Endo Edibles

December 31, 2024
9:00 PM
by: Uhockey

Ozone, Hong Kong HK

Ozone

Buffet

Rack of Lamb

Beef Wellington

Desserts

Fireworks

Posted in Crab, Dessert, Food, Ozone, Pork, Vacation Tagged Beef, Beef Wellington, Bread, Butter, Cake, Cakes, Champagne, Cheese, Chocolate, Cinnamon, Cow, Cows, Cream, Dark Chocolate, Dessert, Desserts, endoedibles, Food, Foodie, Hong Kong, Lamb, Michael Uzmann, Ozone, Pastries, Pastry, Pig, Pork, Potato, Potatoes, Rack of Lamb, Sauce, Sheep, Sparkling Wine, Sugar, Tomato, Tomatoes, Travel, Vacation, Vanilla, Wine

December 31, 2024
12:03 PM
by: Uhockey

T’ang Court, Hong Kong HK

T’ang Court

Housemade Spicy Soy, XO Sauce, Bean Curd Sauce

Steamed dumplings filled with shrimp and conpoy

Golden-fried glutinous rice dumplings filled with dried shrimp, preserved turnip, leek and Chinese yam

Baked pastries filled with diced beef and spring onion topped with sesame

T’ang Court crispy chicken (1st course with pancakes)

T’ang Court crispy chicken (2nd course Stir-fried chicken with black bean and shallot)

Fried rice noodle with Cantonese-style barbecued pork, celery, shredded duck and chicken

Baked to order Egg Tarts

Located inside The Langham Hong Kong T’ang Court has all the trappings of a Michelin 3* Restaurant, and although the space debuted over thirty years ago it remains popular with tourists as well as wealthy locals thanks to a luxurious atmosphere and refined service.

A fixture of the second floor, ornate art and plush fabrics setting an expectation of opulence as soon as one enters, it is in one of several rooms that well-spaced tables offer respite from nearby shopping while the menu boasts cuisine of the Tang Dynasty made with top Ingredients.

Offered a la carte or as a tasting, the afternoon also featuring carefully made Dim Sum, it is after Tea and Wine are selected that choices are a matter of personal preference, though Har Gow bolstered by dried Scallops sets a very high bar for the dish.

An immense menu partitioned by style of cooking, fried Rice Dumplings golden crisp around Shrimp and Vegetables, fans of Beef Satay should not skip the baked Pastries with diced Beef while those seeking Noodles won’t want to miss the stir -fry of Duck, Chicken and Char Siu.

Debating Peking Duck versus Crispy Chicken, a choice made by servers, T’ang Court’s version outpaces that of Seventh Son in terms of taste and presentation, the first course offered like Duck with Pancakes and the second stir-fried and Bone-in with fermented Bean Paste.

Not lacking for Bird’s Nest, Abalone or other exotic ingredients it was with appetites sated that three Egg Tarts arrived perfectly baked with centers barely set, jiggling and hot from the oven.

www.langhamhotels.com/en/the-langham/hong-kong/dine/tang-court

Posted in Dessert, Food, Hong Kong, pancake, Pancakes, Pork, T’ang Court, Vacation Tagged Baked Egg Custard Tart, Baked Egg Custard Tarts, Baked Pastries, Baked pastries filled with diced beef and spring onion topped with sesame, Baked Pastry, Baked to order Egg Tart, Baked to order Egg Tarts, Barbecue, Barbeque, BBQ, Bean, Bean Curd, Bean Curd Sauce, Beans, Beef, Black Bean, Black Beans, Bread, Breast, Breasts, c, Cantonese-style barbecue, Cantonese-style barbecued pork, Celery, Char Siu, Chicken, Chicken Breast, Chicken Leg, Chicken Thigh, Chicken Wing, Chickens, Chinese yam, Chinese yams, Conpoy, Cookie Crust Egg Tart, Cookie Crust Egg Tarts, Cow, Cows, Crispy Chicken, Cucumber, Cucumbers, Curd, Dessert, Desserts, diced beef, Dried Shrimp, Dried Shrimps, Duck, Ducks, Dumpling, Dumplings, Egg Custard, Egg Custard Pastry, Egg Tart, Egg Tarts, endoedibles, Food, Foodie, Fried Chicken, Fried Glutinous Rice Dumpling, Fried Glutinous Rice Dumplings, Fried Rice Noodle, Glutinous Rice, Glutinous Rice Dumpling, Glutinous Rice Dumplings, Golden-fried glutinous rice dumpling, Golden-fried glutinous rice dumplings, Golden-fried glutinous rice dumplings filled with dried shrimp, Har Gow, Hoisin, Hoisin Sauce, Hong Kong, Hong Kong Egg Custard Tart, Housemade Spicy Soy, Leek, Leeks, Leg, Legs, Michael Uzmann, Noodle, Noodles, Onion, Onions, Pancake, Pancakes, Pasta, Pastries, Pastry, Pig, Pork, preserved turnip, preserved turnips, Rice, Rice Noodle, Rice Noodles, Satay, Satay Beef, Sauce, Scallop, Scallops, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Shallot, Shallots, Shredded Duck, Shrimp, Shrimps, Soy, Soy Sauce, Spicy Soy, Spicy Soy Sauce, Spring Onion, Spring Onions, Steamed Dumpling, Steamed Dumplings, Steamed dumplings filled with shrimp and conpoy, Stir Fried Rice Noodle, Stir Fried Rice Noodles, Stir-fried chicken, Sugar, T'ang Court crispy chicken, Thigh, Thighs, Traditional Egg Tart, Travel, Turnip, Turnips, T’ang Court, Vacation, Wing, Wings, XO, XO Sauce, Yam, Yams

December 31, 2024
9:15 AM
by: Uhockey

Marouf & Puff Bake, Hong Kong HK

PuffBake

Pistachio Cream Bun

Sourdough Pistachio Tart

Sourdough Egg Tart

Opened Summer of 2024 Puffbake comes from former Ritz-Carlton Chef O, his three decades of experience brought down to street level in Tsim Sha Tsui where a simple aesthetic showcases everything from Corned Beef Egg Tarts to Entremets and more traditional Hong Kong Pastries.

Using a Sourdough Crust akin to Bakehouse, though the Custard inside PuffBake’s star-shaped Egg Tart is slightly sweeter, fans of Pistachio are in luck as the Tart filled with green Cream is smooth and natural while a riff on Rome’s Maritozzi is stretchy, light and delightful.

www.instagram.com/puffbakehk

Posted in Breakfast, Dessert, Food, Hong Kong, Marouf & Puff Bake, Puffbake, Vacation Tagged Baked Egg Custard Tart, Baked Egg Custard Tarts, Bread, Bun, Buns, Butter, Cream, Cream Bun, Cream Buns, Dessert, Desserts, Egg Custard, Egg Custard Tart, Egg Custard Tarts, Egg Custards, Egg Tart, Egg Tarts, endoedibles, Food, Foodie, Hong Kong, Hong Kong Egg Custard Tart, Marouf & Puff Bake, Michael Uzmann, Pastries, Pastry, Pistachio, Pistachio Cream Bun, Pistachio Tart, Pistachio Tarts, Pistachios, Portuguese Egg Tart, Portuguese Egg Tarts, Puff Pastry Egg Tart, Puff Pastry Egg Tarts, Puffbake, Sourdough, Sourdough Bread, Sourdough Egg Tart, Sourdough Pistachio Tart, Sugar, Tart, Tarts, Travel, Vacation, Vanilla

December 31, 2024
8:05 AM
by: Uhockey

Kam Wah Cafe, Hong Kong HK

Kam Wah Cafe

Pineapple Bun with Butter

Egg Tart

Part of the city since 1973 Kam Wah Cafe is heralded as the best Boloyau in Hong Kong, and although the Egg Custard Tarts are frankly average what owners Chan Fong Chik-mui and Chan Tim-wo have managed to achieve with a Sugar-crusted Bun and cold Butter is magnificent.

