To be Fair

Tai Kai Yum Cha

It is certainly not easy to get by in Hong Kong without knowing Chinese. In Luk Yu, we fill up this Chinese multiple-choice questionnaires for what we want. There is no food on trolleys being pushing push around here but strong muscular waiters and waitresses carring trays of house specialities walking up and down the three floors like pop-corn girls would in cinemas during the olden days.

I ordered fun quo 潮州粉果 and 糯米雞 lou mai gai and a pot of ti kung yiam. The fun quo skin is thicker but a nice chewy texture. The filling is chopped meat, turnips and dried shrimps. The lou mai gai is the alfamous sticky rice with diced chicken and mushroom wrapped in frangrant lotus leaves. The lou mai gai came in half the size I remembered of the Lucky Restaurant's in Brunei. But that was 40 years ago. The public's eating habit has evolved a great deal since then.

posted by Vegie @ 12:17 PM