With the proliferation of pork bone soup based ramen shops popping up all over Hong Kong like bad teenage acne and zits, it is still nice that you can find a restaurant like this, one can only hope that it will stay in place and perhaps continue to improve. Heaven knows we will eventually be miserable in the future with way too much tonkotsu ramen around.

What to get here? Well for a first timer like me, and if you are really in the mood, it seems that soba is the best bet. Of course there are other dishes on the menu should you feeling like having some izakaya tapas/snacks.

After a rather lackluster and disappointing visit with the fresh hand cut soba at Gonpachi Causeway Bay, Kurotaki was a nice change of pace.

Four types of soba offered, and unfortunately I did not take great notes. But the trio/combo works great...except the one I really wanted to try (premium soba) is not part of the trio (no substitutions allowed).

Of the three, I think I liked the Inaka soba the best. Standard color and texture with a darker shade of brown. The others were good but not earth shattering.

The tsuyu dip sauce, I would have to agree with my friend....while it is better than the store bought bottles used by restaurants in the USA, it could have been better if they seasoned it in further in house. Maybe a stronger and smokier katsuobushi presence? But the soba-yu was delicious...especially if mixed in with some tsuyu for a warm refreshing broth after having the cold noodles.

Overall the soba tasted like they were from refrigerated packets, maybe shipped in from Japan, rather than made in house. There could also be a consistency issue as well. But the overall experience on the soba alone, was more pleasing than Gonpachi's soba (perhaps my bad luck of the draw).

I'll gladly come back here instead of lining up 2 hours at Butao :-o

I was staying in Happy Valley during my trip to Hong Kong and it is always a pleasure going to the upstairs cooked food stall in the wet market (Wong Nai Chung) for a morning bite.

My intention was to dine at Cheong Kee for their thick toast, but somehow being a total stranger to the seating arrangement, I fell for the "come over here" beckoning of an employee who I thought worked for Cheong Kee....and ended up actually sitting down in front of a Tai Kee menu instead :-). Not a big deal, I actually was interested in doing a comparison, and had heard TK does a pretty good thin toast.

Hot milk tea (no sugar, but with condensed milk) is very standard and very welcoming on a typical late December morning in Hong Kong. Unlike most places in California, even the most average run of the mill cup is done at a much higher level. Worked for me....and definitely better than some of the other places that offer this drink around town.

The thin toast....I really don't know how they do it, it is very crunchy, good bread flavor, yet it is not over toasted (not burnt of course). I pretty much skip the sugar these days as I no longer have the body or strength of a nubile 18 year old, but the combination of melted creamy peanut butter and a little condensed milk really hit the spot.

Tai Kee is pretty good for a light bite. While not as exciting or famous as its next door competitor (also known as, the king of HK thick toast), the efficiency and service is on par.

Everyone knows these guys are famous for their creamy runny scrambled egg rice plates (with shrimp or cha siu).

But I was curious one morning and decided to try their breakfast, namely was in the mood for a stir fried minced beef and egg sandwich, and see if the egg in there would be as ethereal as the one served on the rice plates.

I'm guessing that as a result of straying away from what they do best, just by a little bit, the experience was definitely not as good. I have had the rice plates before and would gladly give those higher marks, but I do not recommend the sandwich.

The minced beef and egg sandwich, at least the beef & egg, were a bit sloppily put together for stir frying, and the egg was not whisked enough....so in the photo where you see the contents, there are lots of visible parts of egg white, indicating an uneven mix, and quite possibly a separate breakfast chef from the lunch/dinner chef who handles the rice plates (I could be wrong on this). Despite the bread being toasted, it lost its crisp quite quickly, and lacked the firmness of places like Cheong Kee (Happy Valley), its competitor next door Tai Kee (which does thin toast VERY well) , or Sing Heung Yuen's Mickey Mouse honey lemon toasted burger buns. And probably does not even measure up to Yue Kee (Stanley Street Central dai pai dong) for their rendition or club sandwich.  

The hot milk tea lacked fragrance and had a slight acidity issue.

Overall this breakfast was average/medicore and not worthy of repeat or recommendation.

Stick with what they do best (scrambled runny smooth egg rice plates) and you will do fine.

