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Fiat Caffè, Causeway Bay

Posted by Northasian , in Uncategorized, Location - Causeway Bay 05 January 2013 - - - - - - · 947 views
Cafe
Generally, most people could only relate Fiat to motor vehicles, how about food and beverage? The Italian car producer, Fiat, combined the concept of wine & dine with appreciation of car and opened Fiat Caffè. In fact, Fiat Caffè has been launched in cities like Paris, Madrid, New York, Toyko, and Hong Kong's is probably its latest branch in early 2012. When the cafe was first opened on 13 Feb 2012, there was a lot of coverage and compliments from local media but I was somehow a little lay back and only gave it a try recently... :blush:

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The cafe with open kitchen layout was set up right next to its showroom in Causeway Bay. The dining area was not big and nothing really special on its interior except for an eye-catching two-seater bench "made of" its model.
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It becomes the focus of whole cafe area and is probably the most popular seat that every customer wish to ride on!
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The showroom area showcasing latest models of Fiat and Abarth.
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Initially, I was thinking they could only make cars but never thought that they also do pretty well on serving authentic Italian food as well as providing great service. We ordered one set lunch at HK$115 for a two-course meal including starter, pasta and coffee or tea, and another set lunch of three-course meal including dessert with an extra cost of HK$30, which is quite a good deal especially in prime Causeway Bay area.

They offer choices of either soup or salad for starter and with no exception, we ordered one of each so to taste both dishes. First came the warm Leek & Potato Soup, which was nice and not satiating like those kinds of cream soup. The light consistency and tinge of olive oil & herbs do make it an appetising starter.
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Another starter was the Squid, Lemon & White Wine Salad that was amazingly refreshing. Pieces of squid were well cooked to a crunchy texture and the dressing was so delicious and appetite arousing with tangy lemon flavour and tad of white wine aroma.
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For the main course, again, there were 2 kinds of pasta for selection and we also had one of each from the list. Bacon, Broccoli and Pine Nuts Trofie was a brand new thing to me that I never heard or saw such kind of trofie pasta before. The thin twisted pasta was cute and al dente to the extent that I guessed it was freshly made instead of those dried type pasta! The pine nuts have added even more nutty flavour to the olive oil that well coated on every piece of trofie, which made it tasted heavenly. Bravo!
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Then it came another pasta, Wild Mushroom Cream Linguine. Everything was so right in this dish with the linguine cooked to the right al dente texture, right creaminess and consistency of the sauce and the right amount of mushroom which made me so happy and indulged when having it!
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We were lucky to have Affogatto Tiramisu on the menu that day, as I heard most of the time they only serve gelato for dessert in set lunch. At first, I was thinking Affogatto and Tiramisu were 2 choices of dessert until the wait staff came to ask if we're ready for dessert, I only know it's ONE dessert indeed! To my surprise, it's served in a glass as if serving a glass of cafe latte and it's actually a hybrid of Affogatto and Tiramisu. The top layer of affogatto was like coffee smoothies which carried a strong and aromatic coffee flavour that instantly waken up every taste bud on my tongue. Followed with a dollop of mascarpone cheese in the middle that provided a silky smooth sensation, and finally the ladyfinger dipped in espresso & amaretto formed the base that brought an intensive coffee aroma to perfectly round up the great coffee indulgence of the dessert.
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As the Affogatto Tiramisu was already a high caffeine concentrated dessert, we better gave up coffee for our drinks and took Earl Grey and Ginger Lemongrass from the tea option. It's funny to see when we were served a tall glass of hot water with a cocktail stirrer and a small cute pyramid box along while I was expecting an ordinary tea cup and perhaps with a tea pot of hot water.
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The tea was kept inside the little pyramid box and it's a 3D type of tea bag with the cute little leaf tag dangling on top, I started to become more interested and excited to drop this tea bag into the glass of water~ :D
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Now I know why they served the water in tall glass! As the short leaf tag was made of a kinda starched or coated twine, it's hard like wire and provides a firm support to hang the tea bag at the edge of glass, what a creative design! Talking about the taste, nothing remarkable for the Earl Grey but the Ginger Lemongrass Tea was totally a mind-blowing one and absolutely suitable for the cold weather in winter! What's more, the taste has made me feel like having a spa in Thailand!
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It's definitely a good place for both car lovers and foodies that you can take a look at the latest model as well as limited edition of Fiat cars, while enjoying authentic Italian food at the same time.

