[SG] Rochor original beancurd
Sunday, November 27, 2011
Situated by the road side and just a corner coffee shop, lined by cars on either side of the road, you cannot help but wonder what has this stall got to offer. Located side by side with another original Rochor beancurd, I later realized that both owners are brothers, but the purpose of this makan session is not to uncover the dispute between them (which apparently was quite a big woo-hah) but to enjoy some great food! Due to stomach size constraints, we only went for the stall located on the right..
Beancurd w/o sugar syrup and added soya milk - warm
Tau Huay (Beancurd)
(+) Silky smooth and melts in your mouth instantly. You just basically swallow it all down, glurp!
(+) Does not feel gritty like how some lower standards tau huay taste.
(+) Mildly sweet, just enough to satisfy my sweet-tooth craving and not be overwhelmed.
(-) The original version, i.e. with sugar syrup and no added soya milk which my fiance tried was too sweet for my liking.
Verdict: 8.0/10
You Tiao (Fried Fritters)
One's dining experience with tau huay cannot be regarded as complete without some fried fritters to complement it. A sinful indulgence yes, but with a healthy beancurd dish to go down with it, we conveniently convinced ourselves that 'one cant hurt'. Older generation folks generally enjoy dipping the you tiao into the beancurd and enjoy it. I personally cannot find a way to enjoy that but slicing the you tiao into smaller pieces and slurping it up with the beancurd was pure bliss.
(+) Very crispy and crunchy and you can hear the 'crak-crak' sound with each bite!
(+) Due to difference in texture and mouthfeel, highly complements the soft tau huay.
(+) Not overly greasy.
Verdict: 7.5/10
Portuguese Tart (Pastel de nata)
Just as a little food tidbit, Portuguese tart is a slight variation from the egg tarts that originated from Chinese roots. The key feature being the former being prepared similar to creme brulee, where the surface and puffy pastry is being caramelized.
(-) Notice the condensation formed on the surface, which explains that the tart had been baked some time ago.
(-) The condensation caused the supposedly fluffy pastry case to be moist, which is a huge minus for pastries.
(-) The egg custard filling was too sweet for our liking.
(-) I personally am not certain if this is an egg or Portuguese tart, seems like a hybrid in my humble opinion.
Verdict: 5.5/10
Rochor Original Beancurd
2 Short Street
Singapore 188211
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