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2014-05-30
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So, we are used to the standard egg ball waffle that is so great everywhere in Hong Kong. Normally, it is crispy and chewy at the same time. Here, we go to try a more old-school style.The owner is a very calm guy who seems to be totally happy about spending the whole day turning out his great waffles. The charcoal fire blazes as he heats the iron. Then, removing it, he fills it with thick batter from a pot before swirling it over both sides of the closed iron. After a few minutes, he empies
The owner is a very calm guy who seems to be totally happy about spending the whole day turning out his great waffles. The charcoal fire blazes as he heats the iron. Then, removing it, he fills it with thick batter from a pot before swirling it over both sides of the closed iron. After a few minutes, he empies the smoke infused results onto a cooling rack before bagging it, fanning it and then handing it to you for a very reasonable $15.
The resulting waffle is much softer than what you get in many places. We happily tore off little balls and munched on them greedily. They are a little eggier than many also - the batter is yellower and denser. It was great and a little of the charcoal smoke got into the sweet waffle.
Definitely a must visit when in Tai O.
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