Tai Cheong Egg tarts pairing with Milk Tea from Lan Fong Yuen

There's always a queue here, even in the evening. So don't be alarmed when you arrive at the most loved egg tarts in Hong Kong - Tai Cheong Bakery, with the queue stretching up the slope of Lyndhurst Terrace :)))

Despite having various branches around Hong Kong and one outlet in Macao, locals and tourists still thronged this tiny bakery in Central near to Wellington Road for their fix and cravings.

So were we :)))
Numerous shops opened right next to and around Tai Cheong egg tarts to ride on their popularity, including this sweet shop...which was so out of place. 

The queue was long but a quick one, bcoz it kept on moving as each customers walked out of the tiny bakery with smiley face as they quickly tucked into the pipping hot and delicious egg tarts.

See, I told ya..it was so quick and then our turn came :)))) more like my turn coz JS said he had enuff food and refused anymore....so Monkey only bought a few pieces..but guess who ended up eating the most??? -_-"

I kid u not, every customer walked out looking exactly like the above. Hmmmm was that me???


First, the aroma of sweetness and eggs. Then the toasty-ness of the tart shells....
The next test was how wobbly they were....


followed by the crumb test....such fragrant and it's so crispy...Someone told me they added almond flour to it, to give it that crunch and aroma. Very buttery too...

I've been having Tai Cheong egg tarts for more than 10 years, and must say they have tweaked their recipe to be BETTER!!! it's less sweeter now.

Look at the shine~~~~ then the custard....
Oh heavenly.

There I stood by the road side, enjoying my beautiful and awesome egg tarts...together with throngs of tourists who were doing the same....sinking into their share too. Plus all the selfies and selfies sticks...oh gawd.....I see more selfies sticks than walking sticks in HK *even oily stick aka yao char kwai lose out*

and Mr. JS couldn't resist and gobbled down a piece...
He concurred that the recipe has changed and he really enjoyed it a lot....for the first time, as he's not a tart person.

Life is beautiful esp after chomping down some egg tarts, we headed for milk tea at the famous Lan Fong Yuen. It's just located a few steps away from Tai Cheong egg tarts. Another famous establishment in Hong Kong since 1952, one cannot miss this.


Good things usually has got queue, but if you are buying "to-go" there's no queue at all...just order, pay...and wait outside 7-11 which is right opposite and the lady will call out your order in 3 minutes, all ready to go.

Those ppl were queueing up to dine and enjoy their tea inside the outlet. There's other famous food to pair with your milk tea, such as toast and pork buns.

Milk Tea was so creamie and velvety with beautiful aromas. We believed that they used a mixture of different types of tea. There we were, lip smacking our way from egg tarts to velvety tea...still standing by the road side...

AaaaaAAAaaa :))))

So now my question to you, do you prefer the crust or the custard when u enjoy egg tarts? :))) For me it has to be both, like a perfect marriage. 

Mak's Noodle, Hong Kong

Our room has got such a stunning view :))) with Avenue of Stars just below our windows. Hobbits were perpetually hanging out by the window till they were errrrr...hot and fluffy warm when we got home everyday.

We took a short trip to Hong Kong to satisfy our cravings over the long weekend. Since it's a short trip, say 4 days, we gotta maximise most of our time. That's bcoz we believe, if we gonna put calories into our bodies *our temples* we better make sure it's worth it.

So once we have settled down and enjoyed the welcome facilities at the hotel, it's time to make sure our stomachs will enjoy themselves....so to the pier!!! This time we were practically staying by the pier. Such convenient :))

Monkey and her messy mane....thanks to the early summer wind. It's been cloudy and windy in Hong Kong. Thanks to the wind, else it will be warmer than Malaysia.

Yah I know, that face....deep in thought...I kinda forgotten what was running in my mind. Must be the mini won tons, egg tarts and egg toast that were in my thoughts. Hahahaha.


The original outlet of Mak's Noodle. Established since the 1960s, it's a well-known name but Hongkies refer them as Stingy Mak for the petite bowls of noodles. I guess there's reason why it's in that size :)))

You must alwiz alwis visit this main outlet bcoz we have tried their branches in Causeway Bay and somehow the flavours were lacking.

the famous Har Ji Meen, sprinkled with dried shrimp roes
extremely tasty with the umami-ness and springy noodles!!! if u like ur noodles crunchy this is the place!! Yes very small portion.

I still prefer my won ton noodles original and petite like this. Looked so simple and bland but trust me, it's power packed with flavours. But what caught my love was its extremely crunchy and springy noodles with that bite. Oh yummsss.


This was like angel hair...the broth was simple too but u could taste there's quite some ingredients in there. Tiny pieces of chinese leeks were seen floating in the bowl. The good side about the tiny size is, u can sample the other noodles like the famous beef tendon noodles and other varieties.

Most of our friends, preferred the other won ton noodle situated just directly opposite Mak's Noodle for its size, side dishes, all the other meat balls, paste stuffs thrown into the noodles and condiments. That if u like that kinda won ton mee. However if u prefer unadulterated simple but serious noodles, pls pay Mak's Noodle a visit.

We were lucky to be seated next to this guy.....his speed was so swift, the camera couldn't capture his hands movement. Indeed in Hong Kong, time is money and money is time.

