Bet the HK posts are starting to tire you all so I am going to start lumping a couple of co-related ones together to speed things up. So this post is going to be on the sweet stuff i.e. the famous dessert chain Hui Lau Shan and egg tarts.
I’m sure many of you have already heard about Hui Lau Shan, one of Hong Kong’s most well-known dessert chains. They feature heavily on mango desserts and is actually the first thing I ate in Hong Kong! We were stepping off the ferry terminal in Kowloon when we spotted one of their booths. And before we left Hong Kong, we stepped into another branch in Mongkok to have another serving.
Their house specialty is the Mango Pudding in Mango Juice with Extra Mango ( 芒果神冰@HKD 30) as pictured above. I had the cup dessert, Coconut Noodle with Extra Mango (多芒捞河 @ HKD 30). Their mango pudding and mango ice cream truly is sublime. The wobbly mango has chunks of mango in it and is not overly sweet. And the mango ice cream is truly ❤ at first bite. Made from frozen mango puree, it’s pure mango at its best. I liked the coconut noodles too, as they were silky and smooth, but I couldn’t taste much of the coconut. Still, it was very compatible with the sweetness of the fresh mango fruit.
On my second visit, I chose the Mando Pudding with Pomelo & Mango (杨支金捞布丁 @ HKD32), which is combination of my favourite HK dessert, the Mango Pomelo dessert (杨枝甘露) and my favourite HLS items, the mango pudding and mango ice cream. Truly a wonderful combination. Indulgent and perfect.
Apart from mango desserts, HLS also does other hot desserts including those with bird’s nest. This is Stewed Egg with Bird’s Nest (燕窝炖蛋 @ HKD 25). Although bird’s nest is generally tasteless, it has a slight egg white aftertaste so when paired with stewed egg, this dessert ended up being a tad too eggy for my liking. But I did remember that it was very silky in texture.
Hui Lau Shan 许留山 (www)
Located all over HK. Check website for add.
Another Hong Kong dessert that I meant to try was the egg tart (蛋撻). The famous one is from this old school bakery in Lyndhurst Terrace, Central. Having been on the same street for over 50 years, it garnered much fame as being the favourite of last governor Chris Patten and also over it’s temporary closure due to rental issues.
The egg tarts in its enclosure was a sight to behold. Rows of golden babies, so very tempting. At HKD 5 each, slightly cheaper than some of its Portuguese cousins in Macau.
The humble egg tart in all its glory. Instead of a flaky crust, Tai Cheong’s version is akin to a shortcrust cookie crust. The yellow, wobbly custard centre is warm and eggy, without being too sweet. And it held its shape despite being soft to bite. Just sublime.
Tai Cheong Bakery 泰昌餅家 (www)
35, Lyndhurst Terrace,
Central, Hong Kong.