While Lan Fong Yuen claims to be the original Hong Kong milk tea, it certainly isn’t the only one serving this local treat. We decided to try another stop on the Curry Puffy Culinary Crawl and breakfast (twice, in fact) at Tsui Wah Restaurant. This chain might be compared to a Denny’s in the United States, but without intending the unspoken insult that lies in the comparison. Tsui Wah serves basic Hong Kong comfort food at all hours of the day from a number of clean, efficient locations.
We decided to visit the one in Lan Kwai Fong, just above Central and a stone’s throw from Lan Fong Yuen. The first visit was in the early morning, when only the limited breakfast menu was being served. The second visit the next day was later in the morning, when more lunch-like items were available.
As you walk up D’aguilar Street from Queens Road it should be easy enough to find Tsui Wah. Just follow the large green sign and make a right turn onto Wellington Road as it indicates.
It was a drizzly morning when we first arrived and being damp, we were looking for something warm and comforting.
The dining room (multiple stories at this location) is bright and a bit madcap in its interior design. The menus are under the table glass with helpful pictures and English translations (which aren’t always super-clear but you’ll figure it out).
The milk tea arrived in this cup and saucer, branded with a local evaporated milk brand. I have to say that between the two milk teas, I found Tsui Wah’s a bit more bitter and spicy. I preferred Lan Fong Yuen for its gentler flavor.
Breakfast was, in a way, not very Hong Kongese. Yes, that is a bowl of oatmeal. And after four days of not having my daily bowl of oats for breakfast, I was sorely missing it. The rolls are a toasted “pineapple” bun (nothing pineapple about it that I could discern) that has butter and condensed milk on top. Very chewy texture, like a Kaiser roll. Not a fancy breakfast but cheap and tasty. Tawn felt the buns were better here than at Lan Fong Yuen.
The second day I ordered a breakfast set that came (to my surprise) with a side of two scrambled eggs and a toasted roll. Simple food, right? But really, really tasty eggs.
The second part of my set, what I actually was focused on, was a beef stew over instant noodles with soup.
Tawn had braised pork cartilage over instant noodles with greens.
The conclusion for the second meal was the same: simple and satisfying.
Immediately across the street from this location of Tsui Wah is the world-famous Yung Kee Restaurant, which specializes in roast geese. While I didn’t eat there this trip, I have several times before and can also recommend it. Bring a group, though, as a little roast goose goes a long way.
Two other sites from Hong Kong: Aqua Luna, the junk that you can sail on for a harbour cruise with cocktails. One of these years I’m going to book one of their just after sunset cruises and enjoy a bottle of bubbly while the lights come on along one of the most magnificent skylines in the world.
On the Kowloon side at the Science Museum a bride and groom posed for their wedding pictures, probably a few weeks in advance of their actual wedding day. Here’s to the happy couple!
Regarding the rest of the Hong Kong trip, Tawn and I have been back in Bangkok since Saturday. I’ll continue updating on food in Hong Kong as I have two or three more meals that need to be documented. Then we’ll return to the regular programming.