Homemade Springroll • Springroll Skin, People's Park Food Centre

Laksa and poh piah from Homemade Springroll • Springroll Skin (#01-1008 People’s Park Food Centre, 32 New Market Road). Not a fan of the laksa. There's no coconut milk in it to provide the creamy richness that the Peranakan/Katong style I usually prefer has. The poh piah was pretty decent tasting though. One can tell from how it was being wrapped that the wrapper has had years of experience doing it.

Another Zheng Dou (正斗) before leaving Hong Kong

One last eat at Zheng Dou before leaving the airport. Never noticed that they were called Tasty Congee & Noodle Wantun Shop. 

It's roast pork and goose today. Quality of the roast was pretty decent like the previous times we've had them here. Did not specify the part for the goose today and ended up with a portion that has mostly skin, fat and bones. I much prefer the breast or drumstick.

Beef & Liberty, HKIA

Haven't eaten at Beef & Liberty since that time at Wan Chai. This location at the airport was in the way so I wanted to know if they were still like before. Menu's a little different.

Their basic burger uses Raclette - which was what intrigued me. It's apparently just for the shop at the airport. 

I got one with bacon. The glaring omission to the burger was salt. Considering that there was cheese and bacon, this was woefully bland. Seriously. I had to salt the meat to normalise the flavour. The other thing that bugged me were the caramelized onions which were a dominant flavour. It made me feel like I was eating a raisin burger.

While it didn't taste bad after the salt, I was somewhat disappointed with it.

What I didn't expect was fish & chips. It's called the Cod Father. Beer and vodka battered MSC Alantic cod they mentioned. Comparing with Smiths, the batter's a little dense here and not as well flavoured. One could easily excuse that since they aren't known for fish & chips. What's I loved about it were the fries, house made tartare sauce and their mushy peas.

Wouldn't say that I'm a big on mushy peas in general but these were minty and buttery and it's also now on the top of my list for mushy peas. 😬 The other memorable ones being the one from the old Lad & Dad when they were in Maxwell and those from the defunct Portico.

Hoi Kee Walnut Place (海記合桃坊甜品), Sai Yeung Choi Street South, Prince Edward

I could have sworn having eaten here (G/F, 232 Sai Yeung Choi Street South, Prince Edward, Hong Kong, tel : +852 2399 7937) before in the past and being not impressed with what I had but I'm currently not sure if that was a glitch in the Matrix or a Mandela effect. I have no record of it and the memory is hazy.

I did recall not liking their grainy walnut soup and the reason for that was because I found the flavour lacking. It did not seem to be as I remember today. It's decent. Probably not the better ones I recall having but that doesn't lessen it. What made this bowl were the toasted crushed walnut bits which added obviously texture and and additional toasty nuttiness to it.

Sweet potato soup was...unexpected. The texture was more akin to tapioca than sweet potato. Not a fan here.

Revisiting Ho Hung Kee (何洪記)

The first and last time we were here at Ho Hung Kee was a number of years back. We were at Hysan Place and not much in particular looked appealing so we ended up here trusting that they have rightfully retained their one Michelin Star.

Not wanton mee.

Sui gao mee (水饺面). I noticed the lye flavour in the noodles this time but I guess it was good enough that I did not mind them. Those dumplings were smooth and delicious.

Decent rendition of Yang Zhou fried rice. Couldn't say that there wasn't anything in particular that wasn't up to scratch but I didn't find it the most memorable.

Pretty sure their osmanthus jelly tasted like how it did the last time. 

We were pretty sure that we didn't see this loranthus tea with egg the last time we were here. We've only ever had this once and that was like a decade back at Yuen Kee Dessert.

I'm not saying that this was no good, but from the colour of the egg, one can tell that it was clearly not the same standards as the superior one at Yuen Kee Dessert.

Sunning Restaurant (新寧餐廳), Lee Theatre, Causeway Bay

Sunning Restaurant (Shop B, 16/F, Lee Theatre Plaza, 99 Percival Street, Causeway Bay, Hong Kong, tel : +852 2890 2029 / 2576 3301) has the same kind of vibe that old school institutions back home like Shashlik, The Ship or The Tavern have. That's what they are. Restaurants that were classy as defined from their era, enduring and a lot of nostalgia involved for a certain demographic who have spending power.  

The bread basket is better than what Shashlik and The Ship has though.

Mushroom cream soup. I was surprised that the soup actually had some flavour of mushrooms. 😬

This one was oyster bongo soup. The name got me intrigued.

I don't know how the name was supposed to describe the soup but it's a cream soup with spinach and a large oyster. And yes, there was some oyster flavour in the soup. Even though it looked just like the mushroom cream soup. Oyster's great.

Menu called this baked pickle ox tongue with rice so I was curious as well. 'Pickle' was probably an inaccurate translation. The more appropriate word would be 'corned'. Like corned beef.

Lots of tongue in the creamy rice layered with a bit of toasted cheese.

Their rack of lamb was breaded and fried instead of grilled.

We asked for medium but it's close to well done. Pretty tender and fatty though. Tasted better than it looked.

This one not Hainanese coffee. It's freshly ground beans and better tasting.