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Signature Dishes
6-10-2009第一次搵唔到呢度, 第二三四五次嚟到佢就因為「機器問題」要「暫停營業」, 結果一直同呢度的有機豆品無緣... 今日路過見佢終於開了檔, 買了一支有機白豆漿 ($9) 返公司飲.一支份量唔多, 不過絕對高水準 -- 好杰身, 豆味濃郁, 滑落喉嚨時質感可用 "velvety" 形容, 感覺似豆腐花多過豆漿, 正 位置都幾隱閉, 不過唔算難搵, 由機利文街行入商業大廈, bypass 門口嗰檔小食/果汁/三文治店就見到了.下次買豆花試試.
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跟著地址, 來來回回由Duke's Deli 到羅富記走了幾轉, 由weekday走到weekend再問食友究竟店的真正位置在哪. 終於找到了, 是星期日, 沒有開門.再去的時候終於有開.門面極小, 只剛夠主理人JAY在內. 平時在中環要吃豆腐花, 總是要上閣麟街 x 擺花街的士多才有得賣. 這裡的豆花聽說是不同的.便也來試試.在雪櫃裡放著新鮮的豆漿($8/杯, $14/支) 和黑豆漿 ($9/杯, $15/支). 先要了一杯. 看JAY從瓶裡倒出來的甜豆漿, 有點"杰"身, 不像平時買的那樣. 入口除了透心的冰涼感外, 還嚐到濃濃的豆香. 似是吃著一塊極滑的豆腐. 豆漿磨得很細, 主理人解釋如要無糖的豆漿豆味會更香濃. (她堅持要我試試, 果然味道更濃). 豆腐花 ($8) 要了熱的. 不同的地方是製法. "豆花開"用的是"鹽滷"(海水蒸發時把鹽分取走). 方法就是把濃豆漿加入鹽滷, 蒸幾分鐘即成豆腐花!! 要了熱的豆花, 第一口先嚐無糖的味道. 表面的質感是有點"實", 像豆腐不太像豆花, 往後的又回復滑溜了.味道是一貫的清香. 如果其他店做的有這般濃豆味的便好了. 加了紅糖, 豆味跟平時買的豆腐花差不多, 建議愛豆味濃的可先試走糖的, 再酌量加入紅糖.很久沒有喝過一杯像樣的豆漿了. 豆花開的是較"杰", 不是人人都喜愛的濃度及質感. 但愈是簡單愈難做我好. 難得在中環某個角落開了一間用心做豆品的小店. 有興趣的還可以買包鹽滷在家自製豆腐花!! 自問對其他有果味的豆腐花興趣不大, 下次可要來試黑豆漿和芝麻黑豆漿!!
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Took me some efforts to find this Hong Kong based Take-Away outlet of a new Organic Tofu shop. There's another outlet on Kowloon side. Here, its hidden inside a building and then hidden behind a large structural pillar again. They use Mongolian Organic Beans to make their Tofu Curds and Soybean products, also the Tofu Curds do not use 石糕粉 like most Southern China tofu products. Instead they use a Japanese method involving sea salt extracts called 苦汁, which is the same as what you get in the Japanese tofu shop in Citysuper.Unfortunately for me, there were no Tofu Curd left for purchasing, they always run out early. Tried the Organic Soy Milk (less sweetened) and it was really awesome. The beans taste was really natural tasting, it feels like having a soybean soup! Its also quite thick and not too sweet in this version.Now, I finally understand what really good quality beans and production method can produce.... it did not require any smokiness or other ways to bring out more flavours. It was so good just being natural! Must try the Tofu Curd tomorrow! SOY MILK = High '5'
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