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"Perfect for a mid-walk pause, this long-standing shop serves a velvety tofu pudding with a rich soy aroma, made in-house in the workshop at the back. The time-honoured recipe hasn’t changed: soybeans are stone-ground into soy milk on an electric grinder, then filtered, boiled, stirred, and set with gypsum powder. If hunger lingers, the pan-fried stuffed tofu and golden fish tofu are easy add-ons." - Mandy Li