Hong Kong Food (part 2)

杏花楼
Again, I don't have the English name of the outlet. It is pronounced as Hang Fa Lao, around Haiphong Road (海防道). This restaurant is famous for its glutinous rice ball (汤圆). It is not made of normal glutinous rice, but the sago (西米皮汤圆). You can see from the pic that it is somewhat transparent, due to the different ingredient used:


Another famous dish is the XO-Sauce fried Cheong-Fun (XO酱炒肠粉). The restaurant uses a lot of the sauce, hence very tasty, compared to others.


My sister also recommended me to eat their 18-grains-rice (十八谷饭). It is made of 18 types of grains, includes red beans, green beans, oats, corns, etc (you can read from the poster). In terms of taste, unbelievably good, can eat on its own.



We shouldn't have ordered the beef fillet wrapped mushroom dish, to go with the rice, coz it wasn't tasty at all, and I had hard time chewing it. :P


Macau Restaurant (澳门茶餐室)
You must eat the roast pigeon in this restaurant. Highly recommended. One bird costs HKD30. We shared one bird, not that we cannot finish one by ourselves, but we want to save our stomach to eat as many variety of food as possible. We only had the pigeon in this restaurant, after we stepped out from 杏花楼. :)

I have eaten roasted pigeon in other places before, but nothing beats this. The taste, the texture, the fragrant, hmm... everything is just the perfect combination. It is so crispy that I'd like to eat the bones! We actually forgot to take photos, immediately attacked the bird already. Can you find the missing leg of the bird? It was in my stomach already. :P

Hoshinoya
I know we have Hoshinoya in Malaysia also, but I've not seen this salmon flake/role rice. Have you? Very tasty!