Recommendations per person $40 Recommendations:Chunky Peanut Butter Thick Toast $10 Iced Milk Tea $14 Baked Spaghetti with Pork Paste in Chili Sauce $45 Duo Dinner $43
Recommendations:Tai Hing's barbecue suckling pig, roasted goose, and fried chicken are very good. Single-flavored roasted rice HK$28 a plate
Tai Lee Clear Soup Brisket G/F, 2 Morrison Hill Road, Wan Chai Opening Hours:11:30-22:30
Good food! Beef brisket, tripe and fish balls are all good! Prices are affordable. The place may not be pretty but it's clean. The pork belly and fish balls are good, but the place is not as good as it should be, but it is clean. It's $22 for a meal, so you can get a double portion, or noodles and rice. The beef brisket has bite, but not tough and not crumbly, not a big portion. The tripe is tasty and the soup is sweet and refreshing. The drinks come in packs and are great value for money. Iced lemon tea is of high standard, clear color, not too sweet, with lots of twisted lemon. Good beef brisket, curry is also fragrant, only the brisket in clear soup has a lot of fat cake, but the soup is so clear, not much oil. The beef tripe is very tasty and flavorful. However, if you want to eat any other meatballs, you don't have to ask, just buy the beef brisket and tripe. Cuttlefish ball, purple ink ball rice, three treasures slippery noodle + glutinous rice roll ($7)
Man Fai Cuttlefish Ball King 22-24 Jardine's Bazaar, Causeway Bay G/F, 84 Percival Street, Causeway Bay
Cuttlefish ball is very good to eat, and the river noodle is slippery, 23 mosquitoes for a bowl is very big, a bowl of food is very satiated, first time to eat you can call the purple ink three fresh noodles, there are qi ink ball, the ink of Prince ink (cuttlefish son) and the head of the ink (cuttlefish) with the ink (cuttlefish). Seaweed, pawsome. The tripe is not bad
Man Fai O's noodles are indeed different, so smooth, and there are d transparent, like crystal powder so, brine geese fishing noodles are good flavor. Although the environment is not first class, but the workers are very nice, and ordering a bowl of noodles with three mosquitoes and a wild drink, are very good
Duck stewed with winter melon + quail stewed with Sichuan peppercorns + honey barbecued pork rice + oil chicken barbecued pork rice
Snake King 2 G/F, 24 Percival Street, Causeway Bay Hours: 11:30 - 00:00
Recommendation: $68 for a meal with Snake King 2 two. The famous dish, Runner's Bowel and Snake Soup, Snake Soup is rich in ingredients, real ingredients, never tricky, snake soup with a lot of snake meat, a bowl in winter to keep warm and full of belly.
Run intestines, good food, must try, snake soup are a few good but Chen Pi flavor is too heavy, there are a few do not like the snake king two, the landscape is absolutely different, the interior layout and the general barbecue store is no different. This time, I only ordered the snake soup for lunch. The taste of the snake soup itself is not much different from other stores, but its uniqueness lies in the herbs and southern milk flavored crisps added on top, which greatly enhances its texture and deliciousness. The restaurant is also famous for its crispy sausage, which is also not to be missed! The Snake Soup Set Meal, which includes a bowl of snake soup, a side of greens and a bowl of fried glutinous rice, is also only $69. The restaurant is also famous for its barbecued pork, and the duck leg rice with chicken leg and oil is also quite good.
Tak Cheong Fish Ball Noodle Shop 75 Electric Road, Causeway Bay (Tin Hau MTR Station Exit A2 Extension of Electric Road, straight ahead of Electric Road, Electric Road, Liuli Street, Junction of Jinji Mansion) Opening Hours: 7:00 - 23:45
Tak Cheong Fish Ball Noodle Shop is a famous snack store in Hong Kong, fish ball is the signature of this place, which was awarded the "Gourmet Award" in the snacks category of the "Biggest Award" in 2001, and the "Biggest Award" in the snacks category. According to our friends in Hong Kong, it was already past the peak season when we went there, but the place was full of people, and the store was so simple that I was surprised, and it could only be described as what we think of as a "big stall". Small store but eight or nine tables, four or five people who do not know each other crowded at the table, if you order a little more, the table can not fit, you must eat as soon as possible. It seems that many years ago, the kind of state-run restaurants, this side of a few people eating, standing on the side of a few waiting for a seat. There are still people waiting at the entrance of Dechang's, but the owner doesn't rush you, and the waiters are very patient. The soup of the fish skin dumplings is very rich, and the shrimp in the wonton noodles are big and full, with two or three whole ones. Hong Kong people love fishballs, and the ones here are big and taut and made with real ingredients, unlike the ones at other places, which are made with flour. So far, there are only two stores in Tak Cheong. Hong Kong is a place that emphasizes professionalism, fishballs are not about the number of stores or the size of the store, as long as they are famous, in the fishball industry is a champion, the owner is also very satisfied. The biggest and the most expensive is not necessarily the best. Take Tak Cheong as an example, taxi drivers with open chests and thick gold chains around their necks will stop at Tak Cheong to make a stopover, and white-collar workers with sophisticated uniforms and delicate faces will also sidewalk through the place without the slightest feeling of discomfort. Restaurants in the Mainland that are ridiculously expensive, with poorly presented dishes, or that rely on packaging themes to attract customers, seem to have a hard time getting a following in Hong Kong. The pragmatic taste in oral pleasures can more or less reflect the qualities of Hong Kong people. As Hong Kong's famous food critic Alan Choi said, "The most primitive and basic common dishes are the best tastes."
