Dish in Focus: Fxxking Peace Out Mapo Tofu at Golden Gip
Chef Shun Sato remixes nostalgic mapo tofu with local flower crab, Korean tteokbokki and wok hei in his cheeky ‘peace out’ fusion of flavour
Golden Gip, the fourth outpost from Censu Crew visionary Shun Sato, opened its doors on Wellington Street in Central in January 2025, following a four-month pop-up called Prelude in Sai Wan Ho. This lively spot channels an elevated dai pai dong vibe, blending Asian cuisines with bold Korean twists in a wabi-sabi space, alive with neon signs, collaborative art and a “gip” (Korean for home) atmosphere that draws crowds for shareable plates.
On the dinner à la carte menu, the Fxxcking Peace Out Mapo Tofu has lured diners with its cheeky name and social media snaps since day one. Often paired with white rice, veggie bibimbap or highballs, it’s a signature that nods to Cantonese mapo tofu while weaving in Japanese, Korean and local Hong Kong flair.
Executive chef Shun Sato explains the build: “Egg is beaten till smooth and steamed with tteokbokki – this serves as the base. Minced pork and tofu are tossed in a Chinese wok with crab miso, crab dashi, gochujang and different aromatics. It is [then] placed on top of the steamed egg and tteokbokki combo. Layered on top is crabmeat and local whole flower crab, garnished with a generous dose of spring onion.” Key players include Hokkaido crabmeat, local whole flower crab from Thailand’s crab miso, plus chilli, Sichuan peppercorn, garlic and spring onion for the essential wok hei.
Crab claws are playfully presented, pulled apart in a “peace sign” – hence the name. Sato says, “In Censu Crew, we take cooking seriously, but we still want to bring fun into the concept and the food. Why so serious all the time? You can say we add fun, lighthearted harmless humour to something that is very serious and close to my heart.”
“It’s a flavour and texture bomb,” Sato describes. “Flavour-wise, you get the [tingly sensation] and spice from the chilli, gochujang and Sichuan peppercorn. Then you get umami from the crab, crab miso, dashi and pork, as well as freshness and a cleansing sensation from the spring onion. Texture-wise, there are different levels of silkiness, softness … and chewiness.”