Hong Kong Sheng Kee Dessert might ring a bell for their indulgent dessert, or from their recent wanton mee giveaway. About 2,000 people had the good luck of feasting on their delightful, handmade wanton, stuffed with Kurobuta pork.
The dessert joint recently incorporated an unlikely ingredient into their food menu, drawing strong attention to their feasibility as a go-to choice for a full meal. Black truffle is the holy grail.
The Truffle Wanton Mee at Hong Kong Sheng Kee Dessert (HKSK) tastes nothing like the punch-packing flavour of truffle fries. Instead of using of truffle oil, specks of black truffle are incorporated into the wanton here. What results is a delicate blend brought forth by a very subtle flavour.
The original Wanton Mee at HKSK is spectacular to begin with, making use of light, fluffy egg noodles imported from Hong Kong. The wanton is sublime, stuffed very proportionately with prawns and Kurobuta minced pork – chewy, with just the right amount of crunch. Special mentions go to the housemade Chilli Oil, which is tasty beyond measure, while maintaining a low to medium level of spice, so just about anybody can enjoy it!
Typically, I’m adamant on my wanton mee being dry. The risk of losing any flavour to a bland soup is simply too high. So, the brothy soup that accompanies the Wanton Noodle at HKSK is a very pleasant surprise. Not only is it flavourful, it is also light and easy to swallow. The odds of you making value for your buck and slurping the entire bowl down are ever in your favour.
If you’re not too much a fan of noodly holiness, HKSK has an array of normal and premium sides, such as Truffle Siew Mai. And if it doesn’t go without saying, their desserts are absolute show-stoppers.
The Mango Pomelo Sago is sublime – crushed ice submerged in thick, sweet mango pulp with the perfect counter: pomelo. Complete with mango pieces and sago balls, the amalgamation of varying textures and flavour make for a hell of a party in your mouth.
Another fan favourite is the Yuan Yang paste, worth trying even if you’re not a fan of more oriental desserts. Served warm, this is the perfect encapsulation of yin and yang. While the two sides, black sesame and almond, have charms of their own, it is really how they synergize that makes this dish so wonderful to eat.
This goes down euphorically, and with a texture similar to thin brown Kaya served fresh off a pot. It’s definitely not a cheap combination of essence thrown together. The black sesame is versatile and hearty while not harsh, and the almond is flavourful while pairing perfectly with its texture. The two mixed will stun you with how well they go together, making the entire dish a little more mild, but comfort-inducing nevertheless.