I love tofu, but usually the places that do the pan-fried tofu with fish paste on top are usually road-side restaurant. As Hong Kong is a hot environment, I am more concerned about hygiene, so I can only eat this during the winter.
Anyway this place totally appealed to me, especially it has a hip English name, the fonts have had thought put into it too.
The menu is also amazing, endless choice, which I have to go back again next time.
This time I tried the fried black tofu with fish paste, tofu sharkfins soup and PeiPa tofu.
All tasted good, and the hygiene was good, the plates were clean, not the sticky plates you would find in the road-side restaurants.
Black Tofu - a generous portion of 5 pieces for $10, the tofu tasted a bit firmer, not as soft as other places, but tasted ok.
Tofu sharkfin soup - tasted perfect, not too salty and no MSG.
The ingredients in this soup were a perfect match: glass vermicelli, tofu, black fungus, very very very fine shreds of duck meat. Infact the soup was a very big portion, and the duck meat enriched the flavour of the soup, overall I was very impressed with the soup because of geniune meat rather than grounded meat.
The temperature was also just right for a superhot day, a torture of heating oneself up in a hot day drinking piping hot soup.
PeiPa tofu: I never tried it before, so this is my first time, but I got a real good impression from it. The outside was golden yellow, and the texture of the crunch was like authentic tempura.
Inside it was filled with fish, herbs and tofu, also not too salty.
The whole thing was 100% edible, first class fish paste, because there were no grounded fish bones to spoil it.
Overall A class tofu for a very cheap price. Awaiting for a branch to open in kowloon or Hong Kong would be great.
The deep fried PeiPa was excellent, as the oil used to fry it was fresh too.
Hope it keeps this standard in the future.
Anyway this place totally appealed to me, especially it has a hip English name, the fonts have had thought put into it too.
The menu is also amazing, endless choice, which I have to go back again next time.
This time I tried the fried black tofu with fish paste, tofu sharkfins soup and PeiPa tofu.
All tasted good, and the hygiene was good, the plates were clean, not the sticky plates you would find in the road-side restaurants.
Black Tofu - a generous portion of 5 pieces for $10, the tofu tasted a bit firmer, not as soft as other places, but tasted ok.
Tofu sharkfin soup - tasted perfect, not too salty and no MSG.
The ingredients in this soup were a perfect match: glass vermicelli, tofu, black fungus, very very very fine shreds of duck meat. Infact the soup was a very big portion, and the duck meat enriched the flavour of the soup, overall I was very impressed with the soup because of geniune meat rather than grounded meat.
The temperature was also just right for a superhot day, a torture of heating oneself up in a hot day drinking piping hot soup.
PeiPa tofu: I never tried it before, so this is my first time, but I got a real good impression from it. The outside was golden yellow, and the texture of the crunch was like authentic tempura.
Inside it was filled with fish, herbs and tofu, also not too salty.
The whole thing was 100% edible, first class fish paste, because there were no grounded fish bones to spoil it.
Overall A class tofu for a very cheap price. Awaiting for a branch to open in kowloon or Hong Kong would be great.
The deep fried PeiPa was excellent, as the oil used to fry it was fresh too.
Hope it keeps this standard in the future.
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