Kung Wo Dou Bun Chong 公和荳品廠 – Kowloon City

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 street side entrance off Fuk Lo Chuen Road

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.

Finally made it to the front of the line.
Finally made it to the front of the line.

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.

Interior of Kung Wo. See how claustrophobic Hong Kong food establishments can feel.

The space was absolutely tiny, so there were just a few long communal tables shared by the customers.

Tofu and green bell peppers stuffed with fish paste. Chilled tofu pudding on the right.

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).

Look, the stuffed eggplants are back in stock.

The never ending stream of queuing patrons meant one thing: eat, enjoy and leave.

Kung Wo Dou Bun Chong 公和荳品廠
九龍城福佬村道67號

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