Smooth and silky soft, beancurd is one of our best-selling local desserts. Essentially coagulated soy bean milk, beancurd is served simply dressed in syrup or soy milk.
Have a warm bowl of beancurd on a cold day to warm your tummy. Or enjoy it cold on a hot day to refresh your senses. Whichever version you choose, there’s no denying the irresistible allure of silky soy custard gliding down your throat.
#01-41 Serangoon Gardens Market & Food Centre
Opening hours: Tue-Sun: 8am-8pm
Price: from $0.50
Rating: 5/5
Is it really possible to find cheap and good food in Singapore? Some say no. But Tan Soon Mui will prove them wrong. Their beancurd is the cheapest among all the contenders in this review. Yet they have the best beancurd!
Of all the beancurd stalls in this line-up, Tan Soon Mui’s beancurd had the richest bean flavour. You could taste the fragrant nutty taste, but it’s not overwhelming. The texture was sufficiently dense, yet evenly smooth and light. In short, it’s simply divine!
Even the syrup is perfect. It’s just the right level of sweetness with a faint pandan scent. We also liked the soy milk version as it had a delicious bean taste. Tan Soon Mui’s beancurd was truly old-school, right down to the ceramic white-and-blue serving bowls.
133 Jalan Besar
Opening hours: Daily: 11am-12am
Price: $0.70
Rating: 4.5/5
In this beancurd face-off, Beancurd City’s version had the silkiest texture of all. It was very smooth and soft, but slightly resilient at the same time. Best of all, it didn’t taste watered down.
The beancurd here was very refreshing as it wasn’t too sweet. The soy bean milk was fragrant and had a very pleasant mouthfeel.
Both the hot and cold versions were equally likeable. The only thing we didn’t like was the cramped seating in the tiny shophouse. But that’s not going to deter us from coming back there.
2 Short Street
Opening hours: Daily: 12pm-12am
Price: $1.00
Rating: 4/5
This is the original outlet of the famous Rochor soy bean dynasty. Beancurd City and Rochor Beancurd House are rival factions set up by siblings who left the family business.
Perhaps this explains why their beancurd were very similar in texture. There’s one obvious difference: Rochor Original Beancurd’s syrup had a pale orange tint. We asked the staff, however they couldn’t tell us what the mystery ingredient was.
The syrup did have a unique fragrance. But it was too sweet, and left a sticky after-taste. The soy milk was rich and creamy, but again, it was too sweet. Remember to tell them to reduce the amount of syrup if you prefer it lighter.
#01-14 Zion Road Riverside Food Centre
Opening hours: Daily: 11.30am-9.30pm
Price: $1.20
Rating: 3.5/5
Soft and silky, the beancurd here had a slightly jelly-like texture. Although we’d have preferred a bolder bean taste, the beancurd tasted very fresh. The syrup was light, and didn’t leave a sticky after-taste.
The traditional syrup version fared better than the weak soy milk version. The milk was too light, and lacked the requisite nutty flavor.
The good thing here is you can choose from a variety of toppings like red bean and gingko nut for your beancurd. The candied gingko nut is delicious and has a homemade quality.
745 Geylang Road (Lorong 39)
Opening hours: 24 hours
Price: $1.00
Rating: 2.5/5
Good beancurd is evenly soft and smooth, with sufficient soy bean flavour and fragrance. However, Rochor Beancurd House’s beancurd was simply too soft. It lacked density and disintegrated readily. We also found that the beancurd here lacked a distinct bean taste. The soy milk was probably too diluted, resulting in a weak-tasting beancurd.
