Hong Kong 2016

Tuck in the small Tung Street which made it even harder to find.
Unlike most HK eateries, oldish cafe provide a more relaxing ambience and serving good old school British Breakfast. Really small menu but quality food.
For the full course ➡️ http://www.jiaknonstop.com/travel/oldish-cafe-all-day-british-breakfast

They provide five different flavors of HotPot. For every 2 people, you were allowed to choose one pot which came with half a chicken. We chose the maila chicken and coconut chicken for 5 people.
Chicken was tender and filled with the maila taste. Just by the smell, my mouth watering. Highly recommended to remove all the chicken after ten minutes of cooking. This way the chicken will not be overcooked. .
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開心餐廳(雞煲火鍋). .
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🏠: 43 Wai Yan St, Tai Po District, Hong Kong. .
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☎️: +852 2638 8787.
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| ⏰: 1800H to 0100H

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Hidden between the Elgin Street, Central, Hong Kong. This Japanese restaurant offered an very tasty and classic sushi experience. 20 years ago, Chef Jason worked his way up to a sushi master from a sushi rice washer. It took him years before his master allowed him to make sushi. .
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My favorite will be their uni sushi. Noticed the long tail of seaweed leave behind. It was to increase the texture of the creamy uni. The light seafood sweetness from the uni burst in the mouth while the crunchy seaweed compensated for the texture. .
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For the full course ➡️ http://www.jiaknonstop.com/travel/sushi-kado-uprising-michelle-sushi-place

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Thanks to the influence of the social media and dedication of the owner, this stall was able to survive in the throat cutting F&B business in Hong Kong. Not only they are famous among the locals, many tourist purposely visited them to try out their legendary congee. .
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A combination of three different rice - new rice, old rice and glutinous rice - with fish and pork broth. The owner made the broth with mountains of fish bone and pork bone. Using the broth, he simmered the congee. Stood in front of the granitic pot and kept stirring the bottom for hours to prevent it being burnt. .
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After the congee was reheat, he then added in the raw fish or other meat (as you requested). Before serving, a handful of Chinese cabbage was thrown in for extra sweetness. Not only because their fish was super fresh, it was the intense sweet which made it so captivating. Unlike many stalls, he insisted not to use any MSG and up kept the traditional method. All these were the result of the hours of hard work and years of passion. The perfection of One Dish. .
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Thankful, the son was willingly to take over the business. So in the near future, it won't be a dying act. .
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Mui Kee Congee (妹記生滾粥品)
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🏠: 4/F Fa Yuen Street Market, Mongkok, Hong Kong
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⏰: 7am to 3pm daily

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If you ask me which eatery in Hong Kong is my favorite, this will be my answer. The first thing my granddad brought me to this stall. I was super turned off the wet floor and tight seating. Carefully followed back him and found out ourselves close to the large frying pan. At that time, this stall wasn't so popular, 100% of the customers were locals. I was really intreat by exchange of Cantonese and let me felt like living in a HONG KONG drama. .
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A little background of the stall. The daughter took over the business from the dad but it was in debt and business wasn't this good. To make things worse, she didn't even know how to make good beancurd. Thankfully the beancurd master stayed and helped her during the toughest time. Before day break, they will start grinding the bean and create the soy milk. Everything must be done before 7am, as all the people will be out shopping for their daily grocery. .
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Back to the food, we ordered the twin fried (HKD 18). Crispy on the outside and soft in the inside. Who knows the savory fish paste and silky tofu could taste so good! Must eat with their sweet sauce and Chilli sauce. Give their warm beancurd with orange rock sugar (HKD 8) a try. Let the sugar semi dissolved, so it will give the soft beancurd a bite. .
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Now The reason why their stall was so unique and suffered through all these tough times - Their cold "char-Ed" soy milk (HKD 6). Not only the taste of the soy bean was obvious, it had a hint of "char-ness". They combined two kind of beans into the soy milk - normal beans and roasted beans - for their signature taste. .
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Many said that their taste had changed. It was because not all the beancurd was done by the master. To fulfill the uprising demand, they hired more man and even opened up the level two for seatings. But still this stall is worth the visit. .
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公和荳品廠 Kung Wo Dou Bun Chong
🏠：118 Pei Ho St, 深水埗 Hong Kong
⏰: 0700H to 2100H

