Join a lactose-intolerant traveler as she explores the sweet side of Hong Kong, armed with lactase tablets and a craving for Cantonese desserts. This adventure features a deep dive into local sweets, guided by a dessert expert. Despite the less-than-ideal weather, the goal is to make the most of the last day in Hong Kong by indulging in sugary delights.
First Stop: Lan Feng Yuan and Hong Kong Milk Tea
The first stop is Lan Feng Yuan, a historic cha chaan teng (Hong Kong-style cafe) located on Nathan Road in Kowloon. This popular spot is known for its fragrant tea and is said to be the inventor of Hong Kong's famous "stocking milk tea."
Trying Stocking Milk Tea and Pineapple Bun
The "stocking milk tea" gets its name from the long cloth bags used to brew the tea, which resemble silk stockings. The traveler tries both the hot and cold versions, noting that the hot tea is quite strong and thick. She prefers the cold milk tea, finding it more refreshing. It's revealed this is her very first Hong Kong-style milk tea!
A top tip is shared: add your own sugar to the hot tea to reduce the bitterness. Next up is the iconic pineapple bun with butter. Surprisingly, this is also a first-time experience. Despite the name, the pineapple bun doesn't actually contain any pineapple. The name comes from its crispy crust looks like pineapple.
The bun features soft bread and a thick slab of butter. The traveler describes it as reminiscent of fairy bread, with the sweetness and butteriness creating a delightful flavor combination.
Raw Egg in Boiled Water: An Unusual Beverage
The adventurous foodie also tries the raw egg in boiled water, a common menu item in Hong Kong. The drink consists of a raw egg cracked into a glass, with hot water and syrup added. It's stirred well and consumed. Initially, it tastes like slightly eggy water, but adding sugar enhances the flavor. The cameraman also tries the drink, finding it interesting but indecisive about whether he likes it.
Second Stop: Kai Kai Dessert and Tang Shui
The next destination is Kai Kai Dessert in Jordan, specializing in Tang Shui, traditional Cantonese sweet soups.
Exploring Tang Shui Varieties
Tang Shui translates to "sugar water" and includes a variety of sweet, soupy mixtures. Examples are walnut soup, sweet almond soup, and black sesame soup. These desserts are often dairy-free and can have health benefits, like the sweet potato ginger soup, which is perfect for a cold day.
Three desserts are sampled:
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Sweet Potato Ginger Soup: A hot, gingery soup with soft chunks of sweet potato.
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Stewed Papaya and Snow Fungus: A cold, refreshing dessert with a strong papaya flavor and a slightly crunchy, slippery texture from the snow fungus.
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Almond and Walnut Soup Mix: A combination of two classic Tang Shui. The traveler notes the almond flavor is similar to cherry cough syrup or marzipan, but the walnut soup adds a nutty, earthy balance.
The key compliment for a Chinese dessert is "not too sweet." The video is sponsored by Tortor, a company offering a range of Tang Shui available globally. The traveler plans to introduce her parents in Australia to these desserts. They try both the walnut and almond soup, later mixing them together. Her mother, a fan of almond, enjoys the almond soup.
Third Stop: Egg Waffles and Egg Tarts
The dessert adventure continues with Hong Kong contemporary classics.
Trying Egg Waffles for the First Time
The traveler tries egg waffle for the first time, opting for the original flavor. The store offers various flavors, including matcha, coffee, chocolate chip, and even savory options like cheese and salted egg yolk. An adventurous choice is the white sesame pork floss with seaweed egg waffle.
The egg waffle is crispy on the outside and airy on the inside. She enjoys the original flavor and also likes the savory version, noting the seaweed adds a salty element, while the pork floss provides sweetness and texture.
Exploring Egg Tarts
The next stop is a classic Hong Kong bakery for egg tarts. Two types of egg tarts are available: cookie base and pastry base. Despite having these before, there is still no distinct favorite. The cookie base is crumbly, like shortbread, while the pastry base is flaky and light. The traveler ultimately prefers the flaky, pastry-based egg tart.
Final Stop: Tofu Pudding (Douhua)
The final stop delves into the North vs. South China debate over tofu pudding, or douhua. In the north, salty douhua is preferred, while in the south, it's sweet. Having grown up with the salty version, the traveler is curious about her friend's reaction to the sweet version.
Sweet vs. Salty Douhua
The shop offers an extensive sweet douhua menu with options like sugar, ginger, osmanthus, red bean, mung bean, and black sesame. The group tries two versions: one with ginger syrup and one with black sesame. While she likes both, she struggles to choose between salty and sweet overall. Her friend admits that, while he appreciates the flavor and texture of the sweet douhua, he prefers the salty version.
Conclusion
The dessert adventure concludes with a satisfied sweet tooth. The traveler thanks everyone for joining her on this exploration of Hong Kong sweets. She acknowledges that they barely scratched the surface and encourages viewers to try these desserts for themselves. The pineapple bun, especially, was a highlight of the day. The video marks her last from Hong Kong, as she's heading to Australia to continue her food adventures with her parents. She thanks viewers for watching and encourages them to like, comment, and subscribe for more food-filled content.
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