LittleGreyMen's Profile

We were visiting a friend nearby and dad brought me here to try their famous fish balls. We arrived just before the lunch rush hour and were quickly seated. We ordered the crispy fish skin, the fish balls/fried fish ball slices combo and beef brisket with noodles. The fish skin was the best of the three dishes, crispy, salty, delicious. However it’s really no difference to what we could get from Tai Yuen wet marker nearby. Fish balls/slices combo was a disappointment. The fish balls were very salty. The slices were a lot better, has more fish flavour and much less salty. Very small serving when considering the price. Beef brisket was ok, again a bit heavy on the salt. Overall it was an ok meal, guess I’m just a bit disappointed because it’s meant to be famous and all I got was average...…Read More

Back to Lok Kei again after trying it for the first time when we visited Macau last year (and this is the ONLY restaurant we re-visited from last year trip) Quality of the food did not disappoint. One thing to remember, the restaurant starts cooking at 630 but you should get there 5-10 mins early to grab a seat as they are usually packed by 630. We ordered the “boat congee” (艇仔粥), wanton soup and fried wanton and mud carp fishballs. The congee is delicious with prefect thickness, flavour and smooth as silk, the ingredients were slightly different to what we are used to in Hong Kong. Wanton is perfect, paper thin wanton skin packed full of flavoursome fillings with prawn and pork. We didn’t have the noodles this time around as we were all “carb out” for the day. Fried wanton/fish balls combo was once again the highlight of the night. Nowhere else can I find fried wanton with such generous fillings. The fish balls were flavoursome with the perfect texture, it just tasted so “substantial” (in a very good way) if that makes sense...One thing I wanted to point out is, I’ve read a lot of complaints about service by the staff which I personally found to the unfair. The lady who served us was super super nice. She was friendly, chatty and helpful. On the other hand, there was a couple sitting next to us who were rude as hell. The restaurant opened at 630, by 620 it was already packed to the rafter. 3 mins after it opened the guy was already complaining about why no one has taken his orders because he could see many staff next door (the restaurant occupies three premises that are side by side by divided by the wall, we were in the one where we couldn’t see the kitchen). One of the staff patiently explained to him staff members he saw have different roles, most of them were cooks. He continued to complained, non-stop. I would’ve kicked him out and tell him to go to MacDonalds if he couldn’t wait. This isn’t a five star establishment and when you have a place that’s packed before it’s even open, any reasonable person would understand there would be a slight delay in ordering. BUT the staff was still so courteous and polite to the couple. So I guess what I’m saying it, don’t not go to a restaurant if the review about the food is good. When people complain about services of the staff, often they are just nitpicking and being a general pain in the backside.Thank you Lok Kei, hope I’ll see you again next year. …Read More

Sai Kung is one of my favourite tourist destinations when I visit HK. Dad has been wanting to try this place for ages and rather than traditional seafood I figured I’d give this place a try. The restaurant is quite small compare to all the neighbouring Chinese restaurants. The atmosphere is casual and relaxing. We ordered the signature fish and chips along with a serve of buffalo wings and escargot. The restaurant uses sole for their fish and chips. The filet was fresh, moist and perfectly cooked. The meat just flake away. Batter is thin and crispy. Everything was freshly fried and the tartare sauce has a hint of herbs and garlic to it which is bloody delicious. Hands on heart, this can compete with the best fish and chips places along the east coast of Australia. Buffalo wings aren’t the traditional ones I’m used to from American restaurants but still very tasty. The escargots were also delicious and we smashed the mashed potato which was fluffy and creamy and well seasoned. Reasonably priced and friendly owners. I’d recommend it to any visitors who wants to try something other than the traditional Cantonese style seafood places in Sai Kong. …Read More

Came here for the steamed rice rolls and it’s ridiculously delicious. No frills shop front that is very understated with the boss lady at the “rolling station” at the front making fresh rolls. We ordered rice rolls with dried shrimps and rice rolls with fried Chinese donut. The rice rolls are fresh and silky smooth. The fried donut is HUGE and stay crispy (probably because it’s made to order). Didn’t try the congee this time around so will need to come back for it next year. …Read More

Rather than trying out one of the fancy restaurants at MGM Cotai we decided to venture out to old town to see what looks good for breakfast. Came across this distinctive green building behind the elementary school. The interior of the cafe looks like one of those traditional HK style cafes from the late 70s. I had the French toast bites with peanut butter and condensed milk and HK style milk tea. The French toast was sinfully delicious. The bread was thick and fluffy. The “sauce” was perfectly balanced. The milk tea was nice and strong and smooth as silk. I’ve always been a two pieces of fruit for breakfast kind of girl but I ate four pieces of the French toast. I’d have to walk for hours to work off the calories but boy it was bloody worth it. …Read More