Opened for only 3 months, it's cheap and high quality sushi had attracted large crowd. Their stall was so small and hidden that you might just walked pass it without knowing it was a sushi place. What caught my attention was the long Q.
The light sourly sushi rice with fresh sweet uni. With the popping roe providing the savoriness to complete taste. The owner used a luke warm rice to lightly warm up the uni to enhance its flavor. Unknowingly I finished it with two bites.
Why did I order one! 😂😂😂 .
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勁回味 .
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🏠：尖沙咀科學館道14號新文華中心商場地下21B號舖
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| ☎️：+852 34897027
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| ⏰：Mon to Fri 09:00-03:00, Sat 13:00-03:00. Closed on Sunday

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This coffee shop had been there since I could remember. Serving up fresh baked pies. You could either choose between a slice or mini whole pie. .
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My favorite will be their chicken pie. Creamy filling with chicken and ham. The warm filling with the buttery crust reminded reminded me so much on my primary school days. 😋😋😋
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Wah Fai Restaurant & Cake Shop
🏠： G/F, 17 Heung Sze Wui Square, Tai Po
☎️： +852 2656 6420
⏰: 24 / 7

In 1950s, there were hundreds of families living there (the foodie's grandfather was once stayed in one of the dorm). In year 2000, the building was empty. So in the mid 2014, the government renovated the dorms into cafes, restaurants and designer stalls. .
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This was one of the eateries which I recommended. A Japanese style cafe with in house coffee roaster and baker. Their coffee was rather strong and bitter than expected. However, I had one of my best chestnut pie EVER. Despite of the price, each pie contained ONE whole chestnut. The combination of light savory biscuit base with soft sweet chestnut was awesome. They used the best ingredients they could get their hands (like the chestnut was import from Japanese) and hand craft every edible item. .
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Buy a latte and cake. Sit on the corridor and image the police officers playing their kids. Such lovely place. .
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Cafe Life X PMQ .
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🏠: S106 PMQ, 35 Aberdeen Street, Central, Hong Kong ⏰: Mon to Fri 1130H to 2000H. Sat to Sun 1030H to 2000H

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This 50 years old "Bamboo" noodle stall which was super famous of their dried noodle. Currently, the son had taken over the stall as the second generation. To meet their demand, they had opened another branch which was bigger and air conditioned. .
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Don't judge its taste by its look. It looked rather messy but the taste was out of this world.
The springy noodle with "poping" dried tiny shrimps resulted with very interesting texture. The strong contrast of flavors between the strong savoriness from the dried shrimps and braised beef gravy was like having a tag of war with the taste buds. I highly recommended to try their "black" omasum, wanton, braised beef brisket and tendon. No regret. .
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劉森記麵家 Lau Sum Kee Noodle.
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🏠: 48 Kweilin Street, Sham Shui Po Hong Kong (Main)
🏠: 80 Fuk Wing Street, Sham Shui Po Hong Kong (Branch) ⏰: 1200H to 0230H

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One day, there were five friends who were sick of their white collar jobs and decided to start their cafe. This was a dream of many but their dedication of creating a family-feel cafe made them stood out from the rest. .
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Hipster interior design and every corner was so Instagram-able. Every day they will put their personal speciality to the menu, so you might not be able to find the similar dish. Most importantly, the common dish like egg benedict was not where be found (which I like). In addition, their food was surprisingly cheap and GOOD! .
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Everything in the cafe was self service. Some might find it inconvenient and feel that the service was unfriendly. However, after exchanging a few words with the staffs, they were the friendliest people ever! .
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For the full experience. ⬇️
http://www.jiaknonstop.com/travel/feed-your-nerves

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Hidden away from the busy streets of Central Hong Kong. We dragged our food coma bodies up the hundred of stone stairs, and finally we arrived to this cafe. Once stepped into the cafe, immediately we noticed the different. Unlike the other touristy eateries, we actually felt relaxed. .
One cup of perfect swam latte with an acidic start but a fruity finished. .
If you are looking for a place to relax and hide from the busy street, this is the place to go. .
Common Ground .
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🏠: G/F, 19 Shing Wong Street, Central .
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⏰: 1100H to 1900H. Closed on Tuesday .
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☎️: 2818 8318.
. 💻: www.facebook.com/Commongroundhk

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One day, there were five friends who were sick of their white collar jobs and decided to start their cafe. This was a dream of many but their dedication of creating a family-feel cafe made them stood out from the rest. .
|
Hipster interior design and every corner was so Instagram-able. Every day they will put their personal speciality to the menu, so you might not be able to find the similar dish. Most importantly, the common dish like egg benedict was not where be found (which I like). In addition, their food was surprisingly cheap and GOOD! .
|
Everything in the cafe was self service. Some might find it inconvenient and feel that the service was unfriendly. However, after exchanging a few words with the staffs, they were the friendliest people ever! .
|
For the full experience. ⬇️
http://www.jiaknonstop.com/travel/feed-your-nerves