Hong Kong, Double or Nothing
Like I previously mentioned, I’m usually in and out of Hong Kong in 30+ hours, so with that little amount of time, I find myself eating a succession of small meals. The pattern that has more or less unfolded is what I term, one plus one meals.
Breakfast 1 + 1
Starting off the day at Lau Fu Kee is great. It is gentle on the stomach, especially if you had a big night out. Here, the rice that has been cooked to a point where it surrenders what its original form is and transforms into this really smooth nourishing comforting bowl of white goodness. Choose what you want in your congee and you are good to go.
From Lau Fu Kee we walked a little to head to breakfast no.2, Lan Fong Yuen, a Hong Kong food institution that is home to the milk tea. Because it is famous, it is tourist friendly. So the menus are friendly, it is in English, in Mandarin, in Japanese and if all else fails, stare at the pictures. We went for the pork bun and milk tea to wash down everything and to finish off breakfast. The pork bun is essentially a fried port cutlet topped with a slice of tomato and mayonnaise and served between a lightly toasted burger bun. It was tasty and the pork was tender and not too greasy but it didn’t blow my socks off. Pork burger bun with milk tea, not something I would wake up craving but when enjoyed together in Hong Kong, it is strangely a nice combination.
In between meals 1 + 1
I usually eat at Mak’s but this time I thought I would cross over from the usual Wellington Road outlet that I eat at Tsim Chai Kee. I had the fish ball and wanton noodles, ok, yes the portions are bigger but I didn’t the soup quite hit the mark, it was a little cloudy and the flavours weren’t as clean as Mak’s.
From Tsim Chai Kee, we walked down Wellington and headed into the famous Yung Kee, which I have successfully avoided every other trip in Hong Kong. I’ve always thought it was overhyped, overpriced and bordering on being a tourist trap. Well… but I should try it right? Ok, so I tried to shake off my prejudice and was given a solution of tasting Yung Kee but not burning a huge hole in my pocket and potentially feeling really pissed off. Instead of ordering a whole goose or half of it, I ordered a serving of goose rice – a small bowl of rice topped with the famed roasted goose and its drippings seeping through the grains of rice. The roasted goose I must admit was good and the side of century eggs was really good and the ammonia was under control. So now that I’ve been there and done that, check. The food is not bad but I still think it is overhyped and definitely overpriced. And for a one Michelin star holder, the service grumpy and condescending, well, in short, it was downright atrocious.
Lau Fu Kee
50 Lyndhurst Terrace,
Central, Hong Kong
Tel: +852-2850-6756
Lan Fong Yuen
4A-6 Gage Street
Central, Hong Kong
Tel: +852-2544-3895
Tsim Chai Kee
98, Wellington Street
Central, Hong Kong.
Tel: +852-2850-6471
Yung Kee
32-40 Wellington Street
Central, Hong Kong
Tel: +852-2522-1624
Breakfast 1 + 1
Starting off the day at Lau Fu Kee is great. It is gentle on the stomach, especially if you had a big night out. Here, the rice that has been cooked to a point where it surrenders what its original form is and transforms into this really smooth nourishing comforting bowl of white goodness. Choose what you want in your congee and you are good to go.
From Lau Fu Kee we walked a little to head to breakfast no.2, Lan Fong Yuen, a Hong Kong food institution that is home to the milk tea. Because it is famous, it is tourist friendly. So the menus are friendly, it is in English, in Mandarin, in Japanese and if all else fails, stare at the pictures. We went for the pork bun and milk tea to wash down everything and to finish off breakfast. The pork bun is essentially a fried port cutlet topped with a slice of tomato and mayonnaise and served between a lightly toasted burger bun. It was tasty and the pork was tender and not too greasy but it didn’t blow my socks off. Pork burger bun with milk tea, not something I would wake up craving but when enjoyed together in Hong Kong, it is strangely a nice combination.
In between meals 1 + 1
I usually eat at Mak’s but this time I thought I would cross over from the usual Wellington Road outlet that I eat at Tsim Chai Kee. I had the fish ball and wanton noodles, ok, yes the portions are bigger but I didn’t the soup quite hit the mark, it was a little cloudy and the flavours weren’t as clean as Mak’s.
From Tsim Chai Kee, we walked down Wellington and headed into the famous Yung Kee, which I have successfully avoided every other trip in Hong Kong. I’ve always thought it was overhyped, overpriced and bordering on being a tourist trap. Well… but I should try it right? Ok, so I tried to shake off my prejudice and was given a solution of tasting Yung Kee but not burning a huge hole in my pocket and potentially feeling really pissed off. Instead of ordering a whole goose or half of it, I ordered a serving of goose rice – a small bowl of rice topped with the famed roasted goose and its drippings seeping through the grains of rice. The roasted goose I must admit was good and the side of century eggs was really good and the ammonia was under control. So now that I’ve been there and done that, check. The food is not bad but I still think it is overhyped and definitely overpriced. And for a one Michelin star holder, the service grumpy and condescending, well, in short, it was downright atrocious.
Lau Fu Kee
50 Lyndhurst Terrace,
Central, Hong Kong
Tel: +852-2850-6756
Lan Fong Yuen
4A-6 Gage Street
Central, Hong Kong
Tel: +852-2544-3895
Tsim Chai Kee
98, Wellington Street
Central, Hong Kong.
Tel: +852-2850-6471
Yung Kee
32-40 Wellington Street
Central, Hong Kong
Tel: +852-2522-1624
Labels: HK
posted by joone! at
5:32 PM
2 Comments:
I've yet to do Yung Kee for every trip of mine to HK. The closest I got this time round was to buy their sausages. Cool list, will definitely give this a try one day.
next time you stop by to buy their sausages, buy their century eggs too. Those are really good!
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