Website : http://www.fiat.com.hk/
Address : Shop G5-G6, Leighton Centre, 77 Leighton Road, Causeway Bay
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Le Salon Restaurant et Croissanterie, Causeway Bay

Posted by Northasian , in Location - Causeway Bay, Food Paradise 02 October 2012 - - - - - - · 1,601 views
Afternoon Tea
Didn't realise my last afternoon tea was back in 2010 at Harlan... Yes, it's really been a long while! During our previous visit to LE SALON for its delicious takeaway chestnut croissant, its attractive tea set spotted from the windows has made me drool. To rid my sudden crave for almost a week, I decided to invite some friends to make it happen. Not only it looked pretty, the price of HKD268 for 2 was very reasonable especially on Hong Kong Island.

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Afternoon tea starts at 3pm. We arrived at 2.45pm on Sunday and we were the first on the queue. Its atmosphere and decor are truly trendy and upscale, and it would even better, if the buildings view isn't on eye level.
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Service was great with staff giving detailed explanation on the menu as well as the food on a tiered stand upon serving.
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They do have some unique selections of Loose Leaf Tea on the menu. We ordered Victorian Earl Grey to be more classic and French Vanilla & Pink Rose recommended by the staff. The taste of citrus in Earl Grey was just right, which didn't overwhelmed the aroma of tea. For French Vanilla & Rose tea, it was amazingly good that I didn't know vanilla could blend so well with rose flavour. The tea was infused with a strong aromatic rose flavour at the top note followed by vanilla that gave a little sense of sweetness at the aftertaste. For sure, I'll enjoy returning once in a while just for their tea, which is definitely a joy to indulge. Not to forget mentioning, the water is free to refill just like in all Chinese restaurants.
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Variety of food isn't many but was enough to fill up my tummy for the afternoon.
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Blueberry Preserve and Whipped Cream for scones. Wondering why they didn't serve clotted cream instead?
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The Milky Chocolate Cake was soft and mushy. Macaroons were nothing special except sweet and boring!
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Homemade Chocolates were OK but kinda common to me, I guess.
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Compared to the normal size of Chestnut Croissant, this miniature version was only slightly smaller but still, it tasted as good. As expected, it was served warm with perfect crispiness on its outer layer and fluffy inside. The filling of chestnut has always made me wanting for more.
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The Raisin Scone was also served warm and the texture was as good as expected. Spread of blueberry preserve has even made it more delicious.
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Lox Bagel was slightly dry in texture. For me, it would be much better with more salmon and sauce especially.
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Foie Gras Creme Brulee was indeed an innovative combination but was more of a mismatch to me. Imagine blending Foie Gras that carried a slight bitter and yet salty elements into Creme Brulee, which is meant to be sweet, I suppose. So what I can say is you get a dual taste of both sweetness and saltiness at the same time... Confuse!
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The tiny Terrine on Toast was very delicious, I don't mind having my tea set with Terrine on Toast only. It was like instantly dissolved in my mouth when I ate it. Good stuff!
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Website : http://www.lesalondining.com.hk/
Address : Shop 1302, 13/F, Hysan Place, 500 Hennessy Road, Causeway Bay

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LE SALON Croissanterie, Causeway Bay

Posted by Northasian , in Location - Causeway Bay, Food Paradise 09 September 2012 - - - - - - · 925 views
Bakery, Cafe
After the opening of Hysan Place, local media has created a recent hype on this croissant specialist that specialising in croissants with filling of 4 signature flavours, namely Chestnut, Chocolate, Tiramisu and Caramel. And besides operating an open-air croissant cafe, LE SALON also runs an indoor authentic French restaurant next to it, that looks gorgeous to me but too bad, we could only have it in our next occasion...

