After a very heavy breakfast on our second day in HK, we went for a walk in central Hong Kong. Sixian had already marked down a bakery there which sells some very mean egg tarts, Tai Cheong Bakery.
This bakery specialises in 'floury-crusted' egg tarts. We were so full then we decided to bag it first and later had it in a McDonald's where we sat down to rest in. The custard was good, not too sweet. One plus point about eating in HK is that their food and desserts are not made too sweet, albeit being too oily =(
On that day, we had a lunch reservation at Yung Kee Restaurant 鏞記酒家 , a very upmarket restaurant in HK. The second floor is dedicated to customers like us who had prior reservations and has more variety of dishes to choose from than patrons seated on the ground floor.
This restaurant's signature dish is their century egg with ginger. Of course, we seized the opportunity to try it. However, according to locals, we should only consume century eggs once in a while and in moderation each time due to its high levels of lead content. I guess for the 6 days i was there i had already exceeded the safe limit then... hee hee...
A platter of char siew! So many fatty bits inside... but it was roasted very very nicely.
Another plate of roast - Roast Goose! Wow, this was way way too oily for me. I don't know how the locals do it, but they go for really oily food. I drank so much Chinese tea to neutralise it out.
Finally, something not as fatty - a dish of bamboo fungus with other assorted fungus and mushrooms. I'm a big fan of fungi and mushroom, so a big thumbs-up for this. We must all also thank Julia ( Kenny's HK friend ) for footing this bill. I heard that this restaurant doesn't come cheap ( Good service, good food though ).
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