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2016-11-01
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This airy restaurant on second floor is very spacious and serves authentic Hong Kong stables. We tasted cha-shu pork, a bit on the dry side and small portioned, but they said no artificial food coloring. The stewed beef and tendon with dry egg noodle is packed with flavors and the beef tendon is braised until tender. A clear soup is served on the side. The congee with sliced liver and beef tasted just like in Hong Kong, and is our comfort food. We washed all down with a pot of Chinese tea, Baht
Cha-shu pork- Baht 380
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Stewed beef and tendon with dry egg noodle- Baht 220
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Congee with liver and sliced beef- Baht 220
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