Lao Ban Soya Beancurd

Lao Ban Soya Beancurd is one of the most famous hawker delights one can find in Singapore. The queue is very long especially during lunchtime and dinner time, people have to wait before being able to taste the soft and wobbly delight. Lao Ban Soya Beancurd first started their business at Old Airport Road Food Centre. It shares the burden, alongside with some famous food stalls of drawing crowds from all other the Singapore to this place. INSANE ISN'T IT?! 

Lao Ban Soya Beancurd is not like any other beancurd that provide the delights in either cold or hot, Lao Ban's version is exclusively serving only chilled beancurd. This brand they call themselves as the creators of chilled soya beancurd. wonder what’s so different about the way which Lao Ban Beancurd is made compared to the others? Traditionally beancurd is made from 熟石膏 gypsum, which is essentially calcium sulphate. This acts as a coagulant to allow soyabean milk to agglutinate and achieve the soft and silky textures much sought after. Many modern-day tau huay joints use Lactone instead, which is easier to will and produce more stable and consistent results. But those who’d tried Lao Ban’s version and match it against those from the other stalls would be quick to notice the difference in texture.