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It has opened its first Singapore outlet at Paya Lebar Square. The making of tofu and soy milk was first recorded during the Chinese Han Dynasty over 2000 years ago by Lord Liu An, and the latter eventually becomes one of the earliest beverages in ancient China. The beverage culture in China first started in the late 1990s with the introduction of Taiwanese bubble teas into the market. This is followed by the emergence of homegrown big brands such as Hey Tea 喜茶 and Nayuki 奈雪の茶 (which ended its Singapore run). Using traditional techniques such as a big stone mill to grind their soybeans, the full process requires a total of 8 tedious steps to ensure quality.

Paya lebar squareChinese tofu magicianPaya lebarChinese han dynastyThey teaGenetically modified organismSignature soy milk teaWhite jadeFortune chestnut cloud topMango pomelo sagoSoy milk ice creamTofu puddingThree colour taroBobo pearlsPeach oolongSesame soymilk