Chung Kee Dessert now in Po Lam and addictive

 

 

 

I rarely go for Chinese desserts but tried this place because it is famous and found it addictive after trying it.
The other famous chinese desserterie in Sai Kung failed to impress me.
Chung's dessert in Po Lam is also good but inconsistent so hopefully they will cope with the new competition.
The lighting in this branch felt slightly unnatural and surreal.
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Chinese HALO!
I hardly eat Chinese desserts so I do not know much about them but this reminded me of the Philipino dessert called Halo-Halo which is also a mixture of things. (see below for more information on Halo Halo)
Anyway the locals said that this dessert was a Chinese dessert called Ja Ja with mango added to it.
It was interesting because there was sweetcorn, black eyed beans in it.
This is not really my cup of tea but wrote about it because it reminded me of HALO HALO.
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White Jelly with aloe
It looked interesting on the menu so ordered it, when it arrived it looked really angelic but does not show up on the photo.
The lychee noodles looked really nice because they were transparent and glistened in the light.
Basically it is cubes of almond pudding, white pearls, aloe and lychee noodles on top.
I liked most of elements in this dessert apart from the lychee noodles because I found it slightly too sweet.
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Purple rice with sea coconut dessert
The purple rice was nice and cooling and the sea coconut was sweet.
Also not my cup of tea but if it was not so sweet it would be a good source of fibre.
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Purple rice custard dumplings
I rarely like chinese sweet dumplings but I loved them.
There was also other flavours as well from traditional to green tea with custard.
The dumplings were served in sweet ginger soup which was had a nice strong fiery ginger tone which balances out the sweetness of the dumplings.
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There was am interesting fly on the bill.
When I took a picture of the bill it turned itself to the camera and did not fly away!
What a poser!
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Halo-halo is a popular Filipino dessert that is a mixture of shaved ice and evaporated milk to which are added various boiled sweet beans and fruits, and served in a tall glass or bowl.
Ingredients include boiled kidney beans, garbanzos, sugar palm fruit (kaong), coconut sport (macapuno), and plantains caramelized in sugar, jackfruit (langkâ), gulaman, tapioca, nata de coco, sweet potato (kamote), pounded crushed young rice (pinipig). In terms of arrangement, most of the ingredients (fruits, beans, and other sweets) are first placed inside the tall glass, followed by the shaved ice. This is then sprinkled with sugar, and topped with either (or a combination of) leche flan, purple yam (ubeng pula), or ice cream. Evaporated milk is poured into the mixture upon serving.