Warm sugar cane juice

We discovered these a few years back and they seem to be available during the colder seasons. Awesome stuff. I don't know if it's just imagination at play but we definitely felt hydrated after chugging down a bottle of these things. Just be sure to ask for the really warm ones.

Ho Hung Kee (何洪記), Hysan Place, Causeway Bay

We've seen Ho Hung Kee (Shop 1204-1205, 12/F, Hysan Place, 500 Hennessy Road, Causeway Bay, Hong Kong, tel : +852 2577 6060) mentioned every now and then online so we decided to eat here since we were already at Hysan Place. It was also today that we realized that there were so many floors in the mall even though we had been here before previously.

So from what I could discover, they've been around for a long time and started off with humble beginnings back in the 40s. Back in 2012, the restaurant became the first wonton noodle shop to have received a Michelin Star. That star is still around today.

Here's a bowl of their wanton mee. The smaller of the two sizes that they offered. Not bad. I liked those wiry chewy noodles which reminded me of those at Mak's. I know it's a very cliche comparison but Mak's was honestly the first place that came to mind. So - this would fall into the category where I wouldn't mind eating if I were here but I wouldn't just specially come to HHK for them.

We had stir fried hor fun with eggs, prawns and scallops. Those scallops they used were nice and sweet. The flavouring of the rice noodle was light. I guess it's just how they do them. While those rice noodles were nice for a little bit, it got a little boring after a while.

But that's where their chilli sauce saved the plate - so to speak. This tasted like the garlic chilli from McD. To be fair, this one was more nuanced - so to speak again. Meaning that it was better tasting. So while we were worried that were could not deal with the huge portions earlier, that chilli made us inhale the entire serving with relative ease. Enjoyed this.

Steamed beancurd skin with....um....shrimp and pork I think. With dried shrimp roe. Decent if unexceptional.

Fried radish cake was fine. I think we very much prefer the creamier variety which these weren't. Spoilt by those that we've had over the years at Imperial Treasure.

Tried braised pomelo skin for the first time. They were bitter and had a texture like some kind of steamed/boiled gourd. Not my kind of thing in the department of flavour. Wouldn't eat them again.

I suppose we liked things enough to stay for desserts so here's osmanthus jelly. The flavour of the ones here were pretty good.

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.