A popular street-food staple in Hong Kong, bubble waffles are gradually finding their way into the city's restaurants. Soft from the inside, crispy on the outside, these have a bulbous exterior, thanks to the moulds they are made in
A popular street-food staple in Hong Kong, bubble waffles are gradually finding their way into the city's restaurants. Soft from the inside, crispy on the outside, these have a bulbous exterior, thanks to the moulds they are made in. Traditionally called egg waffles, this dish is perfectly teamed with ice cream, and topped with a range of flavours, from blueberry to red velvet, nutella or whatever else catches your fancy. Here's a what-to-eat-where guide:
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Bubble Waffles
Bohemian Brew, Khar (Rs 210)
Owner of this Khar eatery, Rahul Desai, says, "I felt the city had an overdose of restaurants and cafés serving waffles and pancakes. One way or the other, they all taste the same. There's only so much you can do with waffles. That's why I thought of introducing bubble waffles to the menu. The response has been good and I believe, they have the potential to set a trend," Desai says.
They provide choices in both base and topping of the bubble waffles they serve. One can choose from a base of Nutella, vanilla or red velvet. The toppings include fruits like strawberry, banana, kiwi and chocolates like Oreo, Kit Kat and Ferrero Rocher.
Papa Waffle Sundae
papacream, Churchgate (Rs 265)
Tanvi Chowdhri wanted to include an ice cream meal on her menu. The 28-year-old owner feels a bubble waffle is a cross between a pancake and waffle. "People love both, so this dish offers the best of both worlds – the crunch of the waffle, and the sponginess of the pancake. And, it complements ice cream," she says. The tricky part is to get the aeration right in the batter, that perfects the bubbles. "The bubbles need to be airy but not hollow. We serve it with blueberry ice cream, cheesecake crumble and whipped cream. We keep it salty sweet to balance the sweetness of the ice cream." Until the mango season lasts, they also have a mango variety.
Hong Kong Style Waffle
Rolling Pin, Lower Parel (Rs 350)
It was about a year ago when owner Aditya Gupta travelled to Hong Kong that he was introduced to the concept of bubble waffles and decided to incorporate it in the revamped menu this year. Their biggest challenge was to make them eggless, as they are an eggless bakery, something they achieved after a few trials. "We fill Belgian choco chips and blue berry in the bubble. You break the bubble and the filling oozes out. It's a mix of crispy and gooey. The dish got a good response, even though initially, people thought it was weird. Then, we did a few rounds of free sampling, and it took off from there." Gupta adds that one needs to develop a taste for these waffles, as their texture is spongy.
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