It’s quite a curious feeling—missing out on Kai Kai Dessert during my trip to Hong Kong last year, only to finally catch up with it over a year later at Nangang LaLaport. When I was in Hong Kong, the queues were simply too long; even at 8 or 9 PM, the storefront was still packed with people waiting. I really have to admire their dedication, but for me, dessert isn't exactly a "must-have" and usually isn't high on my priority list unless my travel companions insist on it.
I can’t quite recall the last time I actually had Kai Kai. My impression is that it was a very, very long time ago—long before it became a magnet for tourists. Back then, it was just a small local spot that only Hong Kongers frequented. Since it blew up in popularity, I haven't really been back!
On the day I visited the Nangang branch, several items were already sold out, so the selection was a bit limited. In my personal opinion, the temperature wasn't quite high enough; I feel these desserts are better when served piping hot. The consistency was also a bit of a letdown. While the aroma was decent, one of the bowls was fairly mediocre and failed to really highlight the quality of the ingredients. On the bright side, the sweetness level was just right—not too sugary. As for how it compares to the original in Hong Kong? Well, you’ll have to try it for yourself. To be honest, I no longer remember exactly what the Hong Kong version tastes like!
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