Croissants are mainly for take-away as there isn't ample seats and tables available. When I was there, only one staff was there who took up a dual role of cashier & barista. Luckily, there was no queue and the waiting time was still bearable.

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All their croissants are selling like hot cakes and what was available at that time was this Chestnut Croissant (HK$20), which is declared as the most delicious one by many foodies. And guess what, they ran out of plates, so I was given a takeaway paper bag to hold & eat... Can't they just take or borrow some from their restaurant next door???
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The croissant was served warm. Flaky with nice layered textures as well as the golden crust topped with icing sugar made it really outstanding on my first bite at the edge. As I carried on, I was expecting to reach the chestnut filling on every of my following bite but it only appeared at the very centre.
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Yes! buttery it was and quite soft in its inner texture. The starchy filling has a moderate chestnut flavour and wasn't too sweet at all. I enjoyed it very much and will definitely back again to try out the rest soon.
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Cafe Latte (HK$28) was good with the temperature that's hot enough. It wasn't too milky in taste but rather slightly stronger in coffee flavour than it supposed to be in my opinion.
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Website : http://www.lesalondining.com.hk/
Address : Shop 1302, Hysan Place, 500 Hennessy Road, Causeway Bay, Hong Kong

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rasupermen, Causeway Bay

Posted by Northasian , in Location - Causeway Bay, Food Paradise 09 September 2012 - - - - - - · 614 views
Japanese Cuisine
The recent opening of Hysan Place at Causeway Bay has obviously lengthened my eatery list and this ramen house with its creative name has strongly caught my attention, just wondering how "super" could a bowl of ramen be...?

There are 3 game machines out there to keep customers entertained while waiting. Since we're there at about 4pm on Friday with no queue at all, I didn't bother to explore much about it but was told that we could win some kind of discount coupons or privileges if we're lucky....

A full length curtain covered entrance looked secretive to me and I was thinking if they're having a break at that time before kicking off the dinner session. So what I did! I gradually flipped a little to peep what's going on inside and what really suprised me was the shocking faces of staff starred at me... We puzzled for a second and asked if we could come in, and guess what, it took them awhile to welcome us... :huh:

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The place is cozy and the overall area is quite small with open kitchen and a bar table at the centre. After all, staff were quite attentive with smiley faces... Not a bad dining experience in terms of its services. Oh yeah! Chopstick is nicely stored at individual drawer under the table.

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We ordered Karamiso (辣蔥味噌 $98) and Abura Soba (橄欖油拌麵配烤豬腩 $98). Kara means spicy in Japanese but on the dish, it didn't reflect much as named... To me, it wasn't spicy at all! The Karamiso soup didn't really impress me, in fact it tasted like normal miso soup but slightly flavourful in taste. On the contrary, the big bunch of shredded leek did give a bit of spice to the dish. The 2 pieces of thinly sliced pork were kinda overcooked and very soft that almost dissolved in the dish, and I had to use chopstick to pick them up in bit and pieces. However, the noodle was quite good in texture.
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Abura Soba was indeed quite delicious in all aspects but was slightly too oily in my opinion. The grilled pork belly has nice layers of fat and meat combination that produced a great chewy texture and it was tasty too. The noodle was thicker and tasted good with bits of crushed walnut sprinkled to add some nutty flavour to the dish as a whole. A plain bowl of soup was served together as well.
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Additional vinegar and chili oil were provided to adjust the flavour of Abura Soba to one's liking.
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Also, you may top up extra for half boiled egg, seaweed or barbeque pork to go with your bowl of ramen. In my opinion, their ramen dishes were not too bad but they are way overpriced...

