Sister Wah Beef Brisket at Tin Hau Station (Hong Kong)

Sister Wah Beef Brisket 華姐清湯腩

English Address (Google Map): G/F, 13A Electric Road, Tin Hau

Chinese Address: 天后電氣道13號A地下

Opening Hours:  Mon to Sun: 11.00am – 11.00pm

Click here to view my full Hong Kong Food Itinerary and the 8 must-know about Hong Kong Cafe Culture

Introduction

Apart from Kau Kee Beef Brisket that i wrote on previously, Sister Wah is another popular Beef Brisket Noodle in Hong Kong. It is among the winners for the “Best Restaurant Award 2014” on Open Rice Hong Kong and many always compare Sister Wah and Kau Kee on the same level for the best Beef Brisket Noodle in Hong Kong.

It’s only a couple of minutes walk from Tin Hau MTR station. I arrived at about 9.30pm at night and although there is no queue, there is barely any empty seat in the eatery so we shared a table.

Sister Wah – Small eatery situated along Electric Road near to Tin Hau MTR

Sister Wah is famous for their clear broth beef brisket noodle and radish, soaked and cooked in their thick beef brisket broth. The noodle comes in two variations, the soup version that cost HK$38, which is exactly the same price as Kau Kee, and the dry version, which cost HK$12 more. As i already had a soup version at Kau Kee Beef Brisket, i ordered Sister Wah’s dry beef brisket noodle.

Menu 1 of 2: Click to enlarge

Menu 2 of 2: Click to enlarge

Beef Brisket Stir Noodle (HK$50)

At HK$50, I thought that it’s a little pricy for a bowl of Beef Brisket Noodle in Singapore context but it’s a norm in Hong Kong. It comes with a good serving of noodle, beef brisket, with both the fatty and lean part, and also comes with a bowl of their famous beef brisket broth.

What i like about Sister Wah is for the thick chunky cut of beef that is stewed to the perfect softness. The lean portion is chewy and the fatty portion is melty soft. The broth is rich and robust and it’s a different style from Kau Kee Beef Brisket.

Like a typical Hong Kong style egg noodle, Sister Wah’s noodle is slightly more chewy and tough. Those that are not very used to such noodle should probably opt for their flat rice noodle a.k.a Kway Teow.

Radish (HK$12.00)

I am actually not a big fan of radish but i thought i had to try this since it’s their signature dish. Their radish is cooked and stewed in their signature beef broth till soft and manage to absorb the flavor of the broth and yet retaining it’s compact texture. Not a must-order my opinion, but goes rather well with the Beef Brisket to balance up the greasiness.

Conclusion

It’s a pity that i am already pretty full when i visited Sister Wah and i only ordered their Beef Noodle. This is one place that i will return to try out more of their dishes as there are some pretty interesting dishes like deep fried pork ribs, pork dumpling in chilli sauce, and i also wanted to try out their curry broth.

I find delight in their soup and beef brisket and i will definitely visit this eatery when i’m around this area.

If you ask me to choose between Kau Kee Beef Brisket and Sister Wah’s, it really depend on what am i craving for. If i want something light, sweet and refreshing, i will go for Kau Kee. And if i am looking for something heavier, satisfying and filling, i will go for Sister Wah.

Click here to view my full Hong Kong Food Itinerary and the 8 must-know about Hong Kong Cafe Culture

Kau Kee’s Beef Brisket Kway Teow

 Map and Directions

1. Sister Wah is accessible by MTR by alighting at Tin Hau Station

2. Come out from Exit A1

3. Walk towards Electric Road and Sister Wah is just around the corner

 

 

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Mido Cafe the Timeless Cafe at Hong Kong Temple Street

Mido Cafe (美都餐室)

English Address (Google Map): G/F, 63 Temple Street

Chinese Address: 油麻地廟街63號地下

Opening hours: 8:30am – 9:45pm daily

Click here to view my full Hong Kong Food Itinerary and the 8 must-know about Hong Kong Cafe Culture

Introduction

Mido Cafe started operation back in the 1950s and is one of the oldest cafes in Hong Kong. This old school cafe is a landmark at Temple Street and was featured in various Hong Kong movies and serial like Goodbye Mr Cool (古惑仔之九龙冰室) and Revolving Door of Vengeance (酒店风云).

