In preparation for my recent trip to Hong Kong, I did extensive research into the food that I was going to try there, based on recommendations by DJ So Sze Wong (Ah 蘇), my Hong Kong friends and travel blogs I have come across. Here is the verdict.
Firstly a friend of mine brought us to Satin to try the roast pigeon at the Lung Wah Hotel restaurant, which is reputed to be the best. To find the hotel, you need to go to Satin Police Station, then cross the overhead bridge because the hotel is on the other side of the railway track.
It is an old hotel with over 60 years of history. From the overhead bridge, you walk through a sheltered walkway where you can find mahjong rooms and a small garden, before you reach the restaurant which has outdoor and indoor seating.
The roast pigeon was absolutely delicious. Piping hot, the skin was crispy but the meat was still tender and juicy. You can either have the birds chopped into quarters or as a whole. We preferred to tear the bird apart ourselves, which added to the whole experience. The restaurant even provide transparent gloves so you won't get your hands oily. Truly worth the trip to Satin.
Next we ordered the Claypot lamb stew (羊腩煲). This dish is great especially during the cold winter weather. The meat was tender and full of flavour, while the vegetables soaked up the flavourful gravy, especially the radish. Now I can understand why so many people in Hong Kong love this dish.
Finally, we ended with a tub Beancurd Jelly in Syrup (石磨山水豆腐花). It was excellent. The beancurd jelly was soft and smooth. Supposed to be made from mountain water, it was really refreshing and definitely better than any I have eaten here in Singapore.
After the fabulous meal, we took a short walk to the Satin Plaza for tang yuan (湯丸) as it was the Winter Solstice (冬季). We went to Honeymoon Dessert, a popular chain of dessert shops in Hong Kong. It was so crowded, we had to take a number and wait. After almost half an hour, we managed to get a small table for 4. The desserts were good. We had the walnut cream with dumplings, sesame cream mixed with red bean with dumplings and the sesame cream mixed with walnut cream and dumplings. Of special mention is the egg pudding which came in an eggshell. It was really good.
Strongly recommended is the fish skin dumplings (魚皮餃). They are freshly made all day, and taste absolutely delicious. And the soup is so tasty and rich without being overpowering. You must taste it to appreciate how good it is.
The fishball hor fun soup is also good. You can actually taste the fish in the fishballs and the large pieces of fishcake is almost crunchy. Excellent fare. This place was recommended to me by a good friend in Hong Kong and I am glad I made an effort to find it and try the food there. Definitely no regrets.
Firstly a friend of mine brought us to Satin to try the roast pigeon at the Lung Wah Hotel restaurant, which is reputed to be the best. To find the hotel, you need to go to Satin Police Station, then cross the overhead bridge because the hotel is on the other side of the railway track.
It is an old hotel with over 60 years of history. From the overhead bridge, you walk through a sheltered walkway where you can find mahjong rooms and a small garden, before you reach the restaurant which has outdoor and indoor seating.
The roast pigeon was absolutely delicious. Piping hot, the skin was crispy but the meat was still tender and juicy. You can either have the birds chopped into quarters or as a whole. We preferred to tear the bird apart ourselves, which added to the whole experience. The restaurant even provide transparent gloves so you won't get your hands oily. Truly worth the trip to Satin.
Next we ordered the Claypot lamb stew (羊腩煲). This dish is great especially during the cold winter weather. The meat was tender and full of flavour, while the vegetables soaked up the flavourful gravy, especially the radish. Now I can understand why so many people in Hong Kong love this dish.
Finally, we ended with a tub Beancurd Jelly in Syrup (石磨山水豆腐花). It was excellent. The beancurd jelly was soft and smooth. Supposed to be made from mountain water, it was really refreshing and definitely better than any I have eaten here in Singapore.
After the fabulous meal, we took a short walk to the Satin Plaza for tang yuan (湯丸) as it was the Winter Solstice (冬季). We went to Honeymoon Dessert, a popular chain of dessert shops in Hong Kong. It was so crowded, we had to take a number and wait. After almost half an hour, we managed to get a small table for 4. The desserts were good. We had the walnut cream with dumplings, sesame cream mixed with red bean with dumplings and the sesame cream mixed with walnut cream and dumplings. Of special mention is the egg pudding which came in an eggshell. It was really good.
Another restaurant I wish to highly recommend is Tat Cheong Fishball (德昌魚蛋粉) in Kowloon City on Fuk Lo Tsun Road (九龍城福佬村道). You cannot miss it, just look out for the queue outside the shop.
Strongly recommended is the fish skin dumplings (魚皮餃). They are freshly made all day, and taste absolutely delicious. And the soup is so tasty and rich without being overpowering. You must taste it to appreciate how good it is.
The fishball hor fun soup is also good. You can actually taste the fish in the fishballs and the large pieces of fishcake is almost crunchy. Excellent fare. This place was recommended to me by a good friend in Hong Kong and I am glad I made an effort to find it and try the food there. Definitely no regrets.
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