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2008-11-19
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"Tofu is good for you. It has proteins, proteins and more proteins. It's mild and versatile of an ingredient, and well liked my omnivorous folks like you and me. (and vegetarians alike)."I never like starting reviews like the above, but as I'm having my writer's block, I guess I do have to start one like that. At the time of writing it is crucially important to understand that I like Tofu as it is. Then I came to 珍香園 and found out about their "tofu curd"...soft and mildly sweet; and its variatio
I never like starting reviews like the above, but as I'm having my writer's block, I guess I do have to start one like that. At the time of writing it is crucially important to understand that I like Tofu as it is. Then I came to 珍香園 and found out about their "tofu curd"...soft and mildly sweet; and its variations as well. I couldn't ask for more despite I just completed a tedious lunch. The location is prime as market traffic pass this joint every single day.
The plain tofu-curd is full and warm to the touch. "Velvet smoothness' is another term to describe it. The texture won big points, while the flavour was pretty good. I've had better flavored tofu-curds but this one the texture is absolutely amazing. The "Singapore" version is something new I've never imagined of a variation. It's basically a plain one with soy milk added in it in place of syrup. It's an extra dose of soy in one bowl. The taste is more focus with the soy and you really need little sugar as I found myself slurping it down holding the bowl in my hand.
The pepper-salt Tofu are tofu chunks filled with minced dace and fried crispy, served sprinkled with pepper-salt. The fish mixture is thin but moderately flavored, not outshining the tofu being star of the show. If there is anything I can only hope they are hotter when served.
There is always room for dessert, but I'd like to include Tofu in this same category despite it is not entirely dessert material as well. The versatility within itself is immense as you can do more with that little soy bean.
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