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2015-02-03
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Not much more to say, this place is always a classic and maybe my 3rd visit ever which is not saying much compared to many others.After a nice day trip to Tai O, followed by a decent foot massage, it was time to warm ourselves up from a mild wintery evening. Some comfort food was in order.The restaurant was already 90% full and we got lucky with a small table of four to ourselves. After exchange a quick greeting with Paulina who unfortunately lost her voice from a cold, we flagged down our waite
Not much more to say, this place is always a classic and maybe my 3rd visit ever which is not saying much compared to many others.After a nice day trip to Tai O, followed by a decent foot massage, it was time to warm ourselves up from a mild wintery evening. Some comfort food was in order.
The restaurant was already 90% full and we got lucky with a small table of four to ourselves. After exchange a quick greeting with Paulina who unfortunately lost her voice from a cold, we flagged down our waiter and quickly put our order in. Two soups, a claypot rice, and a vegetable.
There is not much more to be said about their double boiled soups, they are delicious, simple, yet complex in flavor, and never stops hitting the spot. The standard conch head and fruit never fails, and the one with pork lung is always dearest to my heart (and incredibly sweet from the 無花果.
The highlight of the evening was undoubtedly the "lap mei fan" Chinese sausage and preserved meats claypot rice. It was adequately burnt at the bottom, producing that legendary (yet unhealthy) crispy layer with an absolutely killer smokey flavor that permeated throughout the layers, penetrating into the air and permeating our noses. Three of us drooled like Pavlov's dog and feasted happily into this masterpiece! What was more incredible tasting was the preserved meats/pork belly where the fat did not taste fatty at all, much like Tak Lung's pork fat marinated in sugar and rose wine (yet different).
We would then eat another claypot rice meal in Tin Hau (where the chef is ex Kwun Kee) but we have decided that Ser Wong Fun's claypot rice (which was not even cooked by charcoal) was vastly superior.
Really regret we did not ask to have the preserved oysters added to the claypot...
The Chinese broccoli stir fried with salted fish was done very nicely as well. Perhaps textbook for Hong Kong but very pleasing to us visiting.
Thank you again Ser Wong Fun, always look forward to the next visit!
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