I was fascinated when a waiter opened a drawer underneath my table and took out my table setting. What a smart idea! I found myself opening it and getting more napkins, another fork and a toothpick.
The milk tea was good. The tea was nice and strong. I wish it were hotter though. It was barely warm. It tasted almost exactly like my favorite at Cafe de Coral.
hot milk tea
Maybe I should have ordered the chilled milk tea. Tai Hing is famous for this. They even won second place in the milk tea competition in Hong Kong.
Tai Hing had a rather extensive menu and their specialties are roast meats. I wasn’t in the mood to eat roast meat and white rice. When I saw the picture of the noodles on the menu I immediately ordered it.
I love noodles and specially ho fan or flat rice noodles. The twist in this beef ho fan dish was the Swiss sauce. I had to find out what that tasted like.
The noodle were good and al dente. There was lots of tender beef. But what I didn’t really, really love was the sweet Swiss sauce. Traditionally beef ho fan was salty. This version was sweet and salty. It wasn’t that bad but it wasn’t my favorite.
wet-fried flat noodles w/ shredded beef
in Swiss sauce HK$48 (with hot milk tea)
The problem with eating alone was you can’t order much food. While waiting for my noodles I continued to read the menu and I saw my favorite fall/winter only dish – fried glutinous rice with preserved meats. I immediately ordered one for take out.
fried glutinous rice w/ preserved meats HK$46
The rice arrived while I was half way into my noodles. I opened the lid and tried it while it was still hot. Oh my! It was fabulous! The rice was soft, sticky and filled with yummy preserved sausages and duck. It was so fragrant and not too greasy. I spooned some rice on my plate and transferred the rest of the noodles into the container.
Tai Hing Roast Restaurant
Shop A, G/F, Two Grand Tower,
625 Nathan Road, Kowloon