I rarely eat at the same restaurant twice unless i really like the place and proud to introduce the place to others. Heres one more trip to Tsui Wah. and here is what we had
Toasted noodles with sauteed prawns- 
this looks so good in the picture. and thank God the actual dish didnt disappoint. TH prawns were big plump and crispy to the bite. It was sauteed in a sweet and spicy sauce. I love the noodles too. Crispy but once it soaked up the sauce , it became aldente.
Beef Curry- 
i hate watery curries, and its good that this curry wasnt. It was thick and creamy. The beef chunks were tender.
Hainaese Chicken Rice- 
my brother has been looking for hainenese chicken rice since we got here. Luckily he was able to eat a good version of it here. With all the sauces along with the chicken. It was indeed a good dish
Again, i repeat, stop eating at Mcdonalds or KFC. Try this places…:)
Place was full, really full. Well, you get to eat at the street side and sometimes you have to share a large table with a different group of people if you dont like to wait.
Fried with lots of garlic and lots of chilies. whats there not to like, be sure to order rice and lots of it.. because it is the perfect companion, plus a bottle of cold cold beer.. ENJOY
fried perfectly, making it crispy without being oily. The inside has scallops flakes and mashed potato.
THe scallops here are cooked using a handheld flame burner, i love how they combine sweet mango mini cubes with this dish. Looks so pretty also
sweet ebi, defintely fresh and crunchy. THe mayo has something mixed to it that i couldnt figure out what. Another lovely roll
- this as just okay, the chicken was juicy which was a good thing.
love the freshness of the tuna and the onterplay of the crunchy veggies on top.
Where there are cooks in the front preparing different noodles or congee variation, THe is a lot of steam in that glasds cubicle. No kitchen gloves here, THe cooks here have heat proof hands, you can see them chop very hot items without the helo of a tong.
Even the not so good wantons in hongkong are better than the wantons we have here. The best i had so far are the ones in Tsim Cha Kee and Maks in Central.
I dont know how they do it, but fried rice here is really really good. Every morsel of rice is coated with a little oil and a lot of flavor. THey dont scrimp on the ingredients as well.
Cooked for hours, this is as tender as any beef can get. I wonder how Wagyu beef tendon taste like:)
perfect with the kaya toast that accompanied it..
thick toasr with thick peanut butter.. excellent crunch to a creamy peanut goodness, Good quality.
this was so-so.. the shrimp was a bit negligable in size,
my brother ordered the chicken rice, thinking it would be like the hainanese chicken rice, but this was what we got. Served in a stone bowl(same as what is used in Bibimbap in korean restaurants) Serving size was huge. THe veggies was cooked, but still maintain its crispyness. THe chicken was steamed, but it was marinated in a sauce that stucked with the chicken but still it was a bit bland.
this was good, a bit oily though. Lots of meat and the noodles were aldente even if it absorb the flavors of the beef and different seasoning.
Appearance wise it looks nice, but taste wise… there were few seafood pieces. THe sauce was bland and tasted like diluted milk.
Icould not resist myself. Here is a picture of them making the red bean dorayaki.
which was very very good. THe inside was moist and gooeyand HOT, the vanilla cream has just the right level of sweetness. It was realy a wonderful snack:)
a different taste on the usual radish cake. I love XO sauce.. the combination of Dried scallops, chilies, etc, etc.. its a wonderful sauce and to blend it with radish cake that would eventually absorb it. Yummy. It could use more sauce though:)
very good congee, the rice was soft and cooked to the brink that it would eventually melt. THe century egg was of high quality meaning the yolk was silky smooth.
Hongkong hakao is really a taste ot behold. Plump filling, thin and elastic wrapper that is made just right to hold the stuffing. Indeed one of my favorite chinese dish.
- rice rolls, steam to perfectio, elastic and gummy yet very delicious, the filling was overflowing to the ends was you can see, the sweet and slightly salty sauce was just perfect for the dish
hot of the steamer, still smoking.. they didnt scrimp on the filling here. Sweet and salty at the same time. THe meat bit was tender and not too much fat was present.
aisde from hakao, Hongkong restaurants siomai really is a world different from our siomai.. except maybe from the siomai at LiLi and Shang palace. You can taste the combination of Shrimp and pork here. And i mean SHRimp..
- sticky rice cooked inside the leaf itself. sanwich in between the rice layers are chopped chicken and pork. bery heavy and filling
what makes their radish cake different from our is that the texture is smoother. and packed.
i wonder why we dont make something liek this, two viands in one order so that you get to taste two kinds already. Calling all dimsum places here. the pork is very very tender. with the right amount of fat. The chicken feet was also very well cooked. not too skinny, lots of gelatinous goodness:) So friends, stop with the breakfast at Mc do.. try what the locals are eating.. eat here…:)
humongous piece of french toast. Done the crispy way. Its two slices of bread, sandwich in between is what i think was condensed milk.. then dipped in egg and instead of just pan frying it, this one is deep fried. Served with syrup.. Yummy.
- 3 chops, cooked mediumwell(no asking here how your lamb is to be cooked, just hope and pray thats its not well done. hehe) The curry sauce was thick and creamy. THe roti was fantastic.
it was crispy on the outside and soft and chewy inside. Perfect to scoop the sauce and eat it.