I’m the kinda girl that can’t say no to dessert. I ALWAYS have room for sweets, especially ice cream! Every time I have dinner in Tai Hang, I always find myself lurking around Lab Made‘s liquid nitrogen ice cream laboratory scoping out the new flavors. I’ve reviewed this spot before and I wasn’t super impressed, which was due to the flavors they had at the time which weren’t very cray. Since then I’ve made a few more visits and I’m always curious to see what new flavors they come up with. One flavor that I tried recently that blew my mind and was definitely CRAY worthy was Hong Kong CUSTARD BUN (奶黄包 – pronounced Lai Wong Bao)!
Custard Buns are one of the BEST things Chinese peeps have come up with in terms of dessert! Chinese desserts are usually pretty wack and lackluster, but Custard Buns are the shiit! These buns are dim sum essentials which are piping hot fluffy steamed buns stuffed with sweet yet salty egg yolk custard. Soooo effing good and one of my favorite things everrrr! I give mad props to Lab Made for doing an awesome job of replicating the flavor of a Custard Bun. It tasted eggactly like a Lai Wong Bao and even had the grainy texture of salted duck egg yolk. AMAZING!
Unfortunately there’s little to no guarantee you’ll get this flavor when you go as they’re always changing flavors, but cross your fingers!
Black Sesame Ice Cream with whole sesame seeds. This had an intense sesame flavor and loved the use of whole sesame seeds. Another goodie!
HK Custard Bun Ice Cream. So smooth and creamy!
The best flavor yet!
Chocolate Fudge Pecan Cookies Ice Cream. This was pretty good but there was way too much cookie in there which gave it a really grainy yet dry texture. It wasn’t bad though.
G/F 6 Brown Street
Causeway Bay, Hong Kong
p: 852.2670.0071
[…] 19. Hong Kong Custard Bun from Lab Made in Hong Kong […]