Hong Kong — Dessert (2)

Tofu pudding is one of a Chinese desserts made with some soft form of tofu. In Chinese, it’s known as Dou Fu Fa (豆腐花). There are two flavors of this dessert, savory and sweet. Northern Chinese people and Taiwanese are having savory tofu pudding. Guangdong people are having sweet tofu pudding.

In Hong Kong cusisine, it is served with sweet ginger or clear syrup.Traditionally it made in a wooden bucket, which is known as “Dau Fu Fa in wooden bucket (木桶豆腐花).” You would able to see this wooden bucket in some traditional Chinese restaurant, some Chinese restaurants in China-town as well, as one of the dim sums. Tofu pudding is best eat in hot. However, a lot of restaurants and markets would serve cold tofu pudding. Hot Dau Fu Fa is served with sweet ginger, and cold one is serve with clear syrup.


There are several cuisines that people would like to serve with the tofu pudding. The traditional is sweet ginger. Others may mix it with black sesame paste, which is known as “Black & White”, while half of the bowl is tofu pudding, and the other half is black sesame paste. Sometimes would mix it with red bean soup, which people will call it “Red & White.”  Others may mix it with mung bean soup, which people will refer it as “Green & White.” Also, you can mix with “Taro Sai mai lo” which is a dessert soup with taro, peral tapioca, coconut and evaporated milk, people will call this mixture as “Purple & White.” Nowadays, many shops will create various flavors, such as mixed with different kinds of fruits, jelly, or other kinds of tranditional Chinese desserts. Although there are different fusion, I think the traditional one with sweet ginger is the best.

You are able to have this dessert in any dessert shops, Chinese restaurants, and HK-style tea restaurants.  

Famous places for Dou Fu Fa:

1)       Lantau Island, N.T.

2)       G/F, Yung Shue Wan Back Street, Lamma Island, N.T.

3)       No 40A, G/F, Yue Man Square, Kwun Tong, Kowloon.

Shops that create various flavors of Dou Fu Fa:

1)       A4, G/F, 96 Electric Road, Tin Hau, Hong Kong. Tel: (851) 2508-6962

2)       No 8, Haven Street, Causeway Bay, HK. Tel: (852) 2915-0099

 Hot Dou Fu Fa served with sweet ginger

  Cold Dou Fu Fa served with clear syrup

My Rating:

Published in: on January 26, 2008 at 7:30 pm  Leave a Comment  

Hong Kong — Dessert (1) @Golden Mall Dessert

After all the main-courses which I have introduced in previous entries, it’s time for dessert! The selling point of this dessert’s restaurant is HEALTHY. All desserts are less sugar, less sweet, and less calorie, which is best satisfy with people, especially ladies, who love dessert and also concern with their health.

The main characteristic of this restaurant is fusion. They are mixing Chinese dessert with western dessert.


1) No 9, South Wall Road, Kowloon City, Kowloon. Tel: (852) 2383-3102

2) No 201, G/F, Amoy Plaza, Ngau Tau Kok, Kowloon. Tel: (852) 2751-8900

  Coffee jelly with sorbet– If you’re fans of coffee, you should try this dessert. Coffee ice-cream with nut and coffee jelly create a strong flavor of coffee.

 Maltesers’ flavor Law Mi Chi – “Law Mi Chi” is made by glutinous rice, which is a little bit chewy. It is a bite-size, chocolate power served outside and a Maltesers chocolate ball inside. However, Maltesers is not my favorite, it’s a bit too sweet for me.

 Pink Lady – “Pink lady” is the name of this dessert. There’s sorbet in the bottom, serve with coconut jelly and strawberry on the top.

 Durian pudding – Durian pudding with durian fruits inside. You can serve with coconut jelly or  “peral”, which make the pudding more chewy and bring out the taste of durian.

My Rating:  

Hong Kong — Street’s snack

There are numerous streets’ snacks in Hong Kong, and these snacks are really popular among young adults. Every summer when I back to HK, I will definitely buy those snacks. Apparently, these snacks are cheap but super delicious. If you have a chance to visit HK, I highly recommended.

 1) Ball Waffle (gai-daan-jai; gai-daan = egg)

The ingredients of ball waffle are egg, sugar, flour, and light evaporated milk. Then this mixture will put into a waffle iron, which looks like a racket. Afterward the ball waffle will turn golden-yellow. It actually tastes like cake, but is less softened.Ball waffle start from 1960, a store’s employer did not want to waste the extra eggs. So he tried to put in flour and butter, and created this ball waffle.

 It calls “ball” waffle (gai-daan-jai) is because the waffle iron has a lot of holes. “Gai-daan” in Cantonese means egg. So every ball is looked like an egg, that’s why it calls gai-daan jai.

In recent years, a lot of store created different flavours, such as chocolate, strawberry, etc. However, remember to eat it when it is warm. Those ball waffles that put on the shelf probably turned cold and is not that delicious.

 2) Hong Kong-style Waffle (“Grid Cake”)

The ingredient of this HK-style waffle is just like the western one, but we do not serve with butter and syrups. These waffles usually make and sold by street hawkers and eat it warm on the street. They are similar to a traditional waffle but a little bit larger, round in shape and divided into 4 quarters. Butter, peanut butter, sugar, and evaporated milk are spread on one side of the cooked waffle and then it is folded into a semi circle to eat. In recent years, many store created different flavours too, such as chocolate, honey melon flavour. However, I still thought that the traditional one is the best.

