Hong Kong 🇭🇰

This 茶餐厅 (cha can teng) is really popular among working adults. It was fully packed when I went during lunch time. They are known for their triple egg combo rice. My rice came with roast pork (other choices of meat available in menu) which was overly fatty for my liking. It was nothing like the Singapore version of roast pork. I would say give the roast pork a miss if you do not like fatty meat. Overall I won’t say this is a must try restaurant but if you would like to experience HK local culture, you could give this a shot!✨
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My experience at ADC wasn’t the best. I would say this place is overhyped by tourists. It was no doubt that the scrambled eggs were good but.....pricey. Yes I know HK food are pricier but compared to other 茶餐厅 i felt ADC was slightly on the higher side. Aside from the eggs everything else was quite normal for me. Btw does anyone know why do some sets come with tomato but some do not? I won’t recommend this place but highly recommend their neighbour Mak Man Kee for juicy dumplings! ❤️

This was my first meal after landing in Hong Kong and it sure did leave an impression! The porridge was silky and flavourful, just a little white pepper to spice it up. It was the exact definition of comfort food for the cooling weather that day. The pork slices in the porridge were really tender and soft, nothing similar to the ones we had in Singapore. What’s your secret Hong Kong? 😂

I’m sure many tourists face the same dilemma as us when deciding between Hing Kee and Four Seasons Claypot Rice as they are right opposite each other. As Hing Kee was filled with more people at that time, we decided to go with it. They have tons of combination of meats for their bao zai fan (claypot rice) but I decided to go with the good old classic chicken and lap cheong (chinese sausage). Be prepared to be surprised by the lap cheong. When you first bite into it, you will be greet by the juices of the sausage. It might look dry to you but DON’T BE FOOLED BY IT. It was really the highlight of the dish and complements well with the rice. Don’t forget to scrape out the charred rice too! It’s the beauty of claypot rice!✨

If I were to use one word to summarise it, it would be average. Don’t get me wrong, it’s not not good, it’s good quality, but just something we can find in Singapore. The dish that stood out most was the mango custard mochi rolls. The mochi was soft and chewy. A nice way to end the meal on a sweet note. ✨

As Mak Man Kee and Mak’s Noodle are just one store away from each other along Jordon, I was able to make a comparison before deciding which to patron. Surprisingly, the latter has lesser people even tho it has branded itself as the “Best Wonton Noodle in Hong Kong” in its website. On the other hand, Mak Man Kee had many locals dining even tho it was 5pm. I decided to go with the locals choice and was not disappointed at all. I ordered both dumplings and wonton wanting to see what’s the difference between both. The dumplings contained mushrooms and were bigger in size when compared to wontons. Aside from that, both had silky wrappers and similar fillings. I preferred dumplings as the mushroom added a nice texture to it. The noodles were cooked al dente and complements well with the broth with slight eggy noodle taste. ✨

Pork chop in Hong Kong never disappoints! It is always very soft and tender. The tomato sauce also complements the rice so well that you don’t need other ingredients to go with it. Kam Wah café is also known for their flaky egg tarts and french toast. A must try when in Hong Kong! ✨