Roast goose from Kam Tou, a third-generation descendant of Kam Shui Fai of Yung Kee It is said that Kam Tou is a spinoff from the famous Yung Kee Restaurant, popular for its roasted goose and other Chinese barbecue specialties. Fried noodles, which were fine and crispy, topped with a chicken-and-beansprout sauceįor dinner, my friend Helen Tsui took us to Kam Tou, a small restaurant on Lan Fong Road in Causeway Bay, walking distance from the Crowne Plaza. It has a very nice view from the poolside. MILLIE : Walking around Causeway Bay on a Saturday afternoon was quite tiring and the heat was a bit uncomfortable, so we found ourselves at the bar on the top floor of the Crowne Plaza Hotel on Leighton. Crispy roast pork belly from Lei Garden at Times Square in Causeway Bay We spent the rest of the afternoon shopping for mom’s shoes, which is the only thing she needed to buy in Hong Kong. The noodles were fine and fried to a crisp, which made the dish all the more enjoyable. To add to the dim sum lunch, crispy roasted pork never fails and we tried something new, the fried noodle dish with shredded chicken and beansprouts. Deep-fried shrimp spring rolls, ham sui kok, shredded radish in flaky pastry and deep-fried taro balls for yum cha The pastry reminded me of empanadang kaliskis, which I absolutely love. We opted to stay on the Hong Kong side instead of Kowloon as it was closer to where my local friends lived.įor fried dim sum, we had pan-fried rice rolls with dried shrimp and spring onion, fried dumplings with sticky rice and pork, taro puffs with pork and mushroom filling, shrimp spring rolls and my favorite, the fried flaky pastry filled with shredded turnip. Our first stop, since we arrived in the evening due to a delayed flight, was an old favorite, Mak’s Noodle House on Leighton Road in Causeway Bay. Signature shrimp wonton noodles, stirred noodles with oyster sauce and dumplings, and vegetables with oyster sauce from Mak’s Noodle House It was sad to learn that some of our favorite restaurants and shops had permanently closed since the pandemic, but then again, new eating places have sprouted and we also discovered fresh and exciting ones. Besides, we were not really going all-out shopping for luxury items, just essentials and favorites we could not find back home. In a way, it was expensive because the value of the peso had greatly declined. Just to eat! Hahaha! Even Karla was not so keen at first, until she learned her good friend Jharvis was going to be there the same time as we were. Friends warned me that it was so expensive for shopping and that it was too hot, but I still wanted to go. Mmm good.MILLIE: A well-deserved trip was in the offing after three years of the pandemic. We consoled ourselves with the Red Date Soup for $6.99, which was good, but to us it couldn’t compare with the Cold Mango Soup for $6.99. For dessert, we wanted the Green Tea Ice Cream but they were sold out.
But, you must order another entrée we had: Kung Pao Scallop with Cashews for $23.95. For our entrees, we had Young Chow Fried Rice for $15.99, Chow Fun Roasted Beef for $14.99, and they both were outstanding.
My friend and I couldn’t get over this: It is sweet and simply out of this world.
Then came the Steam Egg Custard Bun for $6.99. Then we had Mixed Vegetable Dumplings for $6.75. I love spring rolls and these were up there with some of the best I’ve had. Then we had Crispy Vegetable Spring Rolls for $6.75.
#DIMSUM GARDEN LICENSE#
The restaurant doesn’t have a liquor license yet, so for now, it’s BYOB, which can be fun actually! We started with a pot of Peach Black Tea for $3.50. Joe, the manager, is accommodating and just so pleasant.
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