Shanghai Lane

About

I was a bit uncertain about Shanghai Lane as we walked in. The large black and white photos of Old Shanghai, the neat soy sauce pots on each table, and the smartly uniformed waiters all felt very packaged. I imagined other identical restaurants being set up by the company across the city and feared the food would taste equally indistinct. Overall though, while not that remarkable, the restaurant offered solid Shanghai food at lower prices.

The ‘braised pork belly with bean curd knots’ (HK$50) had fatty cubes of meat that were pleasingly tender, but didn’t melt sumptuously in your mouth like the best braised pork can. The meat was soaked in a sauce which felt a little thin, potent with Chinese rice wine but lacking more subtle flavours. In comparison the dark sauce of Xiao Nan Guo’s ‘red braised pork’ is thicker and loaded with hints of liquorish and cinnamon that it has absorbed through the long cooking process and make it really exciting to eat. The dish is twice the price at Xiao Nan Guo, but I’d probably rather pay the extra for these more stimulating flavours that really enhance the meat.

I was hesitant to pay HK$68 for fried noodles when some you can get them for half the price elsewhere. Shanghai Lane’s ‘fried noodles with shrimp, chicken and ham’ warranted the higher price though, reminding me more of pasta dishes in finer Italian restaurants than the oily ‘chau mihn’ of a lot of local cha chaan tengs. The noodles were just lightly brushed with oil, which enhanced rather than smothered their own fresh, slightly floury taste. The shrimp and chicken had also been handled delicately so the frying just lightly cooked them and brought out the strong seafood and tender white meats flavours. Together the noodles and shrimp offered really soft, yet enticing tones that were very enjoyable.

The siu lung bau (dumplings with pork and soup inside) followed the trend of being good whilst not really blowing me away. The dumpling wrapper was thin and tasted fairly freshly made, free from that chewy, micro-waved texture that often marks cheap dumplings. But the wrapper still didn’t have the homemade texture of the best dumplings, and the soup inside was a little bland, lacking those soothing brothy flavours which explode out of the best siu lung bao. Again, Xia Nan Guo offers better dumplings, as do many of the higher end dim sum places in Hong Kong.

If you’re hungry and looking for decent Shanghai food at a low price then Shanghai Lane is definitely worth a visit. Some of the more special braised dishes like the ‘sea cucumber’ or ‘pigs trotter’ might also offer something a bit more special, though I’m yet to try these. If you want more stimulating Shanghai food though, it’s probably worth paying a little bit more to head over to Xiao Nan Guo or somewhere else.

Directions

35-37 Gough Street, Central, Hong Kong Tel: 2850 7788

[googlemaps http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=110278381660667080594.00045eee009a4d17a789b&ll=22.284262,114.151836&spn=0.000869,0.00114&z=19&output=embed&w=425&h=350]

Notes

Open from 11:30 a.m. until 11 p.m.

Cost

Around HK$50 a dish, Dumplings HK$15-35 with some ‘chef’s recommendations’ for up to $200

Yachiyo

 

About

I’d walked past this place quite a bit. It’s tucked away in On Wo lane, just behind Wellington Street in one of my favourite semi–hidden areas of the island. There are host of Japanese restaurants around the intersection of Aberdeen, Gough, Cage and Wellington streets, and I’m yet to really weed out the good from the bad. Yachiyo is definitely good.

A Japanese friend had also given Yachiyo his seal of approval, based on the fact that the noodle company he works for supplies them. The ramen here had an amazingly soft texture, melting in your mouth as you ate them and spreading a rich buttery flavour. They are the type of noodles you could eat unadorned and really enjoy.

Here though, the ‘spicy miso’ ramen I had came wonderfully presented in a bright red broth scattered with different additions. The soup really was exceptional, with a deep and hearty miso flavour just piqued by the right amount of spice. Its texture was especially satisfying. While not at all gloopy, the loaded flavours gave it a thickness so different from the tired, watery broths in a lot of places. I'm told this is because, instead of using a soup base, the chef here spend about six hour boiling down fish and other ingrediants into his own broth. 

Scattered into this broth are a liberal amount of other seasonings. Taking your chopsticks you can pull together the bits of seaweed, pickles, ginger and even strange very soft boiled egg, mixing all these with the noodles to further add to the depth of the flavours.  Although these ramen aren’t cheap, they are definitely worth the extra cash for the attention given to their preparation.