The 1950s interior design was retained till date and the nostalgic design offers a glimpse of Hong Kong’s past when air conditioning is a luxury and food menus were hand-written. Unlike the modern cafes that pushes seating capacity to the limit within a small floor area, Mido Cafe is contrastingly spacious.

I visited on a weekday morning and it’s surprisingly vacant. Mido has literally over two hundred items on their menu but their signature dish is the Pork Rib / Pork Chop Baked Rice.

Mido Cafe Menu 1: Click to enlarge

Mido Cafe Menu 2: Click to enlarge

Baked Spare Rib in Tomato Sauce (Baked Rice) – HK$58

There are a few variations of Baked Rice and the most famous one is the Spare Rib Baked Rice. It took a little while to serve and the rice looks absolutely delicious.

The base of the Baked Rice consist of a layer of butter rice, layered with melted cheese, pork ribs and topped with a layer of rich tomato paste.

The tomato sauce is slightly sweet, thick, but not overly cloying and goes really with the melted savoury cheese. The spare rib is the highlight of the dish. The well marinated ribs is really tender and the meat gets seperated from the bones easil and it goes pretty good with the soft melted cheese and tomato sauce.

I read that the portion is really big from online but it’s really not. I even hope for a bigger portion.

Pork Chop with Macaroni in Broth – HK$38

The portion of the macaroni is really big. Much bigger than a typical macaroni soup that you find in Cha Can Teng. The macaroni is much less flavoured than expected and i will choose the baked rice anytime.

The pork chip is not crispy at all but I like the soft and tender texture of their pork chop a lot. I thought this bland macaroni is not doing justice to the accompanying pork chop. Probably i will try their pork chop baked rice the next time.

Stir-fried Veggie in Minced Garlic – HK$48

Like most vegetables that i had in Hong Kong, such vegetables are only lightly salted and flavoured with chopped garlic when one gets to enjoy the natural taste of the veggie. It doesn’t has a raw taste though. But for those who are used to Singapore style of Sambal Kangkong, Oyster Sauce Kailan or Mixed Curry Vegetable, this dish will be a little bland for you.

Conclusion

I have a lot of respect for eatery that goes a long way back as somehow it gives a clue to their popularity and ability to satisfy patrons of different generations.

Iced Lemon Honey HK$18

Just basing on what I’d ordered, i thought the baked rice is quite good while the others are ok. I would visit this place again for their baked rice, probably the pork chop version.

For first-timer, you may want to consider to give yourself a chance to be charmed by this timeless Hong Kong cafe and try out the one signature baked rice that had withstood the sands of time.

Click here to view my full Hong Kong Food Itinerary and the 8 must-know about Hong Kong Cafe Culture

Map and Direction

1. Come out from Yau Ma Tei MTR Exit C

2. Look for the main road (Nathan Road) and walk against the traffic

3. Past Wing Sing Lane and keep walking

4. Turn right at the next turn and walk straight along traffic and you will see Mido Cafe

Tim Ho Wan at Hong Kong Fortress Hill

Tim Ho Wan Hong Kong (添好運 / 添好运)- The One Michelin Star Dim Sum

English Address (Google Map): 2-8 Wharf Road, Seaview Building, North Point

Chinese Address: 北角和富道2-8號嘉洋大廈地下B,C及D鋪

Opening hours: 10am to 9.30pm

Scroll to the end for address and opening hours of other Tim Ho Wan Branches

Click here to view my full Hong Kong Food Itinerary and the 8 must-know about Hong Kong Cafe Culture

Introduction

Firstly, i will bore you with a little bit of history of Tim Ho Wan (添好運/添好运). The main chef Mak Kwai Pui (麥桂培) of Tim Ho Wan was originally from a well established restaurant  under the Four Season group – Lung King Heen (龍景軒). He later opened Tim Ho Wan in year 2009 that offers 5 stars hotel Dim Sum at street price.

In less than a year, Tim Ho Wan was awarded one star by Michelin. By then, it already has a reputation for selling the best dim sum in Hong Kong. As we know, it had created a storm when they opened their first branch in Singapore.

I used to visit their branch situated between Prince Edward and Sham Shui Po station and that is the branch that was awarded the Michelin star. I remember it was not exactly a great experience. The place is really really cramped and the waiting time is crazy, and service is below average. My conclusion then is they are great for the Polo Char Siew Bao.