 3) Shark’s fin soup

Unfortunately, it is not real shark’s fin, they are only cellophane noodles. The reason that using cellophane noodles instead of real shark’s fin is because people are pretty poor in the past, they do not have money to eat real fish fin. Therefore, a poor cook created this shark’s fin soup by using cellophane noodles, adding Chinese dried mushroom, auricularia auricular-judae, and slides of pork. Most of the people will serve with white pepper, chinkiang vinegar, and/or sesame seed oil as seasoning. Some would like to add slides of dace, and/or lettuce in the soup. Shark’s fin soup is one of my favourites. I like to add both 3 seasoning. Sometimes I do not like to add chinkiang vinegar because I think it’s a bit sour, but I will definitely add sesame seed oil and white pepper. These 2 seasoning will make the soup much more delicious.

 4) Red bean brown sugar rice-cake/ Red bean sugar rice-cake (Put-chai-ko)

 I remember I first tried this rice-cake is when I was 4 or 5. When I was a kid, I love it very much. Right now it is kind of too sweet for me, but if you rarely have it, it is a good dessert.

 The traditional rice-cakes are made with brown sugar and adding red bean in it, thus they are in brown color. For the healthy condition, some people use granulated sugar which are in white color, as a result the rice-cakes are less sweeten and healthier. However, I like the one made by brown sugar. Although it is sweeter, I think it is better than the white sugar rice-cake. Hot red bean sugar rice-cake is soft and delicious, but a cold red bean sugar rice-cake is good too. The cold one is less sweeten, but somehow you can’t taste the original flavour as the hot one.

My Rating:

Recommeded places/stores:

1) Ball Waffle & Grid Cake

— Cooked food market Block 8, Lower Ngau Tau Kok Estate, Kowloon

— No 63, Ma Tau Wai Road, To Kwa Wan, Kowloon— Tung Lo Wan Road, Tin Hau, Hong Kong 

2) Shark’s fin soup

— No 382, G/F, Lock Hart Road, Chuang’s Enterprises Building, Causeway Bay, Hong Kong

— No 261, G/F, Ki Lung Street, Sham Shui Po, Kowloon

— Tsuen Fung Centre, Tsuen Wan, N.T 

3) Red bean sugar rice-cake

— No 19, G/F, Ngan Hon Street, To Kwa Wan, Kowloon

To be honest, you are able to buy all these snacks on the streets in HK commonly. If you are going to Mongkok, you can find these kind of stores everywhere. These recommended stores are stores that are more popular in HK.

Hong Kong — Hong Kong-style tea restaurant (1)

The first place to go, of course, is my home-country: Hong Kong.

Hong Kong-style tea dining rooms (cha chaan teng) are one of the origins from Hong Kong‘s fast-food restaurant, which provided the fusion of Hong Kong characteristic and western-style dining. It is a popular and common place for people dining together.  You can find these kinds of tea dining restaurants in Hong Kong everywhere. Their business hours are not regulated. They usually start from 6 o’clock in the early morning to mid-night or 1 o’clock morning. Restaurants that located in the busy and crowded areas would probably do all night long.

One of the most famous foods is the egg tart. The tarts consist of an outer pastry crust, filled with egg custard and baked. HK-style egg tarts have two main types of outer casings: shortcrust pastry which made with butter, and puff pastry which made with lard. Shortcrust pastsy is similar to western pie crust, and taste like cookie, while puff pastry is thicker and crispy. For my personal opinion, I like the shortcrust pastry more than the puff one. The best time to eat egg tarts is when it is freshly baked, loose and soft crust with hot and smooth egg custard tastes extraordinarily delicious.

Today egg tarts come in many variations within HK cuisine. Thses include egg white tarts, milk tarts, honey-egg tarts, ginger-flavoured egg tarts, chocolate tarts, and even bird’s nest tarts. However, most of the tea restaurant would only provide the two traditional egg tarts.  

 HK-style milk tea, often known as “silk stocking milk tea”, is a popular beverage originating from HK. It consists of black tea sweetened with evaporated milk. People will drink this beverage usually in breakfast, afternnon tea, and/or in the rest time of work. People use nylon net to make the milk tea. Since the nylon net looks similar with the silk stocking, thus it calls “silk stocking milk tea.” However, many people misunderstand that the “silk stocking milk tea” is really filter with the silk stocking.

A cup of good milk tea is its “smoothness”, the proportion of tea and evaporated milk should divide eqaully, otherwise the milk tea would rather taste too sweet or too bitter and acerbic.

Before having a traditional egg tarts, I found a recipe of the egg tarts: Hong Kong Style Egg Tarts.

My Rating:  

*Recommended restaurants:

(1) Bakery shopsTai Cheong Bakery – No. 35, G/F, Lyndhurst Terrance, Central (near Cochrane Street) Tel: (852) 2544-3475

This bakery shop is one of the most famous shop in selling egg tarts. One of the reasons is this shop still provide the traditional and good quality of egg tarts. Their egg tarts often sold out before afternoon. Another reason is the last British Governor of HK, Chris Patten, was known in Hong Kong popular culture to be fond of this pastry. He particularly enjoyed the egg tarts sold at Tai Cheong Bakery.

Honolulu Coffee shop – Shop 037A, Level 6, Skyplaza, Hong Kong International airport Terminal 2

This is the coffee shop in HK international airport, but also have some distributions in various areas. If you want to have something traditional when you first arrive or if you do not have time to taste any within your vacation, here is a good place for all visitors.

(2) HK-style tea restaurants

Cheung Lee Restaurant – No. 120, G/F, Electric Road, North Point. Tel: (852) 2570-6655

Kam Fung Restaurant – No 41, Spring Garden Lane, Wan Chai. Tel: (852) 2572-0526

Cheung Heung Yuen Restaurant – No. 107, Belcher’s Street, Kennedy Town, Sai Wan. Tel: (852) 2855-7911

Cheung Fat Restaurant – No. 28D, Cheung Fat Street, Cheung Sa Wan. Tel: (852) 2958-1088