This is my first meal since arriving in Macau and it did not disappoint. Google map took us on a bit of a wild goose chase but it was all worth it. A charming little three storey yellow brick building tucked inside a little laneway in the busy city centre seems like the perfect place to start our three days food journey.We ordered the mixed appetiser platter just so we can have a taste of everything. The fried items are crispy and not oily at all. Croquette was my favourite with well seasoned meat and potato. The octopus salad was very refreshing after we had the Portuguese baked duck rice. Speaking of the duck rice, it was absolutely delicious with a generous serving of duck meat at the bottom. The rice had a beautiful fragrance and was flavoursome. The only criticism I have is the rice was a bit soft for my liking but overall was a brilliant dish. Price was reasonable and serving was very generous. Will definitely recommend this place to my friends if they ever visit Macau. …Read More

I visit HK once a year and this is one of the places I always visit at least once. The quality of their tofu never wavered over the years. I ordered the hot ginger tofu this time and the tofu is silky smooth and you can taste the fragrance of the soy which is perfectly balanced with the ginger flavoured syrup. All these years, never disappoints. …Read More

The annual Hong Kong / Macau food journey continued. Today’s afternoon tea is...SNAKE STEW. Sounds scary but damn if it isn’t bloody delicious. No frill shop front with a giant chest of drawer full of snakes sitting in the middle, photos of boss lady (“the snake queen”) with celebs and her handling giant snakes plastered all over the wall. Got there at 2pm and the place is packed. Ordered the large snake stew and it was packed full of big chucks snake meat. The stock base was flavoursome. Boss lady was friendly and hilarious. Definitely a must try if you can get over the fact that you are eating honest to god snake...…Read More

Arrived in Hong Kong last night so this is my first meal for this trip. Dad walked past it all the time and it’s always busy so we decided to give it a try. The place is quite small but not overly crowded. The menu has all the standard items you’d expect with a Cantonese style yum cha breakfast. We ordered the prawn dumplings (筍尖活剝蝦餃皇), chicken feet (百醬蒸鳯爪), pan fried rice noodle rolls (乾煎蝦米腸), steam glutinous rice in lotus leaf (瑤柱鴨胸大米雞). The food took a while to come out which I take as a good sign as they seem to be made to order. The dumpling was delicious and has a fresh prawn flavour. Chicken feet is dad’s must have and they were full of flavour and doesn’t have that creepy red colour that you normally see in restaurant. Rice noodle rolls are crispy and smooth. Glutinous rice is very tasty and they are very generous with the fillings. Overall a brilliant experience and will definitely come back again before I leave. …Read More

This new restaurant really stood out in a residential area surrounded by all kinds of eateries. We went there at 6pm on a Friday and got there before the crowds arrived. We were greeted by a gentleman with glasses whom I assumed is the manager. He was super friendly and helpful, something that, unfortunately, has became quite rare in Hong Kong. He made a few recommendations when we were ordering and you can tell he was quite proud of the establishment (if he isn't the owner, he sure as hell deserve a raise...lol). We ordered a sample of appetisers (garlic chilli cucumber with black vinegar, crystal pork jelly, preserved egg chicken roll with sesame sauce and fried spare ribs with black vinegar), fried rice with garlic, egg white and shrimp and rice ball in osmanthus flowers and distillers grains sweet broth. Serving size wasn't huge which was fine with us as we aren't big eater. The appetisers were delicious. The spare ribs with its sticky sauce was well balanced and full of flavour. The chicken roll was something different and I liked it. Fried rice was good. Flavourful and not too oily. They used short grain rice which I wasn't used to seeing in fried rice. Each grain of rice was separated and beautifully golden. My only criticism is that it only had three shrimp and they were those frozen ones with a nice church but not much flavour. Dessert was really nice, the broth was fragrant and not too sweet. Could have used a bit more flavour from the distillers grains. Just as we were about to leave I noticed a table nearby ordered the mushroom buns. I was full but couldn't resist the look of their look so I ordered one serve to takeaway. Buns were still very soft the next day once reheated (steamed), fillings were generous and fragrant. Could have done with more salt as it was a little bit on the bland side. I have to give them credit for the creative presentation though.Overall a nice busy little place with reasonably priced good food and friendly staff. Still pretty new (3 months), hopefully they can stay consistent and keep up with the good work.…Read More