When i visited Hong Kong this time, I didn’t have the intention to visit Tim Ho Wan but i got some free time on hand and the location is rather near my hotel so i thought , “Ok I’ll give it another shot”. I visited their Fortress Hill branch for supper at around 8.45pm.

This branch is at least 4 times bigger than the one that I visited and it’s much more spacious and well decorated. It was almost full house but i still manage to get a table instantly. I only ordered a few items, and surprisingly, all of them hit the right spots.

Tim Ho Wan's Menu: Click to enlarge

Tim Ho Wan’s Menu: Click to enlarge

Char Siew Polo Bun (酥皮叉烧包)

The Polo Char Siew Bao is fluffy soft and topped with a thin layer of not-overly-sweet sugar crust. The Char Siew is covered in a warm thick and rich gravy. The bun’s crispy texture complement the Char Siew perfectly.

This is the exact item that was awarded with one Michelin Star and just one serving is always not enough. This is still the best item at Tim Ho Wan Hong Kong. However, i do hope that they can be more generous with the Char Siew fillings though. This dish cost HK$18 (S$2.90) while it cost S$5.25 in Singapore.

Beef Ball with Bean Stick (陈皮牛肉球)

This dish is pretty good as well for it’s soft steamed and well marinated minced beef. There is a well balance of fatty and lean beef in this combination and the steamy hot beef ball taste really fresh.

There are also Bean Sticks (Tau Kee) placed beneath the meat ball and they absorb the natural sweet meat sauce during the process of steaming. This meat ball is my second favourite dish of the day. This cost HK$16 (S$2.60) while it cost S$4.90 in Singapore.

Steamed Malay Sponge Cake (香滑马拉糕) 

This is one of the four heavenly kings of Tim Ho Wan and it’s well known for it’s soft fluffy texture. I had this in Singapore’s Tim Ho Wan and i actually like it, but it comes at a costly price tag of $4.45 nett.

For the same item, it only cost HK$15 (S$2.40) and therefore makes this dish much more enjoyable than having it in Singapore. The steamed cake is served piping hot and i enjoy the fluffy spongy texture with a eggy light brown sugar taste.

Beancurd Skin Roll with Meat and Prawn (美味鲜竹卷)

The ingredient of the Beancurd Skin Roll taste very fresh and flavourful and the shredded vegetable wrapped in the chewy Beancurd Skin actually enhances the overall texture.

The gravy that comes with it has just the right level of saltiness and does not overpower the main lead. It cost HK$20 (S$3.20) while it cost S$4.65 back in Singapore.

Conclusion

Actually I myself was quite surprise that the experience of visiting Tim Ho Wan’s Fortress Hill brand is vastly different from the previous visit (5 years ago) of the Sham Shui Po Branch. Comparing Hong Kong’s price to Singapore, their signature Polo Char Siew bun is mark up by a whopping 80%. I always have this philosophy that the taste of food is somehow link to the price and waiting time. For this visit, there is zero waiting time and realising Tim Ho Wan’s affordable price, everything appears to be better.

Their century egg congee is not the most flavourful. Those who enjoy something light may enjoy this porridge much.

For those who are already a fan of Tim Ho Wan, then this is a must-visit for you. And for those who think that Singapore Tim Ho Wan’s price is too exorbitant, this will be your chance to enjoy a better quality Tim Ho Wan at a much cheaper price.

Click here to view my full Hong Kong Food Itinerary and the 8 must-know about Hong Kong Cafe Culture

Map and Directions

Actually Tim Ho Wan is between the Fortress Hill and North Point Station but it’s more straight forward to walk from Fortress Hill.  It’s about a 7 to 10 minutes walk.

