They look very similar to the one at Selegie, except they have a different signboard and slightly different stall name.
My understanding is that both of these stalls' present owners originate from the same father who ran the real original beancurd house in Selegie many years back.
But enough with history, I was here with winekaki and bowlingball to determine how well the two beancurd houses match up, and for the most part, they really do serve almost identical fare.
I ordered my usual beancurd in soya bean milk variant, and though being really smooth, I still prefer Selegie's beancurd texture slightly better. Somehow, this one did not go down the throat as comforting as the other one.
The egg tart served at this Geylang outlet looked the same as the Selegie one, and the custard filling tasted very alike too. However, the pastry did not feel as fresh nor as crispy/fluffy as the other one.
The butterfly looked the same again, but here, the actual taste was a letdown. The dough did feel a bit stale when compared to the very fragrant version from Selegie. This applied to their you tiao as well, and came as a disappointment to us.
We did also try their other outlet at Upper Thomson too, and while the beancurd was still silky good, I felt that it was their pastries that paled to the Selegie outlet.
Overall, Rochor Beancurd House can serve a good bowl of beancurd, but I would settle for the pastries and dough fritters somewhere else.
Rochor Beancurd House
745 Geylang Road (Lorong 39)