This was excellent, and I understand they painstakingly make their own tofu beancurd with gypsum powder and soy milk, resulting in a beautiful wobbly soft texture.
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Paired with crunchy broccoli and a duo of tender mushrooms (shiitake and straw), this has deep robust earthy vegetal grainy sweet savoury flavour.
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Better than other versions elsewhere.
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Hong Kong Chef's Kitchen
More details in profile & blog

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