My favorite dessert at Hui Lau Shan is without a doubt the doubled boiled egg white with harsmar and bird’s nest. I grew up eating bird’s nest in both savory and sweet dishes and every time I heard the words “bird’s nest,” my memory travels straight back to Christmas and birthday dinners at grandma’s house. Get it warm or cold, depending on your mood, but it’s hard to go wrong either way. Cold, it tastes of a mellow, almost flavorless gelatin, and if you concentrate, you can almost make out the slight fishiness of the harsmar. A change from the slippery gelatinous texture is only punctuated by the cool tangle and swiggles of bird’s nest.
The black sesame paste, a more common dessert, is almost boring by comparison. My childhood memories don’t recall of drinking hot cocoa by the fireplace, but of spooning warm black sesame paste from the kitchen stove on a rainy night. It’s thick and comforting, nutty without being sweet and leaves the biggest, stickiest black stains upon a messy child’s mouth
Mango pudding is a popular item here. Most people like it with a complementing scoop of mango ice cream and slices of the fresh fruit. It’s the finest summer treat: cool mango in three forms!
Or perhaps you might like to get a little more adventurous and change it up with a scoop of vanilla ice cream and some bird’s nest (this the more preferable combo in my opinion ;)
A rendition of the classic Thai dessert: black sticky rice with coconut milk and fresh fruits.
More refreshing is bowl of sago, tapioca pearls in a chilled sweet soup with watermelon, honeydew and cantaloupe balls. In the center rests the crowning component, a generous mound of bird’s nest. I love Asian desserts for the fact that I always leave you feeling very light, yet completely satisfied. There’s no complaining of a toothache, sugar, butter or fat overdose. Only the pleasure sweets that are not quite sweet and the taste of ingredients you’d never once think to use in dessert.
Hui Lau Shan Healthy Dessert
250 W. Valley Blvd. Unit #A
San Gabriel, CA 91766