{"id":1258,"date":"2010-01-14T00:00:00","date_gmt":"2010-01-14T00:00:00","guid":{"rendered":"http:\/\/www.dimsumdolly.com\/?p=1258"},"modified":"2010-01-14T00:00:00","modified_gmt":"2010-01-14T00:00:00","slug":"_shek_mo_fong","status":"publish","type":"post","link":"https:\/\/www.dimsumdolly.net\/?p=1258","title":{"rendered":"\u77f3\u78e8\u574a Shek Mo Fong (Stone Mill Place)"},"content":{"rendered":"<p>For a small neighbourhood, Tin Hau has many dessert eateries. It seems like this area that&#8217;s a stone&#8217;s throw away from Causeway Bay, but sans the craziness, is made for me the dessert monster.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm5.static.flickr.com\/4030\/4264467936_ffce2802fa.jpg\" width=\"500\" height=\"375\" alt=\"IMG_9481\" \/><\/a><\/br><br \/>\nI&#8217;m a big fan of the Cantonese dessert pastes that are grounded from nuts. At \u77f3\u78e8\u574a, literally translated to mean &#8216;stone mill place&#8217;, they do these grounded nut pastes very well. Sesame, walnut and almond pastes can be commonly found around Hong Kong, so when I go to \u77f3\u78e8\u574a, I usually go for the chestnut or cashew nut pastes which are less common. Back in Singapore, I can&#8217;t find anywhere that sells it!<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm5.static.flickr.com\/4047\/4216032108_6a6a7bb52a.jpg\" width=\"500\" height=\"375\" alt=\"IMG_9240\" \/><\/a><\/br><br \/>\n<i>Chestnut dessert paste \u6817\u5b50\u7cca HKD18<\/i><br \/>\nI love chestnuts, so I tend to go for the former most of the time. But as chestnuts are seasonal, the chestnut paste is only available during autumn and winter.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm3.static.flickr.com\/2554\/4216031450_bfcfc2ff09.jpg\" width=\"500\" height=\"375\" alt=\"IMG_9239\" \/><\/a><\/br><br \/>\n<i>Cashew nut dessert paste \u8170\u679c\u7cca  HKD18<\/i><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm3.static.flickr.com\/2753\/4132981785_423cd7784a.jpg\" width=\"500\" height=\"375\" alt=\"IMG_8945\" \/><\/a><\/br><br \/>\nOr if you fancy trying two different flavours, you can have them mixed as shown in the picture above with a mix of chestnut and cashew nut paste. It costs the same, i.e. HKD 18, to have it mixed.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm3.static.flickr.com\/2543\/4216032960_8ba293e644.jpg\" width=\"500\" height=\"375\" alt=\"IMG_9241\" \/><\/a><\/br><br \/>\nThis black and white concoction is a mix of black sesame (\u9ed1\u829d\u9ebb) and almond (\u674f\u4ec1) paste.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm3.static.flickr.com\/2504\/4216039544_187929ee59.jpg\" width=\"500\" height=\"375\" alt=\"IMG_9244\" \/><\/a><\/br><br \/>\nAnother popular dessert is this black sesame roll filled with pieces of mango and black glutinous rice (\u8292\u679c\u9ed1\u829d\u9ebb\u7cef\u7c73\u5377). It&#8217;s served warm and tastes pretty good surprisingly! The glutinous rice gives it some added texture.<br \/>\nApart from these desserts, \u77f3\u78e8\u574a also serves shaved ice desserts. There&#8217;s also a yam and sago baked pudding which is pretty good. It&#8217;s a substitute (though it can&#8217;t really replace the real thing) when I get cravings for my favourite Teochew dessert &#8216;Or Ni&#8217;.<br \/>\n\u77f3\u78e8\u574a Shek Mo Fong<br \/>\nShop 3-3C Lau Li Street<br \/>\nTin Hau, Hong Kong<br \/>\nTel: +852 2398 9493<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For a small neighbourhood, Tin Hau has many dessert eateries. It seems like this area that&#8217;s a stone&#8217;s throw away from Causeway Bay, but sans the craziness, is made for me the dessert monster. I&#8217;m a big fan of the &hellip; <a href=\"https:\/\/www.dimsumdolly.net\/?p=1258\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,13],"tags":[],"class_list":["post-1258","post","type-post","status-publish","format-standard","hentry","category-food","category-hong-kong"],"_links":{"self":[{"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/posts\/1258","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1258"}],"version-history":[{"count":0,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/posts\/1258\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}