Sang Kee Congee 生记粥品 (Hong Kong)

I love eating porridge from Dim Sum restaurants and decided to head down to Sang Kee Congee to have a bowl of its famous fish porridge. Open for over 40 years, the crowd inside is unlike the breakfast crowd you see at a normal cha chan teng. The shop space is very small and people just quietly slurp their porridge, unlike the noisy crowd in a cha chan teng. 

The soup stock, made of lean pork bones and dry scallop is simmered for four hours. The rice porridge is then made by Thai rice and bean curd sticks in the stock for at least another three hours. Unfortunately, I didn't taste all that flavour when I ate the Fish Porridge (27 HKD). 

Furthermore, I would have preferred it if the fish was in larger chunks instead of being in small pieces. A small bowl of fresh ginger and soya sauce acted as a complement to the porridge. The You Tiao (Deep fried crumpler) (5 HKD) was kind of disappointing because it was cold. It was easy to tell why because many bowls were filled with you tiao and just left in the open. 

The congee is a lot thinner than I'm used to. I'm guessing that with different cooking styles for congee, you either love it or be indifferent about it. I'm the latter and found this place overhyped, but it's more of a personal preference thing.

Sang Kee Congee 生记粥品
G/F 7-9 Burd Street, Sheung Wan
Closed on Sundays 
Sheung Wan MTR Station, Exit A2
Tel No: 2541 1099

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Maxim's Palace City Hall 美心皇宫 (Hong Kong)

The bell boy at the hotel we were staying at must be earning quite a bit of dough. When we asked him for a dim sum recommendation, he recommended us Maxim's Palace. When asked further whether it was expensive, he replied, "No. It's reasonable and affordable." Well, technically it's really not that expensive but we could possibly have at least 2 meals of dim sum at a decent cha cheng teng for the same price. 

This place is perfect for a wedding. Unlike many old Chinese restaurants which may be draped in gaudy red, this place has huge chandeliers above and you get a fantastic view of the harbour outside. You may have to queue for a place in this place though. We waited around 10 minutes when we reached at around 1 pm. This place is pretty old school, where servers push the carts around and you choose what you want. The interesting thing is that they paste pictures with English and Chinese words on it so that you can place your orders. 

We ordered the Lotus Leaf Chicken.The glutinous rice was moist, unlike some places where it can be too dry. The chicken was accompanied by some salted egg yolk.

The Rice Roll with Prawn was quite good with fresh and big prawns. 

After my encounter with Tai Cheong Bakery (which was far too buttery for me), the mini egg tarts here brought me much comfort. Warm egg custard with a flaky crust.

We also ordered some Deep fried Taro Puffs which had a very crispy and light exterior. The mushroom bits in the puff added to the flavour of the puff.

All of the above, plus a bowl of beancurd, added up to 223 HKD, which is a lot more expensive than normal dim sum. If you are looking for a place with plenty of seats and don't mind spending a little more, this place is an ideal choice with its good dim sum. However, once is enough for me because I don't think it's worth it to pay so much more because its quality isn't far much better than a good dim sum restaurant such as Tim Ho Wan. On the other hand, if you are looking for variety, this is probably the place for you.

Maxim's Palace City Hall 美心皇宫
Various locations
2/F, Low Block, City Hall
(Near IFC/Central MTR)
Tel No: 2521 1303 

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Tim Ho Wan 添好運點心專門店 (Hong Kong)

For people like me who don't or can't afford to spend an arm and a leg on their food, eating at a Michelin Star restaurant might be a dream that is nearly unattainable. Oh, but hold on! Did you see the word nearly? Helmed by the chef formerly from the Four Seasons Hotel, Tim Ho Wan is a definite must-go when you go to Hong Kong. But don't forget to get there early! 

When we reached at 5 pm (that's not really dinner time by any standards), there was a crowd outside. But we only waited 10-15 minutes which is really really really short compared to the hours that many spend queueing if you go at normal meal times. 

