Maxim Palace @ City Hall for Dim Sum in Hong Kong Central

City Hall Maxim's Palace is now our de facto dim sum place whenever we were too lazy to search for another less touristy one. It's near to the MTR station and yet commands a Victoria Harbour view (although the view may be slightly blocked now as there are some reclamation developments going on in the area.). In Maxim's, the common dim sum dishes will always be there but I will always keep a look out for the special dim sum dishes that changes with the chef's creations.

Main Dining Hall of Maxim's Palace

Look at the crowd. This is not a wedding dinner.

Dim Sum is indeed big business in Hong Kong.

滚汤饺 Soup Dumpling

Hy's favourite. She never fail to order the soup

dumpling during dim sum sessions

Beef Ribs

I seldom see beef ribs being sold as

dim sum dish in Singapore.

腐皮卷 Shrimp Roll

A common dim sum dish. Some made it crispy but

Maxim's version was dunked in savory sauce.

Fried Coconut and Milk Pudding

Every one of us love this one for it's overpowering

fragrance of the coconut coupled with the richness of the milk.

烧卖 Siew Mai

The 'must have' for a dim sum meal.

叉烧稣 Char Siew Pastry

Tasty pastry filled with char siew.

Ginger and soya bean milk pudding

How can I miss this dessert. This is basically smooth

soya bean curd with ginger juice added to it.

The ticket for the bill

Collect stamps as you order from the push carts

dim sum delicacies that come your way.

Pass this to the cashier on your way out.

However, I preferred the less atas Lin Heung Tea House @ Wellington Street (here's a link to a fellow foodie's blogsite) that I've eaten twice with my friends and my parents several years back.

There's a similar set-up in the likes of Red Star along Chin Swee Road (in Singapore).

Cost : about HK$100 per person

Address : Low Block, City Hall, Central, Hong Kong

Tel : 2521 1303

Opening Hours :
Mon~Sat 11:00am~3:00pm 5:30pm~11:30pm
Sun & Public Holidays 9:00am~3:00pm 5:30pm~11:30pm

Country : Hong Kong

海记Hai Kee teochew Char Kway Teow ....... "Hums" extravaganza

This one evening, a few of my colleagues decided to visit Commonwealth Ave Cooked Food Centre for the popular Char Kway Teow. To visit this stall, prepare to wait in the queue for 30minutes for your food. "Hum" lovers do pay Hai Kee a visit and ask for 50 cents extra "hums". You'll definitely get "hum" high.

"Hums" Extravaganza in the Char Kway Teow

I can count about 20 or so "Hums" (translated as cockles in Hokkien).

This is the highlight of the char kway teow from Hai Kee.

My S$3 plate of Char Kway Teow

Even though there's only "hums", bean sprouts and eggs

as the main ingredients, the char kway teow was superb!

The Long Queue at Hai Kee

The uncle took the pain to cook the char kway teow

one plate at a time. This maintained the char kway

teow's consistency and also the reason for the long queue.

Address : 40A Commonwealth Avenue, #01-550 Commonwealth Ave Cooked Food Centre

Opening Hours : Monday ~ Saturday 5pm ~ 10pm

Hai Kee Website

Country : Singapore

311 Curry Rice @ Bukit Merah View Food Centre

When you see an abundance of taxi parked in a nearby car park, it would usually imply that the place has a good supply of good budget food. Bukit Merah View Food Centre just fits this description. This is one of the nearby lunch time place for me as well. 311 Curry Rice is a good choice in this food centre if you are a newbie to the place.

My Lunch Time Curry Rice

Pork Chop, Cabbage drizzle with generous amount 

of curry sauce with asam batang fish in a separate bowl

Asam Batang Fish

The asam sauce has a spicy sourish taste which is infused

into the meat of the fried batang fish. This is a populr dish at the stall.

The lunch time queue at the stall

Address : Blk 115 Bukit Merah View, Bukit Merah View Food Centre, #01-311

Country : Singapore

Gusttimo's Gelateria ...... How can one not "pay toll" with that many flavours to choose from

Gusttimo has a trattoria and a gelateria in the latest craze inside the Orchard Road shopping belt, Ion Orchard. We can call a pass on the trattoria but how can we resist the 32 flavours of gelatos beckoning to us. How can any gelato lover not stop by to pay toll?

