2 Short Street
Singapore 188211

(open in Google Maps)

11:00am - 01:00am

11:00am - 01:00am

11:00am - 01:00am

11:00am - 01:00am

11:00am - 03:00am

12:00pm - 03:00am

12:00pm - 01:00am

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From the Burpple community

Established in 1955 by couple Mr Xu Jun Jie and Madam Tan Kim Keow, a family dispute in 2002 saw their business pass down to the 2nd child, William Koh, while his 3 siblings went on to create their own brands.
Now run by the 3rd generation, they're most known for luscious soy beancurd pudding / tau huay, but they also have a small range of freshly fried snack fritters.
The butterfly bun is crispy and light, with nutty sweet savoury flavour.
The dough fritter / you tiao is best eaten when hot and crisp, its bready savoury flavour pairing well with the soy beancurd pudding / tau huay.
Dessert Fritter
Rochor Original Beancurd
@ 2 Short Street
More details:

Have been a loyal customer for more than 10 years now, as my parents have brought me here since young. My standard order is the beancurd with youtiao, where the beancurd is smooth and the youtiao crisp. Tried the jiandui & butterfly bun for the first time as my meal buddy had ordered it, and they were not bad!

I come here out of habit, I’m not sure if it’s particularly outstanding compared to other stalls, but that’s really because I haven’t actually tried other stalls’ :x This is good enough for me! :)

Rocher Original Beancurd has been selling beancurd Chinese fried snacks since 1960. Everything is $2 and below, making it affordable for everyone to enjoy. http://hungryghost.sg/rocher-original-beancurd/

The soy milk from rocher beancurd is really different from anywhere else, as the soybeans used are really of a different standard! A great drink to have while walking around the bugis area :)

Can tell immediately it's not the run of the mill texture and I confirmed that they ground it in-house. Firm and coarser than normal in the best way, it had the perfect amount of syrup to go along with.

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Grew up with the traditional soya bean curd, so I'd still prefer it to the modern soya bean pudding these days any time. The happiness when you slurp that spoonful of silky beancurd, that goes along with the sugar syrup. The soya beancurd here was quite sweet though, seems like the sugar syrup was made using the orange sugar that we see in putu mayam.

The soya bean milk had a pure milky taste, but not overly beany from the soya beans. Thus, even pairing with the soya beancurd, it doesn't feel too jelak. The you tiao (dough fritters) were huge, cheap and good. I have never come across such a big one that could be shared between 2 and yet still feel so satisfied having half. Slightly oily, but crispy. My first time eating it by dipping into the soya bean milk, which I thought was weird. Apparently that's how it's supposed to be eaten? It gets soaked up and soggy, but adds a hint of sweetness to the oily snack. Don't really like my soya bean milk to get oily, so I guess I will still have them separately!