Located fairly far north of the harbor, though easily accessed via MTR to Mong Kok East, those who do not wish to dine in will find a take-away window that is cash-only, less than a minute’s wait yielding the warm and sweet Bread sandwiching a slab of contrasting Butter with just a hint of salt.

Posted in Breakfast, Dessert, Food, Hong Kong, Kam Wah Cafe, Vacation Tagged Baked Egg Custard Tart, Baked Egg Custard Tarts, Bread, Bun, Buns, Butter, Chan Fong Chik-mui, Chan Tim-wo, Cookie Crust Egg Tart, Cookie Crust Egg Tarts, Dessert, Desserts, Egg Custard, Egg Custard Pastry, Egg Tart, Egg Tarts, endoedibles, Food, Foodie, Hong Kong, Hong Kong Egg Custard Tart, Hong Kong Style Pineapple Bun, Hong Kong Style Pineapple Buns, Kam Wah Cafe, Michael Uzmann, Pastries, Pastry, Pineapple Bun, Pineapple Buns, Sugar, Traditional Egg Tart, Travel, Vacation

December 30, 2024
7:45 PM
by: Uhockey

Shari Shari Kakigori House (Old Bailey Street,) Hong Kong HK

Shari Shari Kakigori House

Earl Grey Milk Tea with Shiratama Mochi

Pistachio with Raspberry Espuma and Chocolate Shell

Now with four Hong Kong locations, including the central spot in Soho, Shari Shari Kakigori House brings a Japanese aesthetic to go with Shave Ice in multiple flavors plus an extensive Tea list.

Popular with a younger crowd, hours from 13h00 to 22h30 and QR Code ordering assuring a steady stream of traffic, options range from fruity flavors like Mango to creamy options such as Milk Tea plus seasonal additions.

Casual and quiet, banquets around a communal central table, Ice proves slightly less “fluffy” than After You but whether one opts for Earl Grey and chewy Mochi or lightly sweetend Pistachios beneath Raspberry Foam and crunchy Chocolate the results are worth the price.

www.instagram.com/sharishari_hk

December 30, 2024
6:46 PM
by: Uhockey

Seventh Son Restaurant (H Zentre,) Hong Kong HK

Seventh Son Restaurant

Stir-fried superior shark fin with hairy crab meat and osmanthus

1/2 Signature fried chicken

Satay Wagyu Beef Stir-fried rice noodles

Scallop and king crab lotus leaf rice

Fried cured pork with Kale

Achieving a Michelin Star in addition to #instagram fame thanks to their Suckling Pig Seventh Son Restaurant now has two location, the original in Wan Chai’s Wharney Guang Dong Hotel and a larger space in Tsim Sha Tsui’s H Zentre offering an identical menu.

A reference to ownership, the seventh son of Fook Lam Moon’s founder, it is under the direction of Chef Chui Wai Kwan that Seventh Son’s menu focuses entirely on iconic Cantonese dishes ranging from simple Stir-Fry Noodles beneath Japanese Wagyu or carefully fried Chicken with shattering skin overlying juicy flesh.

Predictably pricey for Banquet-style cuisine and a privileged view of the city, Superior Shark Fin stir-fried with Hairy Crab and Osmanthus over $2100HKD for two, those seeking something more budget friendly will be happy with Lotus Leaf Rice upgraded by King Crab and Scallops or sour Sausage with perfectly cooked Greens.

www.seventhson.hk

Posted in Crab, Food, Hong Kong, Seventh Son Restaurant, Seventh Son Restaurant H Zentre, Seventh Son Restaurant Tsim Sha Tsui, Vacation Tagged Beef, Breast, Breasts, Chicken, Chicken Breast, Chicken Leg, Chicken Thigh, Chicken Wing, Chickens, Cow, Cows, Crab, Crabs, Cured Pork, endoedibles, fin, fins, Food, Foodie, Fried Chicken, Fried cured pork, Fried cured pork with Kale, Hairy Crab, Hairy Crabs, Hong Kong, Jelly, Kale, King Crab, King Crabs, Leg, Legs, Lotus Leaf, lotus leaf rice, Michael Uzmann, Noodle, Noodles, Osmanthus, Osmanthus Jelly, Pasta, Rice, Rice Noodle, Rice Noodles, Satay, Satay Beef, Satay Wagyu Beef, Satay Wagyu Beef Stir-fried rice noodles, Sauce, Sausage, Scallop, Scallop and king crab lotus leaf rice, Scallops, Seventh Son Restaurant, Seventh Son Restaurant H Zentre, Seventh Son Restaurant Tsim Sha Tsui, Shark, shark fin, sharks, Signature Fried Chicken, SOUR Sausage, Soy, Soy Sauce, Stir Fried Rice Noodle, Stir Fried Rice Noodles, Stir-fried superior shark fin with hairy crab meat and osmanthus, superior shark fin, Thigh, Thighs, Travel, Vacation, Wagyu, Wagyu Beef, Wing, Wings

December 30, 2024
9:30 AM
by: Uhockey

Dragonking Dim Sum, Hong Kong HK

Dragonking Dim Sum

Steamed BBQ Pork Bun

Pork Xiao Long Bao

Har Gow

Sticky Rice Lotus Leaf Wrap

Egg Yolk Bun

Fried Taro Bun

Not to be confused with Dragon King Restaurant in Causeway Bay Dragonking Dim Sum is a small space amid myriad eateries in Wan Chai, hours from 08h00 until 22h00 finding tables usually available for traditional bites that won’t break the bank.

A locals spot without English fluency, though the menu has translations, Food comes fresh from a kitchen in the back and both the Steamed BBQ Pork Buns as well as Sticky Rice Lotus Leaf Wrap are as good as one will find at more highly regarded spots.

Less impressive with overcooked Egg Yolk Buns and XLB with thick wrappers Dragonking’s Har Gow feature plenty of plump Shrimp while fried Taro Buns are oilless and crispy around a chewy Meat-filled center.