You will all have to forgive me....I am not based in Hong Kong, but I try to visit whenever I can. And where I currently live, the Hong Kong Cantonese style food sucks, maybe 95% of the time. Even if you have $, you may not necessarily be able to get quality ingredients and execution, whereas in Hong Kong, if you have $, the sky is the limit. So fellow reviewers who actually live in HK, think about how good you have it. Then again we have better air quality and bigger housing....different timezone, different problems, grass can be greener on the other side.

But anyways, let me recount the experience of December 26, 2013. 2nd day in town from my arrival, and I was already pumped to meet with family who was hosting a dinner here. This Yau Ma Tei location of Star Seafood is actually within short reasonable walking distance from the temple that is across from Mido Cafe. You cannot miss this restaurant because from the outside, there is a massive and impressive display of live fresh seafood. And what's more remarkable is that the water in the tank is clean and crystal clear. The restaurant clearly has nothing to hide and is proud of displaying alive and kicking seafood imported from different parts of the world! Contrast that to some seafood restaurants in the USA, where you can't even see through the tank.....well I don't want you to lose your appetite.

Whether you set foot in this restaurant or not, you cannot help but marvel at the vast variety of sea creatures in the tanks. Alaskan King Crabs alone, there must have been at least 30 of them....each of them already pre-weighed with a price tag, so you know off the bat what you will be paying (at least to start). Then there are fat pudgy geoducks, prawns, abalone, and varieties of fish I have never heard of.

So after an elevator ride upstairs, and waiting for my party, the ordering process began. Turns out we had a set menu, and my relative who to my surprise, was an avid gourmand himself, took the reins and had us an Alaskan King Crab. We were asked how we wanted it prepared, and when I heard "shaoxing wine with egg white", I was like "yeah baby, bring that chit on!!!!"

Let's get to it:

Alaskan King crab two way: The legs were steamed, preserving the raw ocean flavor. This was my first time ever having fresh king crab legs.....sure I have had my sure of the frozen ones from Costco and at Chinese buffets overseas....but this was a true delight. The rest of the body was steamed with egg white and supposedly shaoxing (huadiao) wine, but for some reason I could not taste it...which made me wonder if the kitchen forgot to add it. But it was supremely tasty, especially with the crab fat and juices melting into the egg white....this would be like a supreme Chinese style chawanmushi. I must say that with a large crab of this size, a restaurant of this capacity and crowd (it was very busy that night too), the steaming technique was exacting and the dish came out perfect.

Roast goose - I had no expectations, and was very amazed at its flavor. The skin was no longer crispy with the sauce splattered over it, but overall very enjoyable. Roasties and goose are their signature here and this did not disappoint.

Mixed roasties platter - cha siu, crispy skin roast pork, chicken. Of course even the most average tasting roasties in town surpasses anything in the USA...

Shrimp with efu noodles - very tasty, particularly the way the shrimps were sauteed to lend flavor to the noodles.

Steamed glutinous rice with Chinese sausage - While not as fragrant as Keung Kee in Wanchai, this was still very tasty, although a tad moist. What made this even more deliciou was scooping up the egg white from the Alaskan King Crab and pairing with it. We took the crab head, scooped up the egg white, and mixed the tomalley with the egg white....sooooo good.

Steamed fish from Saba (off the coast of Malaysia/Borneo area), wanted to say it was some sort of grouper, but really cannot tell. The steaming technique is consistent with how the crab came out, that also applied to the fish. Very delicate flesh on this wild fish, and also did not disappoint.

I think everyone at the table was pretty happy with the meal. We even brought in various wines such as Australian Chardonnay, a Gamay from France.

Shark fin is currently banned in California, but I had my first and only bowl in Hong Kong, and it felt like a reunion with an old friend. I don't miss not having shark fin, but it was familiar ground for me here.

Overall, very pleased with this meal. Given that this restaurant is a chain, I am very surprised that they handled scale very well and were able to keep up quality throughout the evening. I can only imagine how stressful it would be to work here, especially during yum cha hours.

