For full post and pic: http://www.lauhound.com/chiu-hong-bak...
Chiu Hong Bakery is an old school Cantonese bakery located on the cusp of Chinatown and Soho. It’s the type old school Toisan family owned bakeries that are slowly dying in Chinatown. The place is dingy with no décor whatsoever. There’s not much more to say about the place other than it’s turning out some great pastries.
Lotus Seed Pastry (Lian Rong Su)
This is a flaky pastry that is filled with lotus seed paste. The dough was nicely flaky and not too oily or dry. The lotus seed paste was fairly dense and not overly sweet. It was pretty good. 7.75/10
Wife Cake (Lao Po Bing)
This is a thin flaky disc shaped pastry filled with a winter melon filling with roasted sesame. The version here is excellent, definitely the best version I’ve had in NY and pretty close to Asia level good. In particular the filling is excellent; it’s not the paste that most places have, but rather actual strips of winter melon. This is really excellent and definitely a must order. 8.5/10
Peanut Mochi (Hua Sheng Nuo Mi Ci)
Everyone knows about Japanese mochi, but there is a Cantonese version of mochi as well. I believe they were very popular a long time ago in the 50s or 60s. Anyhow, today they are an old school pastry that you don’t see a lot of people eating anymore. Chiu Hong’s version is excellent and homemade. The dough is very soft, thicker than Japanese mochi and dried coconut has been sprinkled on the outside. The ground peanut and sugar filling is delicious. These were really good. 8.5/10
Red Bean Mochi (Dou Sha Nuo Mi Ci)
These are the same except with red bean paste in the middle. 8.5/10
Red Bean Pancake (Shao Bing)
This was a thin disc shaped pancake made out of rice dough with red bean filling that has been lightly grilled on one side. The rice dough was soft, but had a slightly crispy texture on one side and the red bean filling was nice. This was surprisingly good as I thought it might be bad because it looked like it had been sitting around for a while. 8/10
Fa gao is a steamed fluffy cake made of rice flour that kind of looks like a cupcake, but is much more fluffy. You normally eat these at Chinese New Years. They are simple, but fairly easy to mess up and are dry when they are bad. Unfortunately, these were a total dud here and were quite dry. 6.5/10
Baked Roast Pork Bun (Kao Cha Shao Bao)
This was a typical roast pork bun except the filling was really ugly and not the regular red or brown filling. It tasted much better than it looked although I thought it was meat wasn’t great. The bun was quite good and it could’ve been a good roast pork bun if it had a more flavorful filling. 7/10
Steamed Roast Pork Bun (Zheng Cha Shao Bao)
Same as the baked pork bun except it was a steamed bun. 7/10
I highly suggest trying this bakery because given it’s location in Soho, I can’t imagine it will be around that much longer. Some of the pastries here are really high quality and it will be a shame when they’re gone.
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