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2016-05-16
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I am a regular at Wong Chi Kee especially the Central branch.As I was in CWB, I went here for lunch and it was packed that they had to have the second floor open.Started with the soups because they had my favourite whelk soup and dried vegetable soup.For a change I decided to get the dandan noodles and the Jahjiang noodles because I always get these two mixed up.Jahjiang noodles:The jahjiang noodles had lots of pork on top and the sauce was very sweet.dandan noodles:The dandan noodles were in a
As I was in CWB, I went here for lunch and it was packed that they had to have the second floor open.
Started with the soups because they had my favourite whelk soup and dried vegetable soup.
For a change I decided to get the dandan noodles and the Jahjiang noodles because I always get these two mixed up.Jahjiang noodles:
The jahjiang noodles had lots of pork on top and the sauce was very sweet.
dandan noodles:The dandan noodles were in a thick spicy sauce and the noodles at Wong Chi Kei are really thin so it hangs the sauce well giving a strong taste.
Also had the Portuguese crusty bun with mayonnaise and egg because I love their crispy buns, there is a truffle version but I have already tried that.Next time I will order the crusty buns with their signiture braised beef.
Exclusive at this branch, they serve oolong tea with rose!~
张贴
