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2004-12-30
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No one in the neighborhood can tell you when was it opened. But from the looks of the aging wait staff in Yuen Kee, you get the feel that it has been there like, forever. What stalwarts take for granted, however, can prove to be rather grotesque for first-timers - none of the staff will greet you - in effect, they may not even look at you upon your entrance. It kind of reminds you one or two of those B-graded thrillers of Stephen King, in which they always start with a scene in a small town's ba
Then you enter and you sense this strange vibe. And you know there must be something wrong for the exact reason there's nothing visibly wrong...
Then you grind your teeth and ask yourself one question, one simple question: am I a foodie for real?
If you do mean business when it counts most, read on...
Ever since it opened decades ago, Yuen Kee has been, and consistently is, an excellent choice for dessert on the Island side in spite of the shop being quite a schlep to get to and the blithe services by their aging waiters. It is famous for its huge collection of sweet cream soups such as the lovely walnut cream soup, the almond cream soup and the sesame cream soup, to give but a few examples. You've come such a long way so don’t forget to try the famed loranthaceae tea (a kind of sweetened Chinese herbal tea) with a boiled egg, a dessert not only full of the tinge of good ol'Hong Kong, but also a nice choice to balance your ying yang - the "heatness and wetness" of your body. Pastries wise, there is the renowned sponge egg cake, full of the aroma of egg, stay loyal to the recipe of their heyday. In all, a true Cantonese classic that you can't come across easily elsewhere .
张贴