This tiny restaurant is famous for meat patty mountains with a salted egg on top.There was a time when the Chinese fast food chain FAIRWOOD had a similar item and for some people who have not been here before thought its was the first in Hong Kong!
http://www.openrice.com/english/restaurant/commentdetail.htm?commentid=2174106

Anyway, I came here to try the chicken after reading reviews that it was not spicy and the steamed egg with crab.

I tried this restaurant first even though my review for the Shau Kei Wan branch was published earlier.

I had the chicken twice at this place and it tasted different on the two visits.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Steamed egg with crab:It was basically steamed egg with a crab on top, there was lots of soy sauce on top.
The texture of the egg was really silky but it was also quite firm when you put the spoon in it.
I was surprised that beneath the steamed egg, there was more liquid which tasted nice with the rice.As for the crab, I only ate the crab roe which was delicious.
The crisp spring onions and the steamed egg were really good together.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Spicy chicken - first visit:The first time I tried the spicy chicken, the dish was exciting being packed with so many ingredients in it.
There was preserved eggs, peanuts, Chinese parsley, red bell peppers, and Chinese vinaigrette.
It was almost like eating a Chinese salad because the Indian lettuce and noodles beneath it were perfect and absorbed the delicious vinegar.
However it seems to vary because sometimes they use Indian lettuce and sometimes they use iceberg lettuce.
The vinegar tasted like the Japanese vinegar used for salads.The noodles reminded me of "Chan chuen fun" but I still haven’t had a chance to try it yet as not many places have it.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Spicy chicken - second visit:On the second visit, the sauce was not as tangy as the first time and the lettuce beneath the chicken was different.
This time it was iceberg lettuce, which had a crunch and did not retain as much sauce as the Indian lettuce did.
The noodles were thicker this time and did not absorb as much sauce as the thin ones.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Salted lemon with sprite:This drink tasted as good as the one I had in Macau, but there was only one piece of salted lemon.
It tasted better when there was less Sprite in proportion to the salted lemon because the taste of the salted lemon comes out more and the sprite does not taste so sweet.
As there was one piece of lemon, I only poured half of the sprite in. In Macau, they serve bottled sprite as well.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

We had read recommendations about this eatery from a food book and had been wanting to try for some time yet. It was your classic HK eatery ('cha chng tng' style), though majority of the seating were outdoors. A queue was spotted from a distance away, but since there were just two of us, the server allocated us a shared table indoor.

Steamed meat patty with salty egg yolk - 咸蛋蒸肉饼 ($52/-)This came as somewhat of a surprise since I was expecting sliced or portioned meat patties rather than 'mountain-like'. The sheer mass of minced pork was rather intimidating since there were just two of us and we came from a hearty high-tea session late in the afternoon.

The minced pork was really tender and soft, almost melting in the mouth, yet it did not taste too 'mashy'. There was some light soy sauce dressing, which enhanced the savouriness of the dish. Some chopped spring onions were sprinkled sparingly at the top, which gave a slight sharp tangy touch to the marinated minced pork. The actual taste of the dish bordered between unami and salty, so I would recommend complementing the dish with some plain white rice to balance out the strong flavours.

Verdict: 7.5/10

Steamed chicken with chili sauce - 口水鸡 ($68/-)When I first read the menu on a white plate hanging in front of the kitchen, I stared blankly when I read the name of the dish in Chinese, which translated directly to 'Saliva Chicken'. This name was probably a euphemistic term for this supposedly spicy, sweet, sour, savoury and oily dish. Overhearing the adjacent table ordering the dish, we decided to be adventurous and ordered.

The steamed chicken was tender and succulent, with the meat retaining and locking in the moisture within the meat under the thin layer of skin. The platter had an underlying bed of Chinese lettuce and some thick flat glass noodles. I enjoyed the crisp texture of the Chinese lettuce which complemented the delicate meat but the glass noodles were too 'stiff' for my liking. It would probably require a couple more minutes of cooking before it was ready to be served.

The overall texture of each mouthful complete with Chinese lettuce, chicken and glass noodles was very well balanced, though I would prefer the glass noodles just a touch more cooked. The dressing inclined towards a more savoury and salty base and we were left wanting for some plain water to wash it down. We could barely feel the spiciness nor any heat from the chilis and it could do with more acidity to give a refreshing after-taste. Was it a dish to make us salivate...well personally it dominated as a savoury dish more than one which encompassed all the different elements to taste. Before leaving the eatery, we overheard one of the servers recommending their signature dishes to some diners and they did mention that their version of the chicken was a moderated and improvised version, catered to the likes of locals.

