Yat Lok, Stanley Street, Hong Kong Central

These iPhone pictures doesn't do the roast meats justice in the slightest. The food looked a lot better in real life and the taste kicked serious ass. I've been hearing from certain authorities that Hong Kong doesn't do good roast geese any more and that one would have to travel to China for those. The stuff from Yat Lok (34-38 Stanley Street, Central, Hong Kong, tel : +852 2524 3882) certainly begs to differ from that statement.

To be a little more descriptive, the meat was tender and quite easily gotten off the bone, sheathed underneath a fairly crisp roasted skin that had a suitable amount of flavourful melt-y fat that defined the flavour from the bird. This was what I had been looking forward to whenever I think roast geese in Hong Kong. The other recommendable was the flavourful char siew. A moderated balance of sweet and savoury caramelized meat that fell apart in the mouth. I kid you not when I say that this is leagues, I repeat, leagues ahead of what I had experienced down at Yung Kee.

Sun Kee (新記餐廳), Kimberly Street, Tsim Sha Tsui

The popular thing to order in this shop (Unit 13-14, G/F, Champagne Court, 16-20 Kimberly Rd, Tsim Sha Tsui, Kowloon, tel : +852 2722 4555) behind celebrity photos plastered walls it seems, is their cheese noodles with grilled pork neck. I'm thinking it's probably a la plancha rather than an actual grill, but that's another story for another time.

The noodles were just plain instant noodles and the pork was acceptably tasty with some char. What I couldn't quite understand was the cheese sauce; or rather what made it such a hit with the locals. It's not really just cheese as I could tell. Pretty sure there was a whole lot of corn starch in there as well. While I didn't mind trying this out, I still don't understand it and I don't think I ever will.

Tai Wing Wah (大榮華酒樓), Yuen Long, New Territories

This old school canto restaurant (2/F, Koon Wong Mansion, 2-6 On Ning Road, Yuen Long, tel: +852 2476 9888) down in the New Territories, which is also the flagship outlet apparently takes no reservations. We were brought down by a friend for dim sum. Or brunch.

The food dim sum here was rustic but didn't quite take on the same qualities found Lin Heung. The outstanding items that we had ordered were their 5 taste chicken and a steamed fish (I don't know what fish this is) with pickled lime. Both were delicious. Scratch that, the fish has been elevated to very good. The chicken was tender to the breast and thoroughly infused with the flavour of the savoury braising sauce while the fish was simply freshness flavoured with a light soy dressing and the appetizing lime. 

The rest of the dim sum were..... hmmm....okay I guess. There's a Yanjing beer that they serve that was pretty cheap and oddly lacking the effect that beer normally has. 6 large bottles between 3 persons and not the slightest buzz? 

We were told that the restaurant was well known for their liquid lard and premium soy sauce over steamed rice. Unfortunately, it's something that they only do during dinner. I'm not really adversed to a re-visit (perhaps dinner rather than dim sum) but the location is really out of the way.

Ser Wong Fun (蛇王芬), Cochrane Street, Hong Kong Central

We were here (30 Cochrane Street, Central, Hong Kong, tel : +852 2543 1032) for a couple of reasons. The obvious one was to have dinner and their snake soup. The second was to spirit away a small batch of liver lup cheong which we had previously gotten before and had liked.

This was the first time we were having the snake soup. Snake tasted like chicken. Seriously, albeit with a more stringy texture. The bowl of piping hot soup was topped with fried crackers and shredded kaffir lime leaves which really created loads of textures with the sliced mushrooms and snake meat. Beside the accented flavour of the lime leaves, the soup pretty much just tasted mushroomy.

Another item I was looking forward to was their lup cheong rice. It's basically just that; a duo of preserved sausages (the regular and liver ones) over piping hot steamed rice. Drizzled with a little bit of light soy sauce, it was just that irrefutable medley of sweet, savoury and umami lethality. The flavours are again running through my head again as I typed this.

This was just cabbage fried with fermented bean curd. Flavours were actually quite underwhelming.

The other really awesome item that they had was their doubled boiled soup of stewed pig lungs with dried figs and sweet dates. What caught me off was the burst of fruity flavour (in a good way) that kept me spooning mouthful after mouthful of the sweet broth. The pieces of lungs were tender like stewed tendons. I'm marking this place for returns.

Heh...it's sweet and sour pork. Not the most memorable I recall having but it's definitely not a bad rendition if I might say. 

We were put on the waiting list for quite a while before getting our seats. It's one of those uncommon times where the frustration of the wait was worth it.

Supermarket sashimi from citysuper

Here's some sashimi bought off the citysuper down at Causeway Bay (Basement 1, Time Square, 1 Matheson Street, Causeway Bay)

No, it wasn't anywhere close to being cheap, but I guess it would be slightly cheaper than back home and definitely gave better bang for buck in terms of both quantity and quality. In fact, apart from those Japanese fairs that featured tuna slicing demonstrations, the general offerings from Isetan doesn't quite come close. Not even in Meidi Ya. With exceptions occasionally.

The fish was generally just a little fattier and fresher tasting, scallops and botan ebi were plump and sweet; there was even a fairly generous amount of uni thrown it. And this was the quality of sea urchin that people describe as having a floral bouquet, not the shrivelled slivers of ochre zombie flesh that some places pass off for uni sashimi.

If anyone was wondering, this little haul was 509HKD.

Chrisly Café (華星冰室), Sai Yeung Choi Street South, Mong Kok

This shop (G/F, 107 Sai Yeung Choi Street South, Mong Kok, tel : +852 2520 6666) as I understood was actually part of the new generation of HK café opened up some years ago that stuck by the principles of serving straightforward local food with little to no frills. This created an atmosphere of almost ruthless efficiency, especially during the crushing meal hours where one sits pretty much elbow to elbow to the next person soaked in that human din while deciding quickly on what to order. Very similar to the often mentioned Australian Dairy Milk Company.

The location appears as Capitol Café on OpenRice, but seems to have been changed to Chrisly Café at the actual restaurant down at Sai Yeung Choi Street South.

The corned beef omelette here rocks. Quite sure this place isn't the only char chaan teng that makes them but the ones here were pretty good. The grease, salt and eggs definitely made hearty breakfast with toasts. 

Something that doesn't quite get served at other char chaan tengs though, are their black truffle scrambled eggs on toast. It tastes exactly like how it looks. The flavour of those crumbled black truffle bits actually came through and added a little something to the usually smooth and creamy eggs. It's not mind blowing in anyway and I don't think anyone should be expecting them to be for 35HKD. I certainly don't mind getting these for breakfast again if they're available around the corner.

These on menu were called principal's toast (校長多士). Which were melted cheese on thick sliced toast with black truffle paste. They tasted also exactly like how they looked. Not bad for a snack, but nothing that should be flooring anyone.