Ho Kee Dessert (To Kwa Wan)

Served hot with a real hard‑boiled egg. The tea was mildly sweet, herbal, and earthy, while the lotus seeds added a soft chew. The egg gave a hearty bite, turning this into a rustic, nourishing drink that felt comforting and wholesome.

Served cold, this dessert layered silky, wobbly milk pudding with thick mango sauce, chunky sweet mango, and a drizzle of coconut milk. Smooth and creamy, bright and fruity, the contrast of soft pudding and juicy mango made it indulgent yet refreshing.

After dinner, my standard SOP was to head for dessert. I stopped by this dessert place recommended by the Michelin Guide before taking public transport to visit another market.

Egg White Stewed with Fresh Milk topped with Mango (HKD 46)
Served cold, this dessert layered silky, wobbly milk pudding with thick mango sauce, chunky sweet mango, and a drizzle of coconut milk. Smooth and creamy, bright and fruity, the contrast of soft pudding and juicy mango made it indulgent yet refreshing.

Mulberry Mistletoe Lotus Seed Egg Tea (HKD 31)
Served hot with a real hard‑boiled egg. The tea was mildly sweet, herbal, and earthy, while the lotus seeds added a soft chew. The egg gave a hearty bite, turning this into a rustic, nourishing drink that felt comforting and wholesome.
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🚩Ho Kee Dessert 浩記甜品, Hong Kong, To Kwa Wan Rd, 237 A號111號 I-feng Mansion Block B
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