When tofu is not boring. 😋 This is how tofu should be enjoyed: fried to crispy goodness and topped with moreishness, not drenched to soggy inspidness in some stodgy starch-heavy gravy!

The shatteringly crisp batter stole the show.

Would repeat this. The best of all the dishes tonight! 😋

Rich but clean tasting tofu dish with pickled radish and century egg.” This was excellent! In fact, I am amazed the chef managed to pull it off, despite my aversion towards tofu, century egg, pickled radish (or anything pickled for that matter) or chilled savory dishes.

Comfort food-tasting in the way it’d feel if I were bedridden and this was one of few things I could stomach. Otherwise, I keep envisioning white bunnies as I stare at the shrooms and think of “Bunapi Mushrooms” aloud. 🙄

Nice mid-afternoon snack.

Special Three Egg Taufu. Not bad.

Reminds me of hospital food but tastier.

diced beancurd, egg and spring onions wrapped in beancurd skin

The beancurd on its own was good, even if the sauce was so-so.

Hotplate Beancurd w Minced Meat & Pickled Vegetable. 270 kcal for small portion, apparently.

Homemade Beancurd with Conpoy Braised with Spinach and Gingko

Braised Beancurd with Scallops, Prawns, Mushrooms and Lotus Seeds

AKA Ma Po tofu

Charcoal briquettes with a buttery, egg (salted I think?) yolk dip.

Served in a sweet chili sauce to make it Thai-tasting!

Unlike other tahu telor(s) that are doused with kicap manis (a sweet Indonesian soy sauce), their version was served with a gravy that tasted like the kind served in a local Malay dish called gado gado.

Their signature and it’s served warm with a homemade syrup of your choice. I opted for the brown sugar syrup.

Indonesian style bean curd omelette garnished with bean sprouts, sliced carrot and sliced cucumber. With a rich peanut sauce.