1. Come out from Exit B of Fortress Hill Station

2. Walk straight and turn left at a junction to Power Street

3. Continue walking straight until a T Junction and turn right on City Garden Road

4. Continue walking straight. City Garden Hotel will be on your left.

5. After passing City Garden Hotel, walk a little bit more and Tim Ho Wan will be on your right.

Scroll to bottom to see address and opening hours of other Tim Ho Wan branches

Other Tim Ho Wan Branches

Olympian City Branch

Shop 72, G/F, Olympian City 2, 18 Hoi Ting Road, Tai Kok Tsui [大角咀海庭道18號奧海城二期G樓72號舖]

Opening hour: 10am to 9.30pm

Sham Shui Po Branch

11 Fuk Wing Street, Sham Shui Po [深水埗福榮街9-11號地下]

Opening hour: 8am to 9.30pm

Central Branch

Shop 12A, Hong Kong Station (Podium Level 1, IFC Mall) , Central [中環香港站12A鋪(IFC地庫一層]

Opening hour: 9am to 9pm

Tseung Kwan O Branch

Shop 49, G/F., POPCORN 2, 9 Tong Chun Street, Tseung Kwan O [將軍澳唐俊街9樓POPCORN 2期地下49號] O

pening hour: 10am to 9.30pm

Sun Kee Cheese Noodle at Tsim Sha Tsui / Wan Chai

Sun Kee Cheese Noodle (新記餐廳)

Opening Hours: Mon – Sun 7.30am to 3.00am

English Address (Google Map): Champagne Court 16-20, GF 13-14, Kimberley Rd Tsim Sha Tsui, Hong Kong

Chinese Address: 尖沙咀金巴利道16-20號香檳大廈地下13-14號舖

Click here to view my full Hong Kong Food Itinerary and the 8 must-know about Hong Kong Cafe Culture

Introduction

This place was recommended by a friend’s sister a couple of years ago. Comparing to most of the eateries that i blogged about in my Hong Kong food itinerary, this is a less known to Singaporeans and almost all of my friends have not heard of it.

The outlook of the shop at Tsim Sha Tsui

Upon entering the eatery at Tsim Sha Tsui, the first thing that caught your eyes is definitely the Hong Kong Stars studded photos displayed on their wall. It includes Grasshopper (草蜢), Edison Chen and a few Hong Kong Stars that i can recognize but not name.

This place is not super crowded, but the tables were mostly filled up

Sun Kee’s signature dish is their grilled pork cheek (or pork jowl) in cheese sauce, or I simply call it the cheese noodle.  I visited their two outlets, one at Tsim Sha Tsui and a newer branch is at Wan Chai. And the reason for visiting this place whenever i visit Hong Kong? Matchless Grilled Pork Cheek, be it from Singapore, Bangkok or Hong Kong itself.

Tsim Sha Tsui Branch Menu (as of Nov 2013)

Wan Chai Branch Menu – 1 of 2

Wan Chai Branch Menu – 2 of 2

Cheese Noodle with Grilled Pork Cheek

Pork Cheek refers to the cut at the jaw area, at the hollow of a pig’s cheek. This area is mainly made up of  lean meat, interlaced with thin layer of fats. As pork cheek is not exactly tender, the best way cook is to cook is for an extended period of time until the fiber and fats break down. It’s also one of the best cuts for barbecued pork.

It’s served with the cheese sauce covering the pork cheek

I’d tried pork cheek in various eateries in Singapore, Bangkok and Hong Kong but my favourite is still Sun Kee’s. Theirs are very well marinated and has an exceptional grilled fragrance. If pork cheeks are grilled properly, the interlaced fat breaks down and melts in your mouth and that is exactly what Sun Kee has to offer.

Ta Da~ After some re-arrangement of the pork cheek

Their cheese noodle is also the reasons for my visit. At first glance, it appears to be really cloying but apparently not. The cheese sauce is not exactly heavy on the stomach. The taste is very balanced and the cheese is not overpowering.  It is especially enjoyable when the cheese mixes with the oil from the grilled pork cheek.

The only thing is they are not too generous with their cheese sauce for the price paid (HK$42 or S$7). As pork cheek doesn’t come cheap because of their limited availability on a pig, i guess this price is still kind of reasonable.

Love their smooth creamy cheese noodle

Grilled Pork Cheese Dry Noodle with Sunny Side Up

I visited their Wan Chai branch on my last visit and I’m glad that the taste doesn’t differs much from Tsim Sha Tsui’s. The menu is slightly different so i ordered their dry noodle with pork cheek. In actual fact, it taste exactly like indo mee (a kind of instant noodle that can be found in Singapore) andddddddd I LOVE IT!

