Have been visiting this joint everytime I'm near the area, their wanton never fail to impress me.I've ordered 雲吞麵 & 鯪魚球... the 雲吞remains to be excellent, but the noodles quality has dropped quite a little, very heavy in 鹼水味! Soup is somewhat diluted - that leads me to believe it's the chef who has the problem!It's a cardinal sin to spoil the bowl of noodles with 鹼水味!Given that this joint gets 米芝蓮車胎人美食 yearly, I'd expect them to keep up the high standard at all times!
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Have been visiting this joint everytime I'm near the area, their wanton never fail to impress me.
I've ordered 雲吞麵 & 鯪魚球... the 雲吞remains to be excellent, but the noodles quality has dropped quite a little, very heavy in 鹼水味! Soup is somewhat diluted - that leads me to believe it's the chef who has the problem! It's a cardinal sin to spoil the bowl of noodles with 鹼水味!
Given that this joint gets 米芝蓮車胎人美食 yearly, I'd expect them to keep up the high standard at all times!
When the talk about local food stirred during conversations, 'Wanton Noodles' never fail to shine as one of the top local delights. Alongside wanton noodles are its peers, namely beef and fishball noodles, which could similarly steal the heart of my stomach on any given day.It had been some time since we wanted to give Tsim Chai Kee Noodle, located on Wellington Street, which houses many other top local eateries serving its never ending stream of busy diners. What caught our attention at Tsim Ch
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When the talk about local food stirred during conversations, 'Wanton Noodles' never fail to shine as one of the top local delights. Alongside wanton noodles are its peers, namely beef and fishball noodles, which could similarly steal the heart of my stomach on any given day.
It had been some time since we wanted to give Tsim Chai Kee Noodle, located on Wellington Street, which houses many other top local eateries serving its never ending stream of busy diners. What caught our attention at Tsim Chai Kee was the tally of accolades ranging from local awards to recommendation in the Michelin Guide for four continuous years running starting from 2009.
Apart from the need to share tables with other diners, there were more than sufficient compelling teasers in the dishes served to entice one for a quick meal fix.
The noodles were perfect al dente standard and left nothing for us to castigate, which I would personally and quite critically too, when it comes to a 'Noodle House' specializing in serving quite simply - noodles. The soup base was mildly saline but complemented the bland egg noodles well. The generous offering of spring onions enhanced the flavours of the fish stock. What was highly commendable though was the huge minced fish ball, made from dace. Being one of the more commonly used ingredient in the making of fish balls, the minced dace did not have the typical appalling 'fishy' smell nor taste. It tasted surprisingly fresh and what rounded up the dish was the bouncy and springy texture of the fish balls, making one crave for a second bite after the first.
The one regret that could be regarded as the weakest link for the dish to our tasting palate were the accompanying condiments. Personally, I favour a good bowl of noodles (well-checked) with the minced fish ball noodles with some bold chilli oil that would give a strong solid oomph. On a fair note, the chilli oil was not terrible. In fact, it tasted bold and fragrant, but the pitfall was salinity. When served together with the bowl of noodles with an already salty fish stock, it was too overwhelming for our tastebuds.
The sheer size of the dumplings were enough to draw 'wows' among first time diners like ourselves. Similar to the minced fish balls, they were much larger than the usual wantons (dumplings) served at noodle places. Moving on to tasting, the stock used was the same one for the above noodle dish, and the noodles were cooked to perfect al dente as well. The mere difference really was the king prawn wantons, which were extremely crunchy from the first bite. I remained highly skeptical and cautious whenever the menu stated 'king prawns' for most eateries would offer below par mediocre prawns. Tsim Chai Kee certainly proved me wrong on this with their signature wanton noodles.
Verdict: 8.5/10
題外話/補充資料：
A word of advice if you intend to visit Tsim Chai Kee - Avoid the peak dining periods such as lunch and dinner times, otherwise be prepared to join the queue. Even getting 2 seats at almost 9pm required us to share table with other diners. This is definitely not your romantic dating venue, but would be highly recommended if you are around Central and after a quick and good fix.