Website : https://www.facebook.com/rasupermen
Address : Shop 1203, 12/F., Hysan Place, 500 Hennessy Road, Causeway Bay, Hong Kong

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Burgeroom, Causeway Bay

Posted by Northasian , in Location - Causeway Bay, Food Paradise 30 June 2012 - - - - - - · 867 views
American Cuisine
Located in a narrow quiet street of Causeway Bay is this little self-service restaurant specialising in burgers. Its unique location is a bit tricky, remember to print out the map before your visit if you're not familiar with Causeway Bay. This place has gained reputation as one of the best burger joint in town with good reviews in foodie sites and frequent highlights by media.

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Walking from a quiet street into the restaurant was a surprise as I never expect a burger place and its tables to be that small and fully packed with customers full of energy, even the waiter has to walk on tiptoe while serving. Despite the discomfort seating, I was very impressed by their friendly, attentive and really polite services.

Green Salad (HK$30) was kinda way too ordinary to me. Nothing spectacular to comment about except it was freshly prepared.
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Here comes the big guy, Portobello Cheese Burger (HK$88)! Generally, all burgers here are big in size and are nicely sliced into half upon serving. I'm sure everyone will be truly satiated after eating.
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Look at the stacked up ingredients, they're all alluringly arranged. The Portobello Mushroom was superb and incredibly juicy, so was the tender juicy beef patty, which was cooked delicately with savory taste.
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The lightly toasted bun was another highlight, it was soft and fluffy, and the sauce was neither too cheesy. This is something that I'll turn back again for sure.
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The thickly sliced Potato Wedges with Melted Cheese (HK$22) was freshly fried with great seasoning and drained with melted cheese. However, the cheese was easily indurated once it's getting cool, so enjoy while it's still hot, otherwise you may find it difficult to separate them.
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Website : http://burgeroom.com/
Address : G/F, 7 Caroline Hill Road, Causeway Bay
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Hong Kong Dai Pai Dong 香港大牌檔, Causeway Bay (Closed)

Posted by Northasian , in Location - Causeway Bay, Food Paradise 30 June 2012 - - - - - - · 1,722 views
Tea Restaurant
With the booming of nostalgia trend initiated by the creative local brand G. O. D, restaurants and cafes with very unique Hong Kong styled interior in the 60-70s are getting more in the market these days. Don't get me wrong, they're not old restaurants with original design inherited from the past but rather new restaurants with old design in purpose.

Imagine more restaurants are coming up with 60s design, ones' creativity & imagination on bringing the past to reality will be put on test and the one with the most outstanding design definitely gains the most market share. Of course, food quality is counted to be part of its success.

This featured 2-storey restaurant is another popular one with quite similar concept as Starbucks 星巴克 x G.O.D 住好D at Central.
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Ground floor is where the cashier located and the dinning environment is a little dim and cozy just like Dai Pai Pong, an old Hong Kong styled alfresco dinning.
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Without a second thought, we moved straight up to the second floor with brighter surrounding.
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Again, installation of green window grilles with posters and signage are inevitable to fake a 60s scene, so does the plastic lamp shades and vintage mosaic flooring.
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Old posters and hanging menu~
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One of the unique character that differentiate Hong Kong Dai Pai Dong from the others is this Lap Sap Chung (垃圾蟲), a cartoon litterbug used for promoting "Keep Hong Kong Clean Campaign" in the early 70s. And this cartoon has indeed brought back so many memories to the locals.
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Old metal letterboxes. If you're interested in getting a new one, it can be found in some old shops on Hong Kong Island. I remembered seeing a mini stall in Pottinger Street selling it.
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We were there for their tea set, which comes with drink for only HK$39. First to arrive was this awesome dish, Fried Vermicelli with Shrimps, Tricolor Pepper & Coconut (椰香炒米粉). The dish was sprinkled with finely shredded coconut and to enjoy the fullest, mix the dish well to ensure every scoop carries the mild fragrance of coconut. The shrimps were fresh and good in texture, and the best part was there're plenty of them in the dish... yummy!
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Fried Rice in Chao Zhou Style with Pork Cubes, Diced Vegetable and Peanuts (潮式炒飯) has an ordinary appearance but really good in mouth... definitely a tasty fried rice to go. The peanuts and those deep fried whitebait have made a huge difference in flavour to the dish. Also, texture of the rice was neither too dry nor moist, it was just perfectly fried.
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The Milk Tea was smooth and for sure, one of those above average.
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Hot Lemon Tea wasn't too bad but was wondered why it's still tasted sour after I've added 2 packs of sugar?
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Website : http://www.hkdaipaidong.com
Address : G/F & 1/F, Excellence Commercial Building, 456 Jaffe Road, Causeway Bay
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Goldfinch Restaurant 金雀餐廳, Causeway Bay

