A quick disclaimer - my aunt, who I went with, knows the owners and we got a hefty discount, but since I didn't have to pay either way (my aunt would have been paying even if we didn't have the discount), there was no financial incentive for me - as there never is in this blog anyway.
Ok, so a quick word about Hong Kong-style desserts. As with a lot of local food, it's low-brow fusion. There are traditional Cantonese-style sweet soups, then there are western & Japanese influences, all of which are evident at this little place in burgeoning foodie desti Tai Hang/Tin Hau.
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Tofu fa with Japanese red bean - nice and light, and although the Japanese red bean wasn't of the highest quality, it tasted just fine - not too sweet, and were still a little firm to the bite, unlike Chinese-style red bean that would be cooked to a paste.
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Highlight of the night, a must-order - lychee pannacotta/pudding/mousse thing (the Chinese term for it is just 奶凍 - milk made/rendered cold), made with milk from Hokkaido - super smooth, creamy and fragrant - from both the milk and lychee.
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Steamed egg white - very light, perhaps too light and a little watery if I had to be really picky, but I quite liked it actually. Better than places famous for this, like Yi Shun, whose puddings all taste of milk powder.
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Another typical Canto sweet soup, made with the skin formed when boiling soy milk (called "tofu skin" in Chinese) and gingko. The result is like a richer, deeper tasting warm soy milk.
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Goji berry and sweet osmanthus (桂花) jelly - cool, refreshing and great for summer
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Xiao Tian Gu
10-11B School Street
Tai Hang/Tin Hau
Hong Kong
+852 2882 6133
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