Gourmet Garden

These are what we had for breakfast, lunch, dinner and supper on our second day in Hong Kong. Breakfast was quite rush as we had to head out to ‘Tai Yu San’, thus a fast bite was in order. Nothing fancy, just their usual breakfast set at their local ‘Char Chan Theng’.

Majority of the local ‘char chan theng’ would carry instant noodles, similarly like Kim Gary in Malaysia. But what set them apart is that the choice toppings. Over here we had Nissin noodles with pork bacon, simple and straight forward.

Then there was toast with ham omelet and read beans. The toast was slightly toasted and coated with a light spread of butter, the texture was slightly crisp on the surface and smooth and soft in the insides. One of the reasons that  we do not order this type of toast at our local Kim Gary type fast food chains is that it is often a bit dry and hard, and also of pricing issues. In Malaysia my choice would be our ‘roti kahwin’ or butter and kaya toast followed with soft boiled eggs at our local ‘kopitiam’

Another set that we ordered was the pork chop, toast, omelet and beans. Consistency was in the toast preparation, crisp, smooth and soft. The pork chop was egg/batter coated fried to a crisp surface and leaving a tender moist meaty slice of pork. Next on our item to look for would be the famous pork chop buns!

After reaching the peak at ‘Tai Yu San’, we took a pit stop at the temples’ eatery outlet, Deli Vegetarian Cafe. We heard they were famous for their soya bean milk and smooth ‘taufu fah’ or soya bean curd.

The ‘taufu fah’ was smooth and gentle on the palate and the sugar syrup was not overwhelmingly sweet with a hint of spice of ginger. But the soya milk was not as stand out as the taufu fah.

The food bloggers that we are, we would not just stop at those soya products, we had ourselves some light snacks from the same shop. Of the 6 items that we bought, we enjoyed the most was the reddish cake which has loads of shredded white reddish and carrot for added texture to the already perfect piece, and taste was well balanced with saltiness and sweetness.

At night we were lost for dinner! We were eager to try out a steamboat shop that has great offers but only after 9:30pm. Thus we end up having a fast dinner at the following restaurant. We had their ‘Siu Lung Pao’ with King Crab which was very expensive, just 3 dishes already cost us a few hundred(less than HKD400). The ‘siu lung pao’ had a rich soup stock in it compared to the usual dumpling that we had in Penang. Apart from the dumplings, we also order fried ‘nin koa’ and drunken pigeon which was not really something that we appreciate that much.

Later after we reached our hotel in Mongkok, we headed out again to the surrounding area to look for more eats and also for my camera beg. Too many eateries too choose from, we just ‘hantam’ the one with most people inside. Take my advice, don’t ever do that not even in Malaysia!

After dining in Hong Kong for eateries a few times, I noticed that this Hong Kong people can really eat! Although their prices are quite high, but their portions are not little either. For our second dinner we had ‘king soy fried noodles’ which was too salty, in fact all the dishes we ordered were too salty. On the table also was their stewed pork and hard boiled eggs,  coagulated pork blood(cooked), beef noodles and a plate of pigs innards and cuttle fish.

To save on your daily meals, look out for their special discount times. And you also look at the serving size before you order, so that you might not need to order many dishes if you are traveling in pairs of in small groups. It was a lesson learnt the hard way for us!

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