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2011-05-17
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I’d wanted to try this place for a long while, but never had the chance – there’s really no reason why I ever have to set foot in Tai Hang. The restaurant is also quite a long walk from the MTR station… especially if you don’t really know your bearings in that area, like me. When I got there, I was surprised at how small, or rather, how TINY this place is. I don’t know how many tables I expected it to have, but certainly more than the few it contained. We ended up sitting at a rackety table
I’d wanted to try this place for a long while, but never had the chance – there’s really no reason why I ever have to set foot in Tai Hang. The restaurant is also quite a long walk from the MTR station… especially if you don’t really know your bearings in that area, like me. When I got there, I was surprised at how small, or rather, how TINY this place is. I don’t know how many tables I expected it to have, but certainly more than the few it contained. We ended up sitting at a rackety table to the side of the shop, where it was, unfortunately for us, an ideal mosquito-feeding area. The weird stereo-like equipment behind us made a constant whirring noise that was annoying, and the music blasting from a nearby race-car offered no comfort. Was the food worth enduring this less-than-ideal eating environment (and confusing journey) for? Sadly, not really.
鹹蛋蒸肉餅
This probably only took a minute to arrive. My first thought was how small it was – from photos, I thought it would be some monstrous mountain of pork, with a similarly monstrous sized egg yolk wobbling on the summit. I admit, perhaps I had too high an expectation for this dish. Upon tasting it, I realized…it really was just an average 肉餅. I must say, standards for 肉餅 vary from person to person, and I personally prefer mine to be firm, bouncy, and chewy… Others, I understand, like it soft, almost melt-in-your-mouth soft – which is what I would categorize this to be. The texture was soft and crumbly, with an evidently large ratio of fat. The yolk on top was… ordinary salty egg yolk. The sauce was rather more unique, being more sweet than salty. Overall, it wasn’t bad, but I guess it’s just not the right style for me. 口水雞
I’m not too sure what 口水雞 is, but this cold dish was enjoyable all the same. I especially liked the 粉皮, coated with the sauce. 帶子豆腐
The tofu had quite a strong bean taste, which I liked. As a simple dish, this is not bad. 羔蟹蒸蛋
The egg had an unexpectedly firm texture, unlike usual steamed egg. However, I found the taste of crab to be lacking, and the bones just got in the way… And, the sauce was the same as that for the pork, and the tofu. Nice thought it was, it got quite repetitive...All the dishes were not bad – the food was the kind that’s great for accompanying white rice. As if to confirm this characteristic of the food, is the fact that they automatically charged us for three bowls of white rice on our bill, then appeared extremely shocked when we told them we hadn’t even ordered ONE bowl. I guess we just weren’t looking for such type of food, and had expected more. For Tai Hang residents, I understand why it would be someplace to visit frequently. For someone who lives in the new territories, I don’t think it’s worth the track.
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