The restaurant does a range of ramen, a couple of cold noodle dishes, a few snacks like gyoza and fried vegetables, and Japanese ice cream. The beer and sake are reasonably priced and would go well will a bowl of spicy noodles. Worth checking out.

Directions

8 On Wo Lane (Kan U Fong), Sheung Wan

[googlemaps http://maps.google.com.hk/maps/ms?hl=en&ie=UTF8&msa=0&msid=110278381660667080594.00045eee009a4d17a789b&ll=22.284689,114.152986&spn=0.000869,0.00114&z=19&output=embed&w=425&h=350]

Price

$60 for a bowl of Ramen, $28 for 8 Gyoza

Notes

Open on Mon – Sat 12pm to 3pm and 6pm to 10pm.

Tel: 2815-5766

Hometown Dumpling

About

There are a few places dotted around Hong Kong Island doing good homemade noodles and dumplings, particularly Wang Fu in Soho, the two different Dumpling Yuan’s in Soho and Sheung Wan, and a place in Sai Ying Pun near the Chong Yip shopping centre.

You see them with all with trays laid out in the evening, rapidly stuffing filling into neat dumpling and lining them up row after row. All of these places are good basic fare rather than anything fancy, with prices to match.

Hometown has a better range of dumplings than most , with a lot of steamed buns and xiao lung bao on offer too.  Unlike Dumpling Yuan or Wang Fu, its menu is fairly limited to dumpling and a few different types of noodles though. If you’re not looking for either of these then you should probably go elsewhere.

Based on quality of dumplings alone, I’d say Hometown places near the top of the list. The Beijing lamb dumplings I had melted in my mouth with wrappers that were wonderfully buttery. The lamb stuffing had a really distinctive earthy flavour, and oozed succulent juice. 

The whole package tasted really freshly made, and massively better than the defrosted dumplings you get in so many places now.  

Directions

102 Caine Road, Mid Levels, Hong Kong

[googlemaps http://maps.google.com/maps/ms?ie=UTF8&msa=0&msid=110278381660667080594.00045eee009a4d17a789b&ll=22.283185,114.149832&spn=0.001737,0.00228&z=18&output=embed&w=425&h=350]#

Price

About $30 for bowl of dumplings and noodles, $30 for 12 dumplings, $10 for a steamed bun, $10 for plain noodles.

Cafe Little

About

www.cafelittle.com

Western style breakfasts tend to be pretty expensive in Hong Kong, with Cafe O’s clocking in at around $80 and other places even higher. This makes it hard to justify going for breakfast / brunch often like you might in the US.

But Cafe Little is out to change all of that. It offers a range of breakfast sets, none of which come to more than about $30 for the food and coffee. This small cafe on Hillier Street in Sheung Wan has a great retro feel, with plastic chairs and glass topped tables reminding me a bit of a local ‘caf’ in England, with the open cooking space bringing in hints of small American diners.

Like both of these is a functional place rather than somewhere to stay and relax; a place to get a good feed and some decent coffee before starting the day.  It’s the type of place I imagine a start-up group meeting to hack out different ideas, or a business man calling into during his short lunch place. Unlike the ‘cha chaan teng’ it isn’t so bustling that you can’t relax at all. 

It satisfies your hunger fairly well too. Although the scrambled eggs and toast ($25) I had suffered a bit from the blandness which seems to affect all HK eggs, they were mixed with herbs that gave them a stronger and more interesting taste. The espresso included with the set was of a high standard, as good as Cafe O or Graze anyway, and they also do more special coffee blends if you’re willing to pay a bit more.   

Other breakfasts come with bacon, or pasta, as well as the eggs. And Cafe Little also does a lot of different cakes. I’m yet to try any of these, but I will definitely be heading back in the future. Other people seemed satisfied with what they were eating from what I overheard. For a quick breakfast before work, or a feed after a heavy night out, Cafe Little is definitely to be recommended.

Directions

 Address: G/F, 27 Hillier Street, Sheung Wan, Hong Kong

Cost

Breakfast sets $25-30 and ‘specialty’ coffees $25-35. 

 

Pho 26

About

I had walked part this place many times and hadn’t really expected much from it. But it turned out to have some of the best Pho I’ve had in Hong Kong, full of the strong fresh flavours which make the dish so special.