Posted in Breakfast, Dessert, Dragonking Dim Sum, Food, Hong Kong, Pork, Vacation Tagged Barbecue, Barbecue Pork Bun, Barbecue Pork Buns, Barbeque, Barbeque Pork Bun, Barbeque Pork Buns, BBQ, BBQ Pork Bun, BBQ Pork Buns, Beef, Bread, Bun, Buns, Cow, Cows, Dessert, Desserts, Dim Sum, Egg, Egg Yolk, Egg Yolk Bun, Egg Yolk Buns, Egg Yolks, Eggs, endoedibles, Food, Foodie, Fried Taro, Fried Taro Bun, Fried Taro Buns, Har Gow, Hong Kong, Lotus Leaf, Lotus Leaf Wrap, Michael Uzmann, Minced Pork, Noodle, Noodles, Pastries, Pastry, Pig, Pork, Pork Bun, Pork Buns, Pork Soup Dumpling, Pork Soup Dumplings, Pork Xiao Long Bao, Pork Xiao Long Bao Soup Dumpling, Pork Xiao Long Bao Soup Dumplings, pork xlb, Rice, Sauce, Shanghainese Soup Dumpling, Shanghainese Soup Dumplings, Shrimp, Shrimps, Soup Dumpling, Soup Dumplings, Soy, Soy Sauce, Steamed BBQ Pork Bun, Steamed BBQ Pork Buns, Sticky Rice, Sticky Rice Lotus Leaf Wrap, Sticky Rice Wrap, Sticky Rice Wraps, Sugar, Taro, Taro Bun, Taro Buns, Tea, Travel, Vacation, Vanilla, Wrap, Xiao Long Bao, Xiao Long Bao Soup Dumpling, Xiao Long Bao Soup Dumplings, XLB, XLB Soup Dumpling, Yolk, Yolks

December 30, 2024
7:00 AM
by: Uhockey

Chung Kee Congee (Hennessy Road,) Hong Kong HK

Chung Kee Congee

Fried Noodles

Turnip Cake

Cheung Fun

Century Egg and Shedded Pork Congee

Donut

With a pair of locations in Hong Kong, the second tucked amidst many similar eateries in Wan Chai, Chung Kee Congee is locals sort of place that opens up early and remains busy thanks to fair prices and competent traditional dishes including the eponymous Rice Porridge.

Serving the same menu from 06h00 until 23h00, a wide variety of Fish-based Congees complimented by simple fried Noodles and steamy Turnip Cakes, Cheung Fun feels rushed and overly wet while Chinese Donuts are more oily than those from nearby Trusty Congee.

Opting for Century Egg with Shredded Pork in the Porridge, everything served in less than ten minutes at a table shared by strangers, suffice it to say these folks get both texture and taste right with broken grains silky smooth and everything in balance including the Green Onions.

Posted in Breakfast, Chung Kee Congee, Chung Kee Congee Hennessy Road, Chung Kee Congee Wan Chai, Food, Hong Kong, Pork, Vacation Tagged Broth, Cheung Fun, Chinese Donut, CHINESE DONUTS, Chinese Doughnut, CHINESE DOUGHNUTS, Chung Kee Congee, Chung Kee Congee Hennessy Road, Chung Kee Congee Wan Chai, Congee, Cruller, Crullers, Donut, Donuts, Doughnut, Doughnuts, Dumpling, Dumplings, endoedibles, Fish, Fish Broth, Food, Foodie, Fried noodle, Fried noodles, Fried Turnip Cake, Friied Turnip Cake, Hong Kong, Michael Uzmann, Noodle, Noodles, Pan Fried Turnip Cake, Pasta, Pig, Pork, Porridge, Rice, Rice Porridge, Rice Roll, Roll, Rolls, Sauce, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Soup, Soy, Soy Sauce, Steamed Rice Roll, Steamed Rice Roll with 3 sauces, Stir noodle, Stir noodles, Stirred Noodle, Stirred Noodles, Travel, Turnip, Turnip Cake, Turnip Cakes, Turnips, Vacation

December 29, 2024
11:00 AM
by: Uhockey

Forum, Hong Kong HK

Forum

House XO Sauce, Fish Sauce, Fried Cashews

Ah Yat Steamed Premium Shrimp Dumpling

Pork Xiao Long Bao with Hairy Crab and Crab Roe

Steamed Rice Roll with Shrimp and Scallion

Baked Barbecue Pork Bun

Roasted Chicken Wing Stuffed with Foie Gras

Roasted Chicken Wing Stuffed with Birds Nest

Stir Fried Lobster with Pigeon Egg, Hairy Crab and Crab Roe

Ah Yat Fried Rice Noodle

Something of a heritage Restaurant at this stage, founder and “abalone king” Yeung Koon-yat passed away in 2023, Forum retains its Michelin 3* status thanks to exacting standards and refined service even during their more casual daytime Dim Sum service.

Part of Causeway Bay since 1977, the modern Chinese décor and polished surfaces hiding a rich history, guests are invited to select amongst a la carte options or several tasting menus, though those in the know will be wise to order certain signature items days in advance.

Still famous for Abalone commanding a hefty price, plus an extensive Wine list from boutiques as well as top labels, all guests receive housemade Sauces and freshly fried Cashews shortly after sitting before plates arrive from the kitchen at a steady pace and progression.

Populated largely by well-heeled locals at Lunch, a Dim Sum menu and seasonal specials joining Ah Yat classics, suffice it to say Forum’s Har Gow benefit from precision and fresh Shrimp in delicate wrappers while XLB burst with Soup balancing Pork and Crab Roe.

Easily able to step-up baked Pork Buns beneath golden Dough, while a steamed Rice Roll was fairly average, Forum’s signature Roasted Chicken Wings are exceptional whether stuffed with Duck Liver or Bird’s Nest juxtaposing juicy flesh.

Offering half-servings of Rice and Noodles, though prices are prohibitive for frankly basic dishes, fans of Lobster will be well-served to visit during Hairy Crab season when sweet both Crustaceans find themselves matched to a yolky Sauce.

www.forumrestaurant1977.com

Posted in Breakfast, Crab, Foie, Foie Gras, Food, Forum, Hong Kong, Lobster, Pork, Vacation Tagged Ah Yat Fried Rice Noodle, Ah Yat Fried Rice Noodles, Ah Yat Steamed Premium Shrimp Dumpling, Ah Yat Steamed Premium Shrimp Dumplings, Baked Barbecue Pork Bun, Baked Barbeque Pork Bun, Baked BBQ Pork Bun, Bamboo, Bamboo Shoot, Bamboo Shoots, Barbecue, Barbecue Pork Bun, Barbecue Pork Buns, Barbeque, Barbeque Pork Bun, Barbeque Pork Buns, BBQ, BBQ Pork Bun, BBQ Pork Buns, Birds Nest, Black Pepper, Black Peppers, Bread, Broccoli, Bun, Buns, Butter, Cashew, Cashews, Chicken, Chicken Wing, Chicken Wings, Chickens, Crab, crab roe, Crab Yolk XLB, Crabs, Dim Sum, Duck, Duck Liver, Ducks, Dumpling, Dumplings, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Fish Sauce, Foie, Foie Gras, Food, Foodie, Forum, Fried Cashew, Fried Cashews, Fried Rice Noodle, Fried Rice Noodles, Hairy Crab, Hairy Crabs, Har Gow, Hong Kong, House XO Sauce, Liver, Lobster, Lobsters, Michael Uzmann, Minced Pork, Noodle, Noodles, Pasta, Pastries, Pastry, Pepper, Pig, Pigeon Egg, Pigeon Eggs, Pork, Pork Bun, Pork Buns, Pork Xiao Long Bao, Pork Xiao Long Bao with Hairy Crab and Crab Roe, pork xlb, Rice, Rice Noodle, Rice Noodles, Rice Roll, Rice Rolls, Roasted Chicken Wing, Roasted Chicken Wing Stuffed with Birds Nest, Roasted Chicken Wing Stuffed with Foie Gras, Roasted Chicken Wings, Roe, Roll, Rolls, Salt, Salted Egg, Sauce, Scallion, Scallions, Shrimp, Shrimp Dumpling, Shrimp Dumpling with Bamboo Shoot, Shrimp Dumplings, Shrimps, Soup, Soup Dumpling, Soup Dumplings, Soy, Soy Sauce, Steamed Rice Roll, Steamed Rice Roll with Shrimp, Steamed Rice Roll with Shrimp and Scallion, Stir Fried Lobster, Stir Fried Lobster with Pigeon Egg, Tea, Travel, Vacation, White Tea, Wing, Wings, Xiao Long Bao, XLB, XLB Dumpling, XLB Dumplings, XLB Soup Dumpling, XLB Soup Dumplings, XO, XO Sauce, Yeung Koon-yat, Yolk, Yolks