The Regular Cone Picolo (S$6.40)

This came with a choice of 3 flavours. We wanted

only one flavour but was told that we have to take all 3.

A really interesting rule indeed. Here's our colorful

picolo with strawberry, mango and lemon flavours.

Address : 2 Orchard Turn, Ion Orchard, Level 1, #01-17

Tel : +65 6509 9380

Gustimmo Website

Country : Singapore

QUINTUPLE CHOCOLATE CAKE

ok, ok, ok...i'll be the first to admit that the base of this cake is from a BOX!!! but, it not really about this cake it's more about this easy peezy chocolate glaze using condensed milk, chocolate chips and a bit o'vanilla.

hmmff...now that i've got that off my chest we can discuss...
i say,"don't be afraid to think INSIDE the box". i wanted to make a chocolate cake for my friend Edie's B-day. she loves chocolate so i googled double choc cake...then i thought why not triple?...quadruple?...well, i'll just make it quintuple then!

the whole cake is sooo easy, but it looks sooo impressive and it's pretty much a no-fail kinda deal.
the cake is a fudge cake mix with added chocolate pudding mix and sour cream. then some mini chips folded in. so there's 3 outta 5. by the way...i found the recipe here at cooks.com then i stumbled on this easy chocolate glaze at allrecipes.com and i think it's a winner. i'm sure there are quite a few more involved and more decadent glazes out there, BUT this one really takes no time, few $'s and little thought AND it's pretty tasty

had to show the slice pic...you can almost count the 5 chococlates. chocolate cake, chocolate pudding, chocolate chips, chocolate glaze AND chocolate shavings...mmmmm

it's all about this glaze...SOOO EASY !!!!

many thanks to ALLRECIPES.com

INGREDIENTS
1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1 teaspoon vanilla extract

DIRECTIONS
In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

餃子の王將 Gyoza no Ohsho

Gyoza no Ohsho serves the Japanese style Chinese food. This little humble looking restaurant, or more appropriately, a food shack, is located in the Cuppage Plaza, right at the side entrance that leads to Centrepoint Shopping Mall. There are not many seats as customers are expected to eat and leave. This is a familiar set-up that I observed in the streets of Tokyo and Osaka. As their name suggest, gyoza is their specialty, and everyone on my table gave the thumbs up. The gyozas were crispy on the outside and still maintained juicy on the inside. Although there was a big bunch of them from the 3 dinner sets that we ordered, we were able to wipe the plate clean. Most importantly, the gyozas that we ate were not overly greasy. Oishi!

S$16 Dinner Set

A few of us ordered the Dinner Set that comprised of fried rice,

tonkatsu, cabbage salad, scrambled egg, fried chicken in mixed

vegetable sauce. This is all contained in a 12 inch plate.

This includes half a dozen of gyozas as shown in first photo.

The food shack also serves a variety of ramen. However, I find the ramen soup here rather salty. I had a little dilemma trying to categorize Gyoza no Ohsho under my diary's "Indulge" or "Budget" section and finally decided to add it here. The indulgence here is not tag to the price but rather the tasty "whale" sized portion that they provided. Big eaters please visit 餃子の王將 for their dinner set.

Address : 5 Koek Road, #01-10 Cuppage Plaza

Tel : +65 6735 7068

Opening Hours : Monday ~ Saturday 11.30am ~ 2am Sunday& Public Holiday 12pm ~ 12am

Gyoza no Ohsho Website

Country : Singapore

MAPLE PECAN SHORTBREAD BARS

well, once again this shortbread recipe has not failed me. it's pretty much my go-to for some quick standard shortbread base.

i just love the tight sharp corners and edges these cookies keep after baking. i think it has to do with the dough using the powdered sugar, and the dough should be chilled and kept cold right untill the oven. i even stick the whole sheet in the fridge for a few min, then put it straight into the oven. OH, and one more thing i did for this batch was upped the temp by 10-20 degrees for the first 4-5 mins then lowered back norm...i don't know if that helped, but the combo of everything kept a nice edge on the cookie.

i adapted this recipe from Smitten Kitchen's espresso chocolate chip cookies, who adapted it from Dorie G. if you haven't already, you should check out Smitten Kitchen's index...so many gooood things!

