Die-hard fan of orh nee is here again! First time to 潮汕林 ever since they shifted to Phillip Street for mummy's advanced birthday celebration. I am sure I inherited more Teochew than Cantonese genes 😆
I can't emphasize enough how tedious it is to make a good 芋泥, all the way starting from handling the yam to steaming it up to the end product. And so it's always a joy to enjoy this traditional dessert. The yam paste served here is somewhat on the sweet side, and a little dry inside despite the lard. Gingko nuts weren't bitter, and there were yam bits! The authentic ones served in 潮汕, China, aren't like the smooth type here but made of pure yam bits, and I really mean every mouthful. Perhaps it would be better to use water chestnut for natural sweetness.

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