Some Japanese snacks to go from Sogo at Causeway Bay

These fish cake things had a lot of green onion flavour (obviously). I'm thinking the lemon salt was probably that dollop in the middle which had a flavour like preserved plums.

We also got ourselves one of these Hanjyuku egg which were essentially fish cake strips cradling a boiled egg.

Skewered prawn cakes with green onion.

More breakfast at Yue Hing (裕興)

We were over at Yue Hing for breakfast one morning.

Reliving their processed meat with fried egg and cabbage and peanut butter toasted sandwiches. A breakfast of heart clogging goodness.

Also tried their noodles which we've seen people having over the various occasions we were in the vicinity. The luncheon meat/spam was neatly embedded into the fried omelette and beneath it all, cabbage and instant noodles in soup.

Burgeroom, Mira Place One, Tsim Sha Tsui

I've been hearing about Burgeroom (Shop 207, L2, Mira Place One, 132 Nathan Road, Tsim Sha Tsui, Hong Kong, tel : +852 3702 0361) for some years now. For some reasons, out of thousands of posts on their burgers that can be found on the web, there has never been one done by someone knowledgeable enough to properly describe how these guys do their beef. I had an idea based on how they looked, so I guess this visit was to validate what I had thought that might be.

I was right. It was marinated and neither aged nor blended for flavour. It wasn't very beefy and it also wasn't clad in even a decent char. So yeah - the cheese and foie gras weren't killing anything. I ordered this double foie burger sans the sauce. The meat reminded me of how those patties at Botak Jones tasted. It's not as refined as Beef & Liberty nor was it as masculine as those from Butcher's Club. Not a fan, but I wouldn't mind giving their chicken burgers a go the next time.

There's truffle cheese fries on the menu. Not getting any of the truffle flavours but the cheese was kinda salty and cheesy. I actually enjoyed this.

Yat Lok (一樂燒鵝) 2018

Another trip back to Yat Lok for roast goose. We were there for an early lunch and it was much more crowded than what we've experienced previously for "early lunch" hours.

This time round, we had a lower quarter of the roasted goose. First time ordering that. For some reasons, it didn't seem to give us the same goose-gasm as before. Oh no! Could this be the end......?

We requested for char siew that was a little fattier today. There was definitely difference from the regular cuts that we used to get.

Nice thick lemon tea to wash down all the fatty meats.

Kwan Kee Bamboo Noodle (坤記竹昇麵), Wing Lung Street, Cheung Sha Wan

We made the trip to Cheong Sha Wan for some old school bamboo noodles with prawn roe. Yeap, egg noodles made with bamboo poles known as zhuk sang meen (竹昇麵); a process from back in the day when there were no machines. A experience in a taste of history for egg noodles in Hong Kong was what we were hoping for. Those bamboo noodles were exactly what Kwan Kee Bamboo Noodle (1 Wing Lung Street, Cheung Sha Wan, Hong Kong, tel : +852 3484 9126) was renowned for.

We had a couple of their dried shrimp roe noodle offerings. Didn't think so much of their wanton. The dumplings had thicker skin than I was expecting and also didn't have the aroma of dried sole. While the ingredients on the side passed muster, I wouldn't quite term them as mention worthy. But those chewy noodles with generous sprinkles of har ji (虾籽) were pretty good. Bowl of accompanying soup was nice too.

Liu Yuan Pavilion (留園雅敘), Lockhart Road, Wan Chai

Pretty pricey but tasty Shanghainese food to be had here at Liu Yuan Pavilion (3/F The Broadway, 54-62 Lockhart Road, Wan Chai, tel : +852 2804 2000). We heard that the restaurant was known for hairy crab during the seasons so we came to try our luck to see if we were able to score anything at the tail end.

These were finely chopped vegetables with bits of dried bean curd. They were described as stewed vegetables on the menu and it was served cold as a starter. If you couldn't tell from the picture, this dish was flavoursome and also refreshing.

We had stir fried shrimps with green peas and black truffle. Not getting so much from the black truffle flavour but the shrimps were sweet. This was pretty good. Pretty pricey too.

Possibly the most expensive vegetable dish I've ever ordered - hairy crab cream with stir fried pea shoots. The cream here refers to bits of meat mixed with roe from the crab. Crabbily delicious and even more expensive than those little shrimps above.

We had originally wanted to get something with hairy crab roe but the restaurant mentioned that the dishes that were made with a lot of roe had to be pre ordered. So for carbs, more of those crab cream with ban mian (拌面). Possibly the most expensive single serving noodles we've had so far.

The noodles were served in a separate bowl from the crab cream. We tossed them together with a healthy splash of vinegar before eating. Good stuff.