“Soya bean milk” (豆浆) and “beancurd” / “tau huay” (豆花／豆腐花) are staples in many Singaporean breakfasts and dessert runs. They're comforting, cheaply indulgent, and part of everyday memories.
Some of the well-known brands:
- Rochor Original Beancurd – a heritage dessert & beancurd brand that’s beloved, especially for its tau huay / beancurd and soya bean drinks.
- Mr Bean – chain-wide shops offering soya bean milk, beancurd, grass jelly, etc.
- Yeo’s – known more for packaged soya bean milk in cartons, widely available in supermarkets.
These names show the gamut: from original small shops where things are made fresh (most of them have gone commercial), to packaged options. Each has its own charm, and many people judge a brand by how “fresh”, fragrant, silky smooth, or “just right” the sugar content is.
Story of Rochor Original Beancurd
Rochor Beancurd has a storied history. Started in 1955, from a pushcart by Mr Xu and his wife, grinding beans by hand, serving locals with hot beancurd and soya bean milk. Over the decades, the business expanded; today, it has multiple outlets, and remains an icon in the tau huay / beancurd world.
Dispute & Rivalry
- There have been family disputes. The Xu / Koh family (depending on outlet) split into siblings who each run their own beancurd shops in competition with what used to be one unified business. Some outlets are right next to each other.
- The rivalry is not just for business – it’s emotional, bound up with heritage, pride, legacy. Locals sometimes debate which “branch” has better texture or flavour. Rochor’s beancurd war is one of Singapore’s famous food feuds.
Why Singaporeans Love Soya Bean & Beancurd
What is it about soya bean / beancurd that keeps people going back?
- Comfort + Nostalgia: For me, soya bean drink in the morning, and/or beancurd in the evening, is woven into my childhood memory. The softness, the warmth, the mild sweetness — it’s simple but evocative.
- Texture and taste matter: Soya bean’s creaminess or lightness, beancurd’s softness, how the sugar / syrup / toppings are added — these small details make big differences. I know of folks who take these seriously; judging their sugar levels, bean quality, syrup, and whether it’s freshly made.
- Accessibility: It’s affordable, widely available (hawker centres, small shops), and flexible (hot or cold, with sugar, with toppings, takeaway or dine-in). Many travellers enjoy it as part of the “local food experience.”
- Cultural continuity: These desserts & drinks are tied to Chinese heritage, but also embraced broadly by many in our multiracial community. They speak of values like modesty, tradition, sharing.
If you’re planning to travel to Singapore and want to dive deeper than the usual tour spots, seeking out Old Rochor Soya Bean / Beancurd outlets is a must. Taste testing the differences among branches, figuring out which sugar-syrup is your preference, understanding the backstory — these small local journeys give texture to travel.
All of these form part of our food soul. If you want, Offbeat Singapore can build you a micro-food tour focused on soya bean and beancurd — hitting the best authentic stalls, comparing flavours, learning from makers themselves. It’s simple, sweet, and deeply local.
Photos are courtesy of Remi Chow.
