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2009-08-27
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A very narrow shop barely 2.5 metres wide selling breakfast takeaway items all-day-long, on a very busy strip called 观塘's 裕民坊. I guess it also works as a good Supper and reminds of my trip to Taipei and eating 豆浆 at 2am in the morning! Which begs the question - WHY DO OTHER TRADITIONAL TOFU SHOPS close so early, usually before 8pm? Afterall, the products sold in both types of shops do have many product overlaps. One would miss this mainly take-out shop completely if you walked too fast
SOYA BEAN MILK (less sweetened):
This does have Soy taste but its very weak and barely perceivable. Its like 5 times weaker than 豆花开 and 2-3 times weaker than ones from say 天天鲜豆浆, 廖同合, 义香, 人和, 上海面家. About on par with 顺兴隆 but still better than good old Northpoint's 德兴隆.
COLD TOFU CURD (came with Yellow Sugar added) :
The sugar and gingery taste was prominent, but it did not hide the strongish Soy taste in the curd. Not sure if anyone has noticed, but in nearly all Traditional Style tofu shops - the Soy Milk is usually much stronger in bean's taste than the Tofu Curd. BUT HERE - ITS EXACTLY THE OPPOSITE Sometimes I wonder other shops double centrifugally extract soy water (aka soy milk) from the same batch of beans.
Here, as you saw, I wasn't happy with the Soy Milk, but the flavour of the Soy Tofu Curd was actually very apparent and bold. SO STRANGE! The texture was however as hard or harder than a Creme Caramel - I think if I turned this around onto a plate, it would make a very large tofu Panna Cotta. It was seriously, the HARDEST Tofu Curd I have ever had before, it was breaking apart in chunks and is apparent on the photo. Overall, edible but not recommended for those who prefer Tofu Curd which slides around in your mouth!
STICKY RICE ROLL - 粢饭:
This 粢饭 is very different than what I'm used to eating. I finally figured out why. They actually make a very long, rolled 粢饭 like a big Sushi Maki, then cuts it perpendicularly before flattening it and selling to the customer. It has no Pickled Vegies from what I can see or taste?
This is probably a big of a shortcut method and mass produced - but surprisingly the quality was still ok and warm. Definitely better than CWB's 上海香港面家 'softer' version and way better than the Taiwan ones I had in Taipei. However, this still only gets 6.5 out of 10 at max. I've had better 粢饭 in Hong Kong and up North before, I saw from 太公's reviews before that a few shops sell good ones in HK but they're a bit out of the way for me to try at this stage.
OVERALL - I give it a mid-high '3' and its far from perfect but actually, I quite like this shop in a sense. I remember eating from a better and similar shop in Tin Hau many years ago, pity there's none around where I live now, when I need my Supper! I wouldn't mind having one of this in the neighbourhood that's open until well into wee hours!
张贴
