[CLOSED] Rochor Beancurd House (Upper Thomson)

Wonder if the sesame coated peanut ball is really good as we saw only 2 pcs left on display. We bought it to try for the first time. Upon touching the ball, the fingers are instantly nourished with oil..😅 The peanut filling is also quite oily though nicely grounded. Skip this item and stick to egg tarts.

Do quality control after our dinner 😜 by revisiting Rochor Beancurd House. The price is risen by 10 cents per pc but the quality is still good (crusty skin & not too sweet/dry for the custard part)👌

Still crispy after half an hour commuting. The length makes up for the price. We have yet to try their in-house soya milk $1.20 but grab their 4 egg tarts as usual. (these are must-buys) 👌

An above average bowl with a nice firm, slightly coarse texture, unlike those run of the mill shapeless and overly smooth ones. Sugar syrup was also just sweet enough

One perk of eating at the Roti Prata house is to walk 2 mins further to grab the egg tart takeaway for dessert ($6.40 for 4 pieces) at Rochor Beancurd House. 🐣
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Famous for their beancurd, the egg tarts are also very popular. We ate a pair of egg tarts warm after back home 30 mins later and had them for today's breakfast (after keeping it chilled in the fridge). Love both versions (cool & warm) although Tai Cheong's still our favourite! 👌
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📍Rochor Beancurd House
232 Upper Thompson Road

Finding so many black ball spin off/ inspired grass jelly bowls? Take the above for example from the longstanding Tau Huey shop at Thomson.
Decided to try the taro big bowl instead of my usual ~$2 Beancurd with toppings. As I was about to make payment I was surprised that my decision cost me $4.60/bowl. A very Chinese bowl of dessert I must say; when the sweet beans had a herbal aftertaste that all reminded me of TCM. The coarse yam felt like it was unearthed and directly dished out in a bowl (exaggeration but)- an illustration about my confused state.
Not something I'll order again, especially when the traditional Beancurd is as good as ever.