Posted by Northasian , in Location - Causeway Bay, Food Paradise 05 October 2011 - - - - - - · 1,615 views
Tea Restaurant
Goldfinch Restaurant, a much later Canto-Western restaurant after Tai Ping Koon Restaurant was founded in 1960s, which was also known as "House of Steak". Besides experiencing a typical local tea restaurants in Hong Kong, dinning in an old-fashioned Canto-Western restaurant like Goldfinch Restaurant could also bring back memories for the elders as the decor remain mostly unchanged for the past 40 years with 1960s wallpapers and PVC booth seats. This type of restaurants is extinguishing with only a few are still serving.
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Have any of you watched "2046" and "In the Mood for Love (花樣年華)" directed by Wong Kar Wai? This is where both the movies were filmed and it could also be one of the reasons for its survival through the decades. As a result, their two popular set menus are named after the movies.
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It was our dinner last week and unfortunately, we didn't order any of their popular set menu but their regular one (HK$92 per set) that includes Bread & Butter (牛油餐包), Cream Soup (忌廉湯) or Borscht (羅宋湯), Filet Mignon (免翁牛柳) or Pan-fried Lamb Chop (煎羊扒) and coffee or tea (hot or cold). The moment of stepping into the dim environment, I've the same feeling as in Tai Ping Koon Restaurant like stepping back in time. What caught my attention was the big poster of "In the Mood for Love", which was just right on top of us. Don't you think it's an ideal place for lovers?
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Realized their PVC booth seats cover has changed from brown to beige or the brown was just a makeup for the movie? Posted Image
http://youtu.be/IKFLfpdsg8s

A very classic starter, basket of Bread & Butter (牛油餐包) arrived right after taking our order and we've both Cream Soup (忌廉湯) & Borscht (羅宋湯). Unlike Cream Soup looked unattractive and tasted normal, Borscht with full of condiments filled to the brim was definitely a must for the starter and I enjoyed it very much for its perfect sweetness and sourness in taste, and rich in flavour.
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I had Filet Mignon (免翁牛柳) at 70% done, which was just perfect in texture... soft and juicy to be exact with less fat attached. Of course, the great texture was also due to the steak cut of beef taken from the tenderloin, and could this be the reason for the smaller portion served? When I first cut it, it's pink in the middle... it's just beautifully done. I quite like the minced meat gravy dressed on the steak and overall, the steak was tastier than I expected!
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Normally, I don't take lamb for its unpleasant smell but the Pan-fried Lamb Chop (煎羊扒) here was well-marinated with no awful smell of lamb. It was sliced into thinner pieces dressed with gravy and sprinkled with some dried herbs. The lamb itself was slightly dried out in texture as it was sliced and pan-fried, and the gravy has somehow done a great job to moisturize the whole dish. Not too bad!
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The drinks, Iced Milk Tea (凍奶茶) & Iced Lemon Tea (凍檸茶), came together with the 2 main course. Iced Milk Tea was too sweet for me and basically, I need to wait for the melting ice to balance up the sweetness before drinking. For the Iced Lemon Tea, nothing special to talk about, just another nicely prepared one.
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For the dessert, Vanilla Ice-cream (雲呢嗱雪糕), was served in a chilled stainless steel dessert bowl, which added even more vintage feel to our dinner! Talking about the taste, it's nothing great about it as it was just an ordinary vanilla ice-cream by Dairy Farm, not too bad though~
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Website : N/A
Address : G/F, 13-15 Lan Fong Road, Causeway Bay
Remarks : Plus 10% service charge
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barg, Causeway Bay