Look at those pieces of meat~

It’s quite dumb to pay such a price (HK$43) for an instant noodle actually but i still get to eat the grilled pork cheek with my favorite instant noodle so who cares. Only order this if you really really like indo mee.

You can order just the grilled pork cheek if you can’t get enough of it, but i thought it taste better when it’s paired with cheese sauce.

I’m pawned by these grilled meat

For my past visits, I tried other dishes like the fried rice, sausage and egg cheese noodle and their chicken wings but they are not exactly worth It. The cheese ball is not bad, and you may order their grilled pork cheek itself but i still think it’s taste best with cheese sauce.

Cheese Ball, drizzled with cheese and the filling is cheese.

The chicken wings. Nothing special and i thought there is an artificial taste in it’s marinate.

Conclusion

Actually I am a little reluctant to write on this eatery because the lesser the people know about this place, the better. Most of the time, there is no queue when I visited and this place so it’s not bad to keep its this way. But I thought my blog is not that influential anyway so I thought I shall just share it for the benefit of my readers.

Out of my five visits, there was one time (the third time) which the Grilled Pork Neck didn’t keep up with the standard while the rest of the fours times were great. I think i actually recommend their Wan Chai branch more because it’s more comfortable and easy to find. In fact, it’s only thirty seconds walk from Capital Cafe. You may read up more on Capital Cafe and their black truffle scrambled egg toast here.

So far, after so many trips to Hong Kong, this is still one of my must-visit. Even if i am really really full, i will just probably share a bowl of noodle among two person. This is so-call die die also must eat. I’d recommended Sun Kee to a couple of friends and some say they love it. Another one say it’s nice, but don’t need to visit every time. Let me know how do you find it.

Click here to view my full Hong Kong Food Itinerary and the 8 must-know about Hong Kong Cafe Culture

The Wan Chai Branch Shop Outlook

The interior of Wan Chai Branch. Actually it’s much more comfortable than Tsim Sha Tsui Branch.

Sun Kee Wan Chai Branch

Opening Hours: Mon to Sun 7.30am to 11.00pm

English Address: 3 Burrows St Wan Chai Hong Kong

Chinese Address: 灣仔巴路士街3號地下

Map and Directions

Wan Chai Branch

I tried different ways of reaching Sun Kee but thought this is not the fastest, but easiest way, to follow the main road – Hennessy Road and turn right at Mallory St

Tsim Sha Tsui Branch

It’s easy to locate Champagne Court by coming out from Exit B1 of Tsim Sha Tsui station, walk along Nathan Road and turn right into Granville Road then turn left on Carnarvon Road. When you reach Champagne Court, you may a little effort to locate the eatery as it is within the building at ground floor.

 

Capital Cafe and their Black Truffle Scrambled Egg Toast

Capital Cafe (Hua Xing Bing Shi 華星冰室)

English Address: Shop B1, G/F Kwong Sang Hong Building, 6 Heard Street, Wan Chai, Hong Kong

Chinese Address: 灣仔克街6號廣生行大廈地下B1號舖

Opening hours: Mon – Sun 7.00am to 11.00pm

Click here to view my full Hong Kong Food Itinerary and the 8 must-know about Hong Kong Cafe Culture

Introduction

The first thing you will notice about Capital Cafe is their walls are decorated with giant signed posters of various Hong Kong stars congratulating them on their opening. If you wonder why, Capital Cafe was opened by the ex-management of a Record Company, Capital Artists (華星唱片).

Capital Artists was in it’s prime from the 1970s to the early part of 1990s which Mega Hong Kong Pop Stars like Leslie Chueng, Anita Mui, Sammy Cheng, Andy Lau, Leon Lai, Tony Leung, Aaron Kwok and Eason Chan etc were signed under them. Due to poor sales, Capital Artists ceased music production in Year 2011.

On the left wall, lots of signed giant posters are hang up including stars from the “Young and Dangerous”

Capital Cafe started their business back in 2010 and is popular since then. Many praised Capital for it’s good service and it was said that Capital Cafe is one of Eason Chan’s favourite hangout.

Capital Cafe’s success came from mimicking the operating model of a very successful Cafe, Australia Dairy Company (Click to see review). They admitted that they are copying Australia Company openly and envisioned to be like them – to sell quality food at an affordable price.

