Run by 64-year-old Low Teck Seng, Teck Seng Soya Bean Milk has been in existence since 1985.
The soybean milk and hot tau huay (beancurd) is made the old-school artisanal way by Teck Seng himself.
He grinds and cooks raw soybeans from scratch and adding traditional gypsum powder to coagulate the soybean milk.
He starts at 11.30pm at night to have it ready by 5am the next day.
The result is tau huay with a nice raw soya bean taste, incredible silky smooth texture and a sugar syrup which is light on sugar but strong on pandan fragrance.