Litz is an old haunt, a Hong Kong style cafe that primarily serves Chinese-adapted Southeast Asian fare. And by Chinese, I mean less intense and pungent than the original, but still just as tasty. Hey, subtlety has its own charms, no?
Mongkok Dim Sum (旺閣點心) is really just for quick pick dim sum. San Francisco has quite a lot of them, more so than LA, places whose sole business model is to serving large-scale to-go dim sum. In LA, dim sum is typically only found at Cantonese or Teochew seafood restaurants. I give Mongkok a lukewarm recommendation, only because it fulfilled its duty: getting us full.
Australia Dairy Company does not serve Australian fare, let’s get that clear. But over the years, it’s evolved into a venerated Hong Kong institution by staying true to its roots, as a classic cha chaan teng serving fusion Chinese-Western breakfast fare, everything from eggs and toast to macaroni and roast pork slices in soup, the clearest sign of Western culinary influence. As the name implies, it’s also known for its milk products, namely the steamed milk and egg white custards.
Our final day in San Francisco, we scoured the Yelp apps on our phones to find a solid breakfast/brunch spot. And I came across La Boulange, a French cafe and bakery chain with branches found throughout San Francisco and the greater Bay area. The closest one to Sunset was at Cole Valley, so we sped of, crossing our fingers that we’d find a parking spot.
On our first day back in Hong Kong, we paid a visit to Mak Man Kee Noodle Shop, a long venerated establishment in Hong Kong, known for its wonton noodles (雲吞麵, wan tan min). Alvin wasn’t so fond of this place (“overpriced” as he put it) but decided that I, as a first timer to HK, I needed to pay a visit. And so we did.
The main reason for our venture to Mongkok was to dine at Lei Garden (利苑酒家), a one Michelin-star Cantonese style restaurant, well known for its dim sum. Cantonese fare is characterized by its use of fresh unadulterated ingredients (especially seafood), and a preference for steaming or stir-frying. Like most well-known Hong Kong restaurants, Lei Garden is a chain with several restaurants throughout the city (and even outlets in Shanghai and Beijing). Reservations came in handy because this place got packed during yum cha (飲茶).
Our first full day in HK, we ventured out to Yau Ma Tei to get some congee. The congee shop in question was none other than Ocean Empire Congee Shop [link] (海皇粥店, Hoi Wong Juk Dim), smack dab in the middle of Nathan Road. After a brief 15 minute wait, we were seated. This once relatively obscure congee shop is now a veritable restaurant chain and a tourist destination for Mainlanders and other Asians alike (the menu also features Japanese translations). In fact, after being seated, I realized most of the customers were speaking Mandarin, not the local vernacular, Cantonese.
Last summer, Alvin and I, on the spur, booked tickets to Hong Kong and Taipei. Mind you, the high season tickets being offered by our local Chinese agency were remarkably cheap ($1230 for 4 flights). And Mid-December swung around quickly enough. We packed our bags and boarded a Cathay Pacific flight to travel halfway around the world. Why pay $500 to fly to New York City when a couple hundred more takes you to another continent altogether?
Our first whole day in Hong Kong, we had a repertoire of quintessentially Hong Kong meals: congee for breakfast, dim sum for brunch and a homemade seafood dinner, alongside street snacks, of course, in the form of egg tarts and the famed egg waffle.
Spring break just happened for me recently, along with my 25th birthday! (Gosh, I’m feeling old now). I took a trip up with the boyfriend to San Jose to visit Nicole and do touristy things in San Francisco. It’s funny to be posting about NorCal stuff when Justin’s been recapping a trip of his from the previous year up north.
Growing up, my idea of coffee wasn’t the kind brewed with roasted beans. It was pouring boiled water into a cup, and releasing the contents of a Nescafe sachet into the water, topped off with whole milk. To my family, coffee wasn’t a lavish $5 experience, it was part of the mundane. In fact, it wasn’t until I was in college that I began regularly drinking drip coffee. Given my credentials, I wouldn’t call myself a coffee connoisseur, not in the least. But I do enjoy a cup o’ joe every now and then.
After a stop at the Ferry Building, we took the MUNI to Chinatown with the sole purpose of paying homage to the very best egg tarts in SF, only to be found at Golden Gate Bakery (金門餅家), previously reviewed in July 2011. RY had warned me previously that Golden Gate was regularly shuttered during the summers, as the proprietors take a lengthy vacation.
The Ferry Building is a beautiful historic building located on The Embarcadero, built 122 years ago. In fact, it served as San Francisco’s main port of entry until the Bay Bridge was built in 1936. Far from being obsolete, it still actively serves as a ferry terminal. However, much of the space has since been re-purposed to house food shops.