My favorite Hong Kong style café in Richmond BC – Lido!
The must-get in Lido was the Hong Kong style milk tea.
Black tea flavor was strong and the milk was silky, velvety smooth and creamy.
The milk tea came unsweetened and each person could adjust their sweetness-liking accordingly.
It was truly a little luxury in a cup and I savored every sip of it.
Alas, no establishment in the Greater Seattle area produced such delicious milk tea — it made crossing boarder a must!
Lido also served excellent Hong Kong style coffee and milk tea mix, yin yang 鴛鴦, which was exceptionally authentic, down to the use of not-so-great coffee.
Perfect balance of tea, coffee and milky goodness, it was another must-try.
To eat: my favorite toasted corn beef and egg sandwich.
At Lido, fantastically fluffy eggs and salted corn beef was sandwiched between 2 slices of perfectly toasted white bread.
Every bite was exciting — first there was the crunch of the toast, followed by soft pillowy eggs and flavored with corn beef.
My only wish was for more corn beef in the sandwich.
These drinks and sandwich brought back nostalgic memory of having these same food with the street vendor in Hong Kong market.
Lido was also famous for their pineapple buns, which were often sold out.
I found pineapple bun with satay beef on the menu and had to try that!
The pineapple bun was fluffy, sweet and lovely as usual.
The best part of the pineapple bun was the top where the sweet flakes fell off as one bit into it.
It was unmistakably buttery and soothing.
The addition of satay beef introduced a sweet salty competition in the mouth.
The satay flavor was very strong albeit a little too salty, and the beef was super tender.
It was a little messy to eat and nonetheless enjoyable.
Another place I loved right next door to Lido was Excellent Tofu and Snack.
They made some really smooth tofu here.
Usually I came for the plain tofu, or tofu fa 豆腐花 with ginger syrup.
The tofu was silky – upon close inspection, there was no bump on the surface of the tofu.
It had a nice soy bean flavor and each spoonful would melt away in the mouth – it gave away exactly like the inside of seared foie gras.
I believe tofu fa was one of the greatest dessert in the world.
It was healthy — completely vegetarian, low in fat, high in protein and as long as we did not overdo on sugar or syrup, it was also low-calorie.
The shop offered this simple, light and healthy dessert in hot or cold form.
Each tiny table in the store or the counter area had small tubs of brown sugar which was customary to add into the tofu dessert for extra sweetness (also textural crunch), or when someone ordered the tofu plain with no syrup.
There were many flavors or combination possible with this simple food: the addition of red bean, grass jelly, barley; coconut flavor, peanut flavor, taro flavor, options were limitless.
This last visit, I went for something different, almond tofu.
I usually enjoyed the “fake tofu” almond tofu.
The fake one was made with agar, evaporated milk, almond extract and sugar.
This real tofu almond tofu was delivered with sweetened almond syrup.
On top of it, I had the full make up with the addition of fruit cocktail.
It was so delicious!
The shop also sold fresh soy milk and tofu curd for cooking.
I loved their tofu so much that I brought a box from Seattle to buy their tofu curd and transported them back.
Unfortunately it was an utter failure — due to its silky soft nature, the tofu curd did not survive the car ride and turned into tofu mush.
If I recalled, I made the tofu into a very mushy ma po tofu — never again.