DDSD

One of the newest faces in the hawker scene is this dessert shack run by two young affable hawkers. Here, only non-GMO Canadian soybeans are used in the making of their silky smooth beancurd and soy milk. There are about nine iterations of the freshly-made dessert with toppings from the usual suspects of red beans and grass jelly to rarer finds like the nutritious peach gum. The couple also serves up black sesame beancurd made using black beans to cater to those in search of a nostalgic taste – it pairs best with chrysanthemum syrup.