港記酥皇店 Kong Kee

This pastry is as complex as it can be. Underneath that flaky exterior, contains a yam paste followed by a mochi enveloping a golden-orange salted duck egg yolk. Somehow, the sweetness from the yam, saltiness from the yolk, combine with the crisp texture of the pastry and the chewiness of the mochi goes amazingly well together! The pastry is so thin that with the slightest pressure, it turns to powder. Cut it to half and it will reveal a colour palette which is simply gorgeous.

This cake is best eaten cold. The texture of the cake is so smooth and so fine that it gives you that almost melt-in-your-mouth experience. The cake vanishes like cotton candy as you bite into it leaving a lovely nutty flavour behind. Since it is so rich in taste, one small piece is already too much for my taste buds to handle. Yums!