What happens when dry ramen and bak chor mee combines together. It was a pretty unique taste for me, the chili intensity was still there except that there was a slight taste of ramen broth with each bite of the noodles. A must try for the adventurous people for the love of bak chor mee and ramen!
Adding to my list of dry ramen was this desirable truffle ramen that I have always walked past when I go to the library. Portion was average, the highlight was its hakata style thin noodles. Normal texture was hard enough for me, the overall taste was refreshing, not that great for a second try but pretty good for someone like me looking for unusual ramen dishes in Singapore. 4/5 !
At 79 HKD per bowl it was pretty worth it. The thin slices of pork hidden in the soul was well cooked and there were ample amount of condiments available for one to enjoy. Pretty much the best tsukemen I ate in HK.
Away with Tim Ho Wan, although just a few streets away, is a hidden Michelin starred restaurant in Prince Edward, if you are not early do embrace an hour worth of queue. But if you are crazy like me arriving at 10am on a weekend, there is still a 15 minutes wait. We all can understand the reasons for the queue, it's so cheap compared to the other dim sum places and the quality is really good at its price point. Even the chili mix they give is kinda interesting. 25 HKD for the big sized dim sum is really not too bad. Maybe I am just too used to the fact the HK food is expensive A*.
Probably most people I know are familiar with the sugar syrup version we have in singapore. But in Hong Kong, they eat in the yolo way, the tau huey is given to you without any sugar or syrup. On the table, they provide your own desires, orange sugar, ginger syrup or sugar syrup, all up to your decision. Some people refill the sugar every few mouthfuls some prefer it pure. I prefer the orange sugar the most but in a tame way.
Yep, it's this place again. 3 months in Hong Kong I probably ate it 10 times with different combinations. I wouldn't recommend to try this combo as it tastes a little underwhelming but the prawn roe in a wonton soup sure gives a kick!
In Hong Kong, as long as you are willing to walk and find, all sorts of food can be found. Here lies a simple dumpling restaurant at a corner of the building, selling 16 types of dumplings including vegetarian options. They also allow addition of noodles and all sorts of different combinations to get your perfect fix. Highly recommend if not for the long queue and the small shop. Total cost around 50HKD, still better those chain restaurants out there.
It's like a fusion of laksa and seafood noodles.
The sauce was amazingly nice but it didn't look too hygienic to consume. I will only recommend eating on the gulangyu island as it looks cleaner there.
Order it by saying "干捞云吞水饺粗” translating to gon lou won ton soi gao tsou. Best 42HKD ever spent that night. Noodles were just amazingly tender and wontons and dumplings just too amazing to describe.
Don't recommend for their crazy salty broth and wontons. Price was really cheap for HK standards at 24HKD. Another evidence of what you pay what you get in HK.
Price was okay at 55HKD before service charge. Long wait time and the noodles were average...
One of the best noodles I have ever ate in HK. The noodles are all freshly bamboo squashed right at the door front by their chefs. The price was pricey at 70HKD but an occasionally splurge on such quality noodles are quite comforting for the tastebuds!
