Roast meat and wonton noodles
You cannot go wrong with roast meat and wonton noodles. Have tried at random places on different trips and not come across unpalatable ones. Maybe we were lucky but the one that I like and always go back to is Yung Kee – recommended by a local during our 1st trip to Hong Kong many years back. Its signatures included charcoal roasted goose and crispy roasted pigeon, which I fell in love with and never failed to order. Thin crisp skin with tender meat that was neither too dry nor oily, its taste was accentuated when dipped in the accompanying salt though some may find this combination too salty. Fret not if so since it is just as good as-is. A travel companion found the dim sum here the best that we had during our trip. Hong Kong's wonton noodles are not served with char siu and the wonton consists of prawns, not meat. At Mak's Noodle, the noodles were springy and wonton succulent but a tad salty and of the same standard as Singapore's.
You cannot go wrong with roast meat and wonton noodles. Have tried at random places on different trips and not come across unpalatable ones. Maybe we were lucky but the one that I like and always go back to is Yung Kee – recommended by a local during our 1st trip to Hong Kong many years back. Its signatures included charcoal roasted goose and crispy roasted pigeon, which I fell in love with and never failed to order. Thin crisp skin with tender meat that was neither too dry nor oily, its taste was accentuated when dipped in the accompanying salt though some may find this combination too salty. Fret not if so since it is just as good as-is. A travel companion found the dim sum here the best that we had during our trip. Hong Kong's wonton noodles are not served with char siu and the wonton consists of prawns, not meat. At Mak's Noodle, the noodles were springy and wonton succulent but a tad salty and of the same standard as Singapore's.
