Tan Soon Mui Beancurd

This simple stall at Serangoon Garden Market has some of the smoothest beancurd you will ever try. The recipe is the same one from 1966 and involves the arduous task of removing the skin from the soybean to achieve the silkiest texture – so you don't get a waxy aftertaste. The beancurd is served in old-fashioned blue and white china bowls which makes the whole experience a little more pleasant.