Woong Kee Traditional Beancurd (Maxwell)

This came hot and I guess that brought out the palm sugar better. That syrup was definitely unlike usual tau huay, but overall it's not a must-eat lah.

Couldn't tell the difference between black and white beancurd but it's very smooth 😂 The Gula Melaka was not too sweet too.

Spotted this relatively new stall at Maxwell food centre and decided to try their black soya bean milk. $2.20 for black soya bean milk while the normal soya bean milk costs $1.50. Looks a little greenish-yellow as compared to the usual yellow soya bean milk, but it was surprisingly good! Not too sweet and although there was a hint of bean smell, it didn't really taste very beany at all, pretty acceptable flavor!

#BurrpleMajulahMakan

From Woong Kee Traditional Beancurd at Maxwell Food Centre. Quite intrigued by the menu where I saw that they actually carry soybean curd made of black soybean. The flavours isn't actually anywhere different from the usual soybean curd out there, but the curd here is actually very smooth and slurpy. What I was most impressed with though was the brown syrup which is actually Gula Melaka; it's not too sweet, but the at the same time it boasts of a rather profound flavour of its own which makes everything pretty appetizing.

Maxwell Food Centre is one stall overshadowed by the celebrated hawkers surrounding it being the new sibling of the block. If you have thought that the usual traditional beancurd made from yellow soya beancurd or the once trendy Lao Ban beancurd was smooth, then you have to try this for yourself. It is amazingly smooth and silky, you will feel its like a drinkable beancurd.
The black beancurd comes in 3 syrups - gula melaka, the normal sugar, and ginger soup. I went with the ginger soup because I somewhat have a special liking for ginger flavor dessert and it really feels refreshing with that little sweet & spicy touch after slurpping the beancurd. Sadly, I did not opt to 'zhng' the bowl with more 'liao'. At $2.50 for ginger soup option, its a little pricer than the traditional soya beancurd that we are so accustomed to, but for the novelty and the silky smooth experience, worthed it.
Should you wish to explore further, Woong Kee also sells black soya milk ($2.20) which looks a bit greenish but containing all the healthy benefits of black soya. Definitely coming back here again after gym session for a protein dessert. =P

Black soya beancurd with Ginko nuts ($2.70)

Having learnt that this was made from black soya beans unlike the usual traditional beancurd (yes I'm a sucker for novelty), I knew I had to try this.
The first bite I had was pretty underwhelming. Sure it was so incredibly smooth, but... it wasn't sweet at all and I missed the stronger soybean fragrance found in other beancurds.
But, something interesting happened. I took it home and the tossing and turning must have given my container of beancurd a good stir. Now this, this was when the magic started. The silky beancurd intergrated almost seamlessly with the sweet syrup and it was so smooth, it practically glided down my throat. Taste wise, it was milder than the usual beancurd. Paired with the slightly bitter ginko nuts, this humble dessert brought my meal to a (not cloyingly) sweet end.
With such good taste & texture, the supposed benefits of black soyabeans, and being taught that in life, good things come to those who wait, I think the price premium over the conventional beancurd is pretty reasonable.

**they serve the original conventional beancurds here too, so be sure to ask for the black soyabeancurd if you're also there to try it!**