Click on menu to enlarge

Black Truffle Scrambled Egg Toast

Capital Cafe even manage to mimic the signature Scrambled Egg Toast of Australia Dairy Company and topping up with black truffle. I was a bit sceptical initially but realised that the taste is indeed comparable with Australia Dairy Company. The texture is really good and almost exactly the same but there is a slight difference in taste. Capital’s scrambled egg is not as rich in flavour but i consider this as a very good alternative. A Scrambled Egg Toast cost HK$15 (S$2.50) at Australia Dairy Company while it costs HK$20 (S$3.30) at Capital Cafe.

However, Capital Cafe up their ante by dishing out a black truffle version. But the price don’t come cheap as it cost a HK$38 (S$6.30) for egg and toast. I find satisfaction in savoring this smooth creamy scrambled egg that is infused by the slightly pungent (in a good way) black truffle. This is definitely something worth trying in Hong Kong.

The Devil’s Pork Chop Bun

Apart from the traditional dishes of a Hong Kong Style cafe, Capital offers new fusion dishes that seems to target and appeal to youngsters. The black truffle scrambled egg is one and the Devil’s Pork Chop Bun is another. Instead of the ordinary mayonnaise, they added wasabe into their mayonnaise to make it more more interesting and giving it more “punch”.

I thought it taste very proper. Not awful, not fantastic. Their pork chop is lightly breaded and it goes very well with the wasabe mayonnaise.

Principal Toast

Capital Cafe also offers another interesting dish known as the principal toast (校长多士). They pledge that the price will remain at HK$25 every year. The story behind this toast is actually a tribute to a Hong Kong Star Alan Tam (谭咏麟) whose nick name is Principal Tam (譚校長). Alan Tam always cheekily says that he is forever 25 years old and this toast that forever cost $25 is a tribute to him.

Piglet Bun with Condense Milk and Butter (奶油豬仔包)

Capital Cafe actually label it as “Toasted French Bun” in their menu. Piglet Bun is actually a short version of French Loaf and it got this name due to the shape of the bun. I like the generous amount of butter spread on the loaf and toasted to crisp. Moreover what can go wrong with applying condense milk onto a toast?

Conclusion

I happen to come across Capital Cafe from an article of DanielFoodDiary and decided to pay a visit. Wan Chai is only two stops away from my hotel and Capital Cafe opens really early so naturally it became my ideal breakfast place. Note that it’s a short walk from Wan Chai Station.

I visited Capital twice in the morning at about 8 and 9 am and there is no monstrous queue like Australia Dairy Company and in fact, I got a table immediately. I didn’t encounter the fantastic service that people talked about (it’s just normal) but I favour the food rather much, only the price is slightly more expensive than Australia Dairy.

I feel that it is a good alternative of Australia Dairy when you don’t feel like queuing for an extended period of time for a meal. To end this, I am quoting from Eason Chan’s Weibo – “来香港,沒去过华星冰室,就等同白來”. It translates to “It is a wasted trip to Hong Kong if you never been to Capital Cafe”.

Click here to view my full Hong Kong Food Itinerary and the 8 must-know about Hong Kong Cafe Culture

Map and Directions

1. Come out from Wan Chai Station A4

2. Walk against the traffic and walk along Henessy Road

3. Keep walking for about 5 to 8 minutes

4. Keep a look out for a petrol station on your right. It’s about time to turn.

5. You should be able to see Heard Street. Turn in to the right and walk for about 30 seconds and it’s on your left.

Kam Wah Cafe that serves the Best Polo Bun in Hong Kong

Reputation for the Best Polo Bun in Hong Kong – Kam Wah Cafe

English Address (Google Map): G/F, 47 Bute Street, Prince Edward

Chinese Address: 太子弼街47號地下

Opening hours: 6.30am to 12.00am

Click here to view my full Hong Kong Food Itinerary and the 8 must-know about Hong Kong Cafe Culture

Introduction

Hong Kong is very well known for two kinds of pastries – Egg tart and Polo Bun (Pineapple Bun 菠蘿包). According to online sources,  you can get the best of both worlds at Kam Wah Cafe. They are very famous for their freshly baked Polo Bun and Traditional Egg Tart. People vouched that they serve the best Polo Bun in the whole of Hong Kong.

