*There were some errors on the post previously and they have been updated. Sorry for the inconvenience!
I have not experienced four seasons climate before but the recent trip to HK gave me the opportunity to experience “mild winter” (why mild and not just winter? ‘Cos there’s no snow!) With temperatures in between 10 – 16 degrees Celscius, it was fun and pleasant to walk around.
As we took the late flight at 4pm+, by the time we arrived at the hotel in Pak Kok (North Point, HK Island), it was near to 10pm. With such cooling weather, we ventured out nearby to see a char chan teng (coffeeshop) still open for business. We settled ourselves with wantan mee, beef noodles and vegetables. There’s no picture on these as the food were just mediocre. Although the wantan came in big pieces, the noodles were bland. The vegetables were heavily doused with oyster sauce and oil… which I suspect was lard. With our tummy filled with the disappointing “first taste of HK”, we walked further and saw Hui Lau Shan, a popular dessert chain similar like our KTZ (just that HLS has more branches). The desserts saved our night (that would be in another post).
The next morning, CK insisted he wants to have yau char kuey (fried dough) and Patrick suggested that we look for that in Wan Chai. We walked for about 25 minutes around the area near to the MTR before we passed by a coffeeshop selling that. By that time, our stomachs were growling in hungers.
We enjoyed the YCK very much, not because we were hungry, but because they tastes nothing similar to our local ones. Theirs were super crispy, not very chewy and not greasy. And it costs us HKD3.00 (equivalent to RM1.50) per piece.
And nothing beats having a steamy bowl of porridge for breakfast in the chilly weather. I personally doesn’t really like porridge but their Teng Chai porridge changed my mindset. It came laden with fish cakes, cuttlefish, peanuts, minced pork (the pinkish thing on the far right, sorta fried together with crushed rice vermicelli to give a crispy texture and unique taste) and scallions. The consistency of the porridge was just right, not too watery and not too mushy. The aunties who manned the shop were quite friendly too. CK and I loved the place so much, we went there again the next day on our own.
Shops No. 137 & 139,
Lockhart Road, Wan Chai,
Hong Kong.
Direct opposite the Wan Chai MTR Station, Exit C.
Ipoh Mali Talak Sombong! 
i wan a bowl of this for breakfast!!! and the YCK look so pok pok chui
I just got back from Guangzhou, and I miss the roast pigeon.
😛
Ai Wei, the YCKs were indeed PPC! :p
Chaokar, ooo, any food posts on that soon??
hmm i never eaten YCK and porridge in HK, must do that next time
wowzers.. that looks like a fantastic bfast!
I love porridge too, but sadly, have yet to try the porridge in HK. What I mean is, I have yet to go to HK. *sob* Daymn, I neeeeeed to go to HK. *sob*
yeah… of all the porridges that I’d tried before, I still prefer the HK version. I had the most amazing HK porridge while in New Zealand 😛 the restaurant was operated by a HK couple. I am still trying to look for a place that can match the taste
the porridge in HK is just so smooth! yeah, the YCK is good there- slightly salty so that we can dunk into the porridge or warm soy milk! *drools*
And their you tiao … amazingly crispy. Paired with porridge or soy milk, equally tempting.
wow you make me miss it and i just went last month!!
Babe, try and you’ll like it.
LL, yesh, you need…. and bring your cash and cards :p
Leo, they put in a lot of ingredients, unlike here.
SC/J2kfm, yes yes!
Yong, I still miss it now!
ya lo somehow porridge in HK tasted sooooooo good! more hk food post plz 😀
Gong hei! Gong Hei! hope you have a great time this year! 🙂
There’s a very nice Japanese restaurant in Wan Chai. Time to continue my HK post lol.
Looks so typical Chinese, gentle and soft ! With lots of history !
I hate this concept… geli jerrrrr
Agreed! The porridge in HK is unique. I love the porridge like the Teng Chai Chok or the Pei Tan pork porridge served in the dim sum restaurants in HK.
It is a secret of making rice porridges I was told. Yes it is really difficult to cook like the HK style porridge. I tried going for the best in KL or Singapore but in vain. I asked some chefs and they all said that it is very personal way of cooking porridge. When a chef dies his technique go with him!
Agreed that one has to use high starch rice to start off! No wonder in Malaysia where the rice is always old the porridge is a problem! Add a bit of glutinous rice will help. Continuous stirring is required! High heat at first and then medium afterwards. Need to rub oil and salt with the washed rice before cooking. Put in alot of water in the beginning and then turn on high heat. When it boils let it run for 20 minutes. Add abit of water continuously as it runs for 90 minutes at medium heat. After nearly 90 minutes one will come to a good porridge mixture – fine, starchy and well blended. You will come close to the standard like in HK. Good Luck!!