December 29, 2024
8:13 AM
by: Uhockey

Orchid Padaria (East Point Road,) Hong Kong HK

Orchid Padaria

Pineapple Bun

Pistachio Croissant Tree

Portuguese Egg Tart

Shortcrust Pastry Egg Tart

The Black Egg Tart

Milk Tea Pastry Egg Tart

Creme Brulee Puff Pastry Egg Tart

With several locations in Hong Kong Orchid Padaria offers a nearly overwhelming variety off Egg Tarts, and although none receive the accolades of Bakehouse or Maria’s a sampling of five styles shows consistent quality regardless of Crust or Custard.

Serving the city for over two decades, an eye to the #gram embracing ideas like Croissant “Trees” filled with Cream, most locations are found in close proximity to an MTR station including the storefront without seats at Causeway Bay.

Pleasant in terms of service with prices akin to other upscale Bakeries, Tarts ranging $10-19HKD, Cookie Crust breaks clean to medium-sweet Custard while versions wrapped in Portuguese-style lamination crumble and flake whether torched, blackened or torched with Sugar on top.

www.orchidpadaria.com.hk

Posted in Breakfast, Croissant, Croissants, Dessert, Food, Hong Kong, Orchid Padaria, Orchid Padaria Causeway Bay, Orchid Padaria East Point Road, Vacation Tagged Baked Egg Custard Tart, Baked Egg Custard Tarts, Bamboo, Bamboo Charcoal, Bread, Bun, Buns, Butter, Charcoal, Cookie, Cookie Crust Egg Tart, Cookie Crust Egg Tarts, Cookies, Cream, Creme Brulee, Creme Brulee Egg Tart, Creme Brulee Puff Pastry Egg Tart, Creme Brulee Puff Pastry Egg Tarts, Croissant, Croissant Tree, Croissants, Dessert, Desserts, Egg Custard, Egg Custard Pastry, Egg Custard Tart, Egg Custard Tarts, Egg Tart, Egg Tarts, endoedibles, Food, Foodie, Hong Kong, Hong Kong Egg Custard Tart, Macao Style Egg Custard Tart, Macao Style Egg Custard Tarts, Michael Uzmann, Milk Egg Tart, Milk Egg Tarts, Milk Tea Pastry, Milk Tea Pastry Egg Tart, Milk Tea Pastry Egg Tarts, Orchid Padaria, Orchid Padaria Causeway Bay, Orchid Padaria East Point Road, Pastries, Pastry, Pineapple Bun, Pineapple Buns, Pistachio, Pistachio Cream, Pistachio Croissant, Pistachio Croissant Tree, Pistachio Croissants, Portuguese Egg Tart, Portuguese Egg Tarts, Puff Pastry Egg Tart, Puff Pastry Egg Tarts, Shortcrust Pastry Egg Tart, Shortcrust Pastry Egg Tarts, Sugar, The Black Egg Tart, Traditional Egg Tart, Travel, Vacation, Viennesoire, Viennesoires, Viennoiserie, Viennoiseries, Viennoserie, Viennoseries

December 28, 2024
7:55 PM
by: Uhockey

After You Dessert Cafe, Hong Kong HK

After You

Thai Tea Kakigori

Coconut Ice Cream

Salted Egg Toast

Cookie Butter Croffle

A concept from Thailand first seen in Hong Kong as a pop-up After You Dessert Cafe officially opened in Causeway Bay summer of 2022, its proximity to shopping and the Tang Lung Street Christmas Tree generating plenty of foot traffic during this holiday season.

A pleasant step-up from street level, light woods and white matched to smiling servers, guests order and pay via QR-code with full descriptions and fair prices on sweet items plus a variety of Teas and Soft Drinks.

Known for their Thai flavors such as Mango Sticky Rice and Thai Tea it was in the latter that spoons greedily plunged repeatedly, Snow far lighter than Bing Su topped by thick Cream with crunch bits interspersed such that no two bites are alike.

Recently adding Croffle, think laminated Dough pressed in a Waffle Iron topped by fresh Cream and Biscoff, Honey Toast also proves popular thanks to imported Bread carefully toasted and topped with Fruit, Syrup or Hong Kong’s own Salted Egg with Egg Yolk Sauce and Coconut Ice Cream so good its best to order an extra scoop.

www.afteryouhk.com

Posted in After You, After You Dessert Cafe, Croissant, Croissants, Dessert, Food, Hong Kong, Ice Cream, Vacation Tagged After You, After You Dessert Cafe, Almond, Almonds, Biscoff, Biscoff Cookie, Biscoff Cookie Butter, Biscoff Cookies, Bread, Butter, Coconut, Coconut Ice Cream, Coconuts, Cookie, Cookie Butter, Cookie Butter Croffle, Cookies, Cream, Croffle, Croffles, Croissant, Croissants, Dessert, Desserts, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Food, Foodie, Honey Toast, Hong Kong, Ice Cream, Kakigori, Michael Uzmann, Pastries, Pastry, Salt, Salted Egg, Salted Egg Toast, Sauce, Sugar, Tea, Thai Tea, Thai Tea Kakigori, Toast, Travel, Vacation, Vanilla, Viennesoire, Viennesoires, Viennoiserie, Viennoiseries, Viennoserie, Viennoseries, Whip Cream, Whipped Cream, Yolk, Yolks

December 28, 2024
7:00 PM
by: Uhockey

Cheung Hing Kee Shanghai Pan Fried Buns (Thomson Road,) Hong Kong HK

Cheung Hing Kee Shanghai Pan Fried Buns

Truffle Sheng Jian, Traditional Sheng Jian

Hot & Sour Soup with Glass Noodles

House Special Stirred Noodles with Scallion Oil

Bean Casserole Pancake

With three locations in Hong Kong, the original at Tsim Sha Tsui Mansion earning a Michelin Bib Gourmand rating carried on to the others, Cheung Hing Kee Shanghai Pan Fried Buns has mastered the art of Sheng Jian in a no-frills environment popular for fair prices and quick service.

