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2014-04-10
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Passed by this restaurant randomly with my mom one day in search of the best Taiwanese yeast fermented breads I ever had in Prince Edward (Top Pot Bakery, 達人手感烘培）， surprisingly discovered this typical HK traditional noodle restaurant.I would give 7.5/10 for a budget meal cheap but the quality is not bad. What do I like about this restaurant? The flat rice noodles are better than other noodle shops. They cook the noodles just right, so the strips have remained bounciness, not sticky at all. Abso
Passed by this restaurant randomly with my mom one day in search of the best Taiwanese yeast fermented breads I ever had in Prince Edward (Top Pot Bakery, 達人手感烘培）， surprisingly discovered this typical HK traditional noodle restaurant.I would give 7.5/10 for a budget meal cheap but the quality is not bad.
What do I like about this restaurant?The flat rice noodles are better than other noodle shops. They cook the noodles just right, so the strips have remained bounciness, not sticky at all. Absorbed with the soup of beef's flavour and salty soya sauce, particularly appealing when some spicy oil (JUST A LITTLE) is added.
Flat egg noodles (yellow ones) are more chewy, quite good.
Noodles plus beef briskets/beef tendons.dumplings and other selections just 22HKD/2 euros a big satisfying bowl. No complaint!
Soya milk(6HKD/0.5 euro) is just slightly sweet, better than other shops which are usually too sugary. Why sabotage our health by over-adding seasoning? Some of the HK restaurants need to improve on this issue.Reminder/Others
The spicy oil is too spicy and choking---- don't over-add!
:/The waitresses are hardworking and friendly, but she seems to be forcing you to eat when you are not ordering. I ate already so I was waiting for my mom to finish her bowl, but the waitress asked me a few times quite aggressively what I wanted to order. She is actually nice with a smile on her face all the time when we were there, so I was fine with that and ordered somthing in the end.
However, it's general impression to foreigners that the waiters and waitresses in HK are ill-mannered and aggressive. For instance, I just got blamed by a waitress yesterday at Tim Hou Wan. The staff treat customers as sources of their income instead of respecting them.
I miss the days in Chiang Mai. The staff are much more welcoming and respect own ways of spending quality time in their cafes. The waiters/waitresses in HK low-to-medium level restaