GodBlessDaFoodies's Profile

We have always heard about how good the Thai food was at Tai Mei Tuk, so on a fine warm night we finally decided to come here to see for our own. The restaurant has a resort like casual vibe with an outdoor terrace decorated with a Tuk Tuk tricycle just like the ones in Bangkok. Outdoor they also had a charcoal BBQ set up that filled the entire restaurant with the wonderful aroma from chicken skewers, BBQ pork and so on. Being out in the countryside also makes the restaurant a perfect spot for star gazing too and tonight, as the weather was so fine , we saw so many stars ! The indoor dining area was less appealing, and more like a fast food joint really, though they try to make the place more Thai like by playing Thai music channels on the TV . Back to the food . Arrive here with an appetite as they have an extensive menu. For starters we ordered raw shrimps and BBQ pork neck. The shrimps were fresh and the BBQ pork neck was tender and juicy. For mains, we had the bread filled with curry crab. The waiter cuts open the bread in front of you, revealing the aromatic curry inside. The curry only had a small amount of crab but the curry sauce was so flavourful. It wasn't spicy at all if you are not into spicy food. However, I thought they could have used a better bread and I guess the presentation gives you a wow factor but after a while the bread gets all soggy from the curry sauce. Next we have the BBQ eel, which was filled with fatty fish oil, though I thought it would have been even better if it were crunchier. They grilled the whole piece of eel before cutting it into smaller slices as opposed to cutting it into smaller slices before grilling it, hence, less crunchy, but overall, it was still a recommendable dish. We also had stir fried baby cabbage with pork belly, and it was wonderful. Overall, the quality of the food was high. Try to get a table outdoor if it's not too hot, much better ambiance. There are a few parking spots here and a small parking lot with metered parking one minute down the road. Otherwise you would just have to park on the curb side and the waiters would warn you to move your car when the cops are here to give out parking tickets. …Read More

I had heard rave reviews about this Vietnamese pho restaurant so I must confess that I came in with high expectations. We came here for lunch on a weekday. The two of us ordered a premium raw beef pho and a standard raw beef pho. The premium raw beef pho came first but the beef was completely cooked, when asked the waitress explained to us that because the broth was so hot while the beef slices were so thin that they were cooked instantly in the hot broth. However, the broth was not hot at all so we did not buy that argument. Next came the standard raw beef pho and luckily, the beef was still just half cooked this time. Honestly, we couldn't taste the difference between the premium one and the standard one, and the broth was nothing outstanding, I have had better elsewhere. The noodles itself were nothing inspiring either. We ordered a steam rice roll to share and I wouldn't even call it average, it was bad : the fillings were bland and the rice roll was not silky at all, instead it was gooey and lacked any rice flavour. They do not offer lunch sets here so you have to order drinks separately. We ordered an iced Vietnamese coffee, at $38 I was expecting the whole Vietnamese coffee dripping cup thing but nope, it was just an ordinary glass of iced coffee with condensed milk at the bottom. Great. Half way into our meal people started to queue up outside the shop, but honestly, what's with all the hype? Costing more than $100 for a bowl of pho with drinks not included, you can almost certainly get better food elsewhere any time. …Read More

Tucked away in the middle of foodie heaven Kowloon City, locals have been flocking to this local noodle shop for years for their delicious bouncy fish balls and fish cakes that have a firm texture with a genuine fish taste, unlike the poor quality ones made with too much additives and flour that sadly is the mainstream offering in Hong Kong today. The quality of the noodles is average but the fish balls and fish cakes make it worth the trip, so much that people start queuing up as early as 10:30 in the morning. Come here early for breakfast to avoid the crowd. …Read More

It's starting to get hot and humid here in Hong Kong, so we were craving for some soothingly cold food today, and nice Japanese sashimi springs to mind. As we live on the Kowloon side, we looked up the highest ranking Japanese restaurants on Openrice that we had never tried before, which was how we ended up at Enmaru. We did not call to make a reservation, and the restaurant was quite empty when we arrived here at 1:00pm on Easter Monday, and we got seated right away. The restaurant has the traditional Japanese bistro vibe with wooden planks everywhere.For starters, we ordered the marinated raw glowing squids, these are squids with a deep burgundy hue but glows in the dark in a stunning neon blue, these squids are indigenous to Japan I believe, and are popular as appetizers. The glowing squids here tasted fresh and were marinated in the right way, just like those you get in Japan. Next we had the tofu salad, which comes with a beautiful sesame dressing, so aromatic that lingers in your mouth. Though the lettuce and tomatoes were mediocre and the tofu itself was bland without any soybean taste. Not something I would order again. We also ordered the sea grapes for starters, as it is not something that you could order at every Japanese restaurant. The sea grapes here were refreshing with a slight hint of saltiness from the sea water, and comes with a light vinegar dipping sauce.  From the menu, we got the impression that sashimi and seafood bbq were the two most popular things here, so for the mains, we ordered a sashimi platter, horse mackarel sashimi, sea urchin sashimi, as well as abalone, crab roe and squid for bbq. The sashimi platter comes with salmon, hamachi, tuna and scallops. The quality of the sashimi in general was quite high, and I particularly enjoyed the hamachi, as they gave us the part near the fish belly and cut into really thick slices. However, the wasabi was bad, with small lumps that do not dissolve in the soy sauce, let alone bland, which was a pity given the high quality of sashimi that they serve here. As for the bbq, the crab roe was certainly the highlight of our meal, shredded Zuwayi crab meat, crab roe, flying fish roe, raw quail egg, chopped spring opinions and chopped onions were put into the crab shell, and the waiter would mix all of the ingredients in the crab shell in front of you and then put the crab shell on the mini bbq stove on your table. As the crab roe cooks, its color would turn from  a muddy brown into dark grey. It was simply heavenly, the crab roe and crab meat gave a powerful umami taste that explodes in your mouth, complemented with the aroma from the spring onions and onions, smoothness from the quail egg and crunchiness from the cooked flying fish roe. A must try. Next we had the abalones which were still alive and moving when they came to our table! Grilled with a soy sauce like bbq sauce, the abalones were succulent and tender. Last we had the squid which was grilled in a Japanese eel sauce, my husband thought it was slightly overcooked  but not to the point of rubbery, though I thought it was fine. Last but not least, the service was very attentive and the waiter explained the food to us in detail. Overall, we had a delightful meal and would recommend it anyone. The waiter told us that the restaurant is usually quiet at lunch hours, but extremely full for dinner and late night meals (it opens til 2am), so reservations are highly recommended for the evening otherwise expect long queues, and mind you diners are restricted to 90 minutes per table in the evening. For those who drive, Wilson parking is just across the street for HK$37 per hour. …Read More

It is one of those Shanghainese restaurants that have been around for ages, where you would be served with authentic Shanghainese cuisine at affordable prices by grandpas who would candidly advise you on what to order. Here we are the two of us for lunch on a weekday and managed to get a last minute booking. Lunch sets start from about 200ish for two, or you could also order a la carte, which gives you more choices. Today, we ordered smoked eggs, jelly fish, ma lan tou, shredded tofu sheet cooked with dried shrimps, and fish head cooked in a clay pot. Smoked eggs - done perfectly with the right balance of marinates, added on top a flavoursome and silky yolk (note that the yolk here is larger than the ones you find at most restaurants and they use duck eggs here rather than chicken eggs which carry a stronger flavour)Jelly fish - typical shanghainese fare, no disappointment nor surprise hereMa lan tou- again a typical shanghainese appetiser that never disappoints (though some people might find the grassy flavour a bit off putting)Shredded tofu sheet cooked with dried shrimps- I would usually order shredded tofu sheet cooked with Chinese ham and chicken but today I decided to try this version instead which was cooked with dried shrimps, not a smart choice, stick with the Chinese ham and chicken version if you could, otherwise not worth ordering Fish head cooked in a clay pot - not bad but could not say it was superb, the fish head was fresh and they put cassava noodles in it which absorbed all the flavours from the dish. The sauce was made with soy sauce, sugar, Chinese wine etc, and carries a strong flavour, which is typical in Shanghainese cuisine. I remember having a similar dish at Hang Zhou Restaurant, which was superior to this dish here. …Read More

Chongqing, also known as Yu, is the origin of spicy hot pot, which has now become something of a national dish that blossoms all over China. As the restaurant name implies, Chongqing spicy hot pot is the main draw of Xiao Yu Hot Pot, which has been made famous all over China after being featured in CCTV's popular food documentary, A Bite of China, and grew from a back alley local joint to over 200 restaurants across the country. After opening its first Hong Kong restaurant in causeway bay last year, it recently added another restaurant in TST. The TST shop has the similar casual and cosy decor as the causeway bay shop.The defining taste of the Chongqing spicy hot pot is its chilli, Sichuan peppercorns and cow fat. The soup base here exudes the wonderful aroma of cow fat, though the taste from the chilli and Sichuan peppercorns was somehow less aromatic than its causeway bay shop, which I went to last year. Hopefully this is only an issue as the restaurant ramps up and could be improved over time. As for the ingredients, besides the typical ingredients for spicy hot pot like the iced tofu, lotus root etc, definitely go for the following, which are less typical but nonetheless well worth trying: duck kidneys, marinated beef (which has been marinated with baking soda and yam starch, which gives it a tender and succulent texture but reduces the taste from the beef, so it probably is not for everyone), beef liver (marinated with eggs), chilled fish (the fish has been chilled, which gives it a firm texture), deep fried tofu skin, okra (not something you would normally order for spicy hot pot but a surprisingly good match), red sugar rice cake (a nice finish to the meal). Overall, I feel that the TST shop manages to maintain the same high quality for its ingredients as does the causeway shop. …Read More

Cheong Fat has been around for some time and is known for its Thai noodle soup. The two of us came here for lunch on a Saturday afternoon and were able to get a table right away without waiting. To be able to make a name in Kowloon City, which is home to so many Thai restaurants just goes to show you how good the food here is. The interior is typical for cheap local fast food joints, like so many other Thai restaurants here in Kowloon City. We ordered the signature Boat Trip noodle soup and one of my favourites, the duck noodle soup. The Boat Trip noodle soup comes with slices of pork, pork meat balls, pig blood and pig liver. The pig blood and pig liver had been treated very nicely without any unpleasant taste though the liver was probably a little overcooked. The pork meat balls, unlike their Chinese counterparts, were smoother but less springy in texture. The pork slices were average. The main draw here is the broth, unlike Chinese noodle soup, Thai noodle soup tends to come in very dark broth with intense meat flavour, which is the type of broth they do here, so full of pork flavour from the pork meat and possibly internal organs, it was soooo good. Same goes with the duck noodle soup, it comes with a few slices of duck which was overcooked and some duck blood, but that did not matter, as the dark intensely flavoured duck broth more than made up for the overcooked meat and the duck blood was again very well made without any unpleasant taste. The only reason why I did not give 5 stars to both of these noodles is because I thought that the noodles could have been thinner with more of the aroma from the rice flour like those you get in Thailand and Vietnam, but for HK standards, it was fine honestly. For 2 bowls of noodles and 2 drinks, the damage was HK$127 and we went away with a full belly and smiles on our faces. Would definitely recommend trying this out, especially when the weather gets cooler. …Read More

Came here for lunch on a Saturday at around 12, got a table right away without waiting. The challenge is not to get a table but to get a parking space here in Tai Hang!Ambiance ： Casual dining with a Vietnamese touch, with the ceiling fan and pictures of Vietnam, bicycle decoration  and so on, overall laid back and comfy. First we had the signature combination pho : The broth is the soul to any decent pho, the broth here is not bad but the flavour from the spices was a bit too strong for me and lacked the sweetness from the beef bones. I would rate it 6/10 for the broth. As for the noodles, like so many Vietnamese restaurants in HK, the noodles  were too thick and did not have the aromatic flavour from the rice as one would get in Vietnam. For HK standard, the noodles were okay, but comparing to the noodles in Vietnam, the noodles were disappointing. The portion was generous with beef balls, slices of beef, beef tendons (which was very tender by the way) and beef tripes. Next we had the steam rice roll, this was very well made - the rice roll was thin and silky , the stuffing inside (which was carrot, black fungus and minced pork) was well seasoned, topped with deep fried shallots, spring onion and Chinese parsley, which added aroma and complexity to the dish. We also had deep fried butter chicken wings, a staple in most Vietnamese restaurants. The chicken wings were well seasoned and not too oily but the coating and the crumbs were a bit too hard, which made it less crunchy. Not a must have item. Our last dish was grilled pork banh hoi , banh hoi is rice vermicelli cakes. The rice vermicelli cakes here had been slightly pan fried which made it more aromatic. The grilled pork was well seasoned and succulent. Typically banh hoi is served with fresh herbs but here, they serve it with slices of pineapple and starfruit which I thought was very refreshing, especially in this hot weather, and the fruit matched well with the grilled pork. Perhaps it would also have been nice to have some fresh herbs too, but even without it, the dish was still beautiful.  Overall we thought that the rice flour / noodles based dishes like the steamed rice rolls and banh hoi were of high quality for HK standards. Would also recommend to try the Vietnamese coffee here, but just be mindful that the coffee comes with condense milk, so it might be better to ask for the condense milk to be served on the side for those of you who doesn't like their coffee too sweet. …Read More

The 5 of us came here on a weekday night for dinner. We made a reservation so we didn't have to wait for a table and the place was almost full. The setting here is casual and modern and relatively clean when you compare it against many other restaurants that do good cantonese home made dishes (sorry, no photos of the restaurant....). We started off with the daily soup, which was mud carp with arrowroot soup (粉葛鯪魚湯) - it was delicious with no MSG (very important in chinese cuisine as often soups that haven't been made with the sufficient amount of ingredients and time, the restaurants would put msg in it to make up for the lack of flavour). Next came the chicken with dried scallops (瑤柱鷄) which we had pre-ordered on the recommendation of the restaurant when we made the reservation - Disappointing. The chicken was not tender enough and none of us could taste any dried scallop flavour in the chicken while the chicken flavour was not as intense as one would hope in a dish like this which puts the flavour of the chicken in the spotlight without using much seasoning. It was more just like a steamed / poached chicken (and not even a high quality one) with dried scallops sprinkled on top. Given that this was supposed to be the signature dish of this restaurant, we were highly disappointed. We also tried the deep fried pork loin in dark vinegar (乌醋脆猪柳) - we had expected a dish which would be similar to sweet and vinegar spare ribs but instead it turned out that this dish was more like sweet and sour pork, which was not a problem per se, but again the execution could have been better. The deep fried pork could be crunchier and frankly, the cashew nuts did not go well with the dish other than to beef up the dish. Lettuce with beef in clay pot (forgot what the name was in Chinese) - this tasted like the "je je lettuce" but only with beef in it, it tasted alright but it was obvious that the beef had been marinated with baking soda to make it more tender. Chinese style beef tenderloin（中式牛柳）- it was ok, though usually the restaurants would put some onions in it to make the dish aromatic, but here, they don't put the onions, which i find rather puzzling, given that onions is such a cheap ingredient and commonly used for this dish. Deep fried fish in salt and pepper (椒盐九肚鱼)- it was good, this was actually the best dish of the night after the soup. The fish was crunchy and well seasoned while being able to maintain the silky soft texture of the dish.Signature stir fried rice noodles - the stir frying was well executed as the noodles were not oily and not too dry, it was just right, and the prawns were quite big as well, so it was a shame that the noodles were not as well seasoned and aromatic as one would hope for. We ordered 4 bottles of Tsingtao beer and the damage was HK$270 each - Very reasonable prices for such a prime location in causeway bay. Overall, the dishes were a bit of hit and miss and definitely there's room for improvement, though considering the relatively cheap prices that we were paying, it wasn't too bad, so perhaps it's more a case of knowing what to order and don't get too adventurous. …Read More

We came here on a Saturday night for dinner on the recommendation from a few different friends. The restaurant is a French bistro that is part of the Piccolo Concepts group. The ambience was casual dining with a French seaside touch to go with its name Le Port Parfume, which literally means fragrant port, which in turn is what Hong Kong means in Chinese. Upon arrival, we were served with bread, which came with some butter and sea salt. The bread was warm but it was really average and there was only one type of bread.The selection on the menu was not extensive and we ordered the following dishes:Appetizers1. Clams a la plancha : The cooking was very simple but the clams were so fresh that you really did not need to add much to it other than fresh herbs, garlic and butter, which was what was done here. As you can see from the picture, the clams were quite big as well. I would not say that it was great value for money however because you could have bought those clams from the wet market and made an equally delicious meal at home as it was so easy to make. 2. Baby squid and chorizo omelette : This dish tasted alright but somehow I just didn't feel that the ingredients marry well with each other, it felt more like the ingredients just happened to be in the same dish. Some of the squid were overcooked as well while others were cooked just right. Also, the dish feels like it would fit in more in a Spanish restaurant rather than in a French bistro....but there u go...3. Green asparagus & escargot in herb butter : This dish was well made, the sauce was delicious and creamy, which went well with the snails, which were quite big by HK standards. However, it was a big turn off that the dish was served to us within 5 minutes of using placing an order and the sauce was just lukewarm rather than hot, which means that the dish was obviously reheated rather than made fresh. Mains1. Lobster spaghetti in lobster oil : This dish tasted delicious with the pasta absorbing all the intense flavour from the lobster and lobster oil. The taste was exactly what you would imagine a lobster pasta to be. The lobster meat was also not overcooked. However, not quite sure what those little shreds of seaweed were doing in the dish as they were quite tasteless, though at least they did not spoil the taste of the dish. Overall, still a highly recommended dish 2. Braised beef cheeks in red wine sauce : Again a fantastic dish, tasted just like you would imagine from a dish like this and the beef cheeks absolutely melts in your mouth. However, the accompanying mash potatoes was disappointing, as it wasn't creamy enough and there was still little chunks of potato cubes in it. DessertBlue cheese ice cream : Initially we wanted to order the floating island as it seems to be a highly recommended dish in most of the reviews here for this restaurant. However, as soon as we saw the dessert menu, our eyes were immediately drawn to the blue cheese ice cream as it sounds less common and just a little bit more exciting and we did not have the stomach for two desserts. For those of you who are doubting how you could put blue cheese into ice-cream, you've got nothing to worry mates - this dessert was the highlight of the night, this was soooooo good!! The blue cheese was not over empowering, well balanced by the right amount of sweetness from the ice-cream and crunchiness of the honey crumbs! We were in heaven.  PS: Corkage is free here and mind you the portions here are quite big. Overall, I would say that the food was nice but it wasn't wow (except for the blue cheese ice-cream!). The damage for the two of us was HK$1500 (note: we didn't order drinks) so I wouldn't exactly say that it's good value for money though I heard the set lunch set here is an extremely good bargain for the same food. …Read More

I love spicy hot pot and I think Golden Valley does one of the best spicy hot pots in town, more than most people realise. Today, the 4 of us came here for lunch, yes, you heard me right, spicy hot pot for lunch - that's how bad our cravings were. Back to the food, I like the spicy hot pot here for the following reasons:- the soup base : the soup base is the soul of the spicy hot pot, the soup base here is not bad, not the best, but still better than many places. If you want to compare it to say San Xi Lou, I guess I would say the soup base here is slightly inferior because they don't put as much sichuan peppercorns here, but would still come close as a second and you could add more sichuan peppercorns / sichuan peppercorn powder on your own (see below) - the sauce and seasoning: hands down the best in town, just look at this - a full selection of sauce andseasoning from fermented bean curd to sichuan peppercorn powder, and not to mention the sesame which you could grind to a fine powder- the food: high quality food across the board and please order the ox tongue - they have done a really good job in marinating it and it was simply tender, succulent with the perfect seasoning; also, don't forget you could order half portions here, which is good if there's only the 2 or 3 of you so that you could order more varietyWe always make a reservation before coming here so i have no clue how long you would have to wait for walk in, though the restaurant seemed quite full with families coming for yumcha when we were there on a saturday lunch time.  We paid HK$400 each which I thought was reasonable for the amount and quality of the food we ate.PS: don't bother trying the other soup base though, we ordered a fish soup base and wild mushroom soup base but they were not so good. Just go for the spicy soup base.  …Read More

Tai Ping Koon is something of an institution in HK and if you had grown up in HK, chances are you would have had a few good meals here as a child. Here at Tai Ping Koon, they do what is called "soy sauce western meals", which are western food wih a Chinese twist to it by adding soy sauce and other asian seasoning or ingredients to the cooking to suit the local customers back in the 50s to 60s when western food was not so prevalent here in HK.There are quite a few Tai Ping Koon in town and quality does vary. I think this is probably one of the best amongst them. The decor here screams retro 60s with black and white photographs of the original shop in Guangzhou in 1927 hanging up on the walls and a bit of the restaurant's history 101 in its menu. The food here is "soy sauce western food", meaning you will find a lot of steaks (sauce made in a chinese way), baked rice / pasta and cream soups here, as well as some chinese dishes such as stir fried rice flat noodles with beef. There are also the classics like swiss chicken wings (which are basically chicken wings cooked in sweatened soy sauce and spices) and smoked pomfret.Today we had a set lunch (which included a cream corn soup, smoked pomfret with deep fried fish fillet, drink and dessert), a cream crab soup, stir fried rice flat noodles with beef and a hot lemon with coke and ginger for HK$500 in total.  Cream corn soup: this came with the set lunch and the quality was what you would expect from cha chan teng set meals, in other words, average but it is what it is. Of course, there was the usual brioche-like bread that came with the soup. Cream crab soup: tasted similar to the cream corn soup but less sweet and more flavourful because of the added crab meat, which by the way was quite generous in serving.Smoked pomfret with fried fish fillet: Unfortunately we had forgotten to take a photo of it, but the smoke pomfret was delicious, a perfect marriage between the saltiness of a smoked fish and the freshness of the promfret, though I thought the serving was a bit small as the slice of smoked pomfret was really thin. Meanwhile, the fried fish fillet was disappointing, the fish had no taste to it, obviously a low quality frozen fish fillet, though the crust was still crunchy.Stir fried rice flat noodles with beef: I think the quality of this dish here has gone downhill. The noodles was not oily (which is not easy by the way as it takes a lot of oil for the noodles to not stick together and not stick to the wok), but the seasoning could have been more aromatic and the dish lacks as they say, the "wok power", like they used to have. Also, the beef had obviously been marinated with too much baking soda that there was no texture nor taste to it. Overall, disappointing, though having said that, i guess it is not so bad when you compared it to just any cha chan teng, it was just that i had higher expectations. Sorry again no photo.Dessert: It was a coconut pudding with mango sauce that came with the set lunch, surprisingly good. Drink: If you happen to come here, might wanna order a hot coke with lemon and ginger, this used to be a popular drink in the old days and not many restaurants / cha chan teng make it anymore. This might not be for everyone but you should try it for yourself. Probably more soothing for winter. PS: We called the restaurant at 12 noon on a sunday and managed to get a reservation for 12:30pm, but the restaurant was quickly filled by 1:00pm. If you drive, there's not many parking nearby but there's a booth in front of the restaurant where the parking guy can park your car for you for HK$50. Overall, is the quality of food here worth the price? Maybe not, but would I come again? Probably yes, because it just feels good to have a soy sauce western meal once in a while to relive some childhood memories and there is just an old times' charm to it. …Read More

Came here for lunch with a colleague on a weekday. Arrived at 12:15pm and managed to get a table straight away. The place started to get filled by around 12:30ish. The restaurant is in World Trade Centre where you could get unobstructed sea view, which is especially pleasant if weather is nice. The setting of the restaurant is kind of like a fast food chain, so pretty casual. Each of us ordered a lunch set, which consisted of an appetiser + main + drink for HK$90 and you could choose from a variety. For appetiser, the two of us had the salted deep fried chicken nuggets and cucumber in sesame paste. The chicken was crunchy and didn't feel oily with just the right amount of seasoning and in fact, I thought this was the best dish amongst the food we ordered. The cucumber was what one would expect - raw cucumber dipped in the japanese kind of sesame paste, nothing inspiring. As the name of the restaurant implies, this restaurant specialises in Taiwanese beef noodles, so naturally both of us ordered the Taiwanese beef noodles. Our noodles was the one with half beef brisket and half tendon (as opposed to just beef brisket which one could also opt for). The brisket and tendon were good, they were melt in your mouth kind of tender. However, it's a shame that the noodles and the broth were only mediocre, the noodles were not springy and chewy enough to my liking and the broth could be more flavourful and more aromatic. Overall, the meal was nothing special but if you are only after a quick lunch fix and you are bored of the local cha chan teng, this could be an alternative.…Read More

Hang Zhou Restaurant has always been one of my all time favourite Chinese restaurant in town. It is one of the few restaurants in Hong Kong that specialises in Hangzhou cuisine, which is sort of similar to Shanghainese cuisine but only more delicate with flavours that are more subtle. It's recommended by lonely planet and the Michelin guide and it's an establishment that's been around for ages. More importantly, here you can get real authentic Hangzhou food at reasonable prices right in the centre of town, so what more can you ask for? The only downside I guess is that the decor and service here are typical of just any other Chinese restaurant in Hong Kong, so if you are looking for something hip and fancy, this is not the place for you.Now back to the food, 2 of us spent a total of HK$500 for lunch on a weekday and here are what we had:1. Drunken mud snail 醉泥螺 ： I am not quite sure what the proper english name of this is so I apologise if it's not called mud snail. Anyways, these tiny mud snails with soft shells are marinated raw in yellow wine, with a texture that is similar to clams. They are often eaten in the Shanghai and Ningbo area. The flavour is extremely intense, it's like the taste of seafood mixed with sweetness explodes in your mouth. It's something that you would like if you like drunken crabs. I personally like it but because the taste is so intense, I can't take too much of it.  2. "Evergreen" cold salad 凉拌万年青: Again, I don't know what the proper name of this vegetable is but according to the restaurant, this is some kind of local vegetables in Hangzhou. The way it's made is very similar to 凉拌马兰头, cooked and seasoned simply with sesame oil and salt and eaten cold. The only difference is that the texture of this vegetable is more coarse. Overall, a refreshing dish. 3. Duck in sauce 招牌酱鸭 : This is a classic dish where the duck is marinated and cooked in soy sauce and spices such as nutmeg, star anise and cinamon and then left to dry. It's salty with concentrated flavours and the texture is a little dry, but this is the way this dish is supposed to be. A well made dish. 4. Stir fried eggplant with Hangzhou chilli 杭椒小茄子 : This is a simple vegetable stir fry. The chilli is a tiny bit spicy and I think the eggplant has been slightly deep fried in hot oil in order to retain its purpose colour. The colour of the dish is appetising and I like the combination of the chilli and eggplant. However, some may find this dish a bit too oily. 5. Deep fried stinky tofu 乾炸臭豆腐 : Another well made dish, the tofu is deep fried to perfection and it's not oily at all. Like the stinky tofu from street vendors, the tofu here comes with a chilli sauce and sweet sauce. For those of you who are put off by stinky tofu, don't worry, it has the fermented tofu taste but it's not stinky at all. 6. Fish ball with water shield soup 莼菜鱼圆汤: Water shield is a vegetable that is used to make soup in Shanghai / Hangzhou. It doesn't come with a strong taste but it's got a funny slimy texture to it. The fish balls here are not the same kind of fish balls that you eat with noodles. Instead, the fish balls here are soft and fluffy, hand made with grass carp fish (鲩鱼) . The soup has a light and delicate taste with shreds of Jinhua ham for added flavour, perfect for the summer. The restaurant gave us red bean soup for free as dessert, it's nothing spectacular but it's free. Just a side note, we came here for lunch on a weekday and managed to get a reservation half an hour before we arrived at 12:30pm. The place is quite spacious, so getting a table for lunch, if you don't come in a big group, should not be too hard.Posting the lunch menu here - as you can see, prices are reasonable for the quality of food …Read More