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Rochor.
2010-11-11 8 瀏覽
For a beancurd branding, I believe Rochor is one familiar name that doesn't need real introduction. Possibly the #1 beancurd in Singapore and also a great hit spot for supper. I like its smooth and silky texture without a powdery feel. At least it doesn't taste artificial. However they seem to be really generous with their syrup as most of their beancurd are prepacked these days, so you might want to ask for less syrup and they'd simply scoop a new one for you. Of course, this wouldn't make them
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For a beancurd branding, I believe Rochor is one familiar name that doesn't need real introduction. Possibly the #1 beancurd in Singapore and also a great hit spot for supper. I like its smooth and silky texture without a powdery feel. At least it doesn't taste artificial. However they seem to be really generous with their syrup as most of their beancurd are prepacked these days, so you might want to ask for less syrup and they'd simply scoop a new one for you. Of course, this wouldn't make them too happy as this would mean more work for them. Guess you'd just have to say 'thank you' to pacify. Their you tiao when freshly fried are really delicious too, warm and crispy on the outside, yet soft and chewy on the inside. But if you do see the ones which have been left on the shelf for some time(during weekday off-peak), you'd like to think twice, because it might just disappoint you with a cold, oil-reeking and tough dough.

Different timing might produce differentiation in products. Guess it's all about the crowd.
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2010-09-04
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$2
推介美食
  • rochor beancurd.