Sham Shui Po 深水埗 is a wonderful hotbed of delicious cheap local eats, and a way for those who really enjoy true local Hong Kong style food, to get a glimpse of the past, in a city where real estate, money, and power are king.
If you love tofu and soymilk, 公和荳品廠 Kung Wo Bean Curd Factory is an excellent local example of whatever is left of the slowly fading Hong Kong food culture. There is so much history and character in here that you essentially get the whole package and experience, beyond savoring the delightful tofu products.
The menu is simple, pan fried stuffed tofu HK$8 a plate. 豆卜 which is also known as 油豆腐 (you tofu) is fried tofu that is dried/dehydrated, then refried again (good stuff I tell ya!), is offered at the same price. For HK$10 you can do a combo. HK$6 gets you a glass of cold soymilk (straight from the tap against the wall!), and just a shade under HK$8 for a bowl of tofu fa/tofu custard 豆腐花.
OK so you're done making some important decisions. Likely this place is crowded during most times of the day, so you walk past the grannies and aunties pan frying the good stuff, and telling a waitstaff how many people in your party, and wait until stools are available.
It's hard to resist the smell and sound of sizzling tofu as you walk towards the tables.
After you sit down and place your order, and observe your surroundings, you feel like you are transported back into the 1950s and 1960s. It is pretty obvious they do not invest in interior design here.
After what seems like mere moments, an order of soy milk in a glass with a bowl of hot tofu custard arrives.
The dim fluorescent lighting in here makes for some serious food photography in here. Tofu custard has never looked sexier.
But wait, before you scoop up to taste, pay attention to the orange colored cane sugar on the table
Now take a few spoons and spinkle that shit over your tofu custard, as if you were a chef at a Michelin star restaurant. Time to decorate the whiteness!
So here's the result
Now let it sit for a minute or so, assuming you've ordered the hot version, the cane sugar melts and creates a visual "crème brulee" like effect on the tofu custard.
Why yes that is pork paste stuffed on top of the tofu then pan fried on the grill. Enjoy as is, or add a chili sauce, and it REALLY hits the spot.
Sigh...I miss this place already.
公和荳品廠 Kung Wo Bean Curd Factory
北河街118號地下 G/F, 118 Pei Ho Street, Sham Shui Po
Tel: 2386 6871