Ma Fung 3 Fu Ming Street, Causeway Bay, Hong Kong Tel: 2576 2528 Hours: 11:00am-10:00pm
Ma Fung, which has been in business for more than 60 years, is a long-established store specializing in cold fruits. There are hundreds of kinds of cold fruits in the store, such as dried longan, licorice olive, kumquat, winter ginger and so on. All of them are marinated by experienced masters and are sweet and sour to the taste. The plums and peels, which are divided into several grades, are the specialty of the store, and if you want to try a top-quality plum that costs $20, you'll have no choice in Hong Kong
Ho Hung Kee Causeway Bay MTR Station Exit A, 2 Sharp Street, Causeway Bay Opening hours: 11:00-23:30
Ho's family started out as a wonton noodle maker in Xiguan, Guangzhou, in 1946. The family later moved to Hong Kong and started from a street stall, and now it's time for the second generation to take over the helm. From 1946 to the present, the noodle makers of "Ho Hung Kee" have changed one after another, but they still insist on "making noodles by hand". In addition to the fact that machines cannot make adjustments according to many factors such as the weather, they also firmly believe that making noodles requires emotion, and that the noodles made when you are happy are different from those made when you are sad. And machines can never make noodles with feelings. How important is "wonton noodle" to Hong Kong? I think it is basically an indelible material symbol that exists in the heart of every Hong Kong person. It is said that there are so many Hong Kong dignitaries and celebrities who like "Ho Hung Kee" that the owner does not bother to post their photos inside the store as a solicitation. The news I got from the entertainment section of the newspaper is that the Happy Valley branch of Ho Hung Kee is the "bus stop" of a group of Hong Kong celebrities, and there are reporters standing by for a long time, so if you are a fan of someone, you can "meditate" there. If you're a fan of someone, you should "meditate" there.
Spicy noodles Shop 5-6, G/F, 2000 Plaza, 2 Russell Street, Causeway Bay Hours: 9:300 - 23:45 Recommended: rice noodles in chicken soup. At Luma Spicy Vermicelli, you'll find a specialty of Sichuan Luzhou: a kind of smooth vermicelli made from sweet potato flour. These transparent noodles are healthier than starchy rice noodles. Signature ingredients include pork balls, pangolin balls, fresh mushrooms and oysters.
The famous Chicken Soup Rice Noodle is made with old-fashioned chicken broth made with Chinese yam, wolfberry, ginseng and chicken shells for a rich flavor, and fresh chicken and mushrooms that are ready-to-eat to ensure freshness. I had the signature chicken soup with hollow rice noodles, which absorbed the flavor of the soup and was very tasty! The chicken portion was huge, I think there were 8 to 10 pieces. My sister chose the Mixed Minced Pork Vermicelli, which had no flavor, so I won't eat it next time. I would like to talk about the hot and spicy sauce that was served on the counter. It was explained on the counter that one spoonful of the sauce is "fragrant but not too spicy", two spoonfuls = less spicy, three spoonfuls = more spicy, I tried one spoonful of the sauce, and it was really fragrant but not too spicy! I tried a small spoonful of it, and it was really flavorful but not too spicy! The oysters served at the restaurant were so big that they could not be described as oysters. The lunch set menu, which comes with a bowl of noodles, greens and a frozen drink, took a while to queue up, but it was worth it! My meal was a bowl of slippery noodles with five-flower brisket, which had a very special flavor that I hadn't tasted before, and the five-flower brisket was very tasty
Walking along the area of Dang Lung Street and Matheson Street in Causeway Bay, you can find a lot of inexpensive and tasty local snacks. Many of the stalls in the area are open late into the night
Maxim's Restaurant 2-3/F, Hing Lee Centre, 500 Hennessy Road, Causeway Bay, Hong Kong
Exit F of Causeway Bay MTR station, turn left and walk along Jardine's Bazaar to Hennessy Road, then walk for about 3 minutes
Shrimp, dumplings, spring rolls, barbecued pork buns, egg tarts
Monday through Friday specials :
2: 30 - 4:30pm. 2:30pm - 4:30pm HK$26.00 HK$10.00 HK$10.00 HK$10.00
Yee Shun Dairy: 85 Percival Street, Causeway Bay (near Times Square) 506 Lockhart Road, Causeway Bay (Causeway Bay MTR Station C or D1)
Hsu Liu Shan Shop 3, G/F., 26 Bowenham Mansion, 24-30 Percival Street, Causeway Bay, Causeway Bay, Causeway Bay, Yee Wo Street, Causeway Bay. -Store 3, G/F, No. 6 Yee Wo Street, Causeway Bay 54 Russell Street, Causeway Bay
Heng Fa Lo G/F, 57 Lee Garden Hill Road, Causeway Bay G/F, 4 Pak Sha Road, Causeway Bay
Tai Leung Pat Kee Shop 10D, Kennedy Road West, Causeway Bay
Heng Heung Bakery Basement, Sogo Department Store, Causeway Bay
Man's Dessert Basement Level 1, Times Square, Causeway Bay