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2009-02-20
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Even though this shop and 'Jeng Dau' are both operated by the same Ho's family, I have a feeling this shop has not changed for the past 'god knows how many' years because the son wanted to keep it as per the dad's food in that epoch.The wontons here are very average, compared to both Jeng Dau and Chee Kei. The prawns are a bit not too crunchy, obviously due to lack of adherence to temperature control during the wrapping stage.The soup base in the wonton noodle is not bad, but not as sophisticate
Even though this shop and 'Jeng Dau' are both operated by the same Ho's family, I have a feeling this shop has not changed for the past 'god knows how many' years because the son wanted to keep it as per the dad's food in that epoch.
The wontons here are very average, compared to both Jeng Dau and Chee Kei. The prawns are a bit not too crunchy, obviously due to lack of adherence to temperature control during the wrapping stage.
The soup base in the wonton noodle is not bad, but not as sophisticated as the one in Jeng Dau.
The 'Sui Gwau's' here have too much bamboo shoot taste, to the point it was disgusting. The Happy Valley Jeng Dau meanwhile serves the best and freshest Sui Gwaus in Hong Kong.
The so-called, highly recommended Stir Fried Dry Beef noodle is mediocre at best. Beef slightly marinated and soft, but noodles had no taste of the wok. Only good thing about is, they used top quality bean shoots and soy sauce and pork lard. But not very tasty at all to be honest.
Jeng Dau in Happy Valley is much better than here - although the other Jeng Dau's in IFC and TST are nowhere near as good as the one in Happy Valley for some reason.
Ho Hung Kee meanwhile should stay in the past - never going there again. Chee Kei is a much better choice relatively speaking, the wontons and noodles over there are better, although the soup base in Chee Kei is not as sophisticated as Jeng Dau, but still better than Ho Hung Kee.
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