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| Ah Por scooping the bowls of soya beancurd |
Before even departing for Hong Kong, we were researching about the various Hong Kong tourist attractions that we should visit as well as Hong Kong food. We came across Lamma Island Ah Por soya beancurd (tofu) that some websites raved about.
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| Price of Ah Por soya beancurd |
Thus, since we ended up on Lamma island on our very first day in Hong Kong, we made it a point to look for Ah Por soya beancurd. Located about a mile from the Yung Shue Wan ferry terminal, we finally
managed to find the much acclaimed Ah Por soya beancurd.
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| Unusually short queue - guess cos it was a weekday evening non-peak period |
Since we were there about 5 in the evening, there was no queue, so we could not be a hundred percent sure that we had found the right stall. After all, there were so many stalls selling soya beancurd on the island. However, we recognized the stall from the huge signboard at the side. You will definitely not miss it! :)
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| Unmistakable signboard |
You can see a
magazine clipping of an interview with Ah Por and check out the secret
to Ah Por's beancurd which is supposed to be the use of a double layer of cloth to filter the bean mush.
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| Magazine clipping on an interview with Ah Por |
In a little makeshift tent with some tables and plastic chairs, we saw
Ah Por, the stall's owner. We ordered our bowls of soyabean and here you can see Ah Por dishing the silky soft soya beancurd into bowls and pouring the syrup over.
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| Ah Por pouring the syrup over the tofu |
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| Our HK friend Steven, enjoying the bowl of tofu |
Interestingly, you can add brown sugar, left in containers at the table onto the soya beancurd. This adds body and texture to the tofu.
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| Container of brown sugar for you to add as per your taste |
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| Ah Por soya beancurd |
All said, I personally felt that the Lantau Island soya beancurd tasted even smoother. :)
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