Saturday, July 17, 2010

Let's eat in Hong Kong - Homemade Soya Beancurd

We went to this shop at the Hong Kong island called Auntie Sweet, on our way for a haircut.


Auntie Sweet is a dessert shop and there was a picture of So Sze Wong (a pretty famous HK celebrity-cum-food-critic) recommending this place.

I used to watch her shows and I know that in general, she does not like desserts. If this is a place she recommends - it means that it has to be really good.

I ordered a house special - soya beancurd with durians.

Soyabean and durians are not things you would associate together. Surely the strong taste of durian would cancel out the more delicate taste of soyabeans? And the texture of the 2 put together did not seem appealing. But I ordered the dish nonetheless out of sheer curiousity.

It turned out to be rather interesting. Even though the durian taste was very strong, somehow the distinct flavour of the soyabean curd came through too. But it was just an interesting dessert.. not something I would crave for.

The Husband does not eat durian. So he ordered their homemade soya beancurd. It was really really good. 5 stars out of 5! The soya beancurd was made on the spot after we ordered it. It was silky soft... and so smooth it just glides through your mouth, into your throat.

As with many of the better beancurd in Hong Kong, they don't serve the beancurd with sugar syrup. Rather, they provide a box of red sugar. The red sugar melts upon contact with the piping hot beancurd and turns into this sticky thing that clings on to the beancurd. (Red sugar definitely works better than sugar syrup.. which glides off the beancurd too easily. Hm....I wonder why the soya bean stalls in Singapore don't use red sugar)

The soya beancurd came in a cute mini wooden barrel..

甜姨姨私房甜品 Auntie Sweet
Add: 96-A4 Electric Road, Hong Kong Island, Hong Kong
See here for link to openrice.com

2 comments:

Blur Ting said...

I love how it is served in that wooden tub!

Fresh Fry aka 福星 said...

ah, brought back memories of eating Mountain Spring Water Tofu Fah in Lantau Island, against the cold wind. the old auntie used gingered sugar, a novelty for me! and yes, i think it tasted richer, smoother and nicer than s'pore ones.

guess its time to hop over HK for a day or 2 of happy feeding. hehehe.....

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