Makes 32 cookies

2 sticks (8 ounces) unsalted butter, at room temperature

2/3 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract
1/2 tsp maple extract...maybe a tad more depending on the quality?

2 cups all-purpose flour

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth.

Beat in the vanilla (or another flavor).

Then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated.

Fold in what ever you want to add to the mix at this point.

Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares (you can, obviously cut into any shape. i used a cookie cutter a few times and had to RE-ROLL and they came out just fine).

Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color (check the bottom of on...take a peek).

Transfer the cookies to a rack.
If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

oops...sorry ... i forgot to say i used 1/2 tsp maple extract and 1/4 vanilla

also i used about 1/2-3/4 c. toasted pecans

MINI CHERRY CRUMBLE PIES

these lil'pies are way too good. if you love crumbles and crisps, you'll love these. i don't know about you, but i'm the one that likes to eat most of the topping off leaving the rest of the guests with some crumbs and alot of sugary fruit. so shoot me! well, these are basically all crumble topping with a little fruit...YUM!

so i'm the first to admit i can get a little obsessed with something and just not let it go untill i've either run the idea into the ground OR found the perfect solution. stating this because i got a bit osessed with crumbles and crisps. we've been so lucky with all this beautiful fruit this summer and i couldn't help myself. well, on my search for the perfect recipe i came across this one. larissa called them mini cherry pies, but i gotta say, to me it's the perfect crumbly crisp combo. larissa's recipe is found here . many thanks to larissa for solving and ending my obsession...for now.

my only alteration was the filling. i had a few bing cherries and a handful of ranier cherries AND i happen to have a good ol' can of retro cherry pie filling in the pantry. so i improvised and used a bit of all three. i think the little spoonfull of pie filling really added a good "goo facter". actually kind of a good glue facter. they just might have been a bit too crumbly without it. who knows? you gould probably use a small spoonful of any flavor jam as well.

whatever you decide to put inside, these are fun and easy to make and would be great for a brunch party...hmmmm maybe dressed up with a bit of vanilla bean ice cream?...

BACON BLACK SALT CARMELS

that's right!...bacon, salt AND sugar !!!!!

1st and formost i must thank notwithoutsalt.com for this killer recipe

my only addition was the black salt idea. it works...and it looks cool. next time, and there WILL be a next time, i think i might add a bit of heat, like some cayenne or some red pepper flakes might be even more visually enticing. i passed these out to some friends and i must say, they had a hard time wrapping thier head around the idea of bacon in a candy, but after they wrapped thier lips around one, eyes lit up with surprize.

as for making these gems, well, that's another story...i am definitely a newbee to the candy making world. i proved that to myself when i tried making the bacon prailines i found on tastspotting.(i'll try to find the website, but you can do a search on tastepotting.com , sorry...they look killer to). anyway, i totally flubbed that one up. i wont blame it on the cheap thermometer i hurried to the market for in my excitment, but i'd like to. what a waste of good crispy bacon and toasted pecans...i was soooo bummed. then i found this yummy recipe , and once again, couldn't help myself. oh, and yes...i used the same lame thermometer!!!...hence the reason they didn't quite get to the correct caramel consistancy i would have liked...instead they were pretty soft. some people prefere thier carmels this way. kinda reminded me of the scotch kisses they have at SEE's candy...still yummy, but not chewy.

anyway...to make a long story short, if this is a story at all, ...i will be testing these puppies again soon as i hope you do as well. they are a definte treat, let alone a great conversation piece...

Hungry Monkey: Book Review

Hungry Monkey is the funniest book I've read all year. It might seem odd that I would even bother reading a book about "a food-loving father's quest to raise an adventurous eater" since I don't have kids myself. I only review things here that appeal to me personally, so I approached the book thinking perhaps I would review it for another site, but I literally couldn't put it down. Since then I've recommended it to just about everyone I know who has little ones. I don't dare lend anyone my copy because there are too many recipes I have bookmarked to try.

I can hear you saying to yourself, what recipes from a book about cooking for and with kids could she possibly want to make? Let me tell you, just about all of them. But in particular, I want to make Corn with Scallions, Jalapeno and Lime, Bibimbap, Roasted Trout with Fennel, Onions and Cilantro and Gingerbread Cupcakes with Lemon Glaze, I won't make the scrumptious sounding Baked Pasta with Cauliflower because it calls for 2 cups of cream and I'm pretty sure that's my yearly allotment, even if it does serve 4 people.

