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Deep fried till crisp and golden brown on the outside but incredibly soft on the inside
Rochor Beancurd House can't express enough gratitude to the kind soul who donated 500 cups of soya milk
About Us
In the 1950s, Mr Xu Kun Ming and his mother, founder of Rochor Beancurd House, touted beancurd using a pushcart. As early as the sun rises, both mother and son would peddle along Rochor Road to Beach Road then to Balestier Road. Queue started to form soon enough and they had to operate in a shophouse due to the incresing demand. The first shop was established at one of the shophouse in Rochor Road, hence the name Rochor Beancurd House. Since then the recipe has been passed on and now to the 3rd Generation operated by Mr Jason Koh Kok Wee.
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