Crabmeat Beancurd

$5.80 · 4 Reviews

Featuring a silky smooth beancurd tofu with refreshing shredded crabmeat embedded within, it comes with a rich century egg sauce which packs a sharp spicy tinge to further liven up the flavour. The finishing touches of chopped century egg albumen and tobiko contribute another textural dimension to the dish, displaying an excellent interplay of flavours and textures.
Find out more at
Bao Makers
4 Jiak Chuan Road
Singapore 089261
Tel: +65 62912330
Nearest MRT: Outram Park (EW Line, NE Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 10pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm
(Closed on Sun)

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The best chefs are those that surprise with what you think it is, but actually isn’t. Take this for example, a beancurd dish served in a martini glass that resembles a scoop of gelato or ice cream, if you ask me. Dig in and you find layers of textures and flavors from the smooth chilled tofu with shredded crabsticks within, covered with creamy century egg sauce that comes with a punch of heat, then garnished with chopped century egg albumen and tobiko for that textural contrast. This is a dish that allows you to savour that umami flavor and a party with every spoon.

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I was blown away by my first mouthful.
The chilled tofu was chockful of shredded crabstick, and came smothered in a rich, creamy “pei tan”(century egg) sauce. What differentiated this sauce and made it extra tasty was the heat from chillies in there - such a clever touch. Further enhancing the textural experience of this appetiser were tiny pops of tobiko and based on guesswork, chopped up bits of century egg albumen. Fun to eat, really delicious and great value at $5.80++ all at the same time. A must-order here.


Generous shreds of crab meat encased in a cold, silky smooth beancurd with a taste slightly reminiscent of steamed egg. This paired well with the creamy, slightly spicy dollop of century egg sauce, and the crunchy Tobiko roe atop which provided a balance in texture. Refreshing and delicious. A must-have starter when you’re here. I can imagine this would be a good dish to impress a date.

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