I read all of Hungry Monkey over a lazy weekend poolside in Napa and I laughed out loud. A lot. I'm not sure there has ever been a book as refreshingly honest about what it's really like to cook for and feed kids. Author Matthew Amster-Burton is funny in a smart and self-deprecating kind of way that makes you want to be friends with him. His daughter Iris is one of those hilarious little girls that are very common in my family. She is very entertaining, which is really saying something since I'm not actually related to her.

Hungry Monkey is a great Summer read, but it's also the perfect gift for anyone with a kid, a picky eater or the smug parent of a two year omnivore for that matter (you'll have to read the book to find out why).

Note: I hesitated to review this book, because the best I can really do is tell you to read it. Fortunately there are 3 chapters available online so you can see for yourself why I'm raving about it.

Lavash Sandwiches: Recipe

On really hot days, when I was growing up, my mother used to make an antipasto plate with dry salami, cheese, cherry tomatoes, olives, celery sticks, and various other things for dinner. We'd sit outside and nibble away until the house cooled down enough to go back inside. These days I don't have any outdoor space where I can eat al fresco, but I still enjoy a do-it-yourself style dinner now and again. Hot weather calls for some creative approaches to meals and my mom was right--lighter, less meaty, room temperature meals that don't require using the stove really help beat the heat.

A variation on my mom's antipasto platter is lavash sandwiches. If you've never used Persian lavash bread before you should try it. It's similar to a flour tortilla but square or rectangular instead of round and at room temperature it's pliable and soft. You can get it in white or whole wheat. Tortillas are great when warm, but cold or room temperature they are dry and gummy and not very tasty. I know plenty of "roll-up" sandwich recipes call for them, but lavash is a much better choice. I particularly like the lavash bread I get at Trader Joe's but it's available in supermarkets near me as well.

I admit I was inspired by this recipe on Epicurious, but I made some changes based on personal preferences. In addition to hummus, I also added labne, which is a creamy yogurt cheese, that way I can have two very different sandwiches in one sitting. I like pairing the hummus with cilantro and labne with mint.

This is a recipe you can make any way you like, use more less of the vegetables or another style of cheese or dip as you wish. I used the Middle Eastern spice mix Za'atar, but you could use fresh ground black pepper, Sirracha hot sauce or any condiment you like. Or no condiments at all. You can buy hummus or make it. For homemade hummus, there are tons of recipes online, I think this version is pretty good.

Lavash Sandwiches
Serves 4

Ingredients

Lavash bread
1 avocado, thinly sliced
10-20 cherry tomatoes, sliced in half
Bunch of mint leaves
Sprigs of cilantro
1/2 cup cucumber, peeled and sliced
1 bunch radishes, sliced
1/4 cup red onion, peeled and sliced
Za'atar (see note)
1/2 cup hummus
1/2 cup labne
Olive oil for drizzling

Instructions

Arrange all the vegetables, herbs and spice mix on a platter. Put the hummus and labne in individual serving bowls and drizzle with a little olive oil. Lay out large pieces of lavash bread, spreading knives and spoons for the ingredients. Spread dip on one side of the bread, top with desired toppings and roll to form a sandwich.

Enjoy!

Okonomiyaki or Okos from Botejyu

Botejyu was founded in 1946, post world war II era, in Tamade Osaka. It is now an Okonomiyaki chain that orignates from Osaka and out to many major cities in Japan. Botejyu has a number of outlets in Singapore now. We managed to be attracted by the open restaurant concept on 2nd floor of Liang Court that is right beside Trung Nguyen Coffee. Coffee will be right after our brunch at Botejyu.

Botejyu's batter mix and the sweet and spicy sauce are essentials for their good Okonomiyaki. In addition, they claimed to be the first to introduce using white mayonnaise into the world of Okonomyaki. Mr Kurita, president and CEO of Botejyu Group, decided to call his okonomiyaki, Okos, in Singapore and hope that it becomes a new trendy name for this traditional Japanese street food that have transcended with time.

Botejyu explained the health benefits of okonomiyaki in an interesting write up about dieting with Okonomiyaki. If it's going to work, I think the restaurant chain is going to be full of health freaks. Try the okonomiyaki diet if you believe it! Just hit the gym if it doesn't work on you (So easy for me to say hor!)