Back then when I was still a little kid, my dad always bought shrimp wontons back home. Together the wonton and a bowl of noodles would make a perfect simple yet tasty supper. I remember clearly the big round wonton having a superb al dente texture. However after my dad moved his office elsewhere, I haven't had any of these fabulous wontons anymore. Now then after I have grown up, suddenly missing the these wontons, I asked my dad where he got those wonderful wontons and he told me he bought the
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Back then when I was still a little kid, my dad always bought shrimp wontons back home. Together the wonton and a bowl of noodles would make a perfect simple yet tasty supper. I remember clearly the big round wonton having a superb al dente texture. However after my dad moved his office elsewhere, I haven't had any of these fabulous wontons anymore. Now then after I have grown up, suddenly missing the these wontons, I asked my dad where he got those wonderful wontons and he told me he bought them from Tsim Chai Kee. This is the moment I decided to pay a visit to this Michelin awarded restaurant myself, to search that scrumptious taste that filled my childhood. It was about tea time when I arrived the shop. Looking from the outside, the shop has a simple but as well as a gorgeous setting. I was particularly caught by the gorgeous calligraphy of its sign at the entrance. It's not a big shop but it feels a very neat place to me. I didn't go there over the lunch hours as I know there'd probably be lots of people queuing for lunch. Nonetheless, even if it's a non-busy hour, I still had to wait for a seat. Thankfully, soon enough, someone left and I had my seat. Merely having an afternoon bite, I ordered a bowl of wontons, only wontons, and it was served pretty soon.
Full of anticipation, I immediately had my first bite. I find the wonton skin is extraordinarily good. It was thin, and sort of al dente. It was such great texture. The fillings were flavorful and refreshing as well. The flavors lingered on my tongue, the sensation was just as the way I remember. Nevertheless, it felt like there was something missing about it and I figured that the whole wonton was not as al dente as I recalled despite the skin alone indeed was al dente. In my opinion, the filling didn't manage to give rise to such texture, and that is the missing key to what I recall in my childhood memories. Anyway, it might not taste as great as i remember, but it was indeed an absolutely stunning dish. What's terrific about it was that it still kept a fairly cheap price while other restaurants' prices are skyrocketing and most importantly is that it still kept its standard and quality. It was a pleasure to have finally visited this place to try their wontons myself. It did flood me with many childhood memories and perhaps that's the reason that I feel a connection to the place. I don't care if the waiters actually are not exactly really friendly, all it matters to me is its taste and a taste to bring me back to childhood memories is a bonus. It undeniably serves the best wontons in town, at least it does to me especially when it sparks up my memories and emotions.
沾仔記 have been around Hong Kong for 20 odd years. I bet no one ever thought of eating a quality lunch or dinner for20 bucks, 沾仔記 do the work for you! The menu hasn’t changed forever, 雲吞, 鯪魚球 and牛肉 with粉, 麵 or米 and of course 油菜. Despite the limitation on the menu, diners are queuing for a bowl of noodles everyday outside沾仔記. Cuisine: CantoneseFood rating: 3/10*Service: 3/10 Ambiance: 3/10Price: HK$25 (per head)* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9
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沾仔記 have been around Hong Kong for 20 odd years. I bet no one ever thought of eating a quality lunch or dinner for20 bucks, 沾仔記 do the work for you! The menu hasn’t changed forever, 雲吞, 鯪魚球 and牛肉 with粉, 麵 or米 and of course 油菜. Despite the limitation on the menu, diners are queuing for a bowl of noodles everyday outside沾仔記.
* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or above to three Michelin stars
Wonton Noodles The wontons were very different from the conventional one. Usually, the wontons are a mixture of prawn and pork, but not at沾仔記. They used couple of prawns as filling, more or like a prawn dumplings using wonton wrappers, as u can imagine, it was pretty big. The prawns were crunchy, and with a little bit of prawn flavour. The soup is different from the traditional one too; it was slightly sweet because 羅漢果 was used instead of 蝦籽, yet it has kept the大地flavour. The noodles were al dente, and the alkaline taste was lighter than usual! More importantly, it was HK$20. It is a pretty damn good wonton noodles for it price.
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