No tourist leaves Hong Kong without trying Yung Kee Restaurant (Central, Hongkong) 's famous roast goose. The skin is crackingly thin and crisp and the plum sauce insanely good. This portion is the smallest - and it costs a whooping 20 SGD. Yung Kee occupies 3 levels and apparently, the higher you are, the better the service gets, according to the Michelin Guide.
Chiara recommended the double boil mushroom soup - the clear soup has an earthy, wholesome taste to it, and the mushrooms fresh - the gills bloom and fluff as I was scooping it out of the soup, really big mushrooms they were!
We ordered the sliced fish congee to share - smooth fresh slices of fish amidst equally smooth congee. Perfect with either the mushroom soup or the goose.
The next place, Mak's Noodle (Central, Hongkong) holds the record for the smallest bowl of noodles I have eaten - its like the primary school portion of the infamous mee pok I used to have in SCGS (the 50 cents portion, not the 70 cents portion). Can be downed in a second, no joke.
But of cos good food has to be savoured slowly, and this is the beef brisket noodle I had. Noodles in Hongkong tends to have the crunch and bite to it, and the soup was bursting with the beef flavour. Tender bits of beef brisket falls out of the bone..into my mouth!
Kelly had the wanton noodles here...
The next place we checked out was Cigei (Causeway Bay, Hongkong). This place is near Times Square.
I had the beef brisket noodles again - this portion of noodles is of cos, much bigger than Mak's. Meat wise, it was less generous though. This tastes rather similar to Mak's.
Kelly had the wanton noodles - what was different here was that the wanton was made entirely of prawn without the addition of pork.
We had the crab porridge as well - an entire small crab in congee, and the congee was really tasty mainly cos of the orange bits of crab roe.
Closed the meal with red bean beancurd - unimpressionable, compared to the mains we had !
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