Kung Wo Dou Bun Chong (公和荳品廠) is steps away from Hoover Cake Shop in Kowloon City. One of several shops throughout Kowloon (the others are in Sham Shui Po and Tsim Sha Tsui), Kung Wo is an 100+ year old establishment best known for its soybean-based products.
The one in Kowloon City is located in the middle of Fuk Lo Chuen Road (福佬村道), between Carpenter and Nga Tsin Wai Roads. The decor looked like it hadn’t been updated since the the 1960s, a bit worn. But it was nevertheless packed, with a steady line of customers more than happy to wait.
At the front of the queue, a worker doled out to go orders. Note the wicker basket hanging precariously from the wall; it functions as the cash register! Keeping it old school, ya know.
The space was absolutely tiny, so there were just a few long communal tables shared by the customers.
Kung Wo’s pan-fried stuffed “three treasures” (煎釀三寶, zin jeong saam bou): bell peppers, eggplant, and tofu, are pretty popular among the locals. We only got 2 of the 3 treasures– the stuffed eggplant is especially popular and had ran out by the time we ordered. Kung Wo’s fish paste is apparently seasoned with dried orange peel.
Above all, Kung Wo is famous for its tofu pudding (豆腐花, dau fu faa). And so we got a bowl of it, ever so slightly sweetened with ginger syrup. To make the tofu pudding, soybeans are laboriously ground using manual stone mills, a carryover from when it first opened.
On the side, I ordered a chilled soy milk to quench my thirst (not pictured).
The never ending stream of queuing patrons meant one thing: eat, enjoy and leave.
Kung Wo Dou Bun Chong 公和荳品廠