Verdict: 7.0/10The white signboard on the left in the picture above was the only 'menu' that the eatery had. So if you are unable to read Chinese, I suppose you might struggle a bit and would be better off asking for recommendations directly from the servers.A word of advice if you are intending to visit - Do not take the indoor seats. Being seated just a few feet away from the kitchen, your hair and clothing would take in all the scent from the kitchen. The seating was so close and packed on the inside too which made us felt like leaving as soon as we finished our meal. On the whole, the dishes were mainly savoury and perfect to go along with a bowl of plain white rice. Do not forget to order a bottle of coke to go along, for they were served in the old-schooled glass bottles!

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.

民聲冰室 is a neighbourhood restaurant where it is loud and sometimes too cozy.
- This is definitely not a romantic date venue or a place where you can yoru VIPS
- During lunch and dinner times, because of the small seating capacity, it may take a while before you are seated
- 80% of the time I get takeout because I only think one thing is good here: Yuk Bang

Yuk Bang
- yuk bang is a dish commonly found in cantonese families, but how many yuk bangs have you had that are hard, pork taste too heavy, too salty, or the worst: no taste. This place has the best yuk bang I have had in Hong Kong
- I usually don't like salty egg, but for some reason, this salty egg was different. It made the yuk bang go from a 9 to a perfect 10.
- Served on a white STEAMING plate, the meat is piled up high with a salty egg to top it off. The yuk bang + rice is a combination made in heaven.The yuk bang has so much fat pork meat that it melts in your mouth, but you don't feel gross afterwards because it isn't that oily, Then the sauce is just salty enough to compliment the whole meal with a bowl of white rice.

I always get this dish + some veggies because at the end of the day, veggies + protien + carbs makes a healthy meal.

Another decent thing I tried here is the fried egg with cha siu set lunch. It taste like home. Though it is not AMAZING, but it is good enough that I would get it again.

A tip: If you live close to dai hang, I really recommend calling 15 minutse before you arrive the restaurant and get take out.

This place does not worth its hype given the price/quality/portion of the food, level of services, and its environment. The 鹹蛋蒸肉餅 is made with way too much fat and the soy sauce is too sweet. 馬拉盞炒菜 has no taste of 馬拉盞 at all. 口水雞 and 水蟹蒸蛋 are also tasteless. 豆腐帶子 and 泰式排骨 are probably the better dishes but there are places that make these dishes on par or better. This is a place where the quality of food and service are consistent with how it chooses to position itself ! In a nutshell, you've got what you paid for ....

I have never been to Tai Hang before, Today i just hang out for hiking with my friend, after the activities, we went to Man Sing Restaurant. I found it was really great!

We ordered amost what the menu have.

I just want to say two of them.

1. Steam egg with crab. The egg is extremely smooth, and tasty. I can say, i have never try such good steam egg in my life before!

Also, you can find out almost every table is serving the same dish, is steam pork. Wao! i can't express how its great! But i really want to enchor after tasting it. However, we full!

Actually, everything is good here , but there has many people lining up, you need to spend so a couple time to get a table before you can eat the yummy foods

Last but not least, the service is very good, and the staff is very nice!

I must come again if have chance!

Just received some rudish 留言 after my 刈包 review, just because some lowlife thinks I'm 造作 for complaining about some dishes being too fat, therefore I'm pretentious and hypocritical, if I ever even eat anything with fat or sugar or cream in it, etc.

WELL sorry to tell the truth to you: A human's Bodymass vs Fat ratio should be anything from between 8% from a Fit Athelete to hopefully below 25% body fat. Anything above 25% fat is considered prone to a heart attack or stroke, which one of my friends in his late 20's suffered one and has permanent brain damage, unfortunately . Yet, anything too below 8% Fat is considered unhealthy too, don't forget. So when it comes to EATING, I think a balanced diet with a bit of fat or sugars thrown in hopefully between this 8-25% range at maximum is the best, as It reflects your own ideal bodymass. We also need cholesterols to survive. I believe in 中庸之道, not preaching extreme standards of either end...

Besides, certain dishes are meant to be Daily Meals, not like the Specialty Dishes eaten less frequently.