A quick disclaimer before I begin: I never had formal Mandarin lessons, and my version of the romanization of the characters are not based on proper pinyin.
With that in mind, let's start with a brief lesson in conversational Mandarin (aka Outrageous Chinese). It is important to note that certain words follow an order. Make them out of order and be prepared to have a little fun (at your or someone else's expense). Or if you add an additional word, it can take on a whole new meaning.
Examples:
You want to compliment a woman (or a man's) spiffy and great looking leather handbag. You can say
"Ni de pee bao jun hao kan!" (你的皮包真好看!)
but if you say
"Ni de bao pee jun hao kan" (你的包皮真好看!)
you just complimented someone on their great looking foreskin. Unless of course, their handbag or manbag looks like it was made with brand name foreskins....(shameless mention of course, the jokes about rubbing a wallet made out of foreskins becomes a suitcase moments later)
Lesson #2:
Gua Bao 割包 (the characters referring to shaved or cut bun) is what bloggers and budding gourmets refer to as the Taiwanese Hamburger. It is a no nonsense classic snack consisting of
- braised oinkalicious and oinkshii juicy pork belly (aka 五花肉) in spices/herbs/soy sauce.
- marinated/preserved sour veg (finely diced) 梅干菜
- finely ground peanuts (sometimes in powder form)
- cilantro 香菜

all put together in a light airy steamed doughy bun (better than those served with Peking Ducks in the USA). I'm actually referring to 藍家割包 in Taipei. This is important because I am using this as the golden standard to judge baos henceforth.
I had the pleasure of visiting Bao Wow on January 2 with a very experienced local friend as a post lunch snack. The storefront is very small and looks quite modern. It is pretty obvious that BW is attempting a modern international spin on the classic steamed bun with braised/simmered pork from Taiwan and arguably Nagasaki version, that is also popularized by Ippudo as well as Richard Chang's Momofuku that has unfortunately taken New York by storm.

The seating are elevated stools with small tables (not too many of them), so if you are dining in, suggest you grab your table first then order. There is a menu board so you can decide before you order, and each bao is assembled immediately after your order is put in.

The ingredients are all staged in a very neat and organized manner, and in plain sight, so it is obvious there is nothing to hide and the employees/owners are proud of their offerings.

There are several different combinations of baos to try, and perhaps some may work better than others. My one and only visit was within a month of their grand opening, so perhaps they were still ramping up, and thus may not be reflective of how they are doing currently.

I ended up with a classic gua bao to try. Unfortunately it did not quite live up to what I had expected it to be.

- their pickled mustard greens were on the right track, but were a bit too sweet vs being pungent. Perhaps these mustard greens were more along the lines of Hakka Cantonese style (vs Hakka Taiwanese)

- shaved peanut powder would have made a great textural additional, too bad this was not added, but crushed peanut instead, which did not achieve the same effect

- the pork was pretty dry in the lean areas, although the fatty parts were ok (but overall lean). I would have preferred a more complex marination leaning on the savory side

- The steamed bun was not fluffy enough, it should be a vehicle that does not compromise on integrity and able to contain moisture and any sauce, but yet doesn't require too much of a chew when bitten into.

At $58 this is a tad steep, but I truly understand that things are not getting cheaper (or better) in HK, and Wanchai is prime real estate these days. Perhaps the classic was not the one I was looking for, but I didn't want to try a "Thai" spin on it.

Again this is just a matter of personal preference. I am pretty sure the owners are interested in feedback and want to improve the product, as well as iterate on the product line which they appear to be doing based on other forms of media.

Six days after arriving in Hong Kong on vacation, I was ready to start eating some Japanese food! Youka was on the radar as it had received quite a bit of media buzz amongst the small press, but there was one item I really wanted to try, and that was saba bou-sushi, basically a western Japanese style "roll" that required a bit of labor and some time to make.

Youka is conveniently located to the left of Wanchai's "canteen for the rich" also known as Fook Lam Moon, with a black entrance with very little signage, so if you are not terribly obeservant you will walk right past it. To open the entrance door, press the button and the door will slide open. Really cool! But it makes me wonder what will happen if power comes to a grinding halt....back door? :-)

The interior is rather swank, and even during lunch hour the light is just sufficient enough to take pictures without the use of a flash. Reservations are extremely and highly recommended due to the fact that Ito-san has quite a loyal following...and this applies for lunch and definitely for dinner, particularly if you want to be seated at the counter.

It pays to take a look at the specials board (blackboard with white writing) and inquire about them in case something piques your interest. My single visit was during lunch time and thus I noticed the lunch menu was rather scaled down to fit the needs of the working crowd in the area, and honestly there was nothing that really impressed me. But the dinner menu had more selections (and of course higher priced). But no matter, I was on vacation and I needed a change of pace from eating a lot of local Cantonese fare.

