Taro snowflake ice with milk pudding @ 甜蜜子甜品店 Sweet C. C. Dessert

Firstly, i think I might be biased, because I like taro flavoured desserts, and not many places have it.

The standard of this one and China Town is quite good, both located in TST. But I preferred this one more, because apart from the usual toppings, you can also add mini puddings to it, such as mango pudding, milk pudding, green tea pudding, champagne peach Jelly etc.

As for the toppings range, there was alot of variety from small crystal pearls to large crystal pearls. They also had my favourite black sugar jelly bits.
Usually I dont like the big pearls found in the Taiwanese drinks, a bit irritating to have to chew and drink at the same time, but with the desserts, it make its fun, to have cold ice in your mouth and something to chew at too.

Overall, everything was presented nicely, and the portion was decent, at least I felt full for the first time after eating a dessert.
The milk pudding was nice and creamy, and the green tea pudding tastes the same as the one in China Town, except here its present in a pudding form, and in China Town, its cut up into squares.

Japanese kanten 寒天 Dessert @ Hui Lau Shan

After trying black sugar kanten in various desserts, I fell in love with the chewy dark brown jelly.

Kanten is the Japanese word for 寒天 meaning cold weather (according to Wikipedia).

I ordered the White snow with Kanten, which is just basically dessert tofu, mango pieces and mango sauce and Kanten.
I have a hatred for Asian mangoes, or to be more specific, amber coloured ones (phillipine ones). I only eat Puerto Rico mangoes, the one with a greenish/reddish skin.

Anyway, the dessert was presented nicely, I spooned some tofu with the jelly, and just a tiny bit of mango sauce, it tasted really good as expected. The bean taste in the tofu took away that nasty mango taste. The jelly was nice and chewy.

After a while, my mouth got a bit numb and couldnt really taste anything.

I rarely go to HLS, only when they have some hard to resist desserts/snacks, the last time I came was for the pancakes and curry sauce. It is not the sort of place I would go as I dont eat the traditional chinese desserts, and mangoes put me off from coming, so does watermelons, and the usual Hongkie stuff. So I wonder, what is the next dessert/snack that will make me visit again.

 

Taro tea with Black sugar kanten @ 麻吉 Match

Out of the blue, saw people queuing, so noticed a shop here selling Taiwanese drinks.
As it is the only shop on that side of the road selling drinks at a reasonable price, I think it should do quite well, from people waiting to get the buses to people from the Southern playground.

The overall shop decor was impressive, clean and slick. The drinks list was clear and easy to read, the best thing was, it had English. The choice is quite wide, and you can choose the sweetness of the drink too.

There was quite a range of things you can add in your drinks too such as Aiyu jelly, pearls, Aloe Vera, Grass Jelly, Brown sugar jelly, Tri colored konjac jelly, Coffee jellys and capsules filled with liquid chocolate, coffee, or fruit.

Anyway ordered the Taro tea and added sugar jelly to it.
Tasted Ok, the milk was made from milk powder, and the brown sugar jelly tasted as it should.

 

Chilled egg tarts @ 蛋撻王 King Bakery

King Bakery have introduced their selection of cold tarts claiming to be Hong Kong’s first, I agree they are the first for other flavours, but for the original egg tart there is already one in Yau ma tei that does it

http://www.openrice.com/restaurant/sr2.htm?shopid=13843

There are various of flavours: Set A: (2 flavours) chocolate, ribena, Set B: (2 flavours) black sugar, Hokkaido milk, Assortment A (3 flavours): mango, tofu, black sesame, Assortment B (3 flavours): original, mango and grapefruit (yeung ji gum lo), coconut.

The tart itself, is basically like a wheat biscuit, similar to digestive biscuit, also it is rather sweet and more prominent than the tart fillings.

I chose the black sugar and Hokkaido milk selection; the rest seemed rather common, the Hokkaido milk was very creamy, and since the tart base was very sweet, I couldn’t taste the milk filling. As for the black sugar one, I liked it because the dark brown filling was see-through like jelly. It would have tasted great if the base wasn’t that sweet.

I wanted to try the chocolate and ribena one too, the chocolate one would probably tasted ok, but I wasn’t sure of the Ribena, depends on the ratio of ribena concentration, and if they had used real ribena or a substitute.

 

 

A successful fusion of tofu pudding and thai drink elements @ 紅果樹

Usually I am against fusion, especially when dishes that do not taste good together are combined for the sake of creating more variety.

This dessert had all the elements I liked: Jaan door (Pandan flour bits), black sugar syrup, tofu pudding, and coconut milk.
It tastes much better than the drink itself, the coconut is not so strong, but balanced out by the tofu, jaan door bits, all these elements are subtle and light, yet brought to life by the black sugar syrup.

I liked the metal spoon, usually these Chinese spoons are ceramic and thick which makes eating difficult, at least with this one you can spoon more and it feels more ergonomic.

The restaurant is relatively small, the decor is quite modern and the English name appealed to me.
It is located conveniently near the MTR station.

Refreshing fruity ice @ Hui Lau Shan

There are two types, one served with red beans and the other served with sugar jelly.
I ordered the sugar jelly one, because most of the elements I liked such as strawberry, peach, sugar jelly, pearls.

It was presented on a bed of fruity ice, with sugar jelly, strawberry slices, peach slices, dragon eye, pearls and another scoop of fruity ice on top.
Overall, it was pleasant, not too sweet.
The pearls let the dessert down as it was hard and chewy.
I was impressed with the strawberries because they were red and ripe.

The texture of the fruity ice was slighty like sorbet, but since it contained hokkaido milk, it was not so moist, but brittle and dry.
It didnt taste that milky but there was hints of dragon eye in it.

Brown sugar mochi egg tart @ KFC

I am not a fan of portugese egg tarts at KFC, firstly because they are greasy and secondly it tastes very eggy.

However the mochi egg tart was fantastic, there was brown sugar mochi at the bottom which lessens the eggy taste, and I love brown sugar.

Before I tried it, I could smell brown sugar/caramel scent.

Then when I tried to cut it, the layer of brown sugar mochi was extremely elastic.
I had some fun stretching it to see when it would break, but from the photo you can see that it had very high plasticity!!
Its texture was like sturdy gelatin rather than the mochi type.

The only thing that let it down was the base, it was burnt, and made the egg tart taste bitter.

30% egg filling, 70% brown sugar filling

Fun factor test~~very elastic!~!

burnt base