You can order from outside on a slip of paper with the menu on it (English/Chinese). When we went in, we were tucked in some corner and promptly served tea.

Here's a menu with pictures, just in case you don't know what the food looks like! The options are pretty limited though. 

We ordered the very famous Baked Bun with BBQ Pork (17 HKD). It's texture is like a po lo bun (pineapple bun) which is slightly hard on the outside and chewy in the outside. I loved this dish because of the skin and it's generous filling of char siew in it.

The Vermicelli roll stuffed with Shrimp (22 HKD) had very fresh prawns tucked in the skin.

We also opted for the Steamed Pork Dumpling with Shrimp (24 HKD) which tasted like typical siew mai served in good dim sum restaurants.

I didn't really enjoy the Pan Fried Turnip Cake (12 HKD) because I found the turnip a little bitter. But that might be because I had just eaten the very sweet char siew before this dish.

Our dessert was the Pan Fried Red Bean Dumplings (15 HKD). The glutinous rice skin was of an appropriate thickness and was a great complement to the red bean.

The food here is good and cheap. We spent 94 HKD between the two of us. Yes, you have to battle the queues but do yourself a favour by going earlier!

Tim Ho Wan 添好運點心專門店
Various locations
Shop 8, Taui Yuen Manion Phase 2
2-20 Kwong Wah Street, Mongkok
Hong Kong 

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Australia Dairy Company 澳洲牛奶公司 (Hong Kong)

The queues were incredibly long when we reached Australia Dairy Company. We went at lunch time but the queues moved really quickly so that was good. Within half an hour or so, we got a seat in the shop. 

We later found out the reason for the fast turnover rate. This place screams of efficiency and maximisation. Tables are so packed such that you wouldn't see an empty seat in it, menus are placed on the tables so that waiters don't have to waste their time and all it takes is a blink for your plate to disappear the moment you put down your chopsticks after finishing the last bit of food. It was a highly stressful experience where you feel like you have to eat quickly and get out quickly. 

I ordered a lunch set (30 HKD) which consisted of butter toast, ham with two eggs (scrambled/fried), macaroni/spaghetti with char siew and coffee/tea. The macaroni with char siew came first. The soup was a little salty and the char siew (BBQ pork) tasted nearly artificial. I couldn't really taste the meat shreds in the meat.

The toasts were lightly buttered and the bread was toasted nicely and was fluffy. The eggs were runny and I was okay with that, although my friend wished it were more cooked. Ham was pretty normal as well.

I didn't finish my coffee because it was too milky.

I found this place really overhyped. But then again, it may be because I didn't ask for the famous scrambled egg. Also, it's known for its milk tea (which I don't drink) and it's steamed egg white pudding (with ginger). While some may perceive their staff as being rude, I think it's just part of the need to keep this food machinery working.

Australia Dairy Company 澳洲牛奶公司
47-49 Parkes Street
Near Jordan MTR
Tel No: 2730 1356
Hong Kong 

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Tsim Chai Kee 沾仔记 (Hong Kong)

After a bowl of wonton noodles at Mak's Noodle, we were still hungry! So we decided to head opposite to Tsim Chai Kee to get another bowl of noodles! 

With considerably more people at the shop, we had to share the table with other people. Markedly more trendy looking than Mak's Noodle, this place was adorned with trendy colours and decor.

We opted for Wonton Noodle (21 HKD) again. Approximately 10 HKD cheaper, the portion is twice that of Mak's. The wonton is also incredibly huge and is stuffed with lots of prawns. Noodles were a little too hard for my liking though. While everything seems to point towards the fact that this is more value for money, I think the soup broth at Mak's has stolen my heart.

Very value for money and tastes quite good. However, if you are interested in a slightly better soup broth, go to Mak's Noodle!

Tsim Chai Kee 沾仔记
98 Wellington Street
Shop B, G/F Jade Centre
Central MTR, Exit D2
Hong Kong 

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Mak's Noodle 麥奀云吞面世家 (Hong Kong)

A third-generation family business dating back to the 1960s, the recipe for Mak's noodle has apparently remained unchanged since then.

