Red Tea (Tsim Sha Tsui)

The red bean ice was sweet and milky as expected, with crunchy red beans that paired nicely with chilled milk. It was good.

The set came with a glass of red bean ice. Oh my… the thick slab of butter was a win for me. I slotted the butter into the bun and took a bite, instantly amazed by the crunch. The top crust was so crispy, like eating a cookie, while the bun with butter below was soft and fluffy. It was so good. Sweet and savoury at its best.

The set came with a glass of red bean ice. Oh my… the thick slab of butter was a win for me. I slotted the butter into the bun and took a bite, instantly amazed by the crunch. The top crust was so crispy, like eating a cookie, while the bun with butter below was soft and fluffy. It was so good. Sweet and savoury at its best

The red bean ice was sweet and milky as expected, with crunchy red beans that paired nicely with chilled milk. It was good.

As for the local milk tea, I got the hot version. It came without sugar, so you needed to add it yourself. Smooth milkiness with light astringency. Ah… comforting.

The toast was a thick loaf, fluffy and airy with a light crisp outer surface, smeared with butter. Needless to say, I chose the scrambled eggs because Hong Kong makes them just too delicious. The rich butteriness, creaminess, and texture were totally worth falling in love with.

Satay beef noodle served with Top One Denmark toast and a choice of fried eggs or scrambled eggs. The noodle was Nissin Demae instant noodle, yet somehow tasted better than usual. I hardly order instant noodles because I can cook them myself, but Hong Kong CCTs are built different. How can instant noodles taste so good? Springy al dente noodles in savoury soup topped with plenty of soft, tender satay beef glazed in a little nutty satay sauce.