This cafe is hidden on a side street behind Taikoo Place at Quarry Bay. We went there for afternoon tea. The place was quite busy for a Wednesday afternoon. Ordered two of their single origin hand drip coffee from Costa Rica and El Salvador plus half serve of strawberry waffle to share. Both coffee was well brewed, very smooth tasting although I'd prefer a slightly stronger brew. Waffle could be a bit fluffier but overall still very good. You can tell it was cooked fresh rather than reheated. It went very well with the sweet strawberries. It was also a very generous serve. The quality is night and day compare to those big chain coffee place. Makes me wonder why people bother going to those "coffee factory" when you can enjoy a beautiful cup of coffee brewed with care in little cafe like this one.…Read More

Been coming here since I was a kid. One of my must haves when I visit Hong Kong. What makes this place special is their ability to keep up with the same high standard after all these years. The fact that they didn't open a gazillion branches all over the place probably helped. We came here at 11:15 and there were already a few patrons here. You would want to get there early if you want to beat the lunch crowd before it gets insanely busy. Ordered their signature dish, veal goulash and mutton curry with bean vermicelli in soup. Veal goulash tasted exactly as I remembered: tender, fragrant and juicy veal mince encased in perfectly cooked crisp pastry served pipping hot. Mutton curry was tender and flavoursome. The bean vermicelli soaked up all that beautiful curry flavour soup and was absolutely delicious. Waitress was a little bit abrupt but what the heck, I've seen worse and the food more than made up for it. Reasonably priced given the portion and no service charge. No wonder I keep coming back.…Read More

This little cafe is hidden within an residential estate in Tai Wai. It's a bit out of the way but worth the visit. Ordered a long black, a drip brewed coffee and a home made honey loaf. The drip brewed coffee was brewed really well and looking at the barista, you can tell she takes her job very seriously. It was subtle, fragrant without a hint of bitterness. The long black was nice and strong but not bitter. The honey loaf was a little bit on the dense side but it was properly toasted (not microwaved like those big names coffee shop), it tasted fresh and was a perfect compliment to the coffee. Reasonably priced for the quality. It is probably the best coffee around the Shatin/Tai Wai area. They also have some green tea dessert that I'd like to try next time I'm in the neighbourhood. …Read More

I love the Din Tai Fung in Melbourne so when someone suggested lunch at Din Tai Fung in Hong Kong I was quite looking forward to it. After all, an Asian restaurant in Asia has got to be better than one in Australia? Sadly it wasn't. We ordered the deep-fried fish cold appetiser, pork Xiao Long Bao and double-boiled beef shank soup with noodles. The fish has a nice sauce but the meat was very mushy. The Xiao Long Bao dough was a bit thicker than the one I had in Melbourne. Especially the tip. The meat was quite flavourless. Noodle was cooked well, perfect al dente. The broth was flavoursome but the beef shank was cooked to the point where all flavour was gone and meat was too soft which means it has lost that unique texture that beef shanks should have. You wouldn't be able to tell you were eating beef, let alone beef shank, if you closed your eyes. Overall, I think the issue might have had more to do with the quality of the ingredients rather than the skill of the chef (maybe except for the wrapping of the Xiao Long Bao)The waitress was polite and attentive but the 75 mins time limit meant we were quite rushed. According to my local friend, most places would allow 90 mins during rush hour. …Read More

We got a 40% off voucher from Broadway and figured we'll give the place a go. Since the discount only apply to items off the a la carte, we ordered the "build your own samplers" with buffalo wings, onion rings, potato skins and calamari rings and "mini-trio". The entree was average, buffalo wings were ok, potato skins were too dry and had a floury texture, the breading for the calamari had a nice flavour but the calamari was mushy, onion rings had a nice crispy batter but then it's not exactly rocket science.The three sliders (pulled pork, beef and crab) were slightly better than average. All three fillings had good flavour. The pulled pork was tender and had a nice smoky taste, beef was tasty if a tad overcooked for my liking, crab patty was very nice and was my favourite of the three. A few things let the dish down. Cheap flavourless American cheese in the beef slider (Gruyere, Brie or Camembert would've worked a lot better in my opinion). The buns were nicely toasted BUT cold (besides, surely they could've used brioche instead?). The fries, whilst they were freshly cooked, the outside was hard and had no flavour. If I'm paying over $200 (before discount) for basically three sliders and a handful of fries, I want more than pre-made frozen fries. Some properly seasoned hand cut fries would have lifted the dish up immensely.Overall, all dishes were acceptable BUT it's not worth the $298 (after discount, include 10% service charge) I paid. My understanding is that most patrons are either members or have some sort of voucher. But I honestly don't think the quality of the food and the ingredients used justify the price they charge even with the discount. After all, Neil Perry, world renowned chef, only charges HKD160 for a wagyu beef burger with Gruyere cheese at his fine dining restaurant in Australia...…Read More