet, I was very much surprised by the bountiful amount of flavours Happy Boy was about to offer. All together there are 11 flavors - Original, Almond, Milo, Mango, Strawberry, Blueberry, Honeydew, Green Apple, Matcha Green Tea, Taro and Durian. Their best sellers are in chronological order: original, almond, mango, durian and matcha green tea. If you are a tea person, I strongly recommend the Matcha Green Tea flavour which has a hint of bitter taste in it.
HappyBoy has also engaged about 20 channel partners, of which includes bakery shops, fruit stalls and food eateries, so as to make their soya beancurd more accessible to consumers.
What I enjoy the most about HappyBoy Soya Bean is the level of sweetness. To adopt a more healthy consumption for consumers, HappyBoy has specifically reduced the usage of sugar and has vouched to not include gypsum (material used for cementing) to harden the beancurd, and gelatin (hence halal). HappyBoy's beancurd texture isn't as watery as its competitor too.
Original flavour S$2
My favourite is the 'unique combination' introduced by Joanne, where she suggested pouring the soya bean drink onto the beancurd and eat them both together. The end result produced watery beancurd but you could distinguish the different texture as the beancurd glides down your throat with ease.Love,
Celine
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