Looking at the list in the menu, you'll be amazed by the number of "patterns" that can be created out of this Japanese street food. The following are only a few that we've eaten. I thought they were as good as Okonomiyakis that I've eaten in Osaka.

Seafood Yaki-Soba (S$12.80)

(Squid, Prawn and Scallop)

Moonlight Special Okos (S$14.80)

Okonomiyaki with Pork, Squid, Prawn and a Sunny Side Up Topping

Mochi and Cheese Okos (S$13.80)

Okonomiyaki with pork, mochi rice cake and cheese

Address : 177 river Valley Road, Liang Court, #02-32/33 (There are other outlets in Orchard Central, Vivo City, Tampines 1, Jurong Point)

Tel : +65 6338 8557

Opening Hours : Daily 11.30am ~ 10pm (Last order at 9.45pm)

Botejyu Website

Country : Singapore

Casual Italian Cuisine from Pasta Brava

It was the usual "Where do we want to go for dinner?" question after our Saturday evening run. "Not places that needs a dress code.", exclaimed W and J who were in berms and sandals. "What about Deli France or Pasta Mania", I retorted jokingly. I noticed looks of disgruntle.

I suggested Pasta Brava as I knew from the last visit that it was a warm, casual dining place located in a shophouse along Craig Street in the Tanjong Pagar area. We called for reservations quite late but managed to get a table for 4 (and a pram) at 9.15pm.

Inside Pasta Brava ......

Pasta Brava has a warm and cosy ambience for casual dining,

I bet the background noise from all the people chatting can be more

than 50 decibels. Lining the walls are some awards from the

Wine & Dine magazine (the plates hanging on the walls)

Doodling with chalks ........

This is how casual the place can be. Doodling is allowed on the white sheets of

paper provided on every table. It helps keep the kids occupied and I can

attest to it that Pasta Brava was baby friendly too! Chef Luceri came and help

parked Vic's (W and J's little princess) pram as we entered the front door.

Antipasti (Appetizers)

Funghi Trifolati Alla Romana (S$15.00)

Portobello mushrooms sauteed with

olive oil, garlic and parsley

HY ordered this dish to share after we saw

this appetizerserved to neighbouring tables

"Looks good huh. Let's order the mushroom", exclaimed HY.

We were all impressed by this dish. The mushrooms were

were flavourful yet not heavy. It was a real appetizer!

Zuppe (Soup)

Zuppa Amalfitana (S$9.00)

Seafood soup in a light tomato base

W and J had a "crush" on the Italian Seafood soup ever since
their last visit to Italy. J thought it was bang for the buck. "Only S$9.00
and so much 'liao' (means ingredients in Hokkien)" exclaimed J.

Pasta Fatta In Casa (Homemade Pasta)

Stracci Ai Gamberi E Capesante (S$21.00)

Thin pieces of fresh pasta with scallops, prawns, green

peppercorn, white wine, with saffron cream sauce

When this dish came, it looked impressive but .......
"The scallop taste like the frozen one you cook" - HY
"The prawns got a funny taste" - W
"I had a bit of it already." - J who refuse to eat more of it.
I thought that the prawns and scallops tasted like they've been
frozen for a long time and lost their natural sweetness.

Ravioli Con Carne Di Manzo Al Gorgonzola (S$21.00)

Square pillow-shaped pasta filled with minced beef

served wit a light gorgonzola cheese sauce

W, a cheese lover, ordered this for his mains and liked it.

Some blue cheese was added to the cheese based sauce.

Secondi Piatti (Mains)

Gamberoni Con Prosciutto, Al Vino Bianco

Gratinati Con Mozzarella (S$28.00)

King Prawns with prosciutto ham,

white ham, mozzarella oven glazed

The King Prawns were covered with prosciutto ham

that add some savory flavour to the sweet prawn meat.

With the Mozzarella topping, this made my killer dish.

Filetti Di Pollo Alla Senape (S$25.00)

Fillets of chicken pan fried flavoured

with mustard, mushroom creamy sauce

HY went for this chicken dish and was nodding with approval.
I took a few bites, but the heavy flavours of my mains
nullified my taste buds' ability to appreciate this dish.