Look at the huge won tons....and real chunks of shrimps!!! Wahhhhh. No wonder the wontons could bounce if it hits the table. Since it's so precious and expensive, u better not lose ur wontons and "carry" them with care by using ur chopsticks/spoons.

JS was whining he didn't have enuff to eat coz the noodles were too tasty....there's alwiz reason why this is the first stop...bcoz there will be other things to eat along the way nearby.

Monkey: "Follow me JS, we gonna have some small bites. I feel like having mini sliders pork belly burgers."
JS X_X

oh well this was a makan trip, and u agreed to it. So no complaints please!!!
Do u have a favourite won ton noodle shop in Hong Kong? Share with us :)))

*Read bout the other noodles shop opp Mak's*

Mak's Noodle
77 Wellington Street,
Central, Hong Kong.
Tel: +852 2854 3810
Opens daily: 11am to 9pm

Prince C's "24th" Birthday

The pleasure of celebrating 24th Birthday :)))) I can't really remember how I had mine, prollie coz it wasn't a memorable one :P so when the invitation for this birthday celebration was thrown at me, Monkey made time for it :)))

When I arrived, beautiful I-Ching was already waiting with that smirk in the face that says U are early :))) Hahahahaha Yea was lucky coz traffic was pretty smooth on that particular evening and I didn't even needed to use a de-tour road to get here.

Wines were already chilling and "Y" pronounced as ee-grek. That's how the letter Y is pronounced in French anyway....just like "K" is Kah and "E" is euh and "I" is ee....ahhhh dun ask me why. That's how I was being taught.

Y is a dry white wine by Chateau d'Yquem one of the golden crown jewel brand under the LVMH group bcoz it is the oldest brand in the entire portfolio....since 1593

However Malaysia doesn't sell Y but only the sweet noble rot sweet wines from Sauternes. So don't ask me how Mr. JS acquired his Y....he outbeat my company lar...Guess we are not doin a good job to cater to discerning clients like him -_-"
*susahnya nak cari makan~~~~*

Ogura amaebi tartare with oscietra caviar
Balance of sweetness and savoury from the sea, to start the dinner with :))

Spring is still here...so we were served panache of spring shellfish. Creamie rich scallop paired with even creamier and richer sea urchin and the ocassional acid and crunch from the greens.

midi pyrenees white asparagus with petit pois
when we were in Hong Kong, the entire island was also celebrating a French month and selected Midi Pyrenees as their focus with exhibition of produce - cheese and wines, and lots of activities, but most of all.....all the french restaurants in Hong Kong participated by showcasing a special menu dedicated to produce from this region.

I didn't know wat to do with my hair coz it's messy so braid that is....When ur hair is long and u dun have time to maintain it, I guess the way to go is to chop it???

While the men were engrossed in their business empire talk the ladies were planning and scheming something else...hahahaha. Don't worry, nothing to do bout how to spend money, more like exchanging recipes :)))

u eppy??? u like??? if u like please place ur order to Mr. JS bahahahaha....


something new that we have never try before...fedelini with oyster sauce and thinly sliced Kobe beef on top. Wow i don't really know how Chef Takashi compiled his menu, we never ever have the same thing unless we requested for it....this was really awesome. The heat from the pasta just melt some of the fats from the beef.

Prince C whacked all the beef first before enjoying his pasta which was so coated with the pristine oyster sauce....yummmssss.

We have been drinking a lot of Vosne Romanee lately...:)))

Next on is Foie Gras consomme, this was really awesome, warm consomme almost like bovril...intense and concentrated, full flavour from foie gras with more served on the side on top of toasted bread. Comfort food esp on a rainy day.

Sawara with Poivre de Timut and Hotaruika
Sawara is something like Spanish Mackerel but the star of this dish were the lightly tempura firefly squid from Hotaru...they were fully loaded with nothing but eggs in their tiny body.

for our main, we had a roasted French lamb and jus...i suspected this one came from Midi Pyrenees as well?

and a bottle of aristocrat grand cru from the parcel next to DRC...it's really a small parcel, owned by Comte Liger Belair...we had the honor to visit him a few years ago. Comte = Count

I Ching was really happy bcoz according to her, there's no such yummy french cuisine in Ipoh. likewise we couldn't find amazing cantonese food in KL either :)))

a plate of japanese rice
this one was a special just to fill our stomachs, in case we needed more carbs.  It started since last year with Chef Takashi's amazing curry rice and now every meal it has evolved to something new. I alwiz look forward to see what's being unveiled on that day.

That evening, it was Abalone Curry!!!!!!!
ABALONE~~~~ my favourite!!! is it even my birthday????

nom nom nom~~~~~~ japanese curry is different from our local curry. It has got more intensity and length but less heat. The abalone was so well prepared with the kind of bite we lurve :)))
 

anyway it's not my birthday, as long as the bday boy had such great time. :)))

yummy light and fluffy cake but they forgot the comma~~~
Prince C is my friend, I Ching's husband and JS's Brother.

Group picca for memories~~~~

and one final fish the Foret Noire and interpretation of Black Forest by Chef. It was amazing!!!! and so fine :))) delish~~~

must thank the man for all the amazing creation. Such a joy to dine at Cilantro for every meal is never the same :)))

Happy Birthday again Prince C and more makans to come hehehehe.