Started with a basic house salad, which unfortunately was mostly what looked like iceberg lettuce with a few other add ons like small pieces of cherry tomato, and what appeared to be shredded daikon, with a typical Wafu style salad dressing (soy sauce / ginger / vinegrette). I must have forgotten to take a photo, or thought it was so uninteresting that it was not worthy of pixels. However it did the job of easing my guilt of not consuming vegetables. The reason for this salad order in addition, was that their vegetable dish selections during lunch were limited, and it was either that or deep fried (ie vegetable tempura) which I was not in the mood for.

OK next...a solid appetizer dish of sea whelks, or rather babylons. Those who have eaten this at Ishiyama in Causeway Bay will find familiar ground: 梅貝煮 or as the Japanese would call it, Bagai. In all honesty I cannot tell if these were Japanese imported specimens, or whether they were local shellfish from the southern coast of Hong Kong which you can get easily from Ap Lei Chau fish market (for example). But the slow simmer of the shellfish where the marinade/sauce penetrates the shell and into the meat, then allowed to cool, is even amazingly sweet and refreshing. A true delight to the bite, even during winter time. They say this is best paired with sake (or beer). I don't recall the price but you cannot leave without plopping down over $100 for it. I'd say this was on par with Ishiyama's, maybe even tastier, and slightly bigger portion. Recommended.

Saba bou sushi. It's hitting the $200 territory, but let me tell you, as a permanent resident of California this is well worth the price given all the circumstances and I will gladly explain. In Northern California saba bou sushi is incredibly hard to come by, especially with the quality Youka puts out. Imported Japanese mackeral (to the USA) is very expensive and lacks the freshness that Hong Kong can source (plus a shorter distance from Japan to HK), thus a cheaper alternative for USA Japanese restaurants is farmed Norwegian mackeral, which while can be fatty and oily if treated correctly, is nonetheless frozen/flash frozen, and does not achieve a flavor profile that is anywhere close. Even if you do find a CA sushi restaurant that offers great fish, the additional challenge is to find a place that nails down the rice to go with it. I'm proud to say Youka nails this down on both fronts.

So yes...quality Japanese mackeral, where the waitstaff explains a whole mackeral is used (minus the head, bones, innards etc), and the salt/vinegar marination is done sufficiently without compromising its original flavor, and a very delicately seasoned sushi rice appropriate for this preparation that provided the needed balance with the flavor profile of the mackeral. Couldn't ask, but this was probably some specimen of masaba or gomasaba (guessing masaba). Kyushu? Either way, good stuff. I was warned in advance of the time required to prepare this, and the portion, since I was dining solo, and I knew this was going to be carb heavy with the amount of rice associated with the fish. Sure enough I was full after a salad, whelks, and the bou sushi.

Mission accomplished. Quite a splurge on lunch considering it was nearing or past the $400 mark. But I'm only offering the perspective that I could easily spend that much on lunch in Northern California at a Japanese restaurant, and still get relatively poorer quality food. Value-wise from a local standpoint, it is easily out of reach for a lot of people except those willing to spend the money, but if you come from an area where fish is not delivered every day or two via direct flights from JP to HK and in this level of quality, then perhaps consider eating here (unless you are vacationing in Japan or Taipei).

Well done Youka, and Ito-san! If only I had more quota to try a dinner here. Maybe next time when I visit again. Cheers.

For about 4 days I volunteered as a tour guide for some good friends visiting Hong Kong. Did some extensive research and decide that a half day trip to Yuen Long would do the trick! After a few hours of shopping for random things, clothes, and soaking in the scenery, we started building up a sweat and walking back and forth.

Fortunately armed with a printout of maps, we finally made it to Sweet Heart 甜心鮮果園. This was touted by the Yuen Long website as one of the must try eats, and more specifically here, desserts.

It did not take very long to decide what we wanted. This being winter season, there were no durian desserts available (and thankfully too....I am not a fan of this super stinky fruit, but I will gladly eat stinky tofu and fermented shrimp paste anyday). So with the famous stir fried fruit ice "炒冰", we were left with the available flavors of mango, banana, and I believe the third one was cantaloupe. The concept of 炒冰 was very interesting...although we all agreed that it was more like sorbet in texture, although this was more along the lines of a thick processed nectar (fruit and pulp) prepared on a cold stone with a liquid nitrogen cooled like surface....I think that is what Cold Stone Creamery does with their ice cream desserts (it is a famous chain in California).

The sorbets were not terribly interesting, but refreshing nonetheless. Out of the trio we tried, the mango was obviously the best one.

