"Gourmandism is an act of judgement, by which we prefer things which have a pleasant taste to those which lack this quality." – Jean-Anthelme Brillat-Savarin

Ah Po Soya Beancurd 建舆亚婆豆腐花

There are two bays served by the public ferries from Hong Kong to Llama Island: Yung Shue Wan (榕树湾) and Sok Kwu Wan (索罟湾).

Sok Kwu Wan is known for its seafood restaurants – many company yacht rides make that as the destination for dinner. At Yung Shue Wan, there are all kinds of shops and restaurants – Thai, Japanese, Chinese, seafood and fusion. There are even a few bars and internet cafes. This is more lively than Sok Kwu Wan.

We took the 30-minute ferry from Central pier to Sok Kwu Wan and trekked for nearly 2 hours before reaching Yung Shue Wan. It was trekking up and down the mountains under the blazing cruel sun. However, it was a blessing in disguise that we missed the ferry to Yung Shue Wan and ended up at Sok Kwu Wan. Cos’ the trek route from Sok Kwu Wan was much easier than the other way round.

Nearing the end, we passed by this famous soya beancurd stall that served hot and cold beancurd. Obviously, we ordered the cold one. We gobbled the bowl very quickly. It was light and smooth. The secret to Ah Por’s beancurd is the use of a double layer of cloth to filter the bean mush. It is not too sweet, and the sugar syrup was just nice.

Make sure you grab a bowl when you pass by there!!

touhua

Stall name: Ah Po Soya Beancurd 建舆亚婆豆腐花
Address: Llamma island (near Yung Shue Wan pier, the road leading to Sok Kwu Wan)

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