The boss here claims to serve the most expensive tau suan in Singapore. Unlike those hawkers where tau suan are prepared and left there for hours to keep warm, the tau suan here are made to order.
The boss shares that the split mung beans are first steamed, left to cool, packed in small bags before keeping it in the refrigerator. They would only start cooking the ’soup’ upon order and they uses gula melaka instead of sugar. The you tiao is super crispy too!
We also got to learn the proper way of eating tau suan so as to prevent the soup from turning less starchy/watery. The reason why tau suan turns watery it’s because it came in contact with our saliva and not from stirring. The recommended way was to eat tau suan with 2 spoons - 1 for scooping from the bowl and transferring to the next spoon and 1 for eating where it comes in contact with our saliva. We tried and it works》$3.20/portion
(Even Kitson who's not a tau suan fan agrees!) Mung bean texture is swee swee one! Not overly starchy and has an addictive pandan gula melaka fragrance!
Jin ho jiak! No horse run.
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I've never really liked tau suan that much until I tried the one here. Fell in love with it the first time I tried it when Le Chasseur was still in town. Here at their eunos location, they still serve up this sweet delight. The beans aren't too mushy at all.
Wifey had Tau Suan, which according to her, this is made right! Not too gooooooey... (Yucky). I had sweet black fungi dessert, which is surprisingly good too!
The best tau suan in Singapore I swear. It doesn't have that disgusting starchy feel. Just nice! $3 #burpple
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