Our first venture onto Hong Kong Island and Michelin star restaurants.
Kau Kee Restaurant, 21 Gough St., Central. We got there 10 minutes before opening and there was a block long line waiting to get in. The beef brisket noodle soup was fabulous. The curry version not so good, though some people prefer that one to the plain. Priciest of the street eats at about $7 per person.
Fish Ball Chong Chai Kee, 2 Kau U Fong, Central. This was probably the least outstanding planned meals of the trip, perhaps magnified by the fact that we came here immediately after the fantastic noodles at Kau Kee. The highlight at Fish Ball Chong Chai Kee was the fish balls that had a crunch (if that’s possible) unlike that of any other fish ball we’ve had.
Gyu Jin, a hotpot restaurant in the iSquare vertical shopping mall in the Tsim Sha Shui district. The Gyu Jin hotpot was all you can eat, with the price depending on the particular grade of beef chosen. Ours came to $40 per person. There were also serve yourself items consisting primarily of vegetables, fish balls, and tofu and noodle items. The broth was very flavorful and much better than what is typically found in Los Angeles
Seaview Food Shop, 72 Bute St., Mong Kok. Another random eatery by the hotel. Jook was quite good. Cheung fun wasn’t.
Tim Ho Wan, MTR Hong Kong Station, Central. Though it’s a one star Michelin restaurant, it was not a fancy place with a fancy menu, indeed being located in the shopping area of a transit station. Very tasty, though common dim sum items. The selections included fried beef rolls, beef balls, ha gow, chicken feet, the star-of-the-show a baked cha siu bao that looked like a biscuit, tofu wrap, egg roll, lotus leaf chicken rice, turnip cake, spare rib, ham sui guk, beef cheung fun, siu mai, malay cake, spinach shrimp dumpling, preserved vegetable with ground ground pork, lettuce and gojiberry jello. Despite the lack of exotic varieties, the Michelin star was well deserved and many of the common items were the best versions we had. Cost about $10 per person.
Under Bridge Spicy Crab, 421 Lockhart Road, Wan Chai. On the menu were black bean clams, their signature crab, seafood soup, fried rice, mantis shrimp, egg soup, steamed turbot and shrimp in the nest. By far the highlight was the deep fried garlic served with the crab and the mantis shrimp. That garlic was totally delicious. Particularly popular with tourists.
Lan Fong Yuen, 36 Nathan Road (inside), Tsim Sha Shui. Another long line. The menu at Lan Fong Yuen, a Hong Kong style café, is quite compact. When we asked a waiter about vegetable dishes he said there weren’t any. We had all of their signature dishes–chicken on a bed of ramen, both with ginger sauce and also in lobster sauce. Hong Kong style milk buns, and Hong Kong style French toast. All of these items were terrific. They only dish that wasn’t very good was the pork chop rice.
Ming Court in the Langham Place Hotel, Mong Kok. Two star Michelin. The traditional Cantonese dinner at Ming Court was outstanding. The Peking duck was the best I’ve eaten, with a delicious pancake wrapper (as opposed to the Mantou buns that we Californians are used to), as was the rest of the duck with pine nuts in lettuce cups. The other entrees were all winners, steamed minced Australian waygu beef with tangerine peel, crisp vermicelli with minced waygu, tomato, and egg; and tofu with wild mushrooms in black truffle sauce. The complimentary shrimp balls were also excellent. About $40 per person.