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Yau Lee Bean Sauce


1A Canal Road East

Nestled in the bustling Canal Street, Yau Lee Bean Sauce has been a top purveyor of fu yu (fermented bean curd) in Hong Kong for nearly 60 years. Yau Lee Bean Sauce first opened in 1960 on Tang Lung Street. Facing rising rents, Yau Lee moved to Canal Street in 2016 and has been there ever since. A hotspot for locals and tourists alike, they can select from a variety of fu yu, spices and seasoning, preserved egg and an array of sauces, all made by hand. Fermented bean curd is often likened to cheese; a savoury and soft spreadable condiment eaten most commonly with vegetables. Yau Lee is considered the experts of fu yu – they use the best soybeans from Canada and natural ingredients to create a variety of types. Yau Lee attracts many customers, from locals who have been coming to the store for many years, to expats and tourists looking for an authentic souvenir to take home – a taste of Hong Kong.

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Causeway Bay embodies the many facets of Hong Kong – the fast pace, fascinating contrasts and dynamic energy. From the city’s very beginning to the present day, its diversity and vibrancy makes it a beloved neighbourhood.

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    “We grew up here on the water. In the 1950s and 1960s, the Causeway Bay typhoon shelter used to be filled with these floating restaurants, but by the 90s, they’d begun to disappear. Some of the few that remained eventually shut down and opened up on-land instead…

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