Enjoy dining without burning a hole in your pocket, no membership required
|
If you ask me which eatery in Hong Kong is my favorite, this will be my answer. The first thing my granddad brought me to this stall. I was super turned off the wet floor and tight seating. Carefully followed back him and found out ourselves close to the large frying pan. At that time, this stall wasn't so popular, 100% of the customers were locals. I was really intreat by exchange of Cantonese and let me felt like living in a HONG KONG drama. .
|
A little background of the stall. The daughter took over the business from the dad but it was in debt and business wasn't this good. To make things worse, she didn't even know how to make good beancurd. Thankfully the beancurd master stayed and helped her during the toughest time. Before day break, they will start grinding the bean and create the soy milk. Everything must be done before 7am, as all the people will be out shopping for their daily grocery. .
|
Back to the food, we ordered the twin fried (HKD 18). Crispy on the outside and soft in the inside. Who knows the savory fish paste and silky tofu could taste so good! Must eat with their sweet sauce and Chilli sauce. Give their warm beancurd with orange rock sugar (HKD 8) a try. Let the sugar semi dissolved, so it will give the soft beancurd a bite. .
|
Now The reason why their stall was so unique and suffered through all these tough times - Their cold "char-Ed" soy milk (HKD 6). Not only the taste of the soy bean was obvious, it had a hint of "char-ness". They combined two kind of beans into the soy milk - normal beans and roasted beans - for their signature taste. .
|
Many said that their taste had changed. It was because not all the beancurd was done by the master. To fulfill the uprising demand, they hired more man and even opened up the level two for seatings. But still this stall is worth the visit. .
|
公和荳品廠 Kung Wo Dou Bun Chong
🏠：118 Pei Ho St, 深水埗 Hong Kong
⏰: 0700H to 2100H
Same place as mentioned from previous post, it has a slightly salty taste to it but the overall texture was really good with the crispy ends and its full of the toufu taste!
Somewhere in the confusing district of Sham Shui Po (in my view a singapore geylang) where good food and those stuff exists together but also sells the cheapest stuff in the entire country, sells this greatly popular beancurd along with some pan fried toufu with made locals drooling over it. Pretty interesting way to eat this soya beancurd as many would scoop and pour sugar right over it (orange sugar, didn't put due to health concerns) something different from all those wonton mees!
Finally posting today's breakfast😝 Another shop recommended by Florence, coz I loveeee Beancurd. [BEANCURD HKD8 ↝ S$1.40] so much smoother than the one I had at 珍豆酱豆腐花!
