Hong Kong & Macau 6D6N Itinerary Year 2009 – Great for First Timer!
5D4N Eat Drink HK Itinerary Year 2010 – Time to Revisit!
Food Adventures in HK Year 2011,2012,2013 – The Ultimate HK Best Eat List (HK Island) & The Ultimate HK Best Eat List (Kowloon)
Towards the end of our trip in HK, Ivy and I spent some good time venturing North Point due to the fact that we stayed at Grand Harbour Hotel (got a good deal for this 5 star hotel, that’s a post for another day) the night before. North Point ((北角) is the most northerly point of Hong Kong Island, adjacent to both Causeway Bay and Quarry Bay. It is also a busy neighbourhood with plenty of good food.
We started our morning early and got to Duck Shing Ho to get some famous egg roll. It was around 9.45 am and we spotted a long queue formed outside already! My friend told me that normally the egg rolls are sold out by noon! Remember to call and make a reservation to avoid disappointment.
德成號 Duck Shing Ho
G/F., 64 Java Raod, North Point
Tel: 2570 5529/2571 5049
Opening Hour: Mon to Sat 930am to 700pm
Open Rice page here
By the time we queued and waited for our turn and finally got ourselves 9 big boxes of egg rolls, it was 1030am! We proceeded the street next door to Fung Shing, a Shunde restaurant specialises in Shunde cuisine and some good ol’ traditional dim sum.
Stir Fried Fresh Milk with Egg Whites, Shrimp and Pine Nuts 大良炒鲜奶 is one of their specialties but Fung Shing is only offering dim sum for the morning session.
Yum Cha (literally means ‘drink tea’) is a ‘must try’ dining experience in HK, so here we are. I think that this place is much less chaotic than their famous counterpart Tim Ho Wan and Lin Heung Lao.
So instead of having carts of dim sum pushed around, they gave us a menu/card on which we would fill out indicating the items you want. Fung Shing is also running a promotion on all small and medium sized dim sum – HKD 12 (RM 4.80) per portion. That’s even cheaper than some of the dim sum restaurants here in KL!
Fung Shing is filled with local people having dim sums, so it’s definitely a good sign for me.
We had quite a variety of dim sum; so let me rank them from best to good to mediocre.
Char Siu Pastry 叉烧酥. A tender, buttery pastry holds the sweet, succulent cha siu filling.
Beancurd Roll with Superior Soup 高汤鲜竹卷
Har Gao 虾饺.
Fen Guo 粉果.
Siu Mai 烧卖
Steamed Milk Pudding – Yi Shun’s version is far better.
鳳城酒家 Fung Shing Restaurant
G/F & 1/F, Goldfield Mansion, 62-68 Java Road, North Point
Branches: Tsim Tsa Tsui, Wan Chai, Causeway Bay, etc
Open Rice page here.
Our eating spree did not stop here! We took the tram to King’s Road just for some crunchy version of Egg Puff Waffle aka Gai Dan Zai (北角雞蛋仔)!
Photos of celebrating trying their gai dan zai and magazine article featuring them were plastered all over the place.
Cispy on the outside and hollow inside, the gai dan zai (HKD 15) is filled with wonderful eggy aroma. It was great fun to snap the little balls one by one and pop it into our mouths.
That concludes our last day in HK ;(