We took a whirlwind eating trip to Hong Kong a couple of weeks ago (one reason for the silence on atetoomuch, sorry!). Although Hong Kong definitely has loads of posh European restaurants, we decided to focus our attention on what they do best, and what simply cannot be replicated here.
Dim, sum, cha chan teng, dun nai (steamed milk) and more dun nai. Even A has been converted; the glorious early winter weather certainly didn't hurt. Can't believe it's been 6 years since our last visit - we'll definitely be back again a lot sooner.
Tai Ping Koon Restaurant
The famous dry fried beef noodles were just so-so, but the Swiss sauce chicken wings and more importantly, the TPK Roast Pigeon, were absolutely divine. The wings were some of the best soy-braised ones I've ever had, and the pigeon was tender, gamey and flavourful all at once.
Australian Dairy Company
Best cha chan teng ever, hands down. The steamed egg (the yellow one) was a bit heavy, but our first mouthful of the dun nai (steamed milk) was bliss. Their scrambled egg sandwiches are also the best we had in Hong Kong - buttery, creamy and eggy.
Pity they're located all the way in Kowloon, or we'd be here every day.
Yee Shun Milk Company
Second best dun nai, and much more conveniently located near our hotel in Causeway Bay. We actually had this twice in one day. They do a cold and a hot dun nai - A prefers the cold because it's like ice cream. I much prefer the hot because you can really taste the flavour of the milk.
Their macaroni soup with luncheon meat and pork chop sandwich were average. I heard that Lan Fong Yuen is better but they changed their opening hours and we missed them by half an hour, grr. Next time.
Last time we came, we never made it to Kau Kee, and I've been regretting it for 6 years. Finally, I got closure. Their beef brisket noodles are unlike any I've had in Singapore. Firstly, they use fresh yee mien, which is pretty hard to come by and has a really light, springy texture. More importantly, here the broth is a clear yet flavourful beef stock, not the thick spice-laden sauce that you get when you order ngau lam mien here.
The beef brisket is also super tender and flavourful. A had his with hor fun but I think the unanimous consensus is that the yee mien rocks. A couple at our table had a delicious-smelling curry version, so next time we come back I'm going to be torn between the two.
Tim Ho Wan
We've still never managed to go to either of Tim Ho Wan's outposts here (Plaza Sing and Toa Payoh). The most central one in Hong Kong (for us) is the one in the basement of Hong Kong Station, where everyone goes after they've done their Airport Express check-in.
We had their 4 Heavenly Kings - the char siew bolo bao, cheong fun, carrot cake and steamed ma lai gao. The carrot cake and ma lai gao in particular were very good, but I can't help but feel that the char siew bao at Che's was better.
Che's Cantonese Restaurant
Cousin L recommended this dim sum restaurant in Wan Chai. The food was generally good, but their char siew bolo baos deserve special mention. They're overall better than the ones at Tim Ho Wan - more refined, the pastry is thinner and more buttery, and the char siew filling is tastier too. Best part is - the restaurant takes reservations.
This is a random mention. On the way back to our hotel we kept seeing queues outside a shop called Via Tokyo. We eventually realisde they sold soft serve ice cream/parfaits, so we tried the vanilla soft serve one day. It was absolutely divine - really thick, creamy and very fine. Best soft ice cream outside of Japan. Another must visit.
So there you have it. The highlights of our Hong Kong eating trip.
My must-visit place is Australian Dairy Company for egg sandwich and steamed milk. Queues are long but move fast, and it's worth the wait.
Also great is Che's, where the char siew bolo bao is better than Tim Ho Wan.
C left out the great value for money meals at - Tsui Wah. A definite reliable chain char chan ting.
And as usual, the best ice cream comes Via Tokyo. Love it.