A colleague recently recommended me to Lao Ban Soya Beancurd when we headed to Old Airport Road Market and one taste of the beancurd completely changed my mindset about what this dessert is all about. Needless to say, I had been thinking of this since the last time I had it so my husband and I decided to just head down to Old Airport Road to get this. As always, the queue was super long and the more we should buy to make the half hour wait worthwhile. Of course we didn’t regret making the long journey despite a rainy day. I had 4 bowls in a go – that’s how good this is. And all worth every penny, every hassle.

Silky, smooth pudding. This is one beancurd you can’t get elsewhere. There have been online debates going around saying that Lao Ban uses powder mix instead of authentic soya bean. Whether this is true or not, it really doesn’t matter so long this is a tasty dessert and from the crowds and queues 24/7, does it even bother consumers? Even if it’s powder mix, I must take my hat off to Lao Ban for coming up with such an innovative recipe and recreating it into something sensational.The unique thing about this beancurd is the layer of ‘skin’ on top that somehow adds texture and flavour to the dessert. It reminds me of the steamed milk pudding from Yee Shun in Hong Kong. I did some reading and found out that the milk skin is created by heating up milk or in this instance, soy milk.

Just look at how smooth the texture is. Makes me want to gulp down a few more bowls. It isn’t overly sweetened so you don’t get sick easily from eating too much of it. My family enjoys this dessert as much as I do and you just have to try it to find out.