after a 2hr hike at the dragon’s back with magnificient views & fresh air, and a tour of the wet market at shau kei wan bus terminus, we renewed our search for new daipaidongs.
the bad tai yun 泰源 experience still fresh in our minds but there was no chance we would repeat that,,,haha!
getting out of tin hau station 天后, we took the fire dragon path alongside causeway bay sports ground.
& proceeded to wun sha street 浣纱街.
found 民声冰室no problem..but then it was closed.
it was 3pm. lunch over liao & they open at 6pm.
we were uncertain about the neighbour stall 鱼宝食馆 so we walked around the place but there was only a cha chan ten 茶餐厅 some fishball noodles shop 鱼蛋面, so no choice we ended up back to 鱼宝食馆.
we were seated 6 on a table on the walkway when a policeman appeared. proprietress was quick to get us to stand up. there was no food on the table yet. she said “keng kai” meaning “o..they were just chatting”.
it was illegal to seat on the side street/walkways/alfresco & the proprietress later “吐苦水” to us, that she paid a high rent expecting to do alfresco. the shop itself hardly have place for 1 table, so how to do business?
i was mostly attracted by the ngau lam 牛腩 (top photo) but they do have some items on their menu that we didn’t mind trying.
proprietress recommended the ginger sauce chicken 姜汁鸡 HK$208. it was not bad, nothing special or outstanding but a nice tasty chicken (like our samsui chicken, think soup restaurant) for 6 hungry men (3pm!)
since there was no place to sit at all in the shop, the proprietress managed to get us seated at her neighbour dessert shop which was closing (unfortunately we couldn’t have dessert after lunch).
we had the salted fish minced pork咸鱼饼.
this was good. we will be having this on wednesday 20.1.2016, my version, 6 of us at my place. ^^
we ordered also the black beans bittergourd with kurobuta 黑猪肉.
nice dish, and kurobuta was tender.
black beans bittergourd a common zi char dish. my cantonese friend claimed it’s common cantonese dish & i claimed it’s teochew. haha! 🙂
i am also going to do this on 20.1.2016, but w/o the black beans & just using sweet beans to stir-fry with a sous vide pork collar, basically a double-cooked pork 回锅肉.
& we had a lettuce with fermented beancurd腐乳生菜 . it’s good. i am going to use romaine lettuce 油麦菜which is better. 🙂
& we had a lotus leaf steamed rice with garlic prawns 荷叶鲜虾蒸饭. i was thinking not much taste right?
but i was wrong. it was very tasty. i tried making this last night, passable not not tasty like theirs. i will adjust a bit. 🙂
the ngau lam meen 牛腩面 i think is the best i had in hong kong thus far. ^^
the meat was so very flavourful, and the soup very intense & tasty. we shared one at first just to try then we ordered 2 more bowls.
hong kong’s ngau lam 牛腩 is just so good that we all did not order the tendon & stomach, all 3 bowls were ngau lam meen 牛腩!
i am quite happy to find this place. like my friend said, they depended a lot on take-out 外卖as no seating for customers. and the prices were not expensive but also not cheap, but quality was good so customers would return.
i would not see this as a great find, other zi char dishes like steamed fish (they would not have live fish) & seafood were untested or unlikely to be better than bigger daipaidongs. still i would not mind to try 民声冰室 & also this stall again the next time round. 🙂