Amazing, they call it the best closest thing to Taiwanese food here in HK! it's a bit hard to find…read morethis place as it's in a ware house but take the first elevator up (you might find it a bit sketchy) and then take a right and then go down the hallway to find the entrance to the place. Get some of the beef with rice and some dong gua cha! You have to go up and order, but once you place your order the food comes out pretty fast! I'm just drooling thinking about this place. Tip: It's a short walk from the MTR.

I have been traveling back and forth Taiwan so frequently that I almost see myself as half a…read moreTaiwanese; one of the things that they pride themselves in has to be the food. Indeed, why would they not? Whether it is the street food found in street markets or proper meals such as beef noodles or taiwanese bento, Taiwan has it all. Having said that I have a secret rule of thumb when it comes to food, that is, I will never eat Taiwanese food in Hong Kong and the same applies to the Hong Kong food in Taiwan. It might be a preconception on mine that the authenticity would very much be lost when the cuisine is introduced to a foreign piece of land; adding to that would be the fact that I have been let down for too many times and have gradually lose faith in it. It wasn't until I have come to this shop coincidentally that I gradually restore hope in Taiwanese cuisines in Hong Kong. I think the best way to tell whether a restaurant is good or not is to try out the basics; beef noodle soup is a staple of Taiwan and it would very well be a good indicator in how well a restaurant prepare their foods. The broth is quintessential in a bowl of noodles and 程班長 does it like no others. Traditional taiwanese beef noodle broth is rich and seasoned with soy sauce, behind the mellow fullness a punch of heat will catch you by surprise, and this is exactly how the broth is like in 程班長; going against the slightly broad and substantial noddles, the two matches perfectly. Whereas for the priced jewel, the meats, which could either be brisket, tendon or tripe or all 3 of them, are all very well braised and are melt in your mouth tender. Last but not least, the pickles that add to the noodle soup play an important role in spicing up the flavors as well as freshen up the mouthful. Thank to this restaurant, may be it is not a bad idea to give a little try on taiwanese restaurants in Hong Kong; a leap of faith is indeed called for nonetheless.

Booked marked this place after my first taste of the congee. I have a game at the near by sports…read morecenter and came up to Tai Po early to eat before the game. Found this congee place on Open Rice. Did the Congee / Cheung fun 艇仔粥/蝦米腸粉 set for HK$50. A little pricy for way out here. I pay $47 on HK Island for the same set. But it is very high quality with tasty ingredients. Good 腸粉 is hard to make and they do a crazy good job. No drink as part of the set so I ponyed up $17 for the milk tea. $67 for a very tasty but not large lunch. Can't beat it.

Chan Hon Kee came up on my IG feed as a local HKer posted a pic of the boh jai fan. It looked so…read moredamn good that I asked a good friend if we could eat there during my short stay in September. Little did I know how destructive and disruptive Mangkhut would end up being so I had to postpone the visit. Little did I know that Chan Hon Kee was literally down the street from where my friend lives. Only issue was that it takes around 45 mins to get from the island out to Tai Po. We arrived shortly before 1830 to find a hella busy restaurant with a fairly long line. Luckily, the line moved quickly and we jumped the line as we had 5 in our party. As typical with most old school HK restaurants, the workers here don't have patience with patrons that are indecisive so don't take it personally when they give you attitude. Be sure you know what you want to order before they seat you and all will be good. We started off with two bowls of 皮蛋瘦肉粥 and damn was it tasty. The 粥 had the perfect consistency which I only remember my grandmas making. I have yet to find a place in LA or SF that is as good. Only other place similar that I can think of was at a place my Uncle took me to in 光州. Next came out was the 炸兩 and the 牛肉腸粉. Both were super tasty but the 炸兩 took home the gold medal. The last two dishes that came out were the 煲仔飯. Was a bit too eager to dig into them as the rice was still a bit on the wet side but damn were they still good! Was stuffed or else I would've scraped the sides to eat all of the crispy rice. This place was worth the long trek out to Tai Po and am looking forward to going back next year. Do save room for the 煲仔飯 as they were delicious.i

