Kung Wo Beancurd Factory: 130 Years of Soycrafted Tradition

Few places in Hong Kong embody culinary heritage quite like Kung Wo Beancurd Factory. Founded in 1893 and rooted in Sham Shui Po since the 1950s, this much-loved institution has been crafting tofu using traditional methods for over a century — and it shows in every silky spoonful.

Listed in the Michelin Guide, Kung Wo is best known for its tofu pudding, prized for its smooth, delicate texture and deep, natural soybean aroma. Each day begins before dawn, as soybeans are stone-ground, filtered through gauze and slowly boiled, stirred by hand until perfectly velvety. It is a labour-intensive process that takes hours, but one that defines the soul of the shop.

Beyond tofu pudding, the menu celebrates soy in all its forms, from crisp beancurd puffs and golden fried tofu to fish tofu and sugar-free soy milk, all made fresh on site. The flavours are clean, comforting and deeply nostalgic for generations of Hongkongers.

Inside, retro green-and-white mosaic tiles meet playful murals depicting tofu-making, bridging heritage with a youthful energy. Kung Wo Beancurd Factory is more than a shop — it is a living reminder that patience, craftsmanship and tradition never go out of style.