Mission accomplished! Every meal planned by our hosts was better than the food back in Los Angeles, so we finally achieved our desire to experience the superior brand of Chinese food. This is the first part of our trip.
Won Ton Noodle King, 208 Sai Yeung Choi St. S., Mong Kok. One of our few unchoreographed meals by the hotel. The restaurant had a large selection of noodle soups pictured on the wall. Prices were dirt cheap, ranging from about $1.50 to about $2.75. My fish dumplings with rice noodle soup was fantastic, while everybody else was also pleased with their selections. After so many ordinary meals at random Hong Kong restaurants in prior visits, we finally had a winner.
Yamm buffet in the Mira Hotel in Tsim Sha Tsui (118 Nathan Road). We’ve never had such a high quality buffet before, though for a base price of $80 per person the quality better be high. Top selections included fresh Maine lobster tails, seared foie gras, lamb chops (amazingly not gamey) accompanied by a delicious mint sauce, salmon, duck confit, lobster noodle, uni, and oysters. The sushi was high quality and there was an interesting array of desserts.
Australian Dairy Company, 47 Parkes Street, Jordan. I was surprised to see a half block long line of people waiting to get in. As it turns out, long lines don’t necessarily mean long waits, particularly at limited menu eateries like this one. The scrambled egg and ham on toast was outstanding–I don’t know how they make scrambled egg so delicious. And the ham macaroni soup was also good. But we were in and out in probably 20 minutes, as our food arrived almost immediately, and the meal itself wasn’t that extensive. About $4 per person.
Mak Man Kee Noodle Shop, 51 Parkes St., Jordan. Mak’s Noodles is a famous noodle chain in Hong Kong Mak Man Kee Noodle is a ripoff of Mak’s Noodles (which was two shops further down on the same street and which has a branch in Vancouver), but it’s better. The noodles and wonton were outstanding.
Cheun Kee Seafood Restaurant, Sai Kung, New Territories. (Pictured in previous on-scene post.) Greatest display of live seafood in tanks that I have ever seen. The choices we had for dinner were phenomenal. We had nine courses consisting of live boiled shrimp, salt and pepper mantis shrimp, razor clams in black bean sauce, individual sized South African whole white abalone, whole scallops served in the shell with glass noodles, geoduck sashimi style, geoduck jook, stir fried geoduck with celery, and steamed tiger fish.