Weird way to serve a drink but loved it as the drink was kept cold and not watered down by ice!
Cheong fun, cut into short tubes, corn flour-coated and deep-fried, then topped with wok-fried minced pork + chye poh. Bliss. Ok, that's all.
I used to think: forget commercial restaurant chains for some scrumptious, genuinely good tze char fare.. But I am challenged to think again. Both the fried hor fun and prosperity noodles soup (using Ee-fu mian) were delights to dig into, you knew it when the tantalizing fragrance of the noodles wafted over as they were presented on the table! As recommended by my Godma who knows here Chinese/tze char food well, I would recommend these 2 dishes in particular at Wong Kok HK restaurant! (According to God Ma other dishes she tried were not as good. For example the Chee Cheong Fun dishes were too greasy for her)