Visited around 19h00 in Wan Chai, a few locals occupying seats along the small counter, Cheung Hing Kee offers a concise menu prone to items being out of stock though the signature “Buns” are always available in their traditional form of imbued with Truffles.

Also offering Noodles, thin with Scallion Oil or Glass-style soaking in Hot & Sour Soup, look to the “Bean Casserole Pancake” for something different as two crispy layers come sandwiching lightly-sweetened Paste.

Posted in Cheung Hing Kee Shanghai Pan Fried Buns, Cheung Hing Kee Shanghai Pan Fried Buns Thomson Road, Food, Hong Kong, pancake, Pancakes, Pork, Truffle, Truffles, Vacation Tagged Bean, Bean Casserole, Bean Casserole Pancake, Beans, Casserole, Cheung Hing Kee Shanghai Pan Fried Buns, Cheung Hing Kee Shanghai Pan Fried Buns Thomson Road, Dumpling, Dumplings, endoedibles, Food, Foodie, Glass Noodle, Glass Noodles, Hong Kong, Hot & Sour Soup, Hot & Sour Soup with Glass Noodles, House Special Stirred Noodle, House Special Stirred Noodles, House Special Stirred Noodles with Scallion Oil, Michael Uzmann, Noodle, Noodles, Oil, Pancake, Pancakes, Pasta, Pepper, Peppers, Pig, Pork, Scallion, Scallion Oil, Scallions, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Sheng Jian, Soup, Traditional Sheng Jian, Travel, Truffle, Truffle Sheng Jian, Truffles, Vacation

December 28, 2024
12:05 PM
by: Uhockey

Caprice, Hong Kong HK

Caprice

2022 Silbernagel Vom Kalkgestein Gewürztraminer

Brioche, Semolina Roll, Whole Wheat Croissant, Baguette, Bordier Butter

Corn Soup, Grilled Corn, Corn Puree, Lemon Gel, Pearl Barley

Duck Foie Gras, Pear Marmalade, Trapper Caramel

Oyster and Osciètre Prestige Caviar from La Maison Kaviari

My Hot and Cold Onion Soup

Bisque Soup with Lobster Ravioli, Mushrooms, Chestnuts

Fish Quenelles with Shellfish and Champagne Sauce

Racan Pigeon Pithivier Style, Cocoa Sauce

My Approach of the Chicken, Coconut and Lemon Sauce

Apple Tart Tatin, Cinnamon Chantilly and Granny Smith Compote

Chocolate Souffle, Mint Ice Cream

Americano

Hazelnut Chocolate, Crispy Chocolate, Passion Fruit Raspberry Financier

Located in The Four Seasons with impressive harbor views Caprice features the cuisine of Chef Guillaume Galliot and faultless service, the local obsession with all things haute-French embodied by imported Ingredients and techniques refined since Guillaume began his career in Montpellier at Jardin des Sens.

Brought to Caprice in 2017, a departure from his eponymous “The Tasting Room by Galliot” in Macau quickly rewarded by three Michelin stars, it is inside a sizable room dressed by linen and marble that guests are invited to choose amongst several of Chef Galliot’s tasting menus plus an extensive Wine list.

Wrapped around an entirely open kitchen, far quieter than the brigades of Lyon or Paris, weekend Lunch sees Caprice bathed in light while the Prix-fixe options explore tastes and textures ranging from delicate Corn Soup to Foie Gras Mousse and Chef’s signature Caviar with fresh Crab atop a Gelee of Oysters.

Allowing guests to select menus of differing lengths, though neither the Lobster Bisque nor Galliot’s temperature morphing French Onion Soup should be overlooked, Pike Quenelles arrive far more delicate than the rustic versions offered in Nantua while Chicken in fragrant Coconut Sauce resembles a Robuchon dish.

Not forgetting a faultless Pithivier, its combination of wild Pigeon and Liver balanced by slightly sweet Chocolate Sauce, Dessert trends traditional whether one selects a tall and proud Souffle or Apple Tart Tatin followed by Mignardises.

www.fourseasons.com/hongkong/dining/restaurants/caprice

Posted in Bread Basket, Caprice, Coffee, Crab, Croissant, Croissants, Dessert, Foie, Foie Gras, Food, Hong Kong, Ice Cream, Lobster, Souffle, Tasting Menu, Vacation Tagged 2022 Silbernagel Vom Kalkgestein Gewürztraminer, Apple, Apple Compote, Apple Tart, Apple Tart Tatin, Apples, Baguette, Baguette Bread, Barley, Beef, Bisque, Bisque Soup, Bisque Soup with Lobster Ravioli, Bordier, Bordier Butter, Bread, Brioche, Brioche Bread, Butter, Cabbage, Caprice, Caramel, Caviar, Champagne, Chantilly, Chantilly Cream, Cheese, Chestnut, Chestnuts, Chicken, Chickens, Chocolate, Chocolate Souffle, Cinnamon, Cinnamon Chantilly, Cinnamon Chantilly and Granny Smith Compote, Cocoa, Cocoa Sauce, Coconut, Coconut and Lemon Sauce, Coconuts, Compote, Cookie, Cookies, Corn, corn purée, Corn Soup, Cow, Cows, Cream, Creme, Creme Chantilly, Crispy Chocolate, Croissant, Croissants, Daikon, Daikon Radish, Daikon Radishes, Dark Chocolate, Dessert, Desserts, Duck, Duck Foie Gras, Duck Liver, Ducks, endoedibles, Financier, Financiers, Fish, Fish Egg, Fish Eggs, Fish Quenelle, Fish Quenelles, Fish Quenelles with Shellfish and Champagne Sauce, Fish Roe, Foie, Foie Gras, Food, Foodie, French Onion Soup, Gel, Gewürztraminer, Gewürztraminer Wine, Granny Smith, Granny Smith Apple, Granny Smith Apple Compote, Granny Smith Apples, Grilled Corn, Guillaume Galliot, Hazelnut, Hazelnut Chocolate, Hazelnuts, Hong Kong, Ice Cream, La Maison Kaviari, Lemon, Lemon Gel, Lemon Sauce, Lemons, Liver, Lobster, Lobster Bisque, Lobster Bisque Soup, Lobster Ravioli, Lobsters, Marmalade, Michael Uzmann, Mint, Mint Ice Cream, Mushroom, Mushrooms, My Approach of the Chicken, My Hot and Cold Onion Soup, Noodle, Noodles, Onion, Onion Soup, Onions, Osciètre Prestige Caviar, Osciètre Prestige Caviar from La Maison Kaviari, Osetra, Osetra Caviar, Oyster, Oyster and Osciètre Prestige Caviar from La Maison Kaviari, Oysters, Passion Fruit, Passion Fruit Raspberry Financier, Passionfruit, Pasta, Pastries, Pastry, Pear, Pear Marmalade, Pearl Barley, Pears, Pigeon, Pike, Pike Fish, Pike Quenelle, Pike Quenelles, Pithivier, Puree, Quenelle, Quenelles, Racan Pigeon, Racan Pigeon Pithivier, Racan Pigeon Pithivier Style, Radish, Radishes, Raspberries, Raspberry, Ravioli, Roe, Roll, Rolls, Sauce, Savoy Cabbage, Semolina, Semolina Roll, Shellfish, Shellfish and Champagne Sauce, Silbernagel Vom Kalkgestein, Silbernagel Vom Kalkgestein Gewürztraminer, Souffle, Soup, Sugar, Tart, Tart Tatin, Tarte Tatin, Tasting Menu, Trapper Caramel, Travel, Vacation, Viennesoire, Viennesoires, Viennoiserie, Viennoiseries, Viennoserie, Viennoseries, Wheat, Whole Wheat, Whole Wheat Croissant, Wine

