elicierto's Travel Marks

A long-running Gough Street specialist in beef brisket and tendon noodles, operating in the compact, communal style of a classic Hong Kong noodle shop. Go for the brisket, tendon or a mixed bowl with noodles and treat the tight seating and brisk service as part of the institution rather than a drawback.

#beef brisket, #noodles, #tendon, #central, #hong kong

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A classic fast-paced Hong Kong cha chaan teng in Jordan, founded in 1970 and particularly known for soft scrambled eggs, thick buttered toast and steamed milk desserts. The experience is deliberately efficient and no-frills: order the breakfast set or eggs and toast with milk tea and settle into the rapid turnover that is part of the place’s character.

#cha chaan teng, #breakfast, #scrambled eggs, #milk tea, #jordan, #kowloon, #hong kong

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A family-run Cantonese roast-meat specialist founded in 1957 and at this Stanley Street location since 2011. The signature roast goose is prepared through more than twenty steps before chargrilling; order it by the quarter with lai fun in clear broth and goose fat, with char siu and roast pork belly as worthwhile additions.

#roast goose, #cantonese, #siu mei, #central, #hong kong

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A Hong Kong institution and one of the city’s defining old-school cha chaan teng experiences, centred on its famously smooth silk-stocking milk tea. The original green Gage Street stall remains the draw, with the restaurant tucked behind it serving classic Hong Kong café fare including pork chop buns and chicken noodles with scallion oil.

#cha chaan teng, #milk tea, #hong kong, #central, #historic, #local food

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