Lin Heung Kui (连香居) - Des Voeux Road West, Sheung Wan
水滾茶靚. Becareful, hot boiling water!
During our first visit last year, it was bustling with people that we have to share one small table among 5 people! Not very comfortable to be honest but for good foods, it worth the tolerance. So, we were quite pleased when we saw lots of empty table and lesser crowd this time as we went during brunch time (off-peak hour). But the cons were; only very few dim sum carts strolling around and many of our preferred dim sums were not available.
燒賣 (Siu Mai). 蝦餃 (Shrimp Dumpling).
蘿蔔糕 (Pan-Fried Turnip Cake). 叉燒飽 (BBQ Pork Bun).
雀仔蛋燒賣 (Siu Mai with Quail Egg). 蒸魚球 (Steamed Fish Ball).
蒸魚雲(Steamed Fish Cheek). 魚翅餃 (Shark Fin’s Dumpling).
蒸豬肚 (Steamed Pork Belly). 红烧魚翅 (Braised Shark’s Fin).
Chee Kee (池記) - Percival Street, Causeway Bay
雲吞麵 (Wan Tan Noodle) – Springy noodle and plump wan tan. They added some shrimp roe in the soup, something different from others.
蝦籽撈麵 (Shrimp Roe Noodle) – Toss the shrimp roe together with the springy noodles and voila! A simple and savoury combination, just the way I like it.
蟹粥 (Crab Congee) – the congee is thick and grainy and the crab has a surprising amount of crab roe.
皮蛋 (Preserved Egg)
魚皮(Cold Fish Skin) – similar to the one we tasted at Nice Congee Shop – but better. Less artificial and very appetizing with the additional of fried peanuts.
白灼芥蘭 (Blanched Kai Lan) – For a dose of green vegetables, it is a wise choice to order Kai Lan when you are at Hong Kong. The freshest version you can ever get
熱豆漿 & 薏米水 (Soya Bean and Barley Drink) – the barley has a light zesty taste of ginger. Not bad for a bloated tummy.
Next: Dessert & Snack ~