Last weekend, Camemberu and I went on a short 3-day trip to Hong Kong Disneyland (19th to 21st April 2013)! We spent most of our time in Hong Kong at Disneyland (more on that later), but managed to meet up hubby’s uni mate briefly. She gifted us Hang Heung’s famous pastries to bring back to Singapore. Within 3 days of reaching home, the pastries were wiped out!
These two pieces were the only ones left when I took this photo.
I normally don’t buy wife cakes 老婆餅 in Singapore, but these Hong Kong-made ones are really delicious, better than those in Singapore. The pastry is very light, flaky, and melt-in-mouth. The winter melon filling is also just right; slightly chewy and gummy without being too sweet.
Surprisingly, the century egg cake 皮蛋酥 was more popular among our family members! It has the same pastry as the wife cake; the filling is lotus seed paste encasing a wedge of century egg. The century egg taste is quite subtle.
But the true star is the lotus seed paste 莲蓉. It’s different from the lotus paste we get in Singapore. Hang Heung’s version tastes very pure and smooth, with a rich taste of lotus seed. It’s also not overly sweet.
At Hong Kong Airport, you can also find shops selling wife cakes and century egg cakes, namely Kee Wah and Wing Wah. Kee Wah and Wing Wah’s pastries are individually wrapped and are packaged in pretty boxes, which are great as gifts. But our Hong Kong friend tells us that the best tasting wife cakes are still Hang Heung’s.
For the full list of Hang Heung’s outlets and opening times in Hong Kong, visit their website. Most of them are conveniently located in Mongkok (near Langham Place), Tsim Sha Tsui (Sogo basement 2), and Causeway Bay (Sogo basement 2).
Photo(s) in this post are taken with Sony NEX-3N (review unit from Sony Singapore).