About Rochor Original Beancurd

Built around the bean

Our menu begins with soya beans. To make tau huay, the beans are soaked, ground with water and strained into soya milk before the curd is gently set. It is a short process on paper, but texture depends on the small decisions: how the beans are handled, how smooth the milk becomes and how still the curd remains while it forms.

That same preference for simple, recognisable food runs through the rest of the menu. Soya milk is served hot or cold. Grass jelly brings a clean, herbal contrast. Gingko nuts, lotus seeds and longan add sweetness and texture without turning the bowl into something complicated.

Food for ordinary moments

Beancurd does not need a special occasion. It can be breakfast before the day gets busy, a cool pause in the afternoon or something warm after dinner. Part of its appeal is that it fits easily into the day: light, familiar and ready to be enjoyed at your own pace.

We keep the experience just as uncomplicated. Choose the bowl you like, decide whether you want it hot or cold, and add a drink or another dessert if you are sharing. New visitors can start with the classic beancurd; regulars usually already know their combination.

Keeping a Singapore favourite useful

Rochor Original Beancurd has served Singapore since 1955. Longevity matters to us, but tradition is most meaningful when people can still take part in it. That means keeping the familiar dishes available, presenting the menu clearly and making it easy to find the shops that serve them.

This website follows the same idea. Alongside current shop information, it includes practical guides for home cooks who want to understand the soaking, grinding, straining and setting behind a bowl of beancurd. The guides are written for an ordinary kitchen and sit separately from the food prepared in our shops.