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鹹蛋蒸肉餅 -
According to the staff, these take 1 Hour to cook! Anyway, personally I thought this seemed too fatty than necessary! The Fat to Meat ratio was around 7:3. If a single McDonald's Quarter Pounder Burger has 513 Calories (its not that much, infact), 28g of Total Fat including fats from sauce, bun & meat, I'm guessing this Steamed Fat Pork Patty served here with Salted Egg is probably well over 5000 Calories in comparison probably even much more.

There were also certain problems with gristles or tendons which needed to be spitted out. However the taste was good in a way, yes. But its going on the extreme end of things!

炸蝦餅 -
This had good shrimp taste but it was fried way too shiny oily, the cooking skills is not very up to standards compared to the ones served in so many Thai restaurants.

炒椒絲茼菜 -
These seemed a bit old, a bit chewy. Cooking wise, it was also way too oily than optimum. Mind you, I don't actually mind oily dishes especially EV Olive Oil based dishes. I'm not worried about the oil as much, but that its affecting the taste and 口感!

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SO YES,
COME AND ATTACK ME,
CALL ME A HYPROCRITE & 造作...

BUT PROBABLY UNLIKE YOU, I DO A BODY AND BLOOD CHECK SOMETIMES, to ensure I'm within a safe range, and luckily I still am - its because I do calculate what I put into my body, especially knowing that not everything I eat is anywhere but healthy, because fatty stuff always tastes better, but only when its 適可而止.

Brought some friends for dinner this night, while one of us would leave HK on the following day. Tai Hang, a quite special place to me... its very different from CWB, and even not many HK residents have come here before.

Havent been to Tai Hang for long. This was the 2nd time coming to this restaurant. The first time was nearly one year ago and we were sitting outside. This time we could only sit inside as its already 8 sth and we didnt wanna wait anymore. But of course we preferred the seats outside more!

As we would have dessert afterwards, we ordered only 3 dishes:
1) 口水雞: very good, tasty chicken with smooth texture. 粉皮 and the spice were best served with rice!
2) 咸蛋肉餅: the must-order food in this shop. Still tasty but it didnt look as good as before. We all like it very much.
3) 蒜蓉炒菜心: nothing special, but my frd said its quite salty and tasted 'charred'.

Lemon coke X4. Really big. Many pieces of lemon, good.

Its 8 sth only but some dishes were sold out already. Better come earlier if you wanna have more your choices! Nice food still but its quite crowded.
Anyway, a very happy dinner.

came on a saturday night at about 7.40 and it was packed - still managed to find a table for 3 right away.

given a very short menu on a board upon arrival with about 20 items on it. ordered:

1. steamed pork cake with salted egg ($45): ordered this judging from its popularity by looking around. a mountain of steamed ground pork came shortly. the meat has a light and fresh taste and it wasn't overly salty at all - great with white rice. however i must make a note of how fatty the meat was - it was DEFINITELY not lean pork! while i understand that a bit of fat is needed to give it a smoother, richer and moister taste, it was a bit over the top.

2. thai-style spare ribs ($48): the only "thai" about this is the spoonful of (obviously bottled) sweet chili sauce it was topped with!!! otherwise it is just like any "pepper salt ribs" in cantonese restaurants - deep-fried and with white pepper salt seasoning. ribs are quite surprisingly meaty.

3. stir-fried "tong choi" in belachan sauce: belachan is the ubiquitous sauce used in stir-fries commonly found in vietnamese/thai/malay restaurants. a lot of "wok hay" in this dish! vegetables managed to have a slight crunch to it, not overcooked! lots of cloved garlic and dried shrimps too! ho!

4. spring rolls "gold thread rolls"($39): new menu item wor. the mixture in the filling is quite delicate! chopped vegetables, steamed vermicelli, small shrimps, seasoned and deep fried in a paper-thin skin that gave an airy crispiness! it was served with mayo as dipping sauce but it remain untouched.

5. white rice, 2 bowls: medium-grain jasmine rice of usual texture - not too watery/sticky nor firm.

the bill came to $28x for 3 people, plus we all ordered drinks - good value for money!

good food, but this eatery is a bit overrated. and be prepared - individual plates, bowls and napkins are not served. seating is very uncomfortable and about 4/5 of the dining area is outdoor.

We have been craving the foods of this cafe and have driven there for 4 times this week. The door was closed, not lights were on. What has been going on - the cafe has not opened and has not got any 'sign' or 'announcement'