Posted by Northasian , in Location - Causeway Bay, Food Paradise 19 June 2011 - - - - - - · 1,176 views
Fine Dining
This Italian restaurant is pretty new in town with quite good reviews on their food and services. Located on the first floor of a shop lot nearby Time Square area in Causeway Bay, it's easy to find and the environment is cozy and romantic with dim lighting, which is good for anniversary celebration for couples, like what I had last weekend.:wub:
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Their service was awesome and the restaurant manager was extremely friendly. When we were reading through the menu and discussing what to choose for our Four Course Dinner (HK$338/set), he said, "Oh! It's ok to be picky and take your time to select the right dish, be relax and it's all about enjoyment on eating..." He came a few times to us for feedback on the food during meal. I felt really honour to be served by such an attentive manager like him. Just wanna say thanks to him and we did enjoy our time that night.
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Let's get into detail one by one. We were served complimentary glasses of water with a hint of lemon once seated with a basket of baguette for 2, which were tasty to eat with balsamic vinegar & extra virgin olive oil. For the 1st course, we had Mushroom Soup and Lobster Bisque, both were equally nice. The creamy-looking Mushroom Soup was full of chopped mushroom and somehow, I quite like the Lobster Bisque with really strong flavour of lobster and it even had some lobster meats in it.
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When we had finished our soup, waiter came and served our chosen appetizer. Myself have picked the Pan Fried French Foie Gras with Balsamic Vinegar out of 11 choices (Yes, their menu does offer a wide range of choices including vegetarian dishes!). The size of foie gras was a bit tiny, anyway for the sake of health, better take less cholesterol from animal organ! It's nice with the pan-fried crispy crust but overcooked and dry at the tips. The accompanying green salad was very fresh and nice to go with the balsamic vinegar dressing, I liked it more than the foie gras!
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Hubby chose the Blue Mussel in Fresh Tomato Sauce for his starter. It's not a bad choice but I just don't prefer to have mussel with tomato sauce, as I used to have it with white wine or champagne sauce.
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Here come the main courses. Instead of starchy dishes like pasta, risotto & pizza, both of us happened to select meaty dishes with my medium-done Char-Grilled U.S. Angus Sirloin Steak with Red Wine Gravy. I can say it's far far better than the one we had at Cafe Deco. Not sure if it's due to the reason that I was having the Angus steak or my request to have it at 65% done this time. Even this was sirloin steak and not a rib eye, the texture was very nice and tender. The sides, sauteed veggie & baked new potato were also tasty and fresh.
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Hubby's Pan Fried Spanish Pork Chop with Tomato Salsa was another surprise. It's not a thin chop that we usually have in other restaurants, it's as thick as my Angus Sirloin steak and thus produced a tender and juicy sensation. The tomato salsa sauce also gave a mild sweetness to the well marinated pork chop, which beautified the overall taste.
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After enjoyed the lovely main course, we were looking forward to some equally nice desserts to round-up our meal but ended up quite disappointing indeed... Waiter served our pre-selected dessert quite a while after our table was cleaned up, maybe because they needed some time to prepare the dessert? My Ginger Creme Brulee looked nice, but tasted awful...! The creme brulee was way too watery and overwhelmed by heavy ginger flavour as if I was having a Chinese Steamed Ginger Milk Custard! >_<
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Another dessert we tasted was Tiramisu and again, it was a disaster... They put the whole Tiramisu including the plate into fridge before serving and the result was, moisture condensed and covered all over the plate as well, making it like a "water dressing" on Tiramsu! It's really a turn-off and we just finished it for the sake of not wasting the food rather than enjoying and "tasting" it!
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Our dinner set ended with 2 cups of tea. Without knowing the type of tea, I can only say it's not too strong and not aromatic either. It's nothing special than a normal black tea... Anyway, overall impression was not too bad indeed but it would be nicer if they could hired a better pastry chef.