Located just steps away from the A2 entrance to the Yau Ma Tei MTR stop, Tung Tat Food Shop (通達食店)…read morehas been serving street side Hong Kong style food snacks for years. The daytime is usually filled with lines of folks looking to score any of their various street foods, which sometimes includes yours truly. Somehow the exterior has gotten worse over time. While it's as recognizable as any place, there were days where the restaurant looked much nicer. If one looks past beyond the lines, there is indoor seating available. It is every bit as tight as other HK eateries, with folks often sharing tables and not particularly a good fit for large groups. The place is clean and interestingly has a lot of portraits of pets. Most folks are gunning for their curry fishballs and cheung fun rice rolls, which can be directly accessed from their street side window. The fish balls have good texture and that spongy exterior is good with the pseudo spicy curry sauce. I love the rice rolls with a little peanut butter sauce and sesame, which is semi-addicting. There is also their siu mai, which seems on par with many of the food stalls, but is better with a bit of sweet soy and chili oil. Washing it all down with their cold and sweet soya milk (凍豆漿) is highly recommended. Since they're constantly crowded, the service works very quickly. I don't recall them accepting credit cards, but I have always paid in cash or with an octopus card. Compared to their Mong Kok location near the Flower Market, I would still choose this one in YMT.

TIP: MTR - Yau Ma Tei exit A2…read more I've only tried the curry fish balls and the siu mai. Both are good for a quick snack. Every time I walk by, I see people buying from the little take out window. They also have tables inside for normal dining. I've only gotten food to go. I enjoy the food here and I'd recommend giving it a try if you're in the area. SERVICE: At the take out window, you just tell them what you want and they prepare it in front of you and you just pay them right there. I usually pay in cash but I think they also take octopus card. I forgot to ask if they have English menus but at first glance, all visible signs are only in Chinese.

Tsuen Wan might not be a top destination for travellers, but if you're a local, you'll know that…read morethis neighbourhood has some of the best eateries in town. Close to the MTR station, you'll find Cha Chaan Tang, Noodle Bars, Desserts - all at a hand's reach. It's a oddly vibrant part of town and this noodle shop hands down does some incredible shaved noodles. The menu is in Chinese but you'll find some incredible Shanghai rices and Shanxi soup and dry noodles here. Go for a dry noodle with stew pork or a Mala Tong Bo-style marinated pork noodles. Topped off your meal with some homemade soybean milk.

Darrie Go Noodles focuses only on dim sum and noodle soup…read more In Hong Kong, you'd rarely go get dim sum by yourself at a restaurant because a dim sum plate usually comes in a size for 3-4 people to share. If you want to try variety of dim sum plates, going to a restaurant for dim sum by yourself is not a good idea. Targeting on patrons who would love to get dim sum by themselves, Darrie Go Noodle provides a very special menu/set meal that enables patrons to get various small dum sum plates and noodle soup. Order a set meal ($183 HKD) which serves 2 party, and it comes with 1 appetizer, 5 dim sum plate, i vegetable plate and 2 bowls of noodle soup, all with your own choices. For the noodle soup, there are 3 options: , beef bone broth(黑高湯葛粉絲), fish broth (白高湯米粉), and pork and dried ham broth (大高湯陽春麵). The broth is clean, sweet, non-greasy, and MSG-free!

What a difference it made for my wife and I standing outside this restaurant on our first evening…read morein Hong Kong when the manager opened the door and greeted us in English. We were welcomed inside, promptly served hot tea, and handed well-explained English menus. We got a dim sum set and were very pleased with the beef brisket, dumplings, chicken soup, and lemon date tea. We went from hungry and travel weary to filled and southed. Would come again.

Heritage Tea House is my rainy day happy place. As a cozy, tucked away haven Heritage Tea House…read moreoffers an ambiance that calls for a large comfy chair and a good book you just can't put down - but instead you will find yourself seated at a wooden table gazing at Asian art surrounding you. There's something tranquil about this place as each table has its own tea kettle heater, the staff are always ready to take your order, and once the food comes out you will think you have found your way to heaven. I typically go for lunch and get the lunch set - a steal at HK$40 - including tea and dumplings with noodles. I often get the butterfly cookies (2 for HK$10) just to top off this delightful experience. Something about this magical place on a rainy day makes for the perfect relaxation during lunch to get me recharged to make it through the rest of the day. Come early or late though as there is limited seating to be had!

