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2018-02-06
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My families and I went to a restaurant called" Yung’s Restaurant" (阿翁廚房) located in Shops 14A-16A, G/F, Hung Lee Building, 30-50 Ngoi Man Street, Shauna Kei Wan筲箕灣愛民街30-50號鴻利大廈地下14A-16A號舖.The restaurant uses beige as the theme color."Black vinegar fish fillet" (front right)黑醋魚柳 (右前)HKD$62..Not many restaurants will present this dish...The deep fried fillets are coated with tangy, sweet and sour black vinegar...Very intense flavourful dish..."Fried chicken" (front left)酥炸雞扒HKD$20/ pc 件..Incredibl
located in Shops 14A-16A, G/F, Hung Lee Building, 30-50 Ngoi Man Street, Shauna Kei Wan筲箕灣愛民街30-50號鴻利大廈地下14A-16A號舖.
The restaurant uses beige as the theme color.
"Black vinegar fish fillet" (front right)黑醋魚柳 (右前)
HKD$62
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Not many restaurants will present this dish.
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The deep fried fillets are coated with tangy, sweet and sour black vinegar.
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Very intense flavourful dish.
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"Fried chicken" (front left)
酥炸雞扒
HKD$20/ pc 件
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Incredibly crunchy and crispy on the outside!
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Very tasty!! Highly recommended!
Authentic Chongqing spicy and sour noodles soup" (back right)正宗重慶酸辣粉 (後右)
HKD$40
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One of my favorite Sichuan comfort food.
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Such a flavour bomb!!
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Like a carnival takes place in your mouth!!!
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Veggie rice (back left)
菜飯(後左)
+HKD$18 (with double boiled soup or soy bean milk)
"Pan fried Shanghainese buns" (front left)上海生煎飽 (前左)
HKD$30 / 4 pcs 個
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The bun is springy, fluffy, light and airy.
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"Silver thread bun" (back)
銀絲卷 (後)
HKD$16
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Though it looks like the ordinary steamed bun or "Mantou", threads liked structures on the inside which gives more bites a texture to it.
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Customers can choose the deep fried ones or the steamed ones.
"Stir fried sliced beef with green chilli"尖椒炒牛肉
HKD$68
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The chilli is not too spicy yet gives a bit of kick.
"Stir fried baby cabbage with assorted mushrooms"娃娃菜炒雜菌
HKD$58
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The baby cabbage is sweet and soft.
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The dish is light and bright.
Dessert 甜品.
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"Deep fried donuts with red bean paste filling"
高力豆沙
HKD$40/ 4pcs 件
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Shanghainese version donuts with red bean paste filling.
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Coated with caster sugar.
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