Hong Kong: Dim Sum, Dessert, & Family

In Hong Kong, I met my very young Great Uncle Wilson at Tsui Hang Village for a meal. We dined at the Causeway Bay Branch, which had a clean, elegant ambiance and good service. Our meal was a perfect does of family, fine dining, and dim sum before I left Hong Kong.

My uncle did all of the ordering. I just sat back and enjoyed the meal.


Dumplings with Black Truffles


Purple Potato Piggy Bun. Fluffy, soft, and a little sweet.


Deep-Fried Squid.


Peppers with Filling.


Honey-Glazed Barbecued Pork


Almond Paste Bun. My sweet tooth and I both loved these.

After dim sum, my uncle wanted to take me to try some local Hong Kong desserts. We went to the popular Cong Sao Dessert Restaurant nearby. I was a fan. We ordered one hot dessert and one cold dessert. Both were delicious.


Ginger Milk with Egg White

IMG_1885Sweet Tofu with Mango

I was very, very full.


Tsui Hang Village

22/F, Lee Theatre Plaza, 99 Percival Street, Causeway Bay

Cong Sao Dessert

G/F, 11 Yiu Wa Street, Causeway Bay


Hong Kong: Tim Ho Wan

Tim Ho Wan is known as the cheapest Michelin starred restaurant in the world. The Hong Kong chain (now with locations in Singapore and Manila) is famous for their barbecued pork buns, stellar dim sum, stellar prices, and long lines.IMG_1642

This is the line at 8:50AM, waiting for the restaurant to open at 9AM.

We went to the extremely convenient Tim Ho Wan location in Central Station. We were fresh off the plane and hungry with anticipation.

IMG_1645 IMG_1671

The barbecued pork buns were the best I’ve ever had. They were served at the absolute perfect temperature. Sweet and crispy on top, the physical bun portion was delightfully fluffy and thin. The barbecued pork lay inside in thin chunks – none of that mysterious goo that pork buns in the US often have.


Steamed Fresh Shrimp Dumplings. My friend Anna doesn’t eat pork, so we had a lot of shrimp dishes. I am not usually a huge fan of shrimp dumplings but these were great. Nicely bite-size, simple, and fresh.


Rice Roll stuffed with Shrimp and topped with sweet soy sauce.


This was our attempt to experience authentic dim sum dishes. It would be wise to keep in mind that exotic and authentic don’t always go hand-in-hand. The chicken feet were okay. The flavoring was good, but that’s about all they had going for them.

IMG_1677 Steamed Egg Cake. A traditional dim sum dish of steamed brown sugar sponge cake. Not too sweet, not too bland. The texture is so soft and light it essentially melts in your mouth. A divine way to end our meal.

Tim Ho Wan, 2332 3078

Shop 12A, Hong Kong Station (Podium Level 1, IFC Mall) , Central

The Mecca for all Egg Tart Lovers

The French have their croissaints. The Greeks have their baklava. The Jews have their babka. Americans have their donuts. The Chinese? Well, they have egg custards.

Among many things, my dad and I have always shared a love for Chinese egg tarts – small tartlets with flaky, pie-like crust on the outside and a sweet custard filling on the inside. This meant making pit stops on the way back from soccer games at Lung Fung Bakery on Clement St., where the lady behind the counter always packs me the most freshly-baked tarts and adds a few extra in for free. This also meant squeezing our hands between the sides of the pink boxes to sneak a fresh egg tart before Thanksgiving dinner, when my great-aunt brings egg tarts from Golden Gate Bakery in San Francisco’s Chinatown.

I suddenly realized before my trip to Hong Kong that I had to have an egg tart while I was there. A quick Google search produced many articles, including a trending BuzzFeed article of the day, pointing me to Tai Cheong Bakery as the mecca for all egg tart lovers.

It was a spiritual experience.



The crust was less flaky than I am used to, but was instead more thin and dense like pie crust. It was deliciously buttery and had a slight hint of coconut. The custard had the smoothest, silkiest consistency.

The egg custards are served in small metal tins and are kept hot in a glass case. Be warned, I burned my entire mouth on my first tart and it was a less enjoyable experience. When I went back the next day, I had learned my lesson.


Egg Tart & Wintermelon CakeIMG_1810

A quick shoutout to my friend and fellow egg tart lover Mr. Medoff. For his birthday one year I got him an entire box filled with egg tarts (probably more than 20), thinking he would share them like a birthday cake. He ate the entire box by himself.

Tai Cheong Bakery

35 Lydhurst Terrace, CentralHong KongChina (Central)

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