Hong Kong desserts
It looks like Singapore, swathed in the sweltering heat all year round, cannot get enough of desserts. Case in point: Jurong Point; the Boon Lay mall has three Hong Kong-styled dessert shops, serving up sweet treats in the form of cream-clogged wraps, sago-studded cream, pastes and soups, with its fruity sidekicks- pomelo and mango. Or otherwise known as Tong Shui or sugared water in Cantonese. The newest “rice ball” in the bowl is Hee Kee Desserts.
Unlike the Hong Kong chain, Ji De Chi Desserts, which is located a mere 200 metres away, Hee Kee just opened in April this year by the same Singapore franchisers who brought you Share Tea (Little surprise that there is a Share Tea outlet next to Hee Kee).
Hee Kee’s Hong Kong-themed sweets doesn’t look out of place at a nearby section at JP2 (level 3 – NTUC Fairprice), which has been transformed into a kaleidoscope of neon-coloured shop signs, bearing familiar logos such as Emperor Watches and Bossini. It feels like being in bustling Mong Kok Street or Nathan Road at night (sans the constant mysterious water drippings).
While the dessert offerings don’t veer too far from what’s served at its competitors, what makes Hee Kee tick is presentation of the desserts and in some cases, bold experimentation towards getting the right flavour combinations to stand out in the saturated saccharine world of Tong Shui in Singapore.
Here’re five recommended desserts by the shop.
Beancurd with Gula Melaka ($3.30)
The wobbly beancurd is smooth and light-flavoured – very ordinary, like what you get at any hawker centre. What makes the silky smooth pudding different (with a local twist) is the side of Gula Melaka (melted palm sugar), instead of the dark organge sugared syrup, which adds more depth and caramelised edge to the dessert.
D24 Durian Sauce with Sago ($5.80)
This value-for-money dessert is reserved for those who cannot get enough of the recent durian season. It is durian on durian. The durian sauce is thick, velvety and potent on its own. As if that’s not enough, there’s a dollop of fresh D24 durian flesh dangerously floating around. Stir the mix to create something closer to Durian Pengat. The sauce is adorned with bubbly and poppy sago, which makes the rather ge-lak dessert heavier and tipping on the cloying side. Prepare to pop a mint or two after this dessert. And if you’re planning to order other desserts too, order this last to avoid the durian from masking other flavours.
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