SoyaTec's Soya Beancurd has a slightly denser, firmer and perhaps, a little grainier texture as compared to the traditional ones. We were told the difference due to the absence of Gypsum. The Signature version uses sweetened Soya Milk while the Classic one uses Syrup... with the same toppings of Mung Beans and Red Beans. I did not find them particularly overwhelming but I do like the fact that it was served chilled.