Hong Kong

My dad called this the single most interesting experience of our Hong Kong trip. We visited Yung Kee having heard of its fantastic roast goose, without knowing that very day was their last day of operation.

The skin was crisp, with a sufficient but not overwhelming layer of fat beneath, and the meat was moist and juicy. Especially loved the sauce and the accompanying soy beans! I'll pick duck over goose any time, not cause we had a bad meal but that goose has a stronger meaty taste which isn't my favourite. A shame they're no longer around.

The best - I swear THE best - 汤圆 I've had in my life. Just look at that sesame paste filling. It's not even a paste. It's liquified black sesame seeds, in their most luscious, decadent form. The glutinous rice skin is the thinnest and softest I've had. In fact I'm not even joking when I say my return trip (planned for less than a month from my last visit?) was solely decided by this.

Never thought I'd have instant noodles for lunch, what more have it be so highly recommended. It looks weird and not entirely appetizing; but surprisingly the tangy savoury soup made a yummy base for a comforting bowl of maggi. Pick your favourites from an extensive list of toppings, and you have yourself a lovely noodle brekkie.

That's how I'll be enjoying my toast from now - topped with salted butter and a drizzle of condensed milk. Sing Heung Yuen's butter and condensed milk cui cui was simple dish of super crispy toast done the same way. Sinfully delish. Definitely not nearly as sweet as it sounds. The salted butter was lovely contrasted with the sticky sweet condensed milk. If you aren't a fan of biscuit-like toast, you can order it with fluffier thick toast!