Toh Hoi Yip, the proprietor, isn't shy with his sentiments or sparing in his effort. Not only does he refuse to prepare his tang shui, the namesake "sugar water" desserts, from powdered mixes, but he also rises at 3:00 a.m. each working day to power up this granite-wheeled grinder, turned by a rig he built himself. Above, it's cooling down after a day's work. Below, a sample of the delicious results (per bowl, no more than S$2.00, about US$1.50 at the time): walnut with a swirl of almond; hazelnut; bubur chacha. Not shown: cashew; black sesame.
115 Tang Shui
Chinatown Complex Food Centre, stall 02-206, Singapore
(From a summer 2010 visit)