Today was our last day in Hong Kong so Sayang and I decided to sleep in. We didn’t want to leave the hotel to buy breakfast so we made do with what we had. I was never a big breakfast person anyway. As I lie in bed thinking that I would skip breakfast, I suddenly remembered that I did have something to eat.
I rummaged through my backpack and found a beautifully decorated box. Ta-da! I bought it from Mrs Fields yesterday as a snack but I forgot to eat it. So it could be my breakfast today.
Ta-da! Inside was a chocolate mooncake. It was not one of those chocolate-covered mooncakes where the center was still the traditional lotus paste filling. This mooncake from Mrs Fields was totally made of chocolate. It was very rich, very chocolatey and very sweet, but the first two made up for the last.
The rest of the morning was spent doing last minute packing. Once that was done, we lazed on our beds and watched TV. We stayed in our hotel room until it was time to check out. We asked the staff to book a ride to the airport. Then we dropped our luggage off at the counter and left the hotel.
The plan was to meet Redhead for lunch. Sayang wanted to eat the traditional “yum cha” type of dim sum so Redhead was tasked to find a nice place for lunch. When we reached the meeting point, Redhead contacted us to say that she would be late as she had to finish up some work for a client. We were fine with having a late lunch so we rescheduled to meet at 2pm instead. In the meantime, we walked around the area and looked at the shops.
We decided to take a break at a 海天堂 (Hoi Tin Tong) outlet and cool off with some sweet guilinggao. The menu was not long but we took some time going through it as there were a few types of guilinggao available. The guilinggao came unsweetened. Each table had a small bottle of honey so that customers could add according to taste. Personally I find all the variations a bit confusing and settled for the one that seemed the most plain and original version of guilinggao. Sayang wavered between the collagen and the pearl powder version. She picked one and then decided at the last minute that the other was better.
At 2pm, Redhead brought us to a dim sum restaurant, 金御海鮮酒家 (Majesty Chinese Restaurant), which she heard about from her colleagues. The restaurant was still doing a bustling business although the lunch crowd was slowly dwindling. I found the food to be decent, typical dim sum fare. It may not be as good as 添好運點心專門店 (Tim Ho Wan the Dim-Sum Specialists) but it was a far more enjoyable eating experience.
The first to arrive from our list of dishes was century egg congee. The congee was smooth with little bits of rice grains.
We ordered pan-fried rice rolls which came with a peanut sauce and a sweet sauce. At least we that’s what we thought the sauces were for. A lot of food arrived at the table at the same time and we did not catch what the waitress said.
Sayang got her wish for traditional char siew buns. It was quite nice. Although not as unique as Tim Ho Wan’s char siew buns, it was good in its own way. It was rather comforting to hold a warm, fluffy, soft bun in one’s hands.
I like 流沙包 (salted egg custard buns) with their oozing interior and the sweet, salty and creamy fillings.
A good salted egg custard bun should be runny but not watery. The filling should be creamy and the flavorsflavours should be a balance of sweet and savoury. The bun at Majesty was quite okay by my standards, which admittedly isn’t very high.
One of Sayang’s favorite dim sum dishes is youtiao wrapped in rice rolls. There was a contrast of textures with the crispy deep-fried youtiao surrounded by the soft rice rolls. Although I have encountered this dish many times, I still can’t quite get used to the idea of eating this. It feels too much like just dough on dough.
I refer rice rolls in their traditional form like this. The rice rolls are quite nice and comparable to Tim Ho Wan’s but 堂記腸粉專門店 (Tong Kee Steam Vermicelli Roll Specialise) is still my go to place for quality rice rolls.
The pan-fried carrot cakes are so-so.
Lastly, we had dumpling soup. I always forgot how hot these types of soups tend to be and how long the ceramic containers were able to keep the soup hot. I took a sip and scalded my tongue. Again.
After lunch, Redhead went back to work while Sayang and I went off to buy last minute souvenirs for friends and colleagues. Then it was back to the hotel where we collected our luggage and waited for our ride to the airport.
At the airport, Sayang was tempted by the many interesting mooncakes on display. She decided to stay behind for a while to look at the mooncakes while I slowly strolled towards the boarding gate. There were no meals served on the plane so I decided to take a look at the cafes along the way. The food looked like typical airport food; sad, cold and not very tasty. It did not rouse my interest in eating them so I decide to skip dinner. Thanks to the late lunch, I did not feel hungry yet.
I met Sayang at the gate and after a few minutes of waiting, it was time to board the plane.
Places we ate today
海天堂 (Hoi Tin Tong)
Address: G/F, 50 Stanley Street, Central, Hong Kong
Opening Hours: 10am – 8pm
Nearest MTR station: Central
金御海鮮酒家 (Majesty Chinese Restaurant)
Address: 3/F, Regent Center, 88 Queen’s Rd Central, Central
Nearest MTR station: Central