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2014-02-25
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For about 4 days I volunteered as a tour guide for some good friends visiting Hong Kong. Did some extensive research and decide that a half day trip to Yuen Long would do the trick! After a few hours of shopping for random things, clothes, and soaking in the scenery, we started building up a sweat and walking back and forth.Fortunately armed with a printout of maps, we finally made it to Sweet Heart 甜心鮮果園. This was touted by the Yuen Long website as one of the must try eats, and more specificall
For about 4 days I volunteered as a tour guide for some good friends visiting Hong Kong. Did some extensive research and decide that a half day trip to Yuen Long would do the trick! After a few hours of shopping for random things, clothes, and soaking in the scenery, we started building up a sweat and walking back and forth.Fortunately armed with a printout of maps, we finally made it to Sweet Heart 甜心鮮果園. This was touted by the Yuen Long website as one of the must try eats, and more specifically here, desserts.
It did not take very long to decide what we wanted. This being winter season, there were no durian desserts available (and thankfully too....I am not a fan of this super stinky fruit, but I will gladly eat stinky tofu and fermented shrimp paste anyday). So with the famous stir fried fruit ice "炒冰", we were left with the available flavors of mango, banana, and I believe the third one was cantaloupe. The concept of 炒冰 was very interesting...although we all agreed that it was more like sorbet in texture, although this was more along the lines of a thick processed nectar (fruit and pulp) prepared on a cold stone with a liquid nitrogen cooled like surface....I think that is what Cold Stone Creamery does with their ice cream desserts (it is a famous chain in California).
The sorbets were not terribly interesting, but refreshing nonetheless. Out of the trio we tried, the mango was obviously the best one.
The dessert that stole the show, was highly recommended by the employee, and was the mango roll. Fresh mango chunks, wrapped in a "cheung fun" like skin made with coconut milk, with a drizzle of mango sauce on top. Holy cow....this was damn good. Really unusual combination that worked very well. Despite the simplicity of the ingredients, pretty sure getting the coconut milk skin wrapped around the mango was not an easy task. The texture was very similar to that of a cheung fun skin, but rest assured it was pure coconut milk bliss.
This was sometime nearing 3 pm, not too long after they open for the day, so we were the only customers.
Super friendly staff and great service for a neighborhood eatery. I can only hope they continue to thrive and stay in business for many years.
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