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2012-05-01
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Hello everyone,This bean shop is my old favourite in Sham Shui Po, I call it a bean shop because one could actually find a whole raft of bean products in it. This shop seems to be busy 365 days of a year, and one have to try her luck finding a seat at once, seldom although, and also be expected to sit with strangers as a norm. It is not a place about sitting comfortably the whole afternoon exchanging profundities with your best friends, it seems that the shop opens a small window to the sub cult
This bean shop is my old favourite in Sham Shui Po, I call it a bean shop because one could actually find a whole raft of bean products in it. This shop seems to be busy 365 days of a year, and one have to try her luck finding a seat at once, seldom although, and also be expected to sit with strangers as a norm.
It is not a place about sitting comfortably the whole afternoon exchanging profundities with your best friends, it seems that the shop opens a small window to the sub culture of city dwellers for whom serving fast and eating fast are something they praise as efficiency, and the “bean shop” is an epitome of it!
When I was walking to my seat I yelled (not rude in the context) out for a bowl of cold 凍豆腐花and a plate of煎釀雙拼 , and quite amazingly no sooner had I made my ordering than I found that the two things I had ordered was actually coming along with me, and rested nearly at the same time on my table as I rested my buttocks on my chair!
I always love to have the豆腐花without brown sugar (ready to be served on the table), it was so refreshing as ever, although not an intense aroma of bean as some would expect. I think the凍豆腐花and凍豆漿may well be the reason why even in a hot, humid summer afternoon the bean shop without an air conditioner is flocked in by so many and still a dozen or so of them waiting outside!
The fried stuffs is a legend too, if you want more intense taste of soya bean I suggest you order the豆腐instead of the豆卜. Anyway both of them are good, and the meat on top of the 豆腐and 豆卜are tinged with fermented orange skin (a culinary treasure out of fecund imagination of the southern Chinese) which tasted so delicious indeed!
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I am really sad that nowadays a lot of those traditional small scale business are being gradually swept out of Hong Kong, due to redevelopment of old district and high rental as a result of tourists coming to HK from the mainland.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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