Kam Wah Cafe (金華冰廳/金华冰厅) operates from morning to midnight and the peak hour is in the morning. It’s always crowded with a hectic atmosphere. They serve their meal at truly amazing speed. I shared a table with an old couple.  Their order arrived within 30 seconds upon placing their order and the couple jokingly told the waiter in Cantonese “Is there a need for such speed?”

As I am rushing to Australia Dairy Company for breakfast round two, I just ordered their signature dishes – their award winning Butter Polo Bun and Egg Tart, and one additional french toast. Oh yes, Kam Wah also has a minimum order of one beverage per customer.

Menu of their best sellers – Click to enlarge

Their extensive menu – Click to enlarge

Butter Polo Bun (HK$8)

Polo Bun (which means pineapple bun), has no pineapple content in it. It was named as such because of the appearance resembles a pineapple (although i am quite sure Kam Wah’s don’t look like a pineapple at all).  The top of the bun is made of dough that is in similar nature of a sugar cookie.

Kam Wah’s Polo Bun is served fresh from the oven once every 10 minutes in the morning. That’s how fast and furious it’s selling. Apart from dining in, many people just order their Polo Bun as takeaway. Morning is also the best time to catch their most fresh and piping-hot Polo Bun.

I ordered their Butter Polo Bun (S$1.40) with a thick slice of butter sandwiched in between the bun. I instantly smell the fresh-from-the-oven fragrance of egg and bread when the bun is served. But my usual ritual  (photo taking) stopped me from taking a bite instantly.

Despite that, the almost-a-centimeter top crust is still downright crispy. The crust layer is also not overly sweet. The melted butter compliments the warm fluffy center and introduce a savory taste that further enhances the flavor. It also has a tinge of lemon/orange peel fragrance. i give this bun a thumbs up!

Their french toast is not bad, and the middle is spread with peanut butter. But i had better one, which i will write on later.

Egg Tart (HK$4)

I wasn’t too impress with their egg tart filling though, as I have my own preference of how an egg tart should taste. Most importantly the custard must be bursting with egg fragrance and the custard should also be really smooth and soft. Kum Wah’s version lack in this two aspect.

Their milk tea is quite good. Smooth and fragrant, and most importantly, they are in the old school Dairy Milk Cow Tea Cup.

Kam Wah’s version is the more traditional Hong Kong style egg tart. The texture of the custard is not as soft and i thought it taste a little artificial. However, the tart crust is a totally different story. The crust literally crumbles in my mouth and I really love it’s texture. The crust doesn’t taste sweet, which rightfully should compliment the custard very well. If not for it’s custard, I would really recommend this egg tart. It’s also rather value-for-money at less than S$0.70 each.

Conclusion

I encountered something not very pleasurable at Kam Wah. The cafe is really crowded and I carry a rather bulky camera bag with me (i was slinging it in front) while I was going into the cafe. One service staff was rushing to attend to her customer and I think my camera bag was in her way and she just pushed and shoved my camera bag to the side using her hand without batting an eye.

I think this is one kind of service that you will get in Hong Kong cafe so just don’t be alarmed when it happens. For Hong Kong first-timer, you may want to read up my “Eight must-know about Hong Kong Cafe Culture“.

Crowded cafe in the morning

That aside, this is my second visit to Kam Wah. I didn’t order their Polo Bun the first time and I thought there is nothing fantastic about this cafe. But then it’s another story after trying it. So my opinion is, the Polo Bun is worth the calories for sure and be sure to pop by for it, even as takeaway. However, I will leave it to you to decide if you would like to have a full meal at Kam Wah.

For myself, I just try what i think is deserving and i visited Australia Dairy right after this.

Click here to view my full Hong Kong Food Itinerary and the 8 must-know about Hong Kong Cafe Culture

The takeaway counter that sells pastries and their signature Polo Bun

Map and Directions

Kam Wah is actually in between Prince Edward and Mongkok station but i went from Mongkok station.

1. Come out from Mongkok Station Exit B3

2. You will see an escalator leading up to a bridge. Go up the escalator.

3. As shown on my map, you are walking along Mong Kok Road, on a pedestrian bridge above Mong Kok Road.

4. Turn to the left and goes down that escalator to reach ground floor.

5. Walk straight until you come to a T junction.

6. Kam Wah Cafe is on your left.