Some of Hong Kong’s best food stories begin not in glossy restaurants, but in narrow shopfronts where the same recipe has been repeated thousands of times over decades. Kung Wo Beancurd Factory (公和荳品廠) in Sham Shui Po is exactly that kind of place. Founded in 1893 and still grinding fresh soybeans before dawn every single day, this Michelin Bib Gourmand shop sells over a thousand bowls of silky tofu pudding daily, and the queue outside its Pei Ho Street shopfront is proof that tradition, done right, never goes out of style.
Over 130 Years of Soy, From Tsim Sha Tsui to Sham Shui Po
The story of Kung Wo begins in 1893, when a Guangdong migrant named Lok Gong opened a small beancurd shop on Canton Road in Tsim Sha Tsui. For decades, the shop supplied fresh tofu and soy milk to the neighbourhood. In 1958, the operation relocated to Pei Ho Street in Sham Shui Po, and two years later a second branch opened in Kowloon City.
When Lok Gong decided to sell both locations in 1966, a loyal customer named So Song-lim stepped in to take over the Sham Shui Po shop. His family has been running it ever since, making Kung Wo one of the longest continuously operating beancurd shops in Hong Kong. Production starts at 2 AM each day. Soybeans are soaked, ground, filtered, and boiled before being set with gypsum powder using the same method the founder used over a century ago.
A Modern Facelift, Same Classic Recipe
In 2019, So Song-lim’s daughter Renee left a career in finance to help revitalize the family business. She invested over HK$1 million in renovations: upgrading fire safety equipment, installing proper air conditioning, and commissioning a wall mural by a local illustrator that depicts the traditional process of making soy products from bean to bowl. The refresh attracted a new generation of young visitors while keeping the regulars who have been coming for decades.
The shop earned Michelin Street Food recognition from 2016 to 2020 and was awarded a Michelin Bib Gourmand from 2022 to 2024. It remains the only beancurd specialist of its kind to appear on the Michelin Guide anywhere in the world.
The Tofu Pudding That Sells a Thousand Bowls a Day
If you order just one thing, make it the tofu pudding (豆腐花). A large bowl costs around HK$13 (HK$11 for a small) and arrives as a trembling, barely-set custard that collapses the moment your spoon touches it. We recommend trying a few spoonfuls plain first to taste the pure, clean soy flavour, then adding a scoop of brown sugar (黃砂糖) from the table for a warmer, almost pudding-like sweetness. On weekdays, Kung Wo moves over 1,000 bowls. On weekends and public holidays, that number can reach 2,000.
What Else to Order: From Soy Milk to Tofu Ice Cream
Beyond the tofu pudding, Kung Wo’s menu is a compact tour of everything you can do with soybeans.
Soy milk (豆漿), around HK$10 (large). Available hot or cold, sweetened or unsweetened. The texture is noticeably thicker and silkier than supermarket cartons, with a natural sweetness that comes from using quality beans and traditional stone-grinding. If you prefer to control sweetness, order the unsweetened version and add your own brown sugar.
Kung Wo Three Treasures (公和三寶), HK$18 for 6 pieces. This sampler plate includes two each of golden fish tofu (黃金魚腐), pan-fried stuffed tofu (煎釀豆腐), and beancurd puffs (豆卜). Each piece is fried to a light golden crust while staying soft and steaming inside. We recommend eating them hot and trying a bite plain before dipping into the sweet sauce.
Ginger sugar tofu ice cream (姜糖豆腐雪糕), HK$14. A modern addition that has become one of Kung Wo’s most popular items. The ice cream has a pronounced soy flavour that is lighter than dairy-based versions, and the ginger sugar adds a warm, spicy kick. It is perfect for summer visits but honestly enjoyable year-round.
Soy sauce king fried noodles (豉油王炒面), HK$15. A no-frills plate of wok-fried noodles seasoned with dark soy sauce. It is not the star of the menu, but at this price in Hong Kong, it is hard to argue. The noodles are springy and well-seasoned.
Tips for Visiting Kung Wo Beancurd Factory
Go early. The shop opens at 7 AM and the morning crowd is lighter than the lunchtime rush. If you arrive after 12 PM on weekends, expect a queue.
Budget around HK$30 to 70 per person. Two people can easily have tofu pudding, soy milk, fried noodles, the three treasures, and a tofu ice cream for well under HK$100 total. It is one of the best value meals in Hong Kong.
Eat the fried items immediately. The three treasures and stuffed tofu lose their crisp edge quickly. Eat them the moment they arrive.
Combine with a Sham Shui Po walk. The shop sits in the heart of Sham Shui Po’s food belt on Pei Ho Street. Within a few blocks, you can find textile markets, electronics stalls, and other heritage dai pai dongs. It makes a natural first or last stop on a neighbourhood food tour.
Quick Info
| Name | 公和荳品廠 Kung Wo Beancurd Factory |
| Address | 深水埗北河街118號地下 G/F, 118 Pei Ho Street, Sham Shui Po Google Maps |
| MTR | Sham Shui Po Station Exit B2, 1-minute walk |
| Hours | 07:00 to 21:00 daily |
| Phone | +852 2386 6871 |
| Budget | HK$30 to 70 per person |
| Payment | Cash, Octopus, PayMe, AlipayHK |
Worth the Trip to Sham Shui Po
Kung Wo Beancurd Factory is not trying to reinvent anything. It is a 130-year-old shop doing one thing extraordinarily well, day after day, bowl after bowl. The tofu pudding is reason enough to visit, but the full menu of soy-based snacks, the renovated interior with its storytelling mural, and the unmistakable energy of a local favourite make it one of the most rewarding food stops in Kowloon. If you are anywhere near Sham Shui Po, do not skip it.
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