The dessert that stole the show, was highly recommended by the employee, and was the mango roll. Fresh mango chunks, wrapped in a "cheung fun" like skin made with coconut milk, with a drizzle of mango sauce on top. Holy cow....this was damn good. Really unusual combination that worked very well. Despite the simplicity of the ingredients, pretty sure getting the coconut milk skin wrapped around the mango was not an easy task. The texture was very similar to that of a cheung fun skin, but rest assured it was pure coconut milk bliss.

This was sometime nearing 3 pm, not too long after they open for the day, so we were the only customers.

Super friendly staff and great service for a neighborhood eatery. I can only hope they continue to thrive and stay in business for many years. 

As a child I remember some early memories of won ton noodles, and one in particular was I think Wah Lai Yuen in Causeway Bay, which used to be very near the CWB location of Tai Ping Koon. The details are now very blurry, but times were a lot simpler then.

After living overseas for over half my life, I don't miss won ton noodles that much. Maybe whatever I remembered from my youth was just a faded memory, and whatever is remaining now in Hong Kong, is unfortunately being overlooked in place of trends, fancier food, with little respect for time and tradition.

Thanks to a great local food friend, I was recommended to come specifically to this location of Mak An Kee, and for one dish in particular...and that was the dried roasted shaved flatfish brothless noodles (lo mein). There aren't many or any other places that offer such a thing, because a whole roasted dried flatfish usually ends up becoming the key ingredient, and used in making the classic wonton noodle broth.

As I put my order in with the waiter in Cantonese, he immediately responded "you know that is dried flatfish right?" (since the menu name of the dish is po yu lo mein). I nodded and he kindly offered me a choice of oyster sauce or brisket gravy for the brothless noodles, to which I gladly accepted the latter.

The brothless noodles arrived first. A piping hot brothless clump of thin egg noodles (no doubt drizzled with good old fashioned lard), with a steamy side mini bowl of fragrant dried flatfish broth, and it was apparent there was some shrimp roe at the bottom....with the requisite young yellow chives on top. The dried roasted flatfish shavings appeared on a soy sauce dish (and as an out of towner visiting, still trying to get used to this, and telling myself it is portion control!). But once you pour the shavings over the noodles, drizzle some brisket gravy, it becomes a wonderland. You are not tossing salad, but noodles, lard, and a ton of flavor.

Prior to the tossing I had a taste of the roasted flatfish....a lot crunchier with a nice savory presence. It was way crunchier than fish or pork floss in Taipei! A very pleasant aroma and aftertaste.

I suppose this is not a heavily ordered item, and given the various openrice reviews, probably not everyone's cup of tea....but I quickly learned to enjoy its subtleties.

Next up was a small bowl of plain wontons in soup. I had completely forgotten that the classic Mak style was pretty much all shrimp...as wontons in the USA have more or less been infected with the Tsim Chai Kee model of "ping pong" or god forbid "golf ball" sized wonton monstrosities. It was quite a pleasure to finally have some delicately made wontons, pretty much all shrimp, and in this kind of quality. For me, it doesn't matter if they are not the best in town, pretty much anything around will be 100x better than in the USA.

Now even with just these two items, came the sticker shock when it came time to paying the bill. It was close to HK$80. Yes....we're living in expensive and difficult times, and this is Central. If you tell locals you spent this much for noodles during lunch, they will think you are crazy. But c'mon....you cannot get this kind of quality and history in the USA!

If anything, the dried roasted flatfish noodles is worth a visit just to try.

On January 6, I was taking some friends around town who were visiting Hong Kong. We were on the NW bound MTR and were originally going to drop by Yuen Long to explore (it was around 10 am) when the idea came to me to go to 流浮山 instead!

A good idea....some food shopping and exploring! After spending about 30 minutes buying some oyster sauce, shrimp roe, and observing how the local seafood vendors, restaurants, and fishermen go about their daily lives, we were about to leave, when my friend saw the seafood tanks at Happy Seafood (歡樂海鮮酒家) and decided that we should all have a lunch while we are here. Who was I to say "no" when this restaurant had the best looking collection of sea life in their tanks?

After exploring all the other smaller restaurants nearby, it became very apparent why 歡樂海鮮酒家 is quite famous. They are the first restaurant you see at the roundabout after you arrive in public transportation....the restaurant's exterior is red, but more importantly the incredible display of sealife in their tanks (unfortunately much of it is imported from overseas, not much in the way of local fish, but that should not stop you if you want to eat good stuff and are willing to pay for it). Just by looking at Happy Seafood from the outside, their presence literally dwarves all the other smaller neighborhood restaurants (which is not to say the others are not good, it depends what you are after and your budget).

