Yat Yat's bewilderingly long menu of desserts and drinks is distinguished by its roster of tong sui. Literally "sugar water," the name applies to a variety of sweet, soupy, hot desserts. Here the Hong Kong-born proprietors mix their own pastes every working day — though they use electric blenders, not a granite-wheeled grinder, and begin their efforts only after lunchtime, perhaps timed to the recess bell at nearby schools. On my visits some of the more classic flavors, such as almond and black sesame, weren't yet ready in mid-afternoon.
Shown: a 50-50 mix of two sago pearl tong suis, featuring red bean and purple rice ($3.50), the latter combined with and cooled by coconut milk; bean curd and egg tong sui ($3). My dining buddy's gut reaction was "sweet egg drop soup."
Yat Yat Sweet
1926 Bath Ave. (at Bay 22nd St.), Bath Beach, Brooklyn