劉興記 (Lau Hing Kee), Tong Choi Street, Mongkok

Heard about Lau Hing Kee which is apparently known for their sheng jian bao (生煎包) amongst other things. While they don't claim or hint to be the best ones around, their rendition was pretty nice tasting. There's a few branches of their shop and we found ourselves in the one at Mongkok (Shop D, G/F, Wah Fat Mansion, 1M-1T Tung Choi Street, Mong Kok, Hong Kong).

What's memorable here was that soya bean milk is bottomless for anyone eating here.

These were the sheng jian bao. Many people describe the well done renditions to be juicy but what metrics can one have for juiciness?

Ours were this juicy. 😬

There's vegetable rice with hairy crab roe sauce.

What one can expect is a heavy thalassic umami from the crab meat and roe laden sauce which reminded me of dried shrimps/hae bee/虾米. Loads of oil richness and crabbiness in there so the vinegar helps.

Doughman, Cheung Yee Street, Lai Chi Kok

Some loot from Doughman (G/F, Cheung Lung Industrial Building, 10 Cheung Yee Street, Cheung Sha Wan, Hong Kong). The shop became suddenly very crowded after we got in and started looking around. Anyways, pretty nice bakes. Corn pastry was nice with a layer of sweet cream (or was it custard?) beneath the corn. Tie guan yin madeleine didn't have any tea flavour.

Miching Omurice Co. (米青蛋包飯公司), D2 Place One, Lai Chi Kok

Lunch at Miching Omurice Co.(Shop 303, 3/F, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok, Hong Kong). The menu's mostly omurice paired with various protein choices and carbs. There's also wagyu steak.

Pretty impressed with their thick cut ox tongue which was arguably tender. Tongue was beefy tasting. Curry was lightweight and savoury without being overly sweet like Japanese curries tend to be.

This was a serving of their hanging tender (a.k.a. onglet). Steak came with a small hill of fries and underneath those fries, were chopped up romaine tossed in vinegar that was piled on top of mashed potatoes. This plate was loaded.

Special mention goes to the corn soup and that yellow stuff with the ketchup which I had initially mistook for mustard. It's garlic butter and it kicked ass with the steak and the fries.

Pretty nice onglet.

Because of the garlic butter, I kinda overlooked these other condiments that came with the onglet. That paste-y stuff on the right was yuzu kosho.

Chef Hong HoChiak Bar, Tiong Bahru

A relatively new single serving steamed fish stall has sprung up in the coffeeshop where Shiok Hokkien Mee is located (11B Boon Tiong Road). The style is in similar veins as Fish Village at Maxwell Food Centre or Chi Le Ma at Golden Mile Food Centre. Decent quality steamed fish to be had at an affordable pricing here but I have the impression that I like other two stalls better. The fermented bean sauce here also lacks lard (猪油) that's featured prominently in the bean sauce of the steamed fish stalls at Chinatown.

Basil King, Margaret Drive

This was from one of numerous outlets (40 Margaret Drive) of Basil King - the local pad krapow chain of stalls allegedly "inspired" by Mark Wein's Phed Mark. "Inspired". 😏

Their rendition featured minced pork which was kinda dried out, a pretty manageable level 4 heat and creamy yolk that was kinda nice. I can't say I didn't enjoy this but that being said, I don't think it stood up that well compared to a number of other pad krapow moo we've had. Also considering that they have 13 outlets out there for a relatively new brand, isn't QC out the window already?

Dinosaur Munchi from Munchi Pancakes

Limited edition flavour from Munchi Pancakes and the name obviously is a reference to Milo Dinosaur. I kinda liked it it. These munchis were just fat disc version of min chiang kueh with a tender and springy bite to them. This particular one was coated with Milo powder and stuffed with Milo flavoured cream cheese.