Soy Goodness

SOYBEANS ARE USUALLY used to make tempeh, tofu, soy sauce, soy milk, and tau huay. But the humble ingredient has now found its way into a cocktail, and is available on the menu of newly-opened restaurant, Laut.

Soy, as the cocktail is simply called, is made using fresh soybean milk, tamarind infused with fermented soy beans, chrysanthemum, chilli, cardamom, star anise, cloves, cinnamon, as well as mangoes and Gula Melaka arrack, made by local distillery Compendium.

Frank Shen, co-founder of Laut says, "We want to deliver an ever evolving experience, using ingredients that are found in markets and dried goods stores in Singapore."