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Showing posts from July, 2011

One of my favorite Cantonese desserts - mango, pomelo, and tapioca "soup" (楊枝甘露)

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Most of my friends would agree that NYC is severely behind the West Coast in terms of its share of good authentic Chinese restaurants. There's nothing wrong with it -- there are simply more Asian immigrants on the West Coast. But one very obvious missing piece in NYC (well, let's mainly focus on Manhattan) is Hong Kong-nese dessert shops (糖水!). There used to be a Sweet and Tart on Mott St., but it closed a long time ago. There are several tea houses that serve Taiwanese bubble teas. But there aren't any places that serve the good old fashioned walnut soup, sesame soup, snow wood-ear soup with lotus seeds, etc. (Anyone please correct me if I am wrong. I would love to be corrected in this case!) And one of the newer desserts coming out of Hong Kong in the last decade (according to my friend Erica) is a soup made with mango, pomelo, tapioca, and milk/cream/coconut milk. This dessert is a perfect blend of sweet, tart, tanginess, and a mixture of tropical flavors. Since I coul…