Chau Kee 周記點心 – Matcha And Salted Lava Custard Toasts, At Hong Kong Sai Ying Pun
[Hong Kong] The traditional lava custard buns are commonly found in dim sum places, but the people in Hong Kong have their creative juices flowing (not in the lava form).
Lately, we saw how lava custard flows out of a ‘vomiting’ Gudetama’s mouth and a tsunami of lava custard flowing out of traditional French toasts.
Oh my, the excitement, entertainment and exhilaration when the toasts were totally submerged in the thick, yellow, lava custard.
Located near to Hong Kong University is this traditional-looking cha chan teng (HK style coffee shops you see in Hong Kong dramas), serving not-too-traditional signature toasts such as Shrimp Toast with Sesame (HKD26, SGDD4.90), Golden Lava French Toast (HKD22, SGD4.20) and Matcha French Toast (HKD26, SGD4.90).
With an innovative twist, these creations have made an impact on social media.
I saw the same familiar lava custard toast on every table, with camera and phones on standby to capture the “perfect” moment when the lava flows out.
The service crew recognized our not-so-local Cantonese accent and quickly offered us a menu with English description on it, which was definitely helpful even though I could vaguely figure out the traditional Chinese wording.
Some of the recommendations were the 3 signature toasts, Steamed Rice Rolls with Spring Rolls (HK26, SGD4.90) and Fried Rice Rolls with XO Sauce (HKD28, SGD5.20).
I loved the Golden Lava French Toast (HKD22, SGD4.20) more than the Matcha version (HKD26, SGD4.90).
A delectable sensation when the crispy, eggy toast was generously dipped in the thick, buttery, slightly saltish flowing lava with bits of salted egg within.
The matcha lava, on the other hand, was more watery, diluted and a tad too sweet for me.
The Shrimp Toast with Sesame (HKD26, SGD4.90) was presented in a unique manner on a plate with a handle. (Pretty convenient for the service crew to clear the plates.)
Golden brown toast was crispy and crunchy with the fragrant sesame bits and appetizing savoury shrimp paste. Hou sek!
Instead of the usual Zha Leung or Zha Liang (炸两) which was made by wrapping rice noodle roll around fried dough (aka you tiao 油条),Chau Kee’s version of Steamed Rice Rolls with Spring Rolls (HK$26, SGD$4.90) came with minced prawn filling.
More plump and juicy, it was more than eating a mouthful of flour.
The Fried Rice Rolls with XO Sauce (HKD28, SGDD5.20) was not our usual chee cheong fun.
The amount of ‘wok hei’ within this dish surprised us even though it looked short, thin, black and average looking.
Some dishes tasted better than it looked, and this was one of them.
Chau Kee also offers the usual traditional dim sum such as Black Truffle and Crab Roe Siu Mai (HKD24, SGD4.50), Steamed Bun with Custard (HK20, SGD3.80) and Shrimp Dumpling aka Har Gow (HKD24, SGD4.50).
The fried dim sums at Chau Kee hit all the right notes and innovative toasts that were worth the social media hype.
Liu sha ah liu sha, can you liu (stay) in my stomach forever?
Chau Kee 周記點心
Shop H1, G/F, Tung Lee Mansion, Water Street, Sai Ying Pun, Western District (HKU MTR Exit B1)
Opening Hours: 8am – 6pm (Tue – Sun), Closed Mon
* Written by Daniel’s Food Diary Cafe Correspondent Nicholas Tan. More of his Hong Kong food photos at Instagram @stormscape
February 28, 2018
February 28, 2018