17 March, 2007

Being Original...

The good thing about working near town means you are never in shortage of good food, including dessert, during lunch hours. All you need is a short 15mins walk from my office and you will arrive at the famous Rochor Original Beancurd.

Story has it that how one brother after a family dispute, left to open a similar beancurd concept called Beancurd City right next to Rochor Original along Short Street. He has subsequently given up, and it seems the stall is now taken over by another sister of theirs who has started her own brand. Being the food investigator, it is of course my duty then to find out what is the staying power behind Rochor Original Beancurd.

I would say, in terms of the beancurd, both are almost similar, but I think Original has a slight edge, in terms of the smoothness and silkiness of the beancurd compared to latter.

It seems both outlet got their supply of egg tarts from the same supplier as the taste did not differ much, however the difference is evident when it came to the doughstick and the “butterfly” and “Hum Chi Peng” pastry.

Original doughstick and pastry are knead and fried on the spot, and because business is so brisk, these pastry are always piping hot when served.

And perhaps because of the lack in reputation and goodwill, the pastry served in the sister’s outlet tends to be colder and not as fluffy, as the crowd turnover is not as fast.

Food: 4/5
Service: 3/5
Ambience: 3/5
Price: 4.5/5

Total: 14.5/20
2 Short Street
Singapore 188212

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