KAMPUNGBOYCITYGAL A MALAYSIAN FOOD & TRAVEL BLOG

*For our HK travel itinerary, please click here*

Thanks to the economic crisis, Pui Gor, former dim sum chef of the Michelin three star Lung King Heen decided that it is the right time for him to open up a tiny and grungy dim sum restaurant in Mongkok. The piece de resistance, crispy cha siu bao is said to be the best seller (>750 in a day!). Most reviews have warned about the queue, so we got there at 10am sharp, just in time to join the already long queue.

After 20 minutes or so, we were seated at one very secluded corner with a table that can only fit two baskets of dim sum. The restaurant is really tiny, put in more than 20 people and it will literally burst.

All the dim sums were made to order, thus the waiting time can get pretty annoying. First to arrive was the traditional glutinous rice with chicken古法糯米雞. The glutinous rice was soft and chewy while the chicken pieces were well marinated. But we still preferred our lo mai kai ala the non-traditional way with mushrooms, cha siu, egg yolk, etc.

Teochew Fun Guo 潮州蒸粉果. Filled with chopped peanuts, garlic chives, ground pork, dried shrimp, dried radish and shiitake mushrooms, the fun guo is out of this world delicious! Just a bite into the wonderful crunchy filling that contrasts with the thin and chewy wrapper.

Here comes the star – crispy cha siu bao 酥皮焗叉燒包! Imagine a soft and fluffy bun with a juicy and tender char siu centre, topped with a crunchy glaze made from pork fat and sugar. Each little bite was a mouthful of heaven!

The pork ribs in black bean and chili sauce was nothing spectacular on its own. We can get a better one at home.

You have to try the cheong fun with pork’s liver豬肝腸粉 at Tim Ho Wan. The cheong fun rolls were beautifully thin and translucent. The fillings were nothing fancy, just some unadorned but plain pork’s liver. The pork’s liver was a perfect balance of crunchy and creamy in one sinful delight.

The ham siu gok (deep fried glutinous rice dumpling) was pretty amazing too. The outside was crispy while the inside is soft and chewy.

HKD 74 (RM 34) for all those food? Amazing! For the best dim sum ever on the streets of HK, Tim Ho Wan is the place to go.

添好運點心專門店
Tim Ho Wan Dim Sum Expert
G/F, Phase 2, Tsui Yuen Mansion, 2-20 Kwong Wa St, Mong Kok
2332 2896.
Daily 10am-11pm.
(take exit A2 of Yau Ma Tei MRT station, its directly opposite Paradise Parade)

Next – to try our luck at Shatin Race Course (you got is right, went home empty handed T___T)

This is the place for you look out for the trait of a champion horse (broad and deep chest? good leg length and leg alignment?) before placing your bet.

It was quite an experience standing near the Shatin race track. Do some betting to give you a reason to cheer and shout as the horses are nearing the finishing line. If you are not into betting; people watching isn’t too bad either.

At Time Square Hong Kong to do some MUJI shopping.

Tea time was at this cute little kiosk called Taiyaki Crispy Hot Sandwich opposite Time Square. This Japanese dessert is shaped like a fish and baked to perfect crispness on the outside. We chose two of the savory variation (HKD 15 each) – “Italy” (tomato, cheese, sausages with pesto sauce) and “Germany” (potatoes, cheese, onion). Perfect bite on cold rainy day.

Since it has been raining all day, we traveled back to Yau Ma Tei area to have dinner at Mido Cafe. It exudes an old rustic charm reminiscent of those old cha chan teng of yesteryear. Do not freak out if it gives you the sensation of deja vu, as it has been used as a filming location for many movie productions. The signature Spare Ribs Baked Rice (HKD 48) was OK, nothing fantastic infact, but it is worth visiting for that great photo opportunities.