December 28, 2024
8:05 AM
by: Uhockey

LungDimsum (Hennessy Road,) Hong Kong HK

Lung Dim Sum

White tea

Pineapple Bun with Cheese

Chicken Congee with Cordyceps

Shrimp Dumpling with Bamboo Shoot

Salted Egg Custard Cream Bun

Lung Six Treasure Siu Mai Platter – Truffle Siu Mai, Coriander & Water Chestnut Siu Mai, Beef With 10-Years Aged Tangerine Peel Siu Mai, Crab Meat With Black Pepper Sauce Siu Mai, Spicy Chicken Cartilage Siu Mai, Tom Yum Goong Siu Mai

Morel Mushroom Beef Ball

Targeting a youthful clientele with plating for #thegram and a setting loaded with neon alongside television LungDimsum now offers two locations, their store in 218 Apartment on Hennessy Road open from 07h00 to 23h30 daily.

Built to resemble an amped-up Tea House, lanterns juxtaposing tile and dark red accents, guests order via QR code at small tables with a wide variety of colorful plates quick to arrive from a kitchen staffed by veterans.

Anything but traditional, upbeat pop raining from overhead speakers, LungDimsum nonetheless executes standards such as Har Gow and Congee as well as historic spots while springy Meatballs come topped in Morels with a pleasant earthy linger.

Designed to be enjoyed solo or as a group, the “Six Treasure Siu Mai Platter” ranging from Spicy Chicken and Tom Yum Soup to Truffles or Pepper Crab, sweets see Salted Egg Yolk Buns blackened by Squid Ink while freshly baked Pineapple Buns with Butter and cold Cheese outpace even those rated by Michelin.

www.lungdimsum.com

Posted in Breakfast, Crab, Dessert, Food, Hong Kong, Lung Dim sum, Lung Dim sum Hennessy Road, LungDimsum, LungDimsum Hennessy Road, Pork, Truffle, Truffles, Vacation Tagged 10-Years Aged Tangerine Peel, All Beef Meatball, All Beef Meatballs, Bamboo, Bamboo Shoot, Bamboo Shoots, Beef, Beef Ball, Beef Balls, Beef Meatball, Beef Meatballs, Beef With 10-Years Aged Tangerine Peel, Beef With 10-Years Aged Tangerine Peel Siu Mai, Black Pepper, Black Pepper Sauce, Black Peppers, Bread, Bun, Buns, Butter, Cartilage, Cheese, Chicken, Chicken Cartilage, Chicken Congee, Chicken Congee with Cordyceps, Chickens, Citrus, Congee, Cordyceps, Cordyceps Mushroom, Cordyceps Mushrooms, Coriander, Coriander & Water Chestnut, Coriander & Water Chestnut Siu Mai, Cow, Cows, Crab, Crab Meat With Black Pepper Sauce, Crab Meat With Black Pepper Sauce Siu Mai, Crabs, Cream, Custard, Dessert, Desserts, Dim Sum, Dumpling, Dumplings, Egg, Egg Custard, Egg Yolk, Egg Yolk Bun, Egg Yolk Buns, Egg Yolks, Eggs, endoedibles, Food, Foodie, Har Gow, Hong Kong, Lung Dim sum, Lung Dim sum Hennessy Road, Lung Six Treasure Siu Mai Platter, LungDimSum, LungDimsum Hennessy Road, Meatball, Meatballs, Michael Uzmann, Minced Pork, Morel, Morel Mushroom, Morel Mushroom Beef Ball, Morel Mushrooms, Morels, Mushroom, Mushrooms, Pastries, Pastry, Peel, Peels, Pepper, Pig, Pineapple Bun, Pineapple Bun with Cheese, Pineapple Buns, Pork, Porridge, Rice, Rice Porridge, Salt, Salted Egg, Salted Egg Custard, Salted Egg Custard Cream Bun, Salted Egg Custard Cream Buns, Sauce, Shrimp, Shrimp Dumpling, Shrimp Dumpling with Bamboo Shoot, Shrimp Dumplings, Shrimps, Siu Mai, Soy, Soy Sauce, Spicy Chicken Cartilage Siu Mai, Sugar, Tangerine, Tangerine Peel, Tangerines, Tea, Tom Yum, Tom Yum Goong, Tom Yum Goong Siu Mai, Travel, Truffle, Truffle Siu Mai, Truffles, Vacation, Water Chestnut, Water Chestnuts, White Tea, Yolk, Yolks, Zest

December 27, 2024
7:40 PM
by: Uhockey

Panda Bakery, Hong Kong HK

Panda Bakery

Wife Cake

Mochi Red Bean Cake

Pineapple Cake

Sunshine Milk Tart

Pandan Tart

A relative newcomer to Hong Kong’s baking scene Panda Bakery debuted during the pandemic, but thanks to dedicated ownership including Taiwanese Baker Cheng Hsien Lin the Wan Chai shop has thrived without relying on #instagram inventions or overpriced novelties.

Located at Wan Chai Road 234, hours from 10h00 until 20h00 daily finding a wide range of Baked goods plus souvenirs, Pineapple Cakes – not to be confused with Pineapple Buns – are a best-seller thanks to natural sweetness and a chewy texture while Wife Cakes are on par with what can be found elsewhere.

Less impressed with a Mochi Red Bean Cake, the Glutinous Rice too thick and chewy, fans of Egg Tarts won’t find any at Panda Bakery but instead “Sunshine Milk Tarts” nearly twice as tall and more like Custard whether yellow or Pandan green.

www.pandabakeryhk.com

Posted in Dessert, Food, Hong Kong, Panda Bakery, Vacation Tagged Bean, Beans, Bread, Butter, Cake, Cakes, Cheng Hsien Lin, Coconut, Coconuts, Cream, Dessert, Desserts, endoedibles, Food, Foodie, Hong Kong, Michael Uzmann, Milk Tart, Milk Tarts, Mochi, Mochi Red Bean Cake, Panda Bakery, Pandan, Pandan Tart, Pandan Tarts, Pastries, Pastry, Pineapple, Pineapple Cake, Pineapple Cakes, Pineapples, Red Bean, Red Bean Cake, Red Bean Cakes, Red Beans, Sugar, Sunshine Milk Tart, Sunshine Milk Tarts, Tart, Tarts, Travel, Vacation, Wife Cake, Wife Cakes, Young Coconut, Young Coconuts

December 27, 2024
6:46 PM
by: Uhockey

Trusty Congee King (Wan Chai,) Hong Kong HK

Trusty Congee King

Salt baked chicken Congee

Steamed Rice Roll with 3 sauces

Fried noodles

Dumplings

Stir noodles

Chinese Donuts

With a few locations called Congee King, Trusty Congee King or something similar the shop in Wan Chai differentiates itself with a bevy of Michelin Bib Gourmand stickers on the window, and whether one arrives early or late the small space is usually packed with a queue outside the door.

