12 Best Tau Huay in Singapore (2026)

Tau huay, Singapore's beloved soya beancurd pudding, ranges from the old-school firm, hand-cut curd eaten with sweet syrup to the ultra-silky, melt-in-the-mouth style made famous in the 2000s, served warm or chilled and often paired with fresh soya milk and youtiao. This guide gathers twelve well-known tau huay stalls and brands across the island, from heritage family names to modern handmade specialists, each checked against multiple sources and confirmed to still be trading. Treat it as a shortlist to explore rather than a strict ranking, since styles, toppings and opening hours vary widely from stall to stall.

One of Singapore's best-known heritage beancurd names, this Short Street institution near Bugis serves a smooth, traditional tau huay that the family says comes from a recipe passed down over three generations. The beancurd is deliberately soft rather than powder-fine, intensely soya-forward and served with a light syrup, alongside cold soya milk, fried dough fritters and egg tarts. It keeps famously late hours, making it a long-standing supper stop for tau huay lovers in the central area.

Short Street (Bugis)
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Lao Ban is widely credited with popularising the ultra-silky, pudding-textured style of tau huay in Singapore, drawing long queues after starting out at Old Airport Road Food Centre. Its signature is a melt-in-the-mouth beancurd set soft enough to wobble, offered in the original soya flavour and a fragrant almond version. There is no syrup ladled over the top here; the beancurd is sweetened and served as-is, warm or chilled. The brand has since grown to several outlets across the island.

Old Airport Road Food Centre
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A neighbour of Lao Ban at Old Airport Road Food Centre, 51 Soya Bean makes its beancurd on-site and leans towards a slightly firmer, grainier, milkier texture that its regulars prize. Beyond the classic bowl, it is known for a playful range of flavoured beancurds and soya drinks, with options such as almond, mango, strawberry, milo and bandung appearing on the board. With a second outlet at Golden Mile Food Centre, it is an easy stop for anyone who likes a little variety with their tau huay.

Old Airport Road Food Centre
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Selegie Soya Bean is an established local brand built around smooth, silky beancurd and soya products. The company says it uses non-GMO soybeans with no added preservatives, and that its beancurd and soya items are freshly made daily. Alongside classic tau huay it offers grass jelly, soya pudding and glutinous rice balls, and its products are available through delivery platforms as well as its outlet, making it one of the more convenient ways to get a fix without queueing at a hawker centre.

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Tucked along Jalan Besar, Beancurd City serves a soft, silky tau huay with a rich, rounded soya flavour, and is often described as part of the extended Rochor beancurd family of stalls. A nice touch here is the choice of accompaniment: you can have your beancurd with a light sweet syrup or with soya milk, the latter giving a more intense, almost powdery bean finish. It is a handy dessert stop in an area better known for its supper spots and hardware shops.

Jalan Besar
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Run by a young couple at Hong Lim Complex in Chinatown, DDSD makes its tau huay and soya milk from scratch, grinding its own non-GMO soybeans, and gives the classic dessert a modern, Taiwanese-inflected spin. Bowls are customisable, letting you pick the beancurd flavour, toppings and syrup, with a signature black sesame version, brown sugar boba and glutinous rice balls among the choices. The from-scratch approach and build-your-own format make it one of the more distinctive newer beancurd stalls in the centre of town.

Hong Lim Complex (Chinatown)
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This original stall at Whampoa Makan Place keeps things focused on two things it does well: finely ground, silky-soft soya beancurd and its own grass jelly, with fresh soya milk served hot or chilled. The beancurd is smooth and gently sweet rather than heavy, in the softer modern style. Note that several unrelated stalls around the island share the Whampoa Soya Bean name; this is the single original outlet, so it is worth confirming the location if you are making a special trip.

Whampoa Makan Place
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A true old-timer in Serangoon Garden Market, Tan Soon Mui serves beancurd in the traditional style and, by the stall's account, has been run by the same family across three generations since the 1960s. The tau huay is soft and homely, paired with a simple syrup, and the stall has long been known for keeping its bowls remarkably affordable. For anyone in the north-east, it is a nostalgic, no-frills stop that has quietly outlasted many flashier newcomers.

Serangoon Garden Market
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On Upper Thomson Road, Rochor Beancurd House is a go-to for night owls, staying open into the early hours. Unlike the powdery Lao Ban style, it serves an old-school beancurd that is firmer and breaks into larger, softer curds, eaten with a light syrup or with cold soya milk. You can add black pearls to the bowl, and the shop rounds things out with egg tarts and fried dough fritters. The late hours and traditional texture make it a favourite supper stop in the Thomson area.

Upper Thomson
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At Maxwell Food Centre in the city, Healthy Bean specialises in soya-based drinks and desserts. Its beancurd sits on the more traditional, slightly rougher-textured side, carrying a rich soya flavour that stands up to its syrup, and it also offers an almond beancurd for a change of pace. The stall is known for mixing soya milk with local favourites such as grass jelly and bandung, plus ice-blended options, so it doubles as a refreshing drinks stop after a plate of hawker food.

Maxwell Food Centre
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A cold-beancurd specialist at Zion Riverside Food Centre by the river, House of Soya Beans serves a firmer, pudding-like tau huay made from natural soya beans and eaten chilled, often without any added syrup so the bean flavour leads. The stall, which previously traded at Chomp Chomp, also pours fresh soya milk and grass jelly. Served cold and clean-tasting, it is a refreshing option on a hot afternoon and a slightly different take from the warm, syrup-drenched bowls found elsewhere.

Zion Riverside Food Centre
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A family-run heartland favourite at Cheng San Market and Cooked Food Centre in Ang Mo Kio, Fu Hua makes its soya milk and beancurd fresh in-store. The tau huay is soft and silky and can be had hot or cold, including a version topped with red beans, while the drinks board runs to inventive soya combinations such as gula melaka, bandung and pearl. With a second outlet at Beo Crescent, it is a reliable, affordable neighbourhood stop for a soya fix in the north.

Ang Mo Kio (Cheng San Market)
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