Website : N/A
Address : 1/F, Bartlock Centre, 3 Yiu Wa Street, Causeway Bay
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Tai Ping Koon Restaurant 太平館餐廳, Causeway Bay

Posted by Northasian , in Location - Causeway Bay, Food Paradise 19 June 2011 - - - - - - · 2,408 views
Tea Restaurant
Tai Ping Koon Restaurant was founded in 1869 with most of its decor remained unchanged since the opening of this branch. At the moment of stepping-in, it was like back to the 60's and all their staff are at least half a century old with their bow tie on. Don't expect a fantastic service from these skillful waiters as the long unchanged outlook of this restaurant has indeed reflected on their management and services... Old Fashion! With such a long history, it has no doubt established a fame of success and has been appearing on TVB programmes or magazines from time to time. This was our long planned hunt and we're only after 2 of their famous delicacies, which were invented long before all of us were born.
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As compared to other tea restaurants in Hong Kong, they're not cheap at all and not even at a reasonable level. So in order to try their signature dishes at a much affordable price, the wise way is to go for their afternoon tea set like we did. It was always crowded whenever we visited this place but we're lucky this time 'coz we arrived late at 4:30pm on Saturday.
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For any afternoon tea set, it comes with a drink. We've ordered 2 sets in total and the souffle is a set for 2, so we've ordered total 2 cups of coffee and a cup of tea. Coffee was fresh brewed and tasted not bad but just wasn't too outstanding and so was the tea, it wasn't thick enough like those served in traditional tea restaurant such as Kam Wah Cafe, which was like a blend of English style & Hong Kong style milk tea. Perhaps, their coffee & tea are more towards the western modern style?
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Here comes the legendary dish, TPK Chicken Wing in Swiss Sauce set (太平館瑞士雞翅 HK$52) includes 2 pieces of chicken wing and a child meal size of really ordinary fried rice with egg & ham plus a drink. Let's dig out the history of it! It was named Swiss Chicken Wing in direct Cantonese translation, not because it was Swiss made or originated from Switzerland but was named by mistake. And this was what I quoted from their menu:

"The story goes that when a Westerner first tasted the chicken wings at Tai Ping Koon Restaurant in early last Century, he exclaimed, "Sweet Sweet!" To the restaurant staff this sound like "Swiss Swiss!" Thinking that the chef had somehow happened on an Alpine speciality, they dubbed the chicken wings doused in home-made hearily sweetened soy sauce, "Chicken Wings in Swiss Sauce!"