Open from 11h00 until 22h30 daily, a menu formerly based entirely on Rice Porridge evolving to include simple Noodle dishes at fair prices, it is at shared tables that groups sit with service quick to bring piping hot plates or bowls from the kitchen.

Using a rich Fish Broth as the base, a variety of mix-ins ranging from Offal to Century Egg or Salt Baked Chicken available a la carte, flavors are complex yet clean and with Crullers made fresh to order it is easy to tell Trusty Congee King takes their craft seriously.

www.facebook.com/tckhk/?locale=zh_HK

Posted in Food, Hong Kong, Pork, Trusty Congee King, Trusty Congee King Wan Chai, Vacation Tagged Baked Chicken, Broccoli, Broth, Chicken, Chickens, Chinese Broccoli, Chinese Donut, CHINESE DONUTS, Chinese Doughnut, CHINESE DOUGHNUTS, Congee, Cruller, Crullers, Donut, Donuts, Doughnut, Doughnuts, Dumpling, Dumplings, endoedibles, Fish, Fish Broth, Food, Foodie, Fried noodle, Fried noodles, Hong Kong, Michael Uzmann, Noodle, Noodles, Oyster Sauce, Pasta, Pig, Pork, Porridge, Prawn, Prawn Noodle, Prawn Noodles, Prawns, Rice, Rice Porridge, Rice Roll, Roll, Rolls, Salt, Salt Baked Chicken, Salt baked chicken Congee, Sauce, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Shrimp, Shrimps, Soup, Steamed Rice Roll, Steamed Rice Roll with 3 sauces, Stir noodle, Stir noodles, Stirred Noodle, Stirred Noodles, Stirred Noodles & Oyster Sauce, Travel, Trusty Congee King, Trusty Congee King Wan Chai, Vacation, Wonton, Wonton Noodle, Wonton Noodles, Wontons

December 27, 2024
12:23 PM
by: Uhockey

WING, Hong Kong HK

WING

SNOW FUNGUS AND FIG TEA

RAZOR CLAMS, YUNNAN CHILI, BULL KELP

SMOKED EGGPLANT, MARINATED VINEGAR

CHILI OYSTER, HOUSEMADE GOLDEN CRYSTAL EGG

DRUNKEN SOUTH AFRICAN ABALONE

HOUSEMADE NOODLES, CHILI SAUCE

SAICHO JASMINE SPARKLING TEA

STINKY TOFU TIGER PRAWN TOAST

CHINESE ALMOND SOUP, EGG WHITE, SHIRAKO

THREADFIN MA YAU, MANDARIN PEEL, FERMENTED BLACK BEAN

FRAGRANT CHILI ALASKAN KING CRAB, CRISPY CHEUNG FUN

BABY PIGEON, SUGARCANE

STIR-FRY BABY MUSTARD GREEN, SALTED PORK

DIGESTIVE TEA

FISH MAW, YELLOW FUNGUS, ABALONE SAUCE, RICE

SNOW GUM, COCONUT SORBET, OSMANTHUS

MIGNARDISES – EGG YOLK DONUT

MIGNARDISES – BLACK SESAME MOCHI

JAPANESE PEAR, KUMQUAT, POMELO

TAKE HOME – CANDIED GINGER

Currently #20 on the San Pellegrino list WING sees Chef Vicky Cheng focused on contemporary Chinese Cuisine in an elegant room with formal yet friendly service just one floor beneath Vicky’s “Chinese x French” VEA.

Focused on the eight Great Chinese Cuisines, Chef Cheng describing a “synergy” he hopes to achieve through modern techniques, it is in one of several green and beige rooms where guests are taken on a journey that begins with aromatic Tea before launching into a quartet of meticulous nibbles ranging from fiery Oysters to drunken Abalone and carefully braided Aubergine.

A tasting served in four courses, supplemental Stinky Tofu fried with Prawns a faultless two-bites, Almond Soup with Shirako redefines an otherwise simple Dish prior to poached Threadfin perfumed by Citrus in Black Bean Sauce.

Rooted in tradition, but not missing an opportunity to showcase technique or plating, additional mains include lacquered Pigeon and King Crab bolstered by Chilis before rounding out the savories with Bitter Greens alongside a petite serving of Fish Maw Rice.

Seasonal for Dessert, Fruits from Japan following handmade Egg Yolk Buns and Mochi, WING’s Eucalyptus and Osmanthus Dessert is said to aid digestion while also serving as an interesting balance of taste, texture and temperature.

www.wingrestaurant.hk

Posted in Crab, Dessert, Food, Ice Cream, Tasting Menu, Vacation, WING Tagged Abalone, ABALONE SAUCE, Alaskan King Crab, Alaskan King Crabs, Almond, Almond Soup, Almonds, BABY PIGEON, Bean, Beans, Black Bean, Black Beans, Black Sesame, Black Sesame Mochi, BULL KELP, Butter, Candied Ginger, Cheung Fun, Chili, CHILI OYSTER, Chili Pepper, Chili Peppers, Chili Sauce, Chilis, CHINESE ALMOND SOUP, Citrus, Clam, Clams, Coconut, Coconut Ice Cream, Coconut Sorbet, Coconuts, Cod, Cod Milt, Cod Shirako, Cods, Crab, Crabs, Cream, CRISPY CHEUNG FUN, Dessert, Desserts, DIGESTIVE TEA, Donut, Donuts, Doughnut, Doughnuts, DRUNKEN SOUTH AFRICAN ABALONE, Egg, Egg White, Egg Whites, Egg Yolk, EGG YOLK DONUT, EGG YOLK DONUTS, EGG YOLK DOUGHNUT, EGG YOLK DOUGHNUTS, Egg Yolks, Eggplant, Eggplants, Eggs, endoedibles, Eucalyptus, Fermented Black Bean, Fermented Black Beans, Fig, Figs, Fish, Fish Maw, Food, Foodie, FRAGRANT CHILI ALASKAN KING CRAB, Fungus, Ginger, GOLDEN CRYSTAL EGG, GOLDEN CRYSTAL EGGS, Greens, Hong Kong, HOUSEMADE GOLDEN CRYSTAL EGG, HOUSEMADE NOODLE, HOUSEMADE NOODLES, Ice Cream, Japanese Pear, Japanese Pears, JASMINE SPARKLING TEA, Jasmine Tea, Kelp, King Crab, King Crabs, Kumquat, Kumquats, Mandarin Orange, MANDARIN Orange PEEL, Mandarin Oranges, MANDARIN PEEL, MARINATED VINEGAR, Maw, Michael Uzmann, Mignardise, Mignardises, milt, Mochi, Mustard Green, Mustard Greens, Noodle, Noodles, Orange, Orange Peel, Oranges, Osmanthus, Oyster, Oysters, Pasta, Pastries, Pastry, Pear, Pears, Peel, Pepper, Peppers, Pigeon, Pomelo, Pomelos, Pork, Prawn, Prawn Toast, Prawns, Razor Clam, Razor Clams, Rice, SAICHO, SAICHO JASMINE SPARKLING TEA, Salt, SALTED PORK, Sauce, Sea Weed, Seaweed, Sesame, Shirako, Smoked Eggplant, SNOW FUNGUS, SNOW FUNGUS AND FIG TEA, SNOW GUM, Sorbet, Soup, South African Abalone, Sparkling Tea, STINKY TOFU, STINKY TOFU TIGER PRAWN TOAST, STIR-FRY BABY MUSTARD GREEN, STIR-FRY BABY MUSTARD GREENS, Sugar, Sugar Cane, Sugarcane, Tasting Menu, Tea, THREADFIN, THREADFIN Fish, THREADFIN MA YAU, Tiger Prawn, Tiger Prawns, Toast, Tofu, Travel, Vacation, Vicky Cheng, Vinegar, Wing, YELLOW FUNGUS, Yolk, Yolks, YUNNAN CHILI, YUNNAN CHILI Pepper, YUNNAN CHILI Peppers, YUNNAN CHILIS, Zest

