For those whom are familiar with local F&B scene over the years, Yuen Yeung 鸳鸯 is probably a name that one would have heard before — these folks did cause a bit of a stir in the F&B scene when they had first opened the premises to their Neil Road location being new players into the local F&B scene back then. One year on since their founding, it does seem that the brand is ready to head towards an expansion to second location — these folks had opened their new outlet at The Star Vista recently. Located at Level 1 of the mall, these folks had taken over the former premises of the now-defunct Bingz Singapore 西少爷肉夹馍, being neighbours with the outlet of HariAnns Nonya Table there. Their new space is smaller than that of their very first location at Neil Road; this one being located with the shopping aisle in the middle which segregates the counter plus the food preparation area away from the dine-in seating space allocated for the stall. Considering this in mind, there are some small differences between what is offered by Yuen Yeung at its Neil Road store and its The Star Vista outlet — the menu at The Star Vista comprising of sections dedicated to categories such as YuenYeung Crafted Ice, YuenYeung Milk Pudding, Milk Desserts, Soya Beancurd, and Warm Pastes.

Skimming through the menu, we found ourselves going for the Fermented Rice & Taro Paste Soya Beancurd which is being listed under the Soya Beancurd section of the menu. Yuen Yeung does not describe the elements featured in their various dishes in the menu; with that being said, we did observe that the Fermented Rice & Taro Paste Soya Beancurd does feature elements like a scoop of taro paste, soya beancurd, fermented rice, glutinous rice balls and Osmanthus petals — a packet of soya milk also does come accompanied with the dessert separately which patrons are encouraged to consume with the dessert by pouring over all of the other elements that comes within the bowl. Digging into the Fermented Rice & Taro Paste Soya Beancurd, it is noted that both the soya milk and soya beancurd that comes with the dessert are unsweetened — the soya beancurd coming all smooth with a pudding-like consistency where the spoon easily glides through as one digs in using the spoon. Most of the flavours for the dessert seem to come from the taro paste and fermented rice elements; the former does add an earthy note typical of Yam Paste / Orh Nee with a very light hint of sweetness to bring on the flavours of everything else in the bowl, while the fermented rice does come with a light tang and an evident note typical of rice grains that runs at the back of the tongue. The addition of Osmanthus petals does add a floral note that further adds on another dimension of flavours for the dessert, while the inclusion of glutinous rice balls give an element of chewiness to everything else in the bowl.