October 27, 2023

Friday noodles

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Foursheets is back from spending a few weeks in the boonies in Thailand and Vietnam, and she's dying for some Cantonese food. An easy option is always to hit Ho Hung Kee (何洪記) for some quick and simple eats.

Fried Chinese lettuce with pickled tofu and chili (椒絲腐乳唐生菜) - the wife wanted veg and this is definitely a Cantonese thing.

Noodles in soup with shrimp dumpling (鳳城鮮蝦水餃麵)

Rice noodle rolls filled with twisted cruller (香脆油條腸粉) - the standards for this has fallen pretty far from its peak. The fried crullers inside used to be really fresh and crunchy, but that is no longer the case. While they are not exactly soggy, they are soft enough that biting down into this is no longer a joy. I don't think I'll order this again, which is a shame after having been a fan for more than 15 years.

Methinks a trip to Tasty Congee (正斗) in Happy Valley is warranted to see whether the crullers are still crispy there.

1 comment:

Alfred Guell said...

Be happy the crullers were just soggy, I got some tasting and smelling of rancid fat at Tim Ho Wan last time I was there.


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