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2013-09-23
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Tau Fu FaWell, so far that I have tasted the similar fare, this Tau Fu Fa sold here is a bit at the losing end at the moment. Reason being is that the texture of the bean curd is rather coarse and no longer as smooth as it used to be. Even those normal stall that I get from elsewhere taste much better, not to mention whether is it still silky. Frankly speaking, the solidified bean base dessert by this stall now taste more like a normal bean curd that is used in cooking type. Some reverse enginee
Well, so far that I have tasted the similar fare, this Tau Fu Fa sold here is a bit at the losing end at the moment. Reason being is that the texture of the bean curd is rather coarse and no longer as smooth as it used to be. Even those normal stall that I get from elsewhere taste much better, not to mention whether is it still silky. Frankly speaking, the solidified bean base dessert by this stall now taste more like a normal bean curd that is used in cooking type. Some reverse engineering is much needed in this case for the sake of its business sustainability.
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