Costata Di Manzo Stile Fiorentino (S$29.00)

T. Bone Steak Florentine Style

J was the most petite one on the table but she went
for the T-bone. W and J thought that the beef was good
but went on to grumbled about missing Morton's steak.

Dolci E Gelati (Desserts and Ice Cream)

Tiramisu al Mascarpone E Caffe (S$10.00)

Traditional Italian Cake with

mascarpone, flavoured with coffee

Unanimously, this tiramisu triumphed to be the best we have eaten
for a long while. We liked it that the Lady Fingers (Savoiardi)
were well soaked with coffee.

Torta Di Miele Al Mascarpone E Ricotta Con Gelato (S$10.50)

Apple pie with mascarpone and ricotta,

served with vanilla ice cream

Apple crumble with a very soft crumble. So soft
that HY was able to feed J single handedly
while J was busy feeding Vic her milk.

Sorbetto Di Limone (S$6.00)

Sorbet of lemon

Refreshing lemon sorbet helped suppress

the feeling of diminishing utility from

devouring the other 2 sweet dessert

The service was good and all the waiters (except for one which was quite straight faced) being friendly and warm, played well to the tune of Pasta Brava. This is a restaurant that I'll come back for another gathering of friends. Even the noisy ones can be accomodated!

Address : 11 Craig Road, Tanjong Pagar.

Tel : +65 6227 7550

Pasta Brava Website

Country : Singapore

德盛豆花水 Teck Seng Soya Bean Milk ....... this stall has been around with Tiong Bahru

 

I have been trying my luck despite the long queue to grab a bowl of the soya bean curd from Teck Seng. Luck has not been on my side so far. Their soya bean curd are always sold out. I end up having their cold soya bean milk with grass jelly mix. I'll be back for their soya bean curd!

Soya Bean Milk with Grass Jelly(S$0.90)

The nutritious soya bean milk and "cool" grass jelly

is a really nice mix to beat the Singapore heat.

Address : 30 Seng Poh Road, Tiong Bahru Market and Food Centre, #02-692

Country : Singapore

永華雲吞麵家 Wing Wah Noodle House .......... Wan Ton Noodle Specialist in Hong Kong Wan Chai

I haven't been the kind of person that likes to chat with taxi drivers but who else knows the best street foods than taxi drivers who have been prowling the streets all day long. My "half baked" Cantonese, caused some sniggering from HY and my sis-in-law but I still manage to get the taxi driver to reveal a gem of a restaurant in Wanchai, Wing Wah Noodle House. At about 11pm the place was still quite packed with people.

Red Bean Puree cooked with orange peel 陳皮紅豆沙 (HK$18)

My BIL though this was good but quickly added that

my MIL's version was comparable.

Fresh Walnut Paste 生磨核桃露(HK$27)

Walnut paste that was ground to a tasty smoothness.

Fresh Walnut Paste with Dumpling 生磨核桃露湯丸 (HK$33)

Walnut paste with 3 extra peanut filled dumplings.

Coconut Milk with Mango and Sago 鮮椰汁芒果珍珠露 (HK$33)

The rich coconut milk with a tinge of saltiness went

well with the sweet mango and sago cubes

While we were enjoying our dessert, we saw many people ordering hot steaming wan ton noodles that smell and looked delicious. We vow to return for the noodles. Wing Wah is known for their wan ton noodles too!

Shrimp Wan Ton Noodle 鮮蝦雲吞麵 (HK$27)

We can't help but peep at other people's wan ton noodle glistening

in the soup. So, we return for our own. The hand-made noodle were

spring-ily tasty. The wan ton were alright though.

Shrimp Dumpling Noodle 鮮蝦水餃麵 (HK$29)

Instead of having only wan ton noodles, we ordered a

Shrimp Dumpling Noodle. I thought the Shrimp

Dumpings were better than the wan tons.

Home made noodle for more than half a century.........

Mr. Lang has been making his hand made noodles with the bambo pole

for more than 50 years. It's no wonder his noodles were so "QQ"

(QQ is a colloquial for springiness or tanginess)

Wing Wah is listed as one of the Hong Kong Michelin Guide Budget Restaurant in 2009 for their culinary expertise in noodles and desserts.

Address : 89 Hennessy Road, Ground floor, Wanchai, Hong Kong

Country : Hong Kong