We went there around 6 pm and the tables were not filled. While waiting for our noodles, we read a newspapers article and a review slipped under the glass panel of the table. These included instructions by a reviewer on how you're supposed to eat the wonton noodles and also an interview with Anthony Bourdain who held this place in high regard. 

Our Wonton Noodles (32 HKD) came quite quickly. One thing that you are going to note is that the bowl is very small, even though it is heaped with noodles. The soup base, made of powdered dried flounder, dried shrimp roe and pork bones, was clear and delicious. I normally don't drink the soup of noodles because it's quite salty or oily- but I drank some of this soup because it was too hard to resist! The noodles were also very thin and chewy such that if they didn't break apart so easily, you probably could use it as a rubber band. The prawns in the wontons were very fresh and bouncy as well. 

Although this bowl of noodles totally didn't fill me up, but compared to the next wonton stall we went to for a second bowl, I felt that it had a slight edge in terms of the delicious soup broth. Nonetheless, if you prefer a bigger bowl of noodles, bigger wontons and something cheaper, head over to Tsim Chai Kee right opposite!

Mak's Noodle 麥奀云吞面世家
Various locations
77 Wellington Street
Central MTR, Exit D2
Hong Kong
Tel No: 2854 3810 

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Lee Keung Kee North Point Eggette 利強記北角雞蛋仔 (Hong Kong)

Eggettes is one of the items I must definitely have when I'm in Hong Kong. However, I used to think that all eggettes are one and the same. But this time, I did more research and decided to go to LKK North Point Eggette. Instead of the original branch at North Point, I decided to go to the one near Jordan MTR. I was spared the queues, thank goodness. Newspapers cuttings and photos plastered the shop such that I nearly missed it. 

At 15 HKD, it was great for two to share. Made from simple ingredients such as egg, flour, milk and sugar, it also invokes a simple joy when you take a bite of this crispy goodness. Pluck those little round bits and pop it into your mouth! Not too sweet, warm, crispy on the outside and soft in the inside. 

You could also visit other shops selling this eggette, as recommended by CNNGo.

Lee Keung Kee North Point Eggette (利強記北角雞蛋仔)
Various locations
Shop E, 178 Nathan Road
Hong Kong
(Near Jordan MTR) 

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Tai Cheong Bakery (Hong Kong)

The first question you have to ask yourself in deciding whether to visit Tai Cheong Bakery to get their famed egg tarts is: Do I like butter? If your answer is yes, please proceed to the bakery. If not, go somewhere else for egg tarts (e.g. Honolulu Cafe)! Declared as having the best egg tarts by Hong Kong's last governor Chris Patten, it apparently has 15 outlets in Hong Kong and Macau, with the one here in Central being the original one. 

To get there, you may take the Central Mid-Level Escalator if you are feeling lazy to walk the slopes. Note that it goes downhill from 6 am to 10 am and uphill from 1030 am to midnight everyday. I didn't know about this so I walked up at 1015 am, and still nursing a broken heart (for being early by 15 minutes) and tired feet. Get off midway to Lyndhurst Terrace. 

The shop's on the right if you walk up the hill/take the escalator. There is a variety of products in the shop, including food products in packages which you can bring home. 

The Egg Tart (5 HKD) is made from an almond-flour crust which many say is its secret to tasting good. I could imagine its pie crust being stuffed with tonnes of butter into that small surface area. My friend said that the egg filling tasted "very eggy". For me, I felt that the egg custard was quite good because it was very soft and had a rich flavour. However, the excessive butter ruined my egg tart experience because I'm not too fond of food that is too buttery. 

As I emphasise one more time, if you like buttery crusts, this egg tart is for you! Service was hostile at this particular branch.

