Very much inspired by this excellent Sham Shui Po ‘food crawl’ by e*ating, we followed our visit to Lau Sum Kee with a visit to Kung Wo Dou Bun Chong (公和荳品廠). This Hong Kong institution is well known for its soy bean dishes. Over 100 years old, the shop prides itself on using old school manual methods of producing their tofu and other soy bean products. Hidden behind a local street market, the shop is a basic, sharing tables type of place with no English menu (that I could decipher anyway).
The star of the show here sweet tofu (dofu fa 豆腐花) $7HKD/bowl. Served either cold or steaming hot, it is best eaten with a spoonful of brown sugar to sweeten up the dessert.
No sooner do you yell out an order for a bowl, one is whisked out and presented in front of you. In fact ours promptly arrived no more than 15 seconds after Sam yelled out our order.
I have had my fair share of good sweet tofu dessert, but this one has to be up there. Often I experience a slightly grainy aftertaste with this dish, but not in this case. Those old school grinding machines must really be amazing as the tofu was so ridiculously smooth yet with a brilliant firm consistency. By the time Sam had finished taking the photo above, I was well on my way to finishing my bowl. So easy to gulp right down.
Had we not already been so full, we would definitely have ordered a plate of fried tofu stuffed with fish paste. These are being continuously stuffed and cooked-off on the hotplate at the entrance to the store.
Apparently there are further branches at Kowloon City and Wan Chai, the one in Wan Chai a little more modern. A must to hunt out.
Kung Wo Dou Bun Chong (公和荳品廠)
Sham Shui Po, Hong Kong