This features house-made silken tofu beancurd, wobbly and super soft, in a rich thick dark gravy of black bean paste, topped with bouncy scallops and fried shallots.
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You first get the bright sweet savoury notes of the scallops, followed by grainy sweet flavour of the silken tofu beancurd, and lastly the robust earthy salty savoury taste of the gravy.
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Yum.
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Hong Kong Chef's Kitchen
More details in profile & blog