And of course, executive chef 歡樂海鮮酒家 B哥/劉嘉麟 is legendary with local celebrities and food lovers for his culinary talent, his knowledge of the land and sea, and bringing out the best of seafood.

We got to the restaurant early, and they did not open until 11 am. We carefully studied the seafood tanks to decide what we wanted, and having had breakfast earlier, had a fairly limited quota. After sitting down, two of us came out and talked to the manager to pick out what we wanted. The biggest problem is that you are at the mercy of their pricing structure, and as there are no competitors like them around, they can charge what they like, it is really up to you. And they cannot tell you how much something costs until they weigh it.

When coming to Lau Fau Shan, one must must must must order item is the local shrimp, or 九節蝦. It appears they have a short "shelf" life once fished out of the ocean, and if you are really lucky you might find them around Aberdeen/Ap Lei Chau....but if you are at the source, why not? Really glad we got these. There was a minimum weight they were willing to sell, and as we wanted to sample some, there was difficulty in determining how much. I felt the manager was a little pushy as to what he was willing to recommend as a minimum amount but I glad we agreed to it. Very simple cooking in boiled water, with a delectable chili/jalapeno soy sauce dip is all you need. Intense shrimp flavor with incredibly juicy "brain" juice. 鮮甜無比!!!

Next we picked out a fish. Very difficult to know which is which, and some looked remotely similar to others. A friend pointed out one that looked interesting (hey anything with spots can't be bad!) and it turned out to be a 蘇鼠斑 (I have no idea what the English name of this wild grouper was). In the region of $600 to $700, so I guess it is on the high side (then again a Japanese Hokkaido kinki would run $800 to $1200 anyway, so sometimes there is no reason other than, go for it!). A simple clear steam worked wonders on this fish, and it did not disappoint.

I knew I wanted to try the 麻香攋尿蝦, and the manager insisted that with 4 of us, two mantis prawns were necessary. He was right....the fugly looking beasts were mostly shells, but the way Brother B cooked them was amazing...intense wok sear capturing a sweetened carmelized flavor with soy sauce and a sweetening ingredient, and the fragrance of sesame seeds, made this a winner. Biggest regret come to think of it now, was that we had no room to try his signature lobster dish, and the spiny lobsters in the tank would have been sexcellent for that alone.

For the final dish, we opted for the other signature 食神炒飯. Just on the presentation alone, this garnered a lot of camera attention. Perhaps this is very 2007/2008, but to us it was still a novelty and for me personally, quite a treat since I've been reading about it for so long. Delicious yet feeling a bit sad that the meal came to an end so quickly since our stomachs filled up so quickly, and we no longer had the appetite of a soccer or rugby playing teenager.

This was not a cheap lunch by any means, but as we were on vacation and traveling, this was a treat of all treats. The original plan was to take my friends to roast goose in Yuen Long but I do not regret the detour to Lau Fau Shan and dining here. Perhaps next time, will try the lobster. As it was during a weekday lunch right when they opened, the restaurant was very quiet, and we got seated right away.

I understand how some locals might feel this restaurant is overpriced and is no good, but you have to realize that their style and approach is not for everyone and they are trying to cater to a certain segment of the population, whether local or from other parts of HK. Regardless of what others think, this is a pretty solid restaurant and for sure I will return rather than going to a place like uhm...."Jumbo" (cough cough). :-D

I first noticed this place from a youtube show (from user: weeatandplay) who is a group that hosts online youtube TV shows, talking about new eating places in town and spreading the word.
Walked by after lunch at Shek Kee, and decided to give the eggettes a try. They are made to order, and the wait can be 8 minutes or more, especially if there are others in front of you. I still remember 30 years ago when I had my first eggette off a push cart, also in the Tin Hau area, but those illegal push cart vendors are all gone (to get that same flavor, you have to go to Tai O now for that).

The eggette came out smelling and looking right. The smell seemed a little bit too strong, almost a vanilla like presence. The taste was also not quite right, even for what is supposed to be "original flavor".....definitely too much of a vanilla flavor. Perhaps Americans and ABC might like this, but not me.

Very sad....I did not finish this. :-(