 Tai Cheong Bakery
35 Lyndhurst Terrace, Central 

Tel No: 852-2544 3475

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Po Lin Monastery's Vegetarian Kitchen (Hong Kong)

After visiting the Tian Tan Buddha at Lantau Island, if you decide to visit Starbucks for lunch, I think you deserve to get knocked on the head! Instead, why not try some vegetarian food at the famed Vegetarian Kitchen at Po Lin Monastery? 

You will be able to get a meal ticket at the entrance of the Big Buddha Statue or at the reception of the Vegetarian Kitchen. I think prices have increased though, because various reviews I have read state that they paid 60 HKD. However, we paid 70 HKD. Nonetheless, instead of the 1 pm that they stated in the reviews, we were told that meal times could be any time from 1130 am to 430 pm. You could also opt for the deluxe option. 

It was crowded but comfortable in the restaurant. Servers would be going around with metal trolleys and serving plates after plates of the standard set meal. 

The first dish was Winter Melon Soup. It's a very sweet soup but I didn't really fancy it.

I liked the Vegetables with Mushrooms. Loaded with flavourful mushrooms, this dish also provided the necessary greens for us to keep healthy!

If only the peas weren't there! But we still liked this Tofu with Corn because the sauce was slightly spicy and the corn was sweet. Both my friend and I also liked the tofu which was very smooth.

The best dish of the lot was the Deep Fried Vegetarian Spring Roll. I really liked the skin because it was very layered. Instead of your usual wonton skin which is used to wrap the spring rolls, the way this spring roll was done gave it an added crunch! Word of advice though, don't leave it to the last to savour it. The oil taste starts to feature and that would ruin your impression of this dish!

I didn't touch most of this dish because I'm not a fan of the greens in this Mixed Vegetables with Beancurd. I think it's meant to be mock chicken, but I'm not sure. Anyway, the mock chicken was chewy and light in flavour.

While there might be some misses in the set meal, I still think it's worth it because of the generous portions of food, coupled with the fact that this is a healthy option that actually tastes rather good.

Po Lin Monastery's Vegetarian Kitchen
Po Lin Monastery, Ngong Ping, Lantau Island
Tel No: 2985 5248 

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Hui Lau Shan 许留山 (Hong Kong)

After walking through Temple Street, there was no way we could continue trudging on without enjoying some cold dessert. Hui Lau Shan 许留山 is very well known for its mango desserts. It's been around since the 1960s selling 龟苓膏 but its reputation as a fresh fruits dessert stall only came by in the 1990s after it came up with Mango Sago. 

We were rather surprised to have a table to ourselves because it thought it would be rather crowded.

Here's the menu, splashed with different mango desserts! 

We settled on a Mango Sampler Platter (42 HKD) after rejecting the server's kind suggestion to upgrade to a more expensive sampler. It's a rather small portion, good for one. But we shared it between the two of us and felt that it was alright as long as you are not eating dessert to feel full. Also, the sampler is good for those who can't make up their mind on what they would like!

Starting from the top left (clockwise), it was Mango Ice Cream with Mango Cubes and Jelly. We really liked the ice cream because it didn't taste milky. There is also nothing to complain about the mango products here because they are good quality mangoes. I'm pretty neutral about the jelly though.

Then, it is the Mango Mochi with Mango. Coated in coconut shreds, the mango mochi is chewy but the skin was a little too thick. There's some mango puree in it, but it would have been better if the skin were thicker and there were more mango puree in it!

Lastly, it is Mango Cubes and Glutinous Rice Balls in Mango Juice. I like the fact that the glutinous rice balls were really small because it makes it easy to eat. It's plain but that goes well with the sweet mango juice and mango cubes.

I recommend  a visit to Hui Lau Shan if you love eating mangoes. However, according to my friend from Hong Kong, only the mango desserts are worth eating since this is what they are well known for anyway. Servers at the particular branch I was at (Jordan) were also polite and friendly.

Hui Lau Shan 许留山
Various Locations 
佐敦道24A-26號金誠大廈地下C舖
24A-26 Jordan Road, Jincheng Building
Tel No: 2314 9092
Hong Kong 

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