The Beancurd Revolution

Are you part of the beancurd craze? Though Lao Ban Soya Beancurd has been in Singapore for just 2 years, Singaporeans are obsessed with it. What makes it so special? Find out more from this video!

The Beancurd Revolution

Singaporeans are currently obsessed with eating Lao Ban Soya Beancurd. This craze has set them to queue for hours and hours just to get hold of the containers of soya beancurds.

The stall which is popular among the people of Singapore is Lao Ban Soya Beancurd. It is a rather prominent sight of people carrying bags full of containers of Lao Ban Soya Beancurd. Each may carry up to ten or more containers of beancurds.

Lao Ban Soya Beancurd is one of the most famous hawker delights in Old Airport Road Food Centre. Situated at Old Airport Road, customers can find not one but two shops in the food centre.

There seems to be a never-ending flow of people visiting the shop to get their containers of beancurds. Ever since it was opened, business was booming for this group of people. More are coming back for their beancurds.


By Rajesheela

New Items on Sale!

"Normally, we produce about two batches daily with about 200 containers of beancurds per batch, " said Mr. Li, the founder of Lao Ban Soya Beancurd.

In respond to great quantities and orders by customers daily, Mr. Li has passed down the recipe in making the beancurds to his children. With the help from both his son and daughter, his business expanded quickly from a remote stall situated at Old Airport Road to many parts of Singapore.

To cater to greater scale of production, containers after containers of beancurds are no longer made in Old Airport Road. In fact, it has made its way into the Central Kitchen.

Mr. Li added two more items in the menu list, namely the soya milk and herbal jelly. Like Lao Ban Soya Beancurds, both the new items do not contain any preservatives at all. Moreover, both the new items are only produced in limited quantities daily and hence they usually run out fast.


By Margareth Chen

The Story Behind Beancurds

“I have tried selling roasted meat, handmade noodles, Popiah but none turned out well.” – Mr. Li

It took multiple setbacks before Mr. Li Pui Shing, founder of Lao Ban Soya Beancurd, to attain success. Amidst challenges, Mr. Li did not give up pursuing his interest in the food industry.

 It was after Mr. Li’s visit to observe how traditional beancurd is produced that gave him the idea of selling beancurds. In addition to Singapore’s hot weather and his experience with double egg milk pudding in Hong Kong, he decided to revamp the traditional beancurd into modern chilled beancurd – the well-liked Lao Ban Soya Beancurd among Singaporeans.

He says, “I took multiple attempts to make it and when I felt that the chilled beancurd was ready, I invited my relatives over to try it.”

With good verdicts from his relatives, Mr. Li launched his product in the year 2011.

Right now, Mr. Li and his wife are successful owners of 8 branches and plan to open a new branch at Golden Mile Food Centre by the end of May.


By Joey Lim

Dear Fans

Apart from original and almond flavour, Lao Ban Soya Beancurd have added two more items to their menu list.

The two new items are Herbal Jelly and Soya milk.
Soya milk:

Lao Ban Soya Beancurd is well-received by the customers because:

• It is nutritious;
• It does not have any preservatives.

Herbal Jelly:

Picture obtained from http://www.flickr.com/photos/tsaiek6654/2569204786/

Their herbal jelly has 71 calories.

Made with their Lao Ban Soya Beancurd special recipe, it has:

• No articial colouring;
• No preservatives;
• No flavouring.

Lao Ban Soya Milk and Herbal jelly are only produced in limited quantity daily.

Video: The Beancurd Revolution

Dear Lao Ban Soya Beancurd Fans,

We have made a video featuring Lao Ban Soya Beancurd.

Hope you like it! :)