Traditional Dessert

Traditional Dessert

Featuring Old Airport Road Food Centre, Dessert Bowl, ParaThai, Yong He Eating House, Dessert First, 75 Ah Balling Peanut Soup (Golden Mile), Le Chasseur, Chin Lee Restaurant, Nangfa Thai Kitchen, Rochor Original Beancurd (Short Street)
Triffany Lim
Triffany Lim

The sticky chewy glutinous rice was soft and had a perfect balance of sweet and salty flavours then garnished with crispy bits of toasted white rice grains. Topped with their juicy mangoes and creamy coconut milk and we have one tasty, carb-rich dessert 》$5.50

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Chinese dessert cafe with neon lights and mahjong tile wallpaper. The yam paste over here is creamy and served with ginkgo and a dollop of pumpkin. The yam paste itself was good but I find the pumpkin was rather bland and does not go really well with the sweet, smooth and creamy yam paste 》$4.80

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Nothing is complete without orh nee in a Teochew restaurant. The yam paste is smooth with natural flavours of yam, topped with pumpkin, ginkgo nuts and a layer of water chestnut starch. This is not too sweet and fits the taste buds from young to old 》$5.50 / Pax

You will love this if you love milk. Every spoonful comes with creamy and milky goodness. The texture is rather firm and smooth. It has an option to have it served hot/cold and the hot version was good 》$3.60

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An interesting dessert served with evaporated milk. The taro balls are soft and chewy while the grass jelly is firm. It was nice and refreshing but it would be even better if it was served cold. The one we had wasn't as cold as expected or maybe ours were the last few orders before closing 》$3.50

The saltish beancurd is like a savoury version of a classic beancurd without the syrup but topped with bits of stewed minced pork, preserved vegetables and spring onions in a soya sauce mix. Although it may seem weird, it did not taste as bad as I thought and instead turned out quite appetising.

The texture of the toasted bun with pork floss and egg (烧饼) was fluffy and doughy which makes it quite filling when added with egg and savoury pork floss. The 烧饼 was served warm with a comforting and chewy bite. I also added a cup of soya milk but it somehow fell short of expectations. It was not thick in texture and almost tasteless.

Yong He is a place to check out for late-night snacks but I will not purposely make a trip back unless I am nearby and have no other places to go.

Saltish Beancurd 》$2.80
Toasted Bun with Pork Floss and Egg 》$3.50
Soya Milk 》$1.80

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The ginkgo nuts were bitter (from cans?) and the yam paste was a little too sweet. Somehow I find that it lacks fragrance and would prefer to just stick with their signature desserts 》$4.60

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Orh nee - a favourite Teochew dessert made of yam paste that goes well with gingko nuts. The sweetness was just right with a smooth texture. The potion of coconut milk was too much, lacks creamy texture and fragrance 》$3

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Yam paste with gingko nuts and coconut milk. This bowl of silky yam paste is prepared and made with real yam from scratch. The coconut milk goes well with their pure yam paste with bits of yams in there 》$5.50/medium

**There was a change in their recipe during my recent visit. I kind of preferred the previous recipe with slightly salted coconut milk and fragrant shallot oil.

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Taro cubes, taro ball and sago in coconut milk. A simple and comforting bowl of dessert which may be a little heavy due to the coconut milk base but the taro cubes were firm and fragrant with chewy taro ball and sago 》$4.50

A dessert shop that serves Hong Kong dessert with Chinese decor makes it look very traditional in the east. Firm and silky smooth grass jelly with chewy taro ball and mango cubes in evaporated milk. This is light, refreshing and not too sweet which suits both the young and old 》$4.50

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Durian Mousse topped with a scoop of durian flesh 》$5

I'm in a relationship with food. Why can't we just declare our never ending love and vows towards some food item? I'm sure that would not result in divorces.

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