"The horror...the horror..."…read more That's what I thought as soon as the roast chicken arrived. The chicken was on top of a metallic basin with a rod stand attached vertically in the middle. Said poor bird was forcefully put through the rod, so that the end of the rod protruded out of the breast area. It looked like something out of a bad scary movie...or Doom. While there were some good aspects of the dinner I had here, plenty of it left much to be desired, and hence the lower grade. The theme of most of the food involved that night was this: tasteless. Everything surprisingly tasted bland. I expected spice. I expected umami tastes. I definitely expected "wok hei". I expected flavor. The roasted pork was absolutely disappointing. There was barely any meat, barely any layer of fat, and the skin was rubbery, not crispy. Oh and I did mention it was tasteless? Oh and back to the chicken. I ended up doing the carving and did a decent job, grace of God. They gave me one plastic glove to aid me in getting the job done. I could've moon-walked after that. While the chicken was tender as all get-out, it was, get this...BLAND. There was a flavored salt that accompanied the chicken and you needed to apply copious of that stuff to make seem somewhat tasty. The clay pot rice with Chinese sausage was decent but not amazing. Again, it lacked flavor. The sizzling pork knuckle in black pepper sauce could have used more flavor as well but it was passable. At least it was warm. There were raw oysters ordered but...raw shellfish at a dai pai dong??? Ummm...hepatitis, much? For me, the highlight of the entire dinner was the garlic shrimp, but because it was one of the only dishes that actually had flavor (albeit it was overwhelming garlic). The shrimp were cut symmetrically and cooked with a crapload of garlic. Yeah, I wasn't expecting to kiss anyone that night, so I just ate quite a few of those tender crustaceans. We were given a variety of desserts and they were a mixed bag. The fried taro/egg balls were amazing and almost single-handedly brought this restaurant up from 2-stars. Yeah, anything fried is good but these were brilliant. They came really hot and the outer fried section was crispy. Inside was half taro paste and half egg-milk custard. Both flavors were excellent. We also had a variety of herbal jellies and dessert rolls. The durian cream roll stood out the most, as you could imagine. I guess if you wanted to try durian, but were scary crapless to try the raw, unadulterated version of the sometimes reviled fruit, the roll would be a good idea. My relatives had reserved a VIP room, which was creepy-looking going up. I was concerned I would need to bring out my non-existent "particular set of skills" to protect myself from the nefarious. Maybe because we were given a VIP section (table, real chairs, in a room, tablecloth), the price didn't seem quite as impressive as I was led to believe. And I still needed to bring tissues too! (oh and bring hand sanitizer)

Tai Chung Wah is probably the most well-known dai pai dong in Cheung Sha Wan. The restaurant…read moreoccupies the whole "block" and is divided into sections. Come with a local or anyone who can write Chinese because you write your order here! It's great for large groups and you actually want to come with a large group because that's they only way you can sample the different dishes. It's loud, it's fun, and it's cheap! It may not be the cleanest but it is definitely a good representation of what a real dai pai dong should look like.

Much talked about Fishballs are very ordinary and we got diahrrea due to the curry sauce. Service…read morewas good and efficient. Beef brisket was not soft The ambiance is as expected. But clean.

Yum yum. This is one of my favourite street food places, and they sell a variety of classic street…read morefood. One of the staples is always the cheung fun (rice rolls), lathered in soy sauce, peanut sauce and sweet sauce, with a sprinkle of sesame. Their stuffed "3 treasures" are good as well. That is another classic dish consisting of green bell pepper, eggplant and tofu, each stuffed with a generous amount of fish paste. It's a difficult dish to get right. If not floured well the fish paste will not stick to the vegetables, and the veggies can get overly soggy due to the deep frying. But not here! They are generous with the amount of fish paste, and the vegetables were fried to decent crispiness. This is food that seems like they should be everywhere but is slowly getting replaced by trendy foods. It's also very difficult to get decent versions of these outside of Hong Kong. I highly recommend just stopping by and trying a few things as breakfast or afternoon snack.