My new home away from Creations Dessert House. I think our total bill for everything was about $20, and it was more than enough for five people!
It's a dinky storefront, but boy are the desserts tasty. And the Chinese name, by the way, translates most closely as " Le Chicken Egg."
This is probably the biggest bang for your buck here: an ice cream waffle sandwich. We weren't given a choice of flavors, but everyone was very happy with the strawberry ice cream, whipped cream, and (canned?) fruit that came smooshed between two warm, crispy waffles. Normally I don't like my waffles thin or overcooked, but for the purposes of holding together ice cream it was actually very helpful that they be that way so that they would retain some crispiness.
Durian ice cream with tapioca in an ice slush. It sounds odd, but if you like durian this is worth a try.
I forget what these are called, but they are essentially hollow balls of crispy dough. Imagine eating only the outermost layer of a crispy waffle. Or an overcooked paper thin crepe.
This isn't a pretty dessert, but it's my favorite so far at Kowloon Tong. It's a steamed custard with coconut milk and black glutinous rice. As the custard cools its consistency goes from that of a thick hot chocolate to that of vanilla pudding, and then to closer to that of flan. It's kind of like eating three desserts at once.
This is probably the biggest bang for your buck here: an ice cream waffle sandwich. We weren't given a choice of flavors, but everyone was very happy with the strawberry ice cream, whipped cream, and (canned?) fruit that came smooshed between two warm, crispy waffles. Normally I don't like my waffles thin or overcooked, but for the purposes of holding together ice cream it was actually very helpful that they be that way so that they would retain some crispiness.
Durian ice cream with tapioca in an ice slush. It sounds odd, but if you like durian this is worth a try.
I forget what these are called, but they are essentially hollow balls of crispy dough. Imagine eating only the outermost layer of a crispy waffle. Or an overcooked paper thin crepe.
This isn't a pretty dessert, but it's my favorite so far at Kowloon Tong. It's a steamed custard with coconut milk and black glutinous rice. As the custard cools its consistency goes from that of a thick hot chocolate to that of vanilla pudding, and then to closer to that of flan. It's kind of like eating three desserts at once.
8 comments:
Le Chicken Egg? Hahaha, too refined a translation for ji dan zi... May be Bad Ass Chicken Egg?
Maybe El Chicken Egg.
Actually, I think the closest translation would be Chicken Eggito.
The "hollow balls of dough" are called little chicken eggs/"ji dan zi in Cantonese...hence the store name in Chinese I guess.
Awesome...I love me some HK dessert houses and I've gotta try this one soon. :)
i want to try them all. thanks for the post & pics. I'll have to go there some day.
Ah, thanks Manda!
I think the name and the eggs are a take on the chain Eggettes, which I've never been to.
You're not missing much with Eggettes though I give them credit for importing and converting the eggette irons when they opened their first location in South San Francisco.
The ones at Eggettes are flabbier...there's something not quite right with the batter.
yay you are back! :)
the last dessert looks so awesome..is there anything resembling that in LA? i'm in the san gabriel valley, i'm sure someone has to make it!
Where is this place? MUST. HAVE. NOW. Hungie just looking at the pics. - T.
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