“Tsui Wah Restaurant (翠華餐廳) serves great Hong Kong-style Local Food”
Tsui Wah Restaurant was the most famous local-style cafe in Hong Kong. A chain-stores of Hong Kong Cha Chan Ting (茶餐厅), Tsui Wah had many outlets located islandwide. For convenience, we only patronized the outlets at Wellington Street, Central, and Causeway Bay.
I loved this very simple-yet-delicious dish, the soft-boned pork meat noodles. It was flavorful, the pork was so tender with almost melt-in-the-mouth texture. Yummy!read more
We went all the way to Sha Tin (沙田) just to have the famous roast pigeon. A well known area specially for roast pigeon. This was the area of roast bird which I longed for. I knew I had to get my feet there, at least for once. :)
After much consideration, our final choice landed at this decades-old restaurant, Lung Wah Hotel (沙田龙华酒店).
We took MTR from Mongkok to Sha Tin, and transferred to mini bus for a shuttle ride. Just cross the overhead bridge after alighting at the nearest bus stop opposite the hotel. This hotel is located near Hong Kong Ikea furniture mall. Address: 22 Ha Wo Che Shatin, NT, Hong Kong (香港新界沙田下禾輋22號). Check out exact direction here: My Note Book on the Web.read more
“Local meals at the local stalls. Experience the new flavor of Dai Pai Dong.”
This particular Dai Pai Dong stall (大排檔) was nothing similar to the conventional stall where diners had to be seated by the road to enjoy their meal. This Dai Pang Dong was situated indoor, and abia/
0ove the wet market in the multi storey building (pretty similar to our SG “Zhi-Cha” stall (煮炒摊)). Though it wasn’t an open-air concept, the dining area was airy (probably the weather), spacious and large windows alongside.read more
“A feast on fresh Seafood in Lamma Island, Hong Kong. Tender, fresh & delicious.”
Mini abalone in shell. Tender, fresh and delicious. Where to go? Lamma Island, of course.
In Hong Kong, there were two main areas to go for fresh seafood i.e. Sai Gong (西贡), and outlying Island of Lamma (南丫岛). We decided to go Lamma Island this time, just to experience an excursion to one of the three largest islands in Hong Kong. Lamma Island was segregated into two parts i.e. Sok Kwu Wan (索罟灣) and Yong Shu Wan (榕樹灣). Both bays were linked, and it took roughly an hour to walk from one bay to the other.read more
“My list of Dim Sum food for the Dim Sum lovers! What’s yours?”
It was my first (and only chance during the trip) Dim Sum (点心) meal at City Hall Maxim’s Palace.
Maxim’s Palace had two branches (that I knew of), my initial intention was to visit the Kowloon branch since its location was more convenient for us at that point of time, but online reviews sided only the City Hall branch where they claimed a real good Dim Sum. So, we had to make a deliberate trip down.
Yes, this was the “bao” that I mentioned. 流沙奶皇白包, molten custard & salted egg yolk bao, which also recommended by the restaurant attendant.read more
“Irresistible Sham Tseng (深井) Roast Goose by Yue Kee (裕记)”
The publicity of Yung Kee (鏞記酒家) continued to boost by its endless award-winning ability, and it was probably the most famous Chinese restaurant in Hong Kong delivering famous roast goose and some flavourful side dishes such as century egg with preserved ginger slices. Its fame was spread further by their prime location at Wellington Street, Central, Hong Kong Island. Convenient, and easily located by tourists and business travelers from all regions. Having said that, feasting at Yung Kee most likely made you leave with noticeably lighter wallet. And I thought the overall dining experience sounded over-commercialized, in a sense.read more
It’s about every food I’ve cooked with heart and loves