Before starting Beano in 2004, Alan was working long hours as a banker – almost seven days a week. “When I missed my daughter’s first birthday, I realised that something was wrong with my lifestyle,” he shares. Alan decided that he wanted to brew his own soy milk, and started Beano to create a preservative-free version made with non-GMO beans. “I wanted to create something that I can bring back for my own children to drink,” he says.
Try its signature creamy beverage ($1.80) made fresh daily, or have it as a beancurd dessert ($1.50) that’s made by curdling soy milk with fruit acid imported from France. Beyond these traditional treats, Beano also makes a pudding-like jelly beancurd that comes flavoured with almond ($2), chocolate ($2), and bandung ($2), alongside gut-friendly kombucha ($15) fermented using organic white sugar.
