Hong Kong

Served warm, the boluo buns here are so insanely good. The crusty top practically shatters into small pieces, and is such good contrast against the soft and chewy bread. Super fresh.

A few streets away from Yung Kee, this is an unassuming small shop. We went at 11+ and there wasn't a queue, but I can imagine long queues during lunch hour since it's in the business district. The skin was crispier here than at Mak's, and I found the goose here to be more tender. But Mak's & Yung Kee's versions have that delicious gravy that goes wonderfully with rice while Yat Lok's version comes without it. Personally, I would have loved some gravy with it.

Couldn't quite believe how long the queue was. The beef brisket was very soft and tender, almost falling apart when held by chopsticks. Rather light and sweet soup, not the robust beefy kind. The curry noodles were very aromatic, and the milk tea was strong and very fragrant. Wanted to try Sing Heung Yuen opposite (similarly long queues!) for their tomato noodles and crispy toast but we literally did not have anymore stomach space.

Condensed milk, butter and perfectly toasted bun. Perfection, especially with their milk tea.

Stumbled upon this while we were walking along Nathan Road. There was a long line, which of course we Singaporeans joined. These egg waffles were really freshly made on the spot, with the line moving in fits and spurts as they were made. Super crispy, airy and chewy all at the same time, with a hint of vanilla.

One hour's wait later, we finally got our seat! We had to wait a while for our goose but that meant it was freshly made. Very succulent and rich, and not at all greasy. The gravy was amazing over white rice, but the skin was not as crispy as I would have liked. Buttttttt it's almost S$100 for a whole roast goose - definitely on the steep side. They do sell roast goose rice, but they "run out" of that towards the end of the day, so at dinner time, expect to buy at least half a roast goose.