Hong Kong/Macau 2008 – Tsim Chai Kee Noodle, Tai Cheong Bakery’s Egg Tarts & Lan Kwai FongOctober 16, 2008 | 3,777 views
Modern and sleek architecture, expressed by the exterior of this skyliner
Esprit Outlet in Tsim Sha Tsui
In fact, we were at lost on where to dine. Yup, the throngs of people everywhere were intimidating. As we were somewhere near to Seibu (a chain of Japanese departmental stores), we accidentally bumped into another Esprit outlet. The first was at Sai Yeung Choi street in Mong Kok. A shelter from the humidity, the humanities, and the prospect of manic-shopping resonated through our minds, in tandem. Hehe ….. An hour well-spent. Now I can go back to M’sia with peace of mind, as every family member and friend has a souvenir.
Tai Cheong Bakery @ G/F, 35, Lyndhurst Terrace, Central
The weather was better that evening, compared to our previous outing at the Avenue of Stars, some days ago. Viewing the skyline was a marvellous sight to behold. But we abstained from waiting for the Symphony of Lights at 8pm. Been there, done that. =)
So, we took a train from MTR Tsim Sha Tsui to MTR Central, as we planned to witness the camaraderie at Lan Kwai Fong, commonly depicted in the dramas as Hong Kong’s most happening area for night owls, and youngsters. Of course, yuppies included in the fray as well.
Perfect Egg Tarts. HKD5/RM2.25 each.
Once again, if you’d remembered, strolling around in Central is a rather exhausting activity. The slopes are menacing! One minute you’re huffing and puffing while climbing away, the next you’d be putting on your brakes as you’re descending the “hills.”
Tai Cheong Bakery on Lyndhurst Terrace is a famed moniker, recognised widely for their egg tarts, and other confectioneries. We were rushing against time, and crossing our fingers as we wouldn’t want to be disappointed facing a closed shop. Fortunately, they were open for business, and I’m proud to proclaim, these egg tarts are certainly one of the BEST out there. Unlike the flaky pastry in dim sum outlets in Malaysia, they use cookie-like pastry, very buttery, and matched the velvety smooth egg custard to a tee. Highly recommended if you’re one who does not prefer your tarts to be all flaky and crumbly.
Simple bowls of stomach-warming goodness. Wanton Noodles, Freshly Sliced Beef Noodles, and Blanched Watercress with Fermented Beancurd Sauce
Dinner was planned to be at Mak’s Noodle on Wellington Street. Tough luck, they close early. But opposite Mak’s is Tsim Chai Kee Noodle, a simple noodle outlet packed to the brim with patrons from all walks of life. And being not pretentious, as well as good service made our meal all the more pleasant. But be prepared to share another’s table, as the seating area is pretty limited. However, most customers sat, ordered, ate and left within a span of minutes. Cool.
Largest Wanton (Prawn Dumplings) I’ve ever eaten. Really.
Menu’s very simple. Either try their Wanton Noodles, Fresh Beef Noodles, or their Fish Balls Noodles. Or take a combination of either. Beverage-wise? Not much choices. Most opted for carbonated drinks anyway.
The noodles was springy, offering a pleasantly-QQ bite with every mouthful, and complemented by the very sweet & delicious broth. However, MBoy found the egg noodles to be slightly overpowering with an alkaline aftertaste, proving that lye water’s used in excess. But I found the taste of the noodles to be acceptable, as I’ve tried far worse than this.
The Wantons were unbelievably huge, and filled with a few big and fresh prawns, enveloped in a thin, translucent dumpling skin. Every bite was an orgasmic experience. No complaints. The freshly-sliced beef was equally good, especially if you’re a beef lover, or if you’re one who’s wary of strong, gamey beef flavour. The slices of beef were tender, and the meat was sweet.
The side dish of watercress blanched and served with fermented beancurd sauce (foo yee) provided much fibre in our unbalanced diet these few days. And the young shoots of the watercress rendered every bite crunchy, akin to our ‘kangkung‘ or water convolvulus.
Noodles priced at HKD16/RM7.20 per bowl, while the greens cost HKD9/RM4. Cheap, and satisfying.
Tsim Chai Kee Noodle @ 98, Wellington Street, Central
After dinner, we proceeded to Lan Kwai Fong, a short walk away. Eventhough it was only 9pm, the place was crowded like bees attracted to honey. But in this case, maybe a ‘different‘ type of honey may fit the proverb.
This famous corner, usually filmed in TVB dramas …. Familiar?
The sights and the sounds …. and the Men, and the Gals, partying into the night. Only at Lan Kwai Fong, Hong Kong.
No, we did not mingle nor drink with the crowd. As much as the publicity in the dramas may have brought to this place, it was merely another Bangsar to us. And we would like to avoid paying through our noses for a pint or two. Thus, we departed back to Mong Kok, for some well-deserved rest.
But of course, the day being the LAST day for us in Hong Kong, as we’ll be departing to Macau on the next, TallGal was dying for some Hui Lau Shan desserts, as she missed the first visit. OK, not only her, as I was craving for some sweet finale to the day’s outing as well.
Boiled Harsma, Pomelo and Mixed Fruits (HKD35/RM15.75)
Iced Mango+Strawberry with Glutinous Balls (HKD30/RM13.50)
Yup, Hui Lau Shan may be over-rated with the thousands of branches all over Hong Kong, (OK, blown up numbers, but the sight of the dessert outlets everywhere was slightly … disturbing) and the prices may not justify the portion nor the quality of the desserts served, but one can’t deny their popularity, especially with the younger crowd.
The double boiled harsma (erm, go Google hasma, or harsma, but don’t get overly excited though) with pomelo bits and a side of fresh mangoes, strawberries and kiwi fared much better than the other dessert we were having. If you’re having problem choosing from the overly-extensive menu, go for the day’s special, at a slashed price.
That ended the day, on a high note. High from all the sugar rush. Next day’s itinerary? MACAU …. We’re Back!