Name (English): Yan Wo Dou Bun Chong
Name (Chinese): 人和荳品廠
Category: Food & Beverages
Phone Number: +852 2808 4738
Address (English): 55 Jardine’s Bazaar, Causeway Bay
Address (Chinese): 銅鑼灣渣甸街55號
Address Google Map Link: https://goo.gl/maps/g7Y6iGAoasXj49gGA
Address longitude and latitude: 22.279291352719042, 114.18545488312185
Nearest MTR Station: Causeway Bay Station F1
Nearest MTR Station Google Map Link: https://goo.gl/maps/w4KDUaXCbEqyiKKp7
Nearest MTR Station longitude and latitude: 22.279877019622063, 114.18437190407133
How far from the nearest MTR Station: 2 min walk from Causeway Bay Station F1
Opening Hours:
MON 12:00 – 23:00
TUE 12:00 – 23:00
WED 12:00 – 23:00
THU 12:00 – 23:00
FRI 12:00 – 23:00
SAT 12:00 – 23:00
SUN 12:00 – 23:00
Budget (per person): HKD50
Recommended Food/Drinks: Pan-fried Tofu stuffed with Fish Paste , Soybean dessert, Soy Milk
Recommended Time to Visit: Afternoon hours
Accessibility Note: easy access
Reminder: walking distance varies depending on branch locations
Unlike most restaurants in Hong Kong that offer a wide range of food, Yan Wo Dou Bun Chong (人和荳品廠) only specializes in one product – soybean products. There are only 3 categories on the menu – Tofu, Soymilk & Soybean dessert, all freshly made in Hong Kong every day.
Soy products are often by-products of tofu-making. Often called the “Chinese cheese”, tofu is made from a process that resembles cheese-making closely. Soy is boiled, mashed, and strained to produce soy milk. A coagulant is then added to the milk to produce bean curd – the prototype of all tofu products. The remaining soy milk and residues are made into other types of products, all rich in protein. Relatively cheap in price, soy-related products are popular among those who love traditional cuisine, as well as the diet-conscious generation.
Among the items served at Yan Wo, pan-fried Tofu stuffed with Fish Paste (煎釀豆腐) is the best-selling item. You can see how they are prepared from the display window. Coming straight from the sizzling pan, the juice is burning hot. Beware when you have the first bite. There are 3 kinds of sauces for seasoning (all are put on the table), soy sauce, chili sauce, and sweet sauce. Each complements the tofu in a different way. Try them out and let us know your favorite.
Soybean dessert (豆腐花) is made by adding edible carbonate to soymilk. Smooth like a pudding, it is unsweetened when served and tastes of the strong natural flavor of soybean. You may apply yellow sugar or syrup to sweeten your dessert. Usually, yellow sugar is used for hot desserts while syrup is applied to cold ones. My personal favorite, however, is to add both sweeteners to get the balance of different sweetness. Be careful not to mash up the pudding while you eat. Its smooth texture is very rewarding.
The making of tofu is listed as an intangible cultural heritage of Hong Kong. In the 1950s, soy milk was a very common drink for laborers working at factories or piers, just like coke nowadays. There are less than 10 tofu-making companies in Hong Kong. You’ve got to try one during your stay!
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