I really thought I’d blogged about this dessert place before… so when HP told me he had a cold and was looking for something ginger-soupy, I wanted to refer him to my blog. But, no I hadn’t! That was an article I wrote for another blog in reference to the Cong Sao Dessert branch in Sharp Street, Causeway Bay.
How could I have missed this important little gem?!
Chinese dessert shops are commonly found in Causeway Bay. They are littered all over (also in Times Square, CitySuper food court) with a particular concentration near the bus stops on Canal Street East and on Sharp Street. The desserts usually consist of either shaved ice (cold) with all possible combinations of fruit, jelly, beans, nuts or soya. Hot desserts tend to be creamy or gingery soup bases with a variety of ingredients like ginkgo nuts or snow fungus.
I have a soft spot for chinese hot desserts, my mother used to make them at home. We would have Cheng tng (light soup) which was hot, sweet and constituted of dried longans, sago pearls, white fungus and fresh ginkgo nuts. This is hard to find here but at least Cong Sao Desserts has some soupy stuff that I’ll resort to when the craving hits.
Ok back to the mission. Wan Chai.
Cong Sao Desserts is on Tai Wong Street East, just a few steps away form the Pawn.
It takes up the ground floor shoplot of the Wen Ding restaurant, a standalone building that has benefitted from a gazetted public seating space on one side and an easement for loading to J residences.
It’s surprisingly spacious… well I suppose the tables are quite small and they’ve maximised the space with stools, but the point is that it’s designed for the maximum number of people to do a quick dessert “in and out”.
Here’s their menu, you can plan what you’d like to have in advance.
HP, for a fluesy friendly dessert, I would recommend the ones below ticked in green.