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