This humble stall was founded in June 2021 by husband-and-wife duo Edwin Fong and Sharon Wong, and still family-run together with sister Cecilia Fong. They use authentic recipes, passed down within the family, in making their traditional Chinese Cantonese desserts.
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Their wobbly bouncy smooth egg custard pudding, much denser than other renditions elsewhere, has a bright yellow colour, with a base of juicy warm ginger syrup.
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Has lovely bright eggy savoury sweet spice herbal flavour. Portion size feels larger than elsewhere too.
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Ginger And Egg Custard Pudding
Hup Ka Foon / He Jia Huan
@ 18 Sago Street
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More details:
https://ivanteh-runningman.blogspot.com/2023/06/best-of-singapore-hawkers-ginger-egg-custard.html