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2011-04-28
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What constitutes a good breakfast? To me, breakfast is the most important meal of the day as it is the first you eat after fasting over the night - thats where the meal gets its name from. Friends who know me well must learn my passion for breakfast - a good one is the prerequisite for a successful, fruitful day which follows.Now to answer the question the literal way: what IS a good breakfast? For me, the answer is simple: a good cup of drink, my personal preference being a local Lai-Cha, or a
Now to answer the question the literal way: what IS a good breakfast? For me, the answer is simple: a good cup of drink, my personal preference being a local Lai-Cha, or a nicely pulled latte; plus something simple and heartly, say, a slab of thick, nice and crunchy toast topped with peanut butter and condensed milk, or jam. I dont usually have a bun for breakfast.
That apparently does not apply when i visit Cheung Heung Yuen, one of the very few chaa-chan tengs which serve awfully thin toasts (which i hate) but still i am in love with.
What keeps pull me back is their backyard bakery, which freshly produces a large variety of Hong Kongese bread, sweet and savory, for eat-in and takeaway. I have tried its famous Gai-mei bun with lotus seed paste which was unique and tasty; as well as the red bean paste bun which vaguely resembles the shining sun. This time i want to try something different. Sadly, I was late this morning and not many were left on the big metal baking trays. The coconut bun looked tempting and thus i made my pick, and ate it with an iced lai-cha.
The drink was a little disappointing - it would taste better without the ice which kept melting and diluting the milk tea - a waste it was! Should have ordered it hot despite the boiling 29C summer out there.
Reheating is a must for the buns had turned lukewarm after staying in the trays for too long. The coconut bun smelt sweet with the steams coming out from the hot bun. Funny how it resembled the cinnamon roll which is a popular item for breakfast, too, but in the West!
The bun had a soft texture and yet was still a little chewy - eating from the outmost rind, the interior of the bun was covered with the seasoned flakes of coconut. It was really tasty and i appreciate how the shape of the bun (layered into circles/rolls) has helped to even out the distribution of the flakes and thus the thing was balanced in flavour, as the usual buns would be stuffed with a lump of oversweetened fillings while the bun on the outside remain bland in taste and dry in texture.
This place makes its own lining papers for its bun too!
Cheung Heung Yuen is definitely one of the best places in Hong Kong for a decent cup of local milk tea - and for the buns too!For more updates and photos, LIKE me on Facebook!
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