"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
No comments:
Post a Comment