Tucked away in a quiet corner of Hong Lim Market & Food Centre, DDSD caught our eye with its cutesy signboard. The nearly two-month-old stall hawks freshly made tau huay and soybean drinks.
However, despite the hip storefront and fresh take on traditional tau huay, the first-time hawkers told 8days.sg that business has been slow. On some days, they earn just S$100, which amounts to zero profit after deducting expenses.The couple graduated from Universiti Tunku Abdul Rahman in Ipoh with degrees in Commerce Accounting and Banking and Finance, but always dreamt of starting a food business together.
“We tried asking the town council and NEA if we can put up banners to let people know we’re here, but they said no,” Lau said. The tau huay-making process takes an hour to complete and comprises three main steps: Grinding the beans using a machine, painstakingly filtering the soy milk by hand with a huge muslin cloth, then cooking it using a soy milk cooker till it coagulates into jiggly curds.
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