Frankly, the chicken wings tasted really delicious and we're talking about something different from what we usually taste outside so can't compare at all. Yes! it was sweet but in an extremely tastefully way. The perfectly marinated wings were tender and juicy as the sauce has penetrated thoroughly. Also, please be reminded that it'll take roughly 15mins to prepare and serve. This is highly recommended to everyone.
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The TPK version of souffle is also their top signature dish that mostly people will go for. Souffle tea set for 2 (太平館式焗梳乎厘 HK$105) comes with 2 drinks. No kidding, the souffle was a gigantic one, which is good for 3~4 persons, and was made upon order with a waiting time of at least 20mins. The moment when the waiter delivered it towards our table, everyone was starring at it just like someone approached us with a big birthday cake~! :lol: The freshly baked souffle was steaming hot and aromatic, especially when we tore it, the aroma of egg was very strong and smell really good with mild sweetness in taste. Texture wise, same as regular souffle, it was soft & fluffy inside but with layer of brown skin outside like a chiffon cake. For me, it wasn't really a wow but good to try if you haven't tried such a huge souffle...
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Website : http://www.taipingkoon.com/
Address : 6 Pak Sha Road, Causeway Bay
Branch :
  • G/F, 19-21 Mau Lam Street, Jordan
  • G/F, No. 60 Standley Street, Central
  • 40 Granville Rd, Tsim Sha Tsui
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Wing Kee Noodle 榮記粉麵, Causeway Bay

Posted by Northasian , in Location - Causeway Bay, Food Paradise 25 May 2011 - - - - - - · 3,501 views
Noodle House
If I were to pick the top 3 types of food representing original Hong Kong cuisine, cart noodle (車仔麵) is definitely on my list with no doubt. Cart noodle is a kind of a la carte style noodle that you can select pre-cooked ingredients and sauce from the counter/menu and make up your desired combination of food items in a bowl. It's believed to be originated and became popular during the hard time in the 1950's when people were struggling to live a life. Many people became street hawkers selling cooked snacks on roadside using carts, and cart noodle was one of the kinds. Nowadays, as street hawker is diminishing, cart noodle has became a type of food sold in restaurant or indoor food stall.

Ok, it's time to talk about our cart noodle hunt after such a long-winded explanation... :P This inconspicuous noodle house - Wing Kee is specializing in cart noodle and very popular among locals. Located in Sugar Street in Causeway Bay, it's very easy to find.
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Menus (Chinese only) are posted on walls which clearly listed all the ingredients that you can pick from and also the price of various combinations. You can select 1 to maximum 5 ingredients to come with your choice of noodle. If somehow you're not in the mood to have anything starchy, you can also order just a mix of ingredients.
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This was my bowl with 3 mix ingredients of my all time favourites : Curdled Pig's Blood, Turnips & Pig Intestine with Oil Noodle (豬紅蘿蔔豬大腸配油麵 HK$26). Look at my intense-looking bowl of noodle, does it look scary & unhealthy with full of animal organs filled to the brim...? But they are all very typical ingredients to make up a very typical bowl of cart noodle! Taste wise, I can say it's perfect~ It's been ages that I've never had such a delicious and authentic cart noodle since I graduated from high school! Curdled Pig's blood & the pig intestine were well marinated & cooked to the right texture, and the turnips were so fresh and naturally sweet. They are all must-try if you don't resist to have some animal organs. Remember to request for extra sauce of beef brisket that can further enhance the overall taste!
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Hubby's bowl was a rather healthier choice of 5 mix ingredients : Turnips, Fishballs, Fish Curd Slices, Squidballs & Bean Curd Puff with Flat Noodle (蘿蔔魚蛋魚片墨魚丸豆卜配粗麵 HK$36). As I always say, healthier food is often less tasty, and it's again applicable on this bowl of cart noodle. Turnips were the same as mine, while the other ingredients were just of ordinary taste that you could probably eat a better one in other noodle eateries.
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As this place is famous for long waiting queue so be prepared to share table with strangers and allow more waiting time during rush hours like lunch time on every day of a week. It was a rainy afternoon at 4pm on Saturday when we visited, so we managed to get our seats without waiting. My advice is better avoid normal meal hours in order to have more pleasant space & time to enjoy.

Website : N/A
Address : G/F, 27A Sugar Street, Causeway Bay
Branches :
  • G/F, 43 Jardine Street, Causeway Bay
  • 1 Tin Lok Lane, Wan Chai
  • CF 2, Lower Wong Tai Sin Estate Lung Lok House, Wong Tai Sin
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September 2014

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