December 27, 2024
8:37 AM
by: Uhockey

Lin Heung Lau, Hong Kong HK

Lin Heung Tea House

Har Gow

Sticky Rice Lotus Leaf Wrap

Steamed BBQ Pork Bun

Siu Mai

Rice Ball

Egg Yolk Bun

Congee

Fried Taro Bun

Located in the Tsang Chiu Ho Building for more than a century it was after a 20-month closure that Lin Heung Lau reopened in April 2024, the Tea House and Dim Sum Parlor returning to its traditional cart-style service popular for both the quality and low prices.

A two-story space on Wellington Street, tightly packed tables navigated by trained staff with a variety of items, guests are invited to approach stationary podiums reloaded frequently to make selections or to wait patiently for gracious servers offering Soups and Sweets.

Featured in films and print, though on this day a packed house appeared entirely local, best bites come from molten-centered Egg Yolk Buns and delicate Har Gow while Sticky Rice Wraps, Congee and Siu Mai also perform admirably.

www.linheung.com.hk

Posted in Dessert, Food, Hong Kong, Lin Heung Lau, Lin Heung Tea House, Pork, Vacation Tagged Barbecue, Barbecue Pork Bun, Barbecue Pork Buns, Barbeque, Barbeque Pork Bun, Barbeque Pork Buns, BBQ, BBQ Pork Bun, BBQ Pork Buns, Beef, Bread, Bun, Buns, Congee, Cow, Cows, Cream, Dessert, Desserts, Dim Sum, Egg, Egg Yolk, Egg Yolk Bun, Egg Yolk Buns, Egg Yolks, Eggs, endoedibles, Food, Foodie, Fried Taro, Fried Taro Bun, Fried Taro Buns, Har Gow, Hong Kong, Lin Heung Lau, Lin Heung Tea House, Lotus Leaf, Lotus Leaf Wrap, Michael Uzmann, Minced Pork, Noodle, Noodles, Pastries, Pastry, Pig, Pork, Pork Bun, Pork Buns, Porridge, Rice, Rice Ball, Rice Balls, Rice Porridge, Sauce, Sausage, Shrimp, Shrimps, Siu Mai, Soy, Soy Sauce, Steamed BBQ Pork Bun, Steamed BBQ Pork Buns, Sticky Rice, Sticky Rice Lotus Leaf Wrap, Sticky Rice Wrap, Sticky Rice Wraps, Sugar, Taro, Taro Bun, Taro Buns, Tea, Travel, Vacation, Vanilla, Wrap, Yolk, Yolks

December 26, 2024
7:43 PM
by: Uhockey

Mak’s Noodles (Wellington Street,) Hong Kong HK

Mak’s Noodles

Signature Wonton Noodles

Prawn Noodles

Stirred Noodles & Oyster Sauce

Chinese Broccoli & Oyster Sauce

Begun in 1920 and still run by the fourth generation descendants of Mak Woon-chi a visit to Mak’s Noodles on Wellington Street doesn’t look much like the Food Stall it once was, but thanks to careful craftsmanship longtime visitors say nothing has changed about the Noodles whether boiled or stirred.

Now with several locations in Hong Kong, attempted expansion to Singapore unsuccessful, Mak’s flagship retains a loyal following despite a concise menu including juicy Wontons with or without added Protein plus thin-cut Stir-fry at fair prices.

www.maksnoodle.com

Posted in Food, Hong Kong, Mak’s Noodles, Mak’s Noodles Wellington Street, Pork, Vacation Tagged Broccoli, Chinese Broccoli, Chinese Broccoli & Oyster Sauce, endoedibles, Food, Foodie, Hong Kong, Mak Woon-chi, Mak’s Noodles, Mak’s Noodles Wellington Street, Michael Uzmann, Noodle, Noodles, Oyster Sauce, Pasta, Pig, Pork, Prawn, Prawn Noodle, Prawn Noodles, Prawns, Sauce, Shrimp, Shrimps, Signature Wonton Noodle, Signature Wonton Noodles, Stirred Noodle, Stirred Noodles, Stirred Noodles & Oyster Sauce, Travel, Vacation, Wonton, Wonton Noodle, Wonton Noodles, Wontons

December 26, 2024
5:58 PM
by: Uhockey

Tai Cheong Bakery (Central,) Hong Kong HK

Tai Cheong Bakery

Egg Tarts

Milk Egg Tarts

Wife Cakes

Sugar Fried Dough

Part of Central Hong Kong since 1954 and famous for nearly as long a visit to Tai Cheong Bakery sees little changed from the early days, early morning queues dissipating as the sun sets though the shop’s famous Egg Tarts are made right up until 19h00.

Known for Cookie-style Crusts, the standard version rich and eggy with less sweetness than many, guests will also be enticed by the creamy “Milk” Tarts plus traditional Wife Cakes and Sugar Fried Dough served warm right up until closing.

www.taoheung.com.hk

Posted in Dessert, Food, Hong Kong, Tai Cheong Bakery, Tai Cheong Bakery Central, Vacation Tagged Baked Egg Custard Tart, Baked Egg Custard Tarts, Bread, Butter, Cake, Cakes, Cookie Crust Egg Tarts, Cream, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, Egg, Egg Custard, Egg Custard Pastry, Egg Custard Tart, Egg Custard Tarts, Egg Custards, Egg Tart, Egg Tarts, Eggs, endoedibles, Food, Foodie, Fried Dough, Hong Kong, Hong Kong Egg Custard Tart, Michael Uzmann, Milk, Milk Egg Tart, Milk Egg Tarts, Pastries, Pastry, Sugar, Sugar Fried Dough, Tai Cheong Bakery, Tai Cheong Bakery Central, Travel, Vacation, Wife Cake, Wife Cakes