I believe that Pho should come overloaded with herbs and the version here didn’t disappoint. The noodles came with a huge pile of herbs and spring onion laid above the noodles. These slowly sank down into the broth giving it a really intense, earthy basil flavour that is so different from the water soup you get in a lot of places. There were also big clumps of lemongrass that added an extra, especially pleasing freshness and gave the broth more distinctiveness.

Some people might complain about the fact that this many herbs makes it harder to eat the noodles, but I’d much rather have this than loose all the flavour the herbs give. The pho perhaps could have done with a few more noodles in, but there was definitely enough to make is a satisfying porting. It also had a fairly generous amount of beef which, although not as tender as it could have been, wasn’t at all chewy like in some restaurants.

You can also get the special Kobe beef pho for $52 and a tomato sauce pho. Alongside these things, the restaurant has a pretty good selection of other Vietnamese dishes, like spring rolls and milk buns.

You can read another review here.

Directions

302 Queens Road Central, Sheung Wan

[googlemaps http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=110278381660667080594.00045eee009a4d17a789b&ll=22.285701,114.150508&spn=0.001737,0.00228&z=18&output=embed&w=425&h=350]

Cost

Pho about HK$30

Khyber Pass Indian Mess House

[caption id="attachment_210" align="aligncenter" width="500" caption="Mutton Saag, Mutton Jal Frezi and Chicken Mahkani"][/caption]

About 

Getting good Indian food in Hong Kong is not easy. If you go to most of the places on the island you're likely to be dissapointed by half hearted, almost bland, attempts at different curries and preheated onion bhajis. A much better bet is to head over to Chungking Mansions which clusters a lot of the local India community and promises a much more authentic experience. 

Khyber Pass has for a long time been my pick of the different offerings in the mansion. When I visited several years ago, Khyber Pass offered curries cooked so that their different flavours were more intense, a wider range of different types of dishes and breads, and a generally more pleasant atmosphere. 

The balance of spices in the sauces at Khyber is its main strength, although the tandori dishes are also supposed to be good. The saag curries have spinach potent in flavour with a nice course texture that goes best with tender white chunks of chicken. We had the mutton saag however, and the sauce was let down by large chunks of lamb that were tastless and far too tough.

Mutton jalfrezi suffered from the same poor quality meat. Really the lamb should break apart into soft chunks. The jal frezi also lacked that slight piquancy which can make jal frezi so interesting. It had nicely balanced spices, but didn't really leave you with a striking impression. The chicken mahkani was good however, with the really rich, subtly spice creaminess which makes this dish so satifying. 

Several other smaller complaints might further push me to look elsewhere. The popadoms came with tomato sauce. The waitress who took our order didn't really listen properly and kept suggesting different things in an attempt to push the price up. The restaurant now serves alcohol and although the didn't make a fuss about us drinking our own bottles, indicated that this was unwelcome in future. Other restaurants in Chungking allow you to bring your own. 

Directions

Chungking Mansions is located 36-44 Nathan Road. Entering the building from Nathan Road, you need to head to the back right hand elevator, and then go to the 7th floor. Alternatively if you ask the guys loitering out the front of the building, the chances are one of them will be eager to lead you to Khyber Pass and also to give you a 10% discount card.

Doraya Japanese Restaurant

About

This small restaurant is definitely one of the best places I’ve been to in Hong Kong for Donburi.  You can get other Japanese food here too, but their speciality seems to be tuna dishes such as negitoro (minced tuna over rice) and the tekkadon (thin sliced tuna over rice).  You could stick to these without ever being disappointed.

I went for the lightly seared tuna (Circa HK$100) and was really struck by how they handled the fish to bring out all its qualities. It was very delicately singed on the edges, giving a hint of cooked flavour which added to, rather than damaged, the stronger impact of the raw fish.  Small pieces of onion scattered over the slices added a nice hint of texture, without being too bold.

Each fish slice broke easily into small, succulent chunks when touched by chopsticks, and it was great to pick these up with a little of the swollen, perfectly cooked Japanese rice below. The fish had a subtle yet distinctive, very pure flavour and melted in the mouth in the way that distinguishes really fresh, high quality fish. It had the buttery, subtle effect of tuna I’ve occasionally paid much more for at other places.

It’s rare to have a donburi dish and for each mouthful to have the same subtlety and delight that an individual piece of sushi might offer, but this place achieved that. 

Directions

415 Lockhart Rd, Causeway Bay

[googlemaps http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=110278381660667080594.00045eee009a4d17a789b&s=AARTsJriVjY5ys5W22Wjn7F_m96D7v_YyA&ll=22.280132,114.18204&spn=0.001737,0.00228&z=18&output=embed&w=425&h=350]

Also branches at 8 Tung Choi St in Mongkok and 10 Cameron Rd in TST

Notes

Open until 2am Monday thru Thurs, then 3am weekends.

Telephone:      

• Causeway Bay 2834-8851        


•  Mong Kok 2366-8072            


• Tsim Shah Tsui 2300-1790

Ka Kee

About

I had walked past this place many times and been intrigued by the traditional wooden front and the crowds inside, but never actually got round to trying it. Finally, in search of some authentic Cantonese food, I managed to get along and was really impressed by what I found. This place offers very solid Cantonese food at affordable prices.

Chinese soups can sometimes be watery and really bland, but here the seasonal soup was a pleasing way to start the meal. The broth was full of flavour, with the meat bones and chinese vegetables giving it a distinctive, slightly bitter taste and the addition of almonds balancing with this nicely. The large pieces of potato were really earthy and went well with this broth, adding a bit of substance.

After that, we had the steamed mince meat and cuttlefish in a copper pot. This is meant to be older Hong Kong people's favourite, probably partly because it is so soft they can eat it even if they've lost most of their teeth. The version here had really soft, spongy minced meat and cuttlefish which complimented each other well.  Instead of the rubbery texture in some places, the meat had kept a strong taste, added to by the dark sauce around it, which unlike some versions of this dish didn't drown the meaty flavours.

The drunken chicken here was superb and one of the best examples of this I have tasted. The chicken pieces beautifully juicy, their smooth white flesh holding the wine flavour in a way that made it even more succulent, but not tasting too potently of alcohol. Perhaps what really made the dish though was the fresh green vegetables scattered on top, and the really strong crushed garlic, both of which went perfectly with the texture of the meat.

The duck dish was also very satisfying, although it was hard to decide whether it was really that traditionally Cantonese or just a luxury dish. Still, to get such tender, perfectly cooked slices of duck for so little money feels like a real luxury to me. There skin was brown and slightly crisp, while the meat inside was still pink and soft and not dried out at all. The dish came with a taco basket full of fried tofu, the spongy texture of which went perfectly with the meatier pieces of duck. 

Photos

[caption id="attachment_131" align="aligncenter" width="500" caption="Seasonal Soup"][/caption]

[caption id="attachment_133" align="aligncenter" width="500" caption="Miced Pork and Cuttlefish in a Copper Pot"][/caption]

[caption id="attachment_132" align="aligncenter" width="500" caption="Drunken Chicken"][/caption]

[caption id="attachment_134" align="aligncenter" width="500" caption="Duck with Fried Tofu"][/caption]

Directions

This place is easy to spot because of its very traditional looking wooden fronting. Walking along Queen's Road towards Kennedy town, its on the left hand side of  Queens Road, just after the road crosses Water Street. The address is 438 Queens Road West, Sai Ying Pun.

[googlemaps http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=110278381660667080594.00045eee009a4d17a789b&s=AARTsJriVjY5ys5W22Wjn7F_m96D7v_YyA&ll=22.286734,114.138111&spn=0.001737,0.00228&z=18&output=embed&w=425&h=350]

Cost

About HK$ 60 - 80 a dish.

 

 

Fo Kee

[caption id="attachment_109" align="aligncenter" width="500" caption="Silk Tea and French Toast at For Kee Cha Chaan Teng"][/caption]



About

This cha chaan teng (tea restaurant) is hidden away in the back streets of Sheung Wan where it has been serving regulars for over 50 years now. Cha chaan teng's like these started up in the post-war boom to cater for factory workers who just had a short time for lunch, but had some spare money and wanted to try a few new things.

Unlike the famous Lan Fong Yuen in Soho, there's no pretension here and no sense of being a tourist attraction. The restaurant is really back to basics, with stools and plastic cups, boxes and cans of ingredients stacked up in the corners and just a big menu decorating the wall.  This place caters to a really local crowd and is a great place to come to soak up a more authentic Hong Kong scene and watch ordinary people.

It's also a good place to eat some cha chaan teng food at really pleasing prices. The silken tea here is made in the traditional way by straining it through a pair of stockings, producing a syruppy, slightly sweet drink that tastes strongly of the canned milk used and not at all like any other kind of tea. It goes nicely with the super sweet french toast that is smothered in a sugary sauce.

Alternatively you can get bowls of noodles,  particularly the beef brisket, club sandwiches, burgers, and all kinds of other fast food snacks. Cha chaan tengs offer a sort of crude fusion of east and west, often with interesting results.

Directions

For Kee, 200 Hollywood Road (entrance on Tai Ping Shan Road), Sheung Wan, Hong Kong, closes at 5pm.

[googlemaps http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=110278381660667080594.00045eee009a4d17a789b&s=AARTsJriVjY5ys5W22Wjn7F_m96D7v_YyA&ll=22.285006,114.14848&spn=0.001737,0.00228&z=18&output=embed&w=425&h=350]

Photos

[caption id="attachment_111" align="aligncenter" width="500" caption="Classic Cha Chaan Teng Atmosphere in Fo Kee"][/caption]



Notes

To read more about cha chaan teng in Hong Kong, take a look at this New York Times article or my own project website . Also have a look at the description of Lan Fong Yuen on Tasty Treat's blog.

Star Seafood Restaurant

[googlemaps http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=110278381660667080594.00045eee009a4d17a789b&s=AARTsJriVjY5ys5W22Wjn7F_m96D7v_YyA&ll=22.286704,114.141694&spn=0.006949,0.00912&z=16&output=embed&w=425&h=350]

About

This is quite a good place to go for an authentic Dim Sum experience. They have a (limited) English menu if you ask – tick the boxes and give it to a waitress. Menu guide coming to this site soon. Dim sum finishes at 4 and is cheaper after 2pm.

Directions

 Take the tram in the Sheung Wan direction from central – tram will be marked ‘Kennedy Town’. The tram will turn out to pass the Western market and then back in to travel along the long street beyond this. The Star Seafood restaurant is on the right hand side, on the corner. It has a curving golden front. Opposite, on the left hand side is a big grey police station which may be easier to watch out for. 

Cost

 

Each item of dim sum costs about HK$ 8-12, if you go as a group its shouldn't really set you back more than HK $50 each.

Notes

Kau Kee

[googlemaps http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=110278381660667080594.00045eee009a4d17a789b&s=AARTsJriVjY5ys5W22Wjn7F_m96D7v_YyA&ll=22.284227,114.152324&spn=0.001737,0.00228&z=18&output=embed&w=425&h=350]

About

This place is famous for a good reason. For just 28 hkd, you can get a delicious bowl of beef brisket and noodles. The beef brisket melts in your mouth and is packed with flavor. If you don´t like beef, there is no reason for you to come here.    

Directions

The best way to get here is probably to walk along Hollywood Road from Central / Soho, and look for the turning of Gough St dropping down on right hand side. Gough Street then runs down hill and loops round to the the right. Be careful because there is another small noodle shop on the same street, with a similar name. This is the one on the corner with openings, entrances on west and south sides. The address is:

G/F, Kau U Fong, 21 Gough Street, Central District, Hong Kong 

 

Cost

HK $28 for a bowl of old-style beef brisket.

Notes

Closed on Sunday - closes early in the evening.

Macau Restaurant

[googlemaps http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=110278381660667080594.00045eee009a4d17a789b&s=AARTsJriVjY5ys5W22Wjn7F_m96D7v_YyA&ll=22.287578,114.151651&spn=0.003475,0.00456&z=17&output=embed&w=425&h=350]

About

Their famous Macau-style sandwhiches are very tasty, and their curries are excellent. Everything I have tried here has been very good and authentic. You MUST have a pou taat (egg custard tart) for dessert here 

Directions

This is inside the Shun Tak Centre. I think on the first floor - towards the western side of the centre. If you enter the centre from the MTR you need to pass the Starbucks and keep going. The restaurant has a Po Tat (Macau egg tart stand just outside). 

Cost

Around HK $50-80 per person

Notes

Arun Rung

[googlemaps http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=110278381660667080594.00045eee009a4d17a789b&s=AARTsJriVjY5ys5W22Wjn7F_m96D7v_YyA&ll=22.27632,114.174535&spn=0.003475,0.00456&z=17&output=embed&w=425&h=350]

About

Some of the cheapest and most authentic food in all of HK. This restaurant is tucked away in the back of a tiny Thai grocery store. They don´t have a huge selection of dishes here, but everything is DELICIOUS. All of the dishes are cooked to order. Try the basil pork, which has the most intense basil flavor I've had almost anywhere.  The people who run this place are also super nice and friendly.

Directions

Stone Nullah Rd, Wanchai. You have to really look out for this one. Coming from the road with the tram its on your right hand side. You are looking for a shop selling thai products with a space at the back. The name is painted on the sign, but its easy to miss.

Cost

Around HK $30 to 50 a dish

Time and Notes

Not open late.  But you can call in almost any time of the day and they will prepare things for you.

 

  

Mala Restaurant

[googlemaps http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=110278381660667080594.00045eee009a4d17a789b&s=AARTsJriVjY5ys5W22Wjn7F_m96D7v_YyA&ll=22.284301,114.154344&spn=0.001737,0.00228&z=18&output=embed&w=425&h=350]

About

Serves Malaysian and Indonesian food for really bargain prices. The sambal chicken/pork and tamarind fish are some of my favorites, but everything there is excellent. The soups are also very good and quite different (in a good way).

Directions

33 Peel Street, a small lane perpendicular to the lower side of Hollywood Rd, in Soho. From the Escalator, walk along Hollywood Rd, passing ‘Globe’ bar on your right, keep walking, passing a japanese restaurant with wooden walls. Once you have passed this, look down the alleys on your right, I think it is the third one along, but you can see the sign from the main road. The lane is opposite a shop with a pink neon cow in its window.

Cost

Around HK $50 a person

Times and Notes

Tel: 28181236 open until 11

 

 

 

 

 

Wang Fu

[googlemaps http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=110278381660667080594.00045eee009a4d17a789b&s=AARTsJriVjY5ys5W22Wjn7F_m96D7v_YyA&ll=22.283532,114.155046&spn=0.001737,0.00228&z=18&output=embed&w=425&h=350]

About

Excellent, authentic and cheap Beijing food.  One of my favorite places in HK. Really good, hearty, home-cooked-style food. No peking duck here, but the jing jiang rou si is probably the best I´ve ever had in either China or HK. Its doesn't come with many pancakes so ask for more beng if necessary. 

The hot and sour soup is also excellent, a really thick mix of mushrooms and other chinese vegetables with just a hint of spice to it. It may however seem a bit strange to pallets that are not used to this dish.

Also recommended are the dumplings, which as freshly made by the restaurant each day. They sometimes also offer some special dumplings, so look out for those. 

The vegetables taste beautifully fresh here and are not smothered with soy sauce and garlic in the way that some places do. 

I have never ordered anything here that was not delicious. They dumplings are all handmade, fresh, and tasty. If you have a sweet tooth, try the banana fritters (pulled silk bananas) for dessert, a specialty Beijing dish.

Directions

On Wellington Street in Soho. Go up escalator and look out on your left hand side. Early on is a street with a yellow sign for ‘curry’ – Wang Fu is near to this place. It has a red sign on the front with three chinese characters. 

Cost

Around HK $60-80 a dish

Time and Notes

Closes at 9:30

Bangkok Cuisine

[googlemaps http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=110278381660667080594.00045eee009a4d17a789b&s=AARTsJriVjY5ys5W22Wjn7F_m96D7v_YyA&ll=22.280271,114.182442&spn=0.003475,0.00456&z=17&output=embed&w=425&h=350]

About

Very, very tasty Thai food that is also very cheap. The restaurant is really busy, so you sometimes have to wait outside a bit of time, but is open until 1am. Try the Tum Yum Goong soup, the Green Curry, the Steamed fish, or anything really.

Directions

Walking west away from SOGO, little lane after Percival. This is a small lane that leads round to the right, and round to a long row of restaurants. There are two Thai restaurants here – the better one is the second with two statues of ladies making a 'wai' (Thai hands together greeting) outside.

Cost

Around HK $60 a dish