Category Archives: Hong Kong

Luk Yu Tea house

24-26 Stanley Street
Central
2523 1970

Luk yu is one of the oldest and famous tea houses in Hong Kong. It has many loyal local supporters in which the first floor is unofficially reserved for. However, it is most well known for being the scene of the murder of a businessman by a Hong Kong triad.

 

We were one of the earlier customers to arrive, and looking clearly like tourists, we were ushered to the second floor. The room has a very colonial décor, furnished with wooden tables and chairs. Luk yu serves a variety of traditional dim sum and they were mostly good.

 

As usual, we had A’s favourite char siew bao which was piping hot and delicious, har gao and siu mai which were both good. Teahouses can’t go wrong with these dim sums, because if they do, they are not deserved to be called a tea house.

 

We also tried other dishes like the steamed pork ribs, a favourite of K’s, which came sitting in a conspicuous layer of oil, which kept the ribs scalding hot for a very long time. We had as well the beef balls, which we didn’t like. There was a strange spice used to marinate the beef balls which we weren’t used to. We tried the beef balls at another dim sum place in HK as well, and it tasted the same, with the same spice marinate. I guess our tastes just differ in this aspect.

Luk Yu is definitely not cheap. For the occasional treat it’s a very good place to go to, and for tourists a definite must go. According to guardian.co.uk, this is the best place in the world to have dim sum. We’re not sure if they’re right, but this place definitely ranks way up there in terms of the quality of their dim sum.

Service: 7/10
Food: 7/10

Wei ji porridge stall

In our first morning in HK, we jumped straight into our eating marathon. While we waited for Luk Yu Teahouse to open, we headed to Wei ji porridge stall to have some beef porridge.

 

Wei ji porridge shop sells all possible kinds of porridge. However, we went straight for their beef porridge as we read several good reviews about it. We also had a fried dough fritters to accompany it. Oh boy, that porridge was a fantastic way to kick start our appetite.

 

The porridge was smooth and silky. However, the element which made this bowl of porridge stand out was the beef in it.

The beef was almost rare, as if they had just stirred raw beef into the porridge and in the time it took for them to bring it to our table it slowly cooked from the heat of the porridge. It made the beef so tender and juicy. You could taste the excellent marinate in the meat. This was so good that it got K really excited for the remainder of our food marathon. According to many reviews, Wei Ji is the best place in HK to have porridge. We haven’t had the chance to try porridge in other shops, but indeed, this was a darn good bowl of porridge.

Food: 7.5/10

Tai Cheong bakery

32 Lyndhurst Terrace
Central
2544 3475

Baked egg tarts or egg custard tarts are a very traditional snack in Hong Kong. A, with her very sweet tooth, loves them very much. Since we were in Hong Kong, we were determined to try the best ones around.

 

Our research led us to Tai Cheong bakery. It is apparently the most famous establishment in Hong Kong selling egg tarts, and even the last governor of HK, Chris Patten is a regular there. Egg tarts in Hong Kong have either puff pastry or short crust pastry.

Tai Cheong’s egg tarts come with the short crust pastry, which melts the moment it is inside your mouth. Their egg tarts are always freshly baked and warm when you buy them. The egg custard is smooth and rich, and there is a very nice fragrance to it. The taste is sublime. Every bite makes you longing for more.
Side note: it is rumored that they use lard to bake their tarts with, but the taste is so amazing you forgive them for the damage they’re causing to your arteries. Plus, we’re on holiday – holiday calories don’t count.

Tsui Wah

17-19 Pak Hoi Street
Yau ma tei, Kowloon
2780 8329
http://www.tsuiwahrestaurant.com

Shortly after landing in Hong Kong from Taiwan, we were starving. As there were typhoon warnings for the night, we decided to have our dinner somewhere closer to the hotel. When the hotel receptionist was approached, he suggested Tsui Wah restaurant without much hesitation.

 

Tsui Wah restaurant is a typical Hong Kong café, or cha chan ting. It is relatively well furnished and has air conditioning, which is perfect for that humid and hot summer weather. The menu is loaded with the usual hk café dishes – maggi mee noodles with egg or luncheon meat etc.

 

For his first meal in HK, K decided to have fried fish noodle soup. He loves soupy stuffs and that came as no surprise. His dish was not too spicy, and there was a generous amount of fish inside.

 

I had a plate of curry beef rice instead. The curry in HK has a very unique flavour, which you either like or you don’t. It is very different from Indian or malay curries, or those we get back home in Singapore. I think it’s due to the very different spices used over here in HK. Personally, I do enjoy this unique taste a lot. The beef had a very tender and smooth texture to it, which makes this plate of rice a very good start to our eating marathon in HK.

 

We also ordered a crispy fried wanton to share. It was nicely fried, and the meat had very good flavours too.

All in all, Tsui Wah restaurant is a good place for you to have a quick fix. The difference in the styles of food in HK and Taiwan is very clear. In Taiwan we were eating more street food, things that you can hold in your hand and walk around. They tend to be fried and more snack-ish. In HK however, there is a much higher level of culinary skill involved in the cooking. Restaurants tend to be of very high quality and the food is more of the sit-down-and-eat kind. Both kinds of food we enjoy very much, and in both countries there is a huge variety of food available. It’s no wonder we kept eating and eating while we were on this holiday.

Additional note: Tsui Wah has many branches across Hong Kong

Service: 6.5/10
Food: 6.5/10