fruitpunchsamurai's Profile

If I am not mistaken, this takeaway chain was created by a Japanese owner. I've been a customer at this chain for several years and watched the business expand across other districts in Hong Kong. The menu changes on a weekly to monthly basis with a new theme introduced every month. I like the flexibility offered by the new set lunch options which lets you pick one or more side dishes to be coupled with any onigiri and soup of your choice. I would compare the food quality to that of a Japanese convenience store which is actually quite good! There is a sense of satisfaction and wellbeing because the food is quite "simple and clean" (albeit sometimes salty) and the portions are just right. Occasionally when I am summoned to fight monsters, I order the Japanese Green Apple Curry which goes fantastic with their Japanese rice. I look forward to more new items next month. …Read More

The local folk legends on the origin of this affectionately named "Wife cake" range from the respectable street vendor to support his family to an aggrieved husband commemorating his wife who sold herself to slavery. Whichever sob story you want to believe in, this local comfort treat hits the spot when hunger pangs draw you in to the smell and sight of golden brown pastries neatly arranged on stacked trays. Tai Tong bakery is a long established Hong Kong bakery from 1943 and can be found inside the paid areas of MTR concourses- a feat itself. Its wife cakes are one of its many specialities and feature at least 3 varieties including the classic sweet winter melon; sweet red bean paste and black sesame paste. Having tried at least 2 different brands of fresh (not prepackaged) wife cakes, what sets Tai Tong wife cakes apart is its appearance, texture, filling and taste. Tai Tong consistently delivers on the characteristic golden brown exterior, sometimes adorned with sesame seeds which arouses any hungry passerby. The delicately soft and crumbly pastry is appealingly light on the palate, leaving little trace of the usually heavy lard or fatty aftertaste of other wife cakes which I dislike. Furthermore, it compliments the generously thick filling that other brands tend to skimp on. The filling is subtly sweetened, emphasizing the natural flavor of the key ingredient- be it winter melons or red beans. One serving is about $9.0 and will satisfy any inter meal cravings. Recommended to tourists who want a take on Cantonese pastry. …Read More

This place is located on the first floor of a commercial building. Guests need to ring a bell to gain access into the building. This place is owned by a very friendly Buddhist matron. For starters, there were 3 choices of home made Hong Kong/Cantonese style based soup. The soups were flavorful with a high ratio of ingredients to soup content. Next there were a variety of what were clearly hand made side dishes. There were fried spring rolls filled with vermicelli; fried turnip cake; dumplings filled with whole boiled peanuts; fried beet root etc. But don't indulge yourself too liberally as there is more! Stir fried vermicelli, steamed assortment of vegetables like broccoli; carrots; Chinese cabbage. Most impressively though is the variety of high quality, relatively expensive ingredients such as Chinese fungi, konbu etc. I believe first timers will be pleasantly surprised as some ingredients may be a novelty even for locals. All in all, this place is an absolute gem for any persons wishing to try local, Cantonese home cooking with an eye for health and economy. I will be back. …Read More