Woong Kee Traditional Beancurd Maxwell Food Centre

This restaurant is one of the earliest pioneers in serving black soya beancurd, if I remember correctly. The black soybean curd had a unique flavor, reminiscent of incredibly silky steamed eggs, which wasn't entirely to my liking, but I would definitely suggest it to my loved ones. Both my grandparents and my brother enjoyed it, which is saying something as they are quite accustomed to eating soybeans.

I recently tried the fresh soybean dessert at this restaurant, which offers a choice between black soybeans or yellow soybeans. You can then choose to have it served with white sugar syrup, ginger sugar syrup, or gula melaka. For an extra 50 cents, you can also opt for the black soya beancurd. I decided to go for the black soybean option with ginger sugar syrup, and the combination was perfect. The black soybeans gave the dessert a slightly green hue, and the sweet and spicy ginger syrup complemented it beautifully.

This is one of the first places that began to sell black soy beancurd, do I think? the black soybean short was eccentric and tasted like extremely smooth steamed eggs so not quite my causal, but definitiw something I would recommend to my family and friends. my grandparents loved it, and also my brother who says a lot because they have eaten so often.

I tried the fresh soybean dessert made with black soybeans, which can also be made with yellow soybeans. You can choose to have it with white sugar syrup, ginger sugar syrup, or gula melaka. For an extra 50 cents, you can switch to black soybean curd. I opted for the black soybean curd with ginger sugar syrup, which gave it a slightly green color because of the black soybean's green insides. The combination of the sweet and spicy ginger sugar syrup was just right.