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2012-12-31
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This traditional chinese restaurant call Tung Kong, meaning "East River" in chinese was one of the old haunts in my secondary school days in Tsuen Wan, the restaurant still has two floors and yesterday was the first time I set foot in Tung Kong again since I left school more than 20 years ago!I used to have lunch with a riff raff group of schoolmates and my favourites in those days included the salted chicken with rice or fried noodle with pig organs, I still remember the pig blood oozed out of
I used to have lunch with a riff raff group of schoolmates and my favourites in those days included the salted chicken with rice or fried noodle with pig organs, I still remember the pig blood oozed out of the medium done piece of pig liver which until today is still heralded as a wise way of cooking many chinese cuisine in order "to eat the tenderness and freshness".
I ordered a plate of fried noodle with pork in black bean and peppers yesterday, it was a lunch set with a bowl of soup of the day, a pot of chinese tea was at an additional cost of 4 dollars per head. Decor is just for the hoi polloi, don't expect immaculate cleanliness compared with some first rate western restaurants, anyway it is quite a comfortable place to spend half an hour or so with just a few customers sitting scarcely around you. The waiters and waitresses are in their late middle ages whom are all attired decently in western style, particularly for the waitresses which invariably wear a fetching yellow jacket with glinting beads on it, something you would expect from a 50s 60s singer on the stage, wow!
Back to the foods, just a bit disappointment indeed, in some ways it could not match up with the more than 30 years of history in the district with which they are proud of. The problem was that the sauce of the fried noodle was much too salty, the fried noodle was cooked in a unique cantonese style with the noodle at the rim of the plate still dry and crunchy, the noodle by itself was very good indeed with an intense taste of egg fragrance you could seldom found these days in Hong Kong. But why didn't they spend less on salt, what a pity, the foods were spoiled? The pork was the frozen stuff but I loved the minimum processing they had given to it (especially to improve texture by adding chemicals) so somehow I got the feeling(delusion) of eating at home!
A small dish of chili paste was served with the fried noodle which tasted very good with re-invigorating fragrance of red chili, albeit too too salty again!
An item that drew my attention that afternoon was a menu for banquet ordering printed with pink A4 papers, they are in archaic style with beautiful chinese calligraphy, moreover, the chinese characters are printed in the "right to left" order, a traditional way of doing back in the 50s and 60s, so evocative of the past that I think once the telephone numbers at the bottom would have been in 5 digits, before coming on to 6, 7, and 8 today, so nostalgic!
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A treasure of traditional HK culinary culture, something not only for the tourists, but for our next generation!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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