Random Noms in HK: Desserts and Tim Ho Wan

Random bits and bobs I ate while visiting HK. This was about four months ago.


1DSC_0028 This is the best dessert EVER. This dessert is definitely a gift from the gods. Sweet mango chunks, pomelo pieces, mini sago beads, and herbal grass jelly in a sweet but not overly so syrup (mainly made out of mango. I could taste a little condensed milk, but I can’t make out the other ingredients). The sweetness of the mango, the chewiness of the little sago beads, the tart pomelo pieces, the slightly bitter and cool grass jelly mixed with the syrup is a perfect balance of flavors and textures. SO GOOD. I had a bowl of this magical soup every single day. Sometimes twice a day. A perfect way to cool off during the heat of HK summers. This dessert can be found in any dessert shop throughout HK, but I got mine from Honeymoon Dessert, which is a well-known chain. They’re efficient, clean (you can see them prepare the desserts right in front of you), and delicious. Nothing is overly sweet; the balance of flavors is amazing.

2DSC_0029 The place of magical concoctions. They also sell a variety of other HK desserts, like durian pudding and ice cream with different jellies, but my heart lies with the mango concoction.

3DSC_0039 Beijing is famous for their roasted ducks, but HK is no exception. You will be able to see crispy skinned ducks/geese on hooks all around the city.

4DSC_0041 In the market.

5DSC_0042 A random dessert shop in the neighborhood.

6DSC_0043 The shop had all their desserts displayed via slightly creepy photographs out front.

7DSC_0044 Look at all the crazy items on the menu. Jisheng Cha with Red Dates and Lotus nuts? Sweet almond SHEETS? Thank God the menu was in English.

8DSC_0045 Sweet Potato Soup. Sweet Lotus Nuts and Lily Bulb with Egg. Double Steamed Papaya with Fungus with Chinese Almonds. LOL. My brother and I seriously considered getting double steamed papaya with fungus with chinese almonds. But we opted for Taro Soup with Sago, Red Bean Soup with Rice Balls, and Sweet Cashew Nut Paste, the latter recommended by the waitress.

DSC_0047 Red beans with rice balls. The soup wasn’t thick at all. It was quite watery. My mom is a fan of red beans, so she enjoyed it.

10DSC_0048 Taro soup with sago beads. The sago was starchy, like a potato, and the sago provided a a nice textural contrast with its chewiness. Overall, very sweet.

11DSC_0052 Cashew paste. I was looking forward to a really intensely cashew-y soup (I love cashews) but the soup was not that thick, only semi-cashew-y and VERY sweet. We couldn’t really finish anything because the sweetness level was so high.

12DSC_0053 They make the desserts right in front of you though, which was interesting to watch. I definitely want to go back and try the Double Steamed Papaya with Fungus with Chinese Almonds.

Like always, my family and I headed over to Tim Ho Wan for some quality dim sum. I already have a review on the restaurant, so I won’t go so in-depth. The pictures I took then were via iphone so these pictures will show the food much better. For those of you who don’t know, Tim Ho Wan is where you can get the cheapest Michelin-starred dim sum in the world. Cheap and delicious.

13DSC_0054 There are several Tim Ho Wans all throughout HK.

14DSC_0070 Fried bean curds with bean sprouts and other vegetables. Usually in other dim sum shops you get a soggy, wet bean curd but here they crispify it, making it more delicious.

15DSC_0071 Phoenix claws stewed in abalone broth (is really what it’s called- phoenix claws). SO DELICIOUS. I know some of you are getting grossed out, but trust me. The collagen in the chicken feet is so rich and full of flavor, your lips actually get coated with a oily deliciousness. This only happens with the richest broths, like bone marrow soup in Korea. The broth is seasoned with soy sauce and has a great depth because of the broth, which is made out of abalones. We have at least two plates of the claws every time we go.

16DSC_0072 Looks a little unnerving, but just try it once. The meat is so tender and isn’t chewy at all — it literally falls off the bone.

17DSC_0073 Plump pieces of shrimp encased in tender sheets of thin flour casing. Topped with sweet soy sauce. So simple yet so satisfying.

18DSC_0074 Dumps’ filled with garlic chives, cabbage, and interestingly, whole peanuts. The casing is chewier and has more of a bite. The peanuts provide a nice crunch and nuttiness.

19DSC_0075 One of my favorites. Just fresh shrimp dim sum. Texture-wise so fun to eat; the shrimp are so plump and juicy.

20DSC_0076 Dip in roasted garlic chili oil for optimal dim sum enjoyment.

21DSC_0081 Sticky rice with various other ingredients steamed in a lotus leaf.

22DSC_0083 There’s also a sweet, sticky soy-sauce within the rice, mixed with pork, sausage, and other random ingredients.

23DSC_0085 Nom.

24DSC_0086 Siomai. Classic.

25DSC_0087 And… because we’re lacking in greens. A plate of steamed lettuce to balance things out. Steamed lettuce sounds weird, but is actually delicious. Unlike cabbage, the lettuce is still crisp after steaming.

26DSC_0088 The famous Tim Ho Wan pork buns. The buns aren’t like your normal white, tasteless floury buns. The bread is very light and is covered with a thin cookie layer, similar to the Japanese melon bread or Korea’s Soboro bread.

27DSC_0089Behold the innards of a pork bun. Fairly large chunks of BBQ pork, and as you can see, the bread is very thin and light. More pork to bread ratio. Tastes very naughty, because it’s so sweet and rich, but you can’t stop eating them.

I had hundreds of photographs taken of the many things I ate around HK and even when I went to Macau on a day trip, but sadly my DSLR sucked the life out of my memory card and I was left with a error-ridden dead card. These were pictures taken on my newly purchased SD card. I am sincerely thinking of selling my beloved DSLR of seven years because it keeps on killing memory cards. I’ll be going to HK again in Feb. so I will take more pictures then.

Recipes coming soon! Until next time


One response to “Random Noms in HK: Desserts and Tim Ho Wan

  1. 핑백: Taste 7 decades of history at Lin Heung Tea House | yorimcha·

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