Timing is everything with this place. It can be packed with a line out the door during lunch or they can run out of dishes if you go too late. But, if you time it right then you are in for a treat. If you dine in prepare for the real local dining experience. Grab a seat at a small table with strangers, and hurry up and order. Their pork chops are the best I've had and can be eaten any time of the day. My preferred method of delivery is their Pork Chop Bun. It's a great value. Simple yet fresh tasting. And, don't let the size fool you. This thing is filling (and not in a healthy way).

There non-pork chop dishes are good too. Beef with Greens on rice. Huge portion. Low price. Good taste.

Lastly, their iced milk tea is perhaps my favorite in HK.

The SettingIn another attempt to eat outside of my immediate work vicinity I decided to trek (10 minutes or so) to this apparent institution in Sheung Wan at around noon. It's typical of any lower-end restaurant; cramped, loud, moderately clean and not much service. With expectations set, I ordered the Tomato Pork Chop Rice.

The DishThe dish certainly isn't the best looking meal I've had but we all know judging based on looks is wrong, particularly at this price point (though to be fair, at $42 it's not exactly cheap either). Digging right in, I knew I was in for a treat. The pork chop was quite well flavoured, and not too oily, atypical of pork chops I usually eat. The sauce was oozing with tomato sauce that was naturally sweetened by the tomato as opposed to copious amounts of ketchup and sugar.

The generous portions of tomatoes and pork make this a winner, though at $42 I'm not sure I could necessarily claim this to be the best in class.

Conclusion
Would I go again? I think I will. This is definitely a no-frills establishment, but the history and above average quality and flavour, and the location is quant (back streets of Sheung Wan) so the walk there and back is a nice stroll during a warm, sunny day.

Came back to try their breakfast, choosing the thick signature toast with peanut butter and evaporated milk paste. It was thick but not crunchy as the one you all have tried at the Australia Dairy company located in Jordon, Kowloon.
The pork chop noodle with an egg and others were okay. The iced milk tea was appreciated too.
The services here was great - the old guy brought a cattle of hot tea to our table. We could chill here.

A rainy day, hard to find location - I finally got it.
Wow, a tidy ChaChenTeng, posted big menu on the wall and a romantic painting showing its old face - see the photo.
Being the 1st time visitor, I ordered the signature Pork Chop, Fresh Beef and Vegitable rice noodle. Wow - a big bowl came, it was charged with HKD40. Fresh and good taste. The Pork Chop texture was good. Yummy.
Another visitor sitting right next to me ordered the pork chop rice - wow, it came with a huge plate.
Finishing up my lunch, I ordered a cup of milk tea - the local HK style one. It was pretty good actually.
I will revisit with the others - this is a hidden treasure place.

Around the corner from mine recently reviewed 208 Duecento Otto - http://www.openrice.com/restaurant/sr2.htm?shopid=46034 - lies a somewhat hidden corner shop that's sells well-known Chinese Porkchop run by some oldies couple. Although others might take it for granted, for someone like me who only recently arrived back I am still gradually seeking out many local joints for exploration. I must admit I am skeptical as to what I should and could expect at such so-called 'oldy' traditional places. For example, there has been many places that people give irrefutable SMILING-4 scores to, yet sometimes when I end up trying those my personal score fluctuates a lot more and varies quite a bit with the concensus median. Sometimes it might be very good and really worth a '4', even a '5' occasionally, but many times I also leave with big disappointment. So anyway, I guess that's the fun of exploring around as a foodie but if my score does not happen to coincide with yours, don't stress and don't write me complaint letters either, please just treat it as my contribution to the overall data pool and part of statistical count.

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PORKCHOP WITH RICE AND ADDED FRIED EGG 金牌豬扒飯加煎蛋 -
Honestly, I never expected much upon arrival here. Its seemingly just another one of those over-hyped places, where customers might feel sympathetic for the oldie couple and write positive comments anyway, regardless of the true quality of food. Even I do that sometimes nowadays. That's why I also added a fried egg for $4.0 in case the porkchop turned out hard and dry and I might need some egg yolk to lubricate it all - and that shows you how pessimistic I really was! The porkchop was pre-marinated and pan-fried. My first bite of it however was not only a pleasant surprise, I was very impressed and I instantly fell in love. My complaint about most porkchops in HK is that they're inevitably oily, overly 'sugary' marinated and sodarised, making them taste like desserts. Here, the marination was perfect - finely balanced act between sweetness, soy sauce and just a hint of ginger and perhaps other subtle spices, enough to make it special but not so much it destroys the original taste. it also wasn't chemically treated and retained for once, a wholeheap of real pork taste, a true rarity. It was just tender enough and not artificially so, even the amount of pork fat was well proportioned, not too fat yet just enough! Perfection. The rice was also cooked very well, better than many Cha Chaan Tengs and restaurants. Tasty, aromatic, individually grainy. The egg in hindsight was superfluous but even that was fried pretty well, runny yolky but not watery, topped with a drizzle of commercial soy sauce. 4.8/5

EGG AND FRESH BEEF SANDWICH 鮮牛肉蛋三文治 -
My title is named after the Black Swan Theory because my encounter of eating here might forever, substantially impact me on my perspective and approach to future dining at some of the neglected, smaller localized shops. Sure examples in town are obviously scarce as I unfortunately found out, but if the above porkchop rice wasn't convincing enough this Fresh Beef with Egg Sandwich also proved equally but unpredictably good. Don't prejudge shops by appearance! This is infact their other, lesser known signature dish, the fresh beef were sliced to about a perfect 1.5mm thickness, not very sodarised, carrying a perfect balance of marination and great, very fresh beef taste. Sounds a bit repetitive already in this review? That's because it's the exact same verdict I'd reached with the above porkchop dish. Compared to the crumbly and tiny portioned, so-called fresh beef sandwich at 新香園 (堅記) which was non-corned beef but tasted like it was tinned anyway, disappointing to say the least, this sandwich in fact had less eggs but somehow carried much more eggs taste. And the much better beef quality too... finally, here's a shop that does a HK Style beef sandwich that gives full justice to the Fresh Beef term. 4.5/5

ICED LEMON TEA -
This is normally fault-free, so I shouldn't have much to write about lemon teas right? Wrong...! The old lady serving me saw that I'd finished my lemon tea prematurely before I had yet to finish my food. She comes by my table, picked up my emptied lemon tea cup, then a minute later returns and hands me a refilled iced lemon tea with half-syrup as per my original order. On the house, in case I was thirsty. Surely, such an act by the shop will make you feel very 感動 & 人間有情. 4.0/5

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After trying a not bad but not impressive Porkchop Bun in Macau's 大利來記 months ago, I decided to make my way AGAIN to this hard to access area of town to give it a shot finally. I say again because more than a year ago I've already tried to come but it was closed when I arrived, apparently it closes around 4 to 4:30pm on average so beware. Suspecting that it wouldn't be very good was the reason it took me another year before I made up mind to come again. It was great indeed. 其實真的是比想像中好食. 唔係, 係再好食d 添! Customers here surprisingly ranged from Japanese to Locals to many local living Westerners that I saw. Who says foreigners don't understand how to eat HK food? Its pure assumptions without basis indeed, as is evident from the customer patroning here. If you want further proof, scroll down and read one of the other reviews below.

One of the shops that I will be going back for a long long time, as their porkchop and eggs & fresh beef sandwich quality surpassed any other similar dishes I have tried in HK so far. 208 Duecento Otto might be all the rage now, but its this shop which has won my heart.

You know how one street in Hong Kong can turn to a sharp right/left and still be called the same name? This is it. You'll find yourself walking along Hollywood Road, exactly as the address says, however miraculously, the shop is nowhere to be seen! 你到底在哪里？and just as you're about to give up, you remember the picture that people published in open rice, and you look up and down nearby streets to FINALLY, finally see something familiar and almost identical to the picture. There it is. On the street where all the mini temples are.

I always avoid peak lunch hour, either I get there earlier or way after lunch. If I'm by myself, I get takeaway. The lady there was very efficient and took my order instantaneously, I paid immediately, and after 5 minutes of waiting, voila! Food is here. Love how speedy and efficient the lunch hour business is in Hong Kong!

As you can see from the picture, huge chunk of pork pieces, ginger, and it almost looks as if it had, as the name of the meal, a shimmering golden color. 黃金豬扒飯。One bite into it and you know it, you know that this is a meal worthy of all the walks and the searching, and that this will be a happy day.

Pork was succulent, juicy and tender; the taste is a tint of saltiness, a tint of sweetness; the juice seams down and covers some of the rice, but not to the point that it's greasing up your rice, we don't want that.

So as I slowly finish my lunch, I look forward to another happy day at For Kee.

This cha chaan teng (tea restaurant) is hidden away in the back streets of Sheung Wan where it has been serving regulars for over 50 years now. Cha chaan teng’s like these started up in the post-war boom to cater for factory workers who just had a short time for lunch, but had some spare money and wanted to try a few new things.

Unlike the famous Lan Fong Yuen in Soho, there’s no pretension here and no sense of being a tourist attraction. The restaurant is really back to basics, with stools and plastic cups, boxes and cans of ingredients stacked up in the corners and just a big menu decorating the wall. This place caters to a really local crowd and is a great place to come to soak up a more authentic Hong Kong scene and watch ordinary people.

It’s also a good place to eat some cha chaan teng food at really pleasing prices. The silken tea here is made in the traditional way by straining it through a pair of stockings, producing a syruppy, slightly sweet drink that tastes strongly of the canned milk used and not at all like any other kind of tea. It goes nicely with the super sweet french toast that is smothered in a sugary sauce.

Alternatively you can get bowls of noodles, particularly the beef brisket, club sandwiches, burgers, and all kinds of other fast food snacks. Cha chaan tengs offer a sort of crude fusion of east and west, often with interesting results.

working nearby before was part of my happy memory and this store is still my beloved place. Even though am now working across the harbour, still can't resist the temptation of coming here for an early morning breakfast.

Got my favourite, milk tea which is made from own mixing blend, with thick toast spreak with peanut butter and condensed milk,though nothing special, again with reference to my previous entry, simply the staff and serving attitude would make you endless visit here.