Just hours before our flight back to Singapore, we made a quick stop over at Australian Dairy Company for some steamed egg and iced tea.
The name, Australian Dairy Company, is quite a misnomer by itself, since it isn’t a milk or cheese company. The scrambled eggs at Australian Dairy Company are good, but we were just done with a satisfying meal at Yeung Kee just an hour before and had no space left to stomach more food!
A random late night supper stop brought us to Ming Yuen Noodles, a nondescript noodle house in Kowloon. Ming Yuen Noodles has quite a few branches in Hong Kong and by most accounts, the reviews of the other outlets seem rather similar – being rather average.
To be honest, we were rather famished by the time the food arrived, but even with that in mind, the meal at Ming Yuen did come across as being rather disappointing.
For those of you who like their rice, in particular ‘hot-potted rice’ dishes, do read a review of another Hong Kong establishment that specializes in it – Four Seasons Pot Rice
It is an undeniable fact that I am very, very fond of the dim sum at Tim Ho Wan. Having first blogged about it sometime back in December 2010, I have since revisited Tim Ho Wan two more times; this post documenting the latest visit in January 2012.
Instead of paying a visit to the first branch located in Mong Kong, we decided to drop by their outlet in Sham Shui Po. Benefiting from a significantly larger premise and more service staff, the outlet has reeled in the crowds since it opened. Of course, the Sham Shui Po outlet has its detractors – the main comment that the food served here pales in comparison.
“The goose that lost its star” was how a friend of mine called it. Well, star or no star, I’m pleased to report that the Roasted Goose at Yung Kee in Hong Kong is as good as I remember it to be – 10 months ago! It’s good to know that some things just, never change.