Those who know their way around Chinatown and other Asian markets already know the awesomeness of fresh-pressed soy milk (without the preservatives that are often added to American pre-packaged soy milk), as well as the sweet creaminess of fresh soy custard. Back home, we’d call them tau cheong sui and tau foo fah respectively. Because of the lack of preservatives, the soy milk tastes vastly different from typical soy milk brands like Silk and 8th Continent, and they usually expire a lot quicker — they last in the fridge for about 4-5 days at most. But if you’re like me, you’ll finish out five bottles in three days. Yes, I have a serious soy milk fetish, sue me.

But if you’re wary of wandering into a local Chinatown mart (or if you just want to go somewhere more convenient), head on over to the Basic Soy stand at the Ferry Plaza Farmer’s Market every Saturday morning. Their major difference with the average Chinatown soy variety is that they only use organic non-GMO beans for their soy products. Their biggest claim to fame is their delicious soy custard, which is served with a delightfully sweet ginger-infused honey. They also sell other soy products, like fresh-pressed tofu, smoked tofu, little tofu puffs, and so on (here’s a full list of their products). Personally, I always go for the fresh-pressed soy milk, and I usually buy three or more bottles at once. A word of warning though; they sell out of this stuff fast. So you’d be wise to get there before 11 a.m. Believe me, this stuff is worth waking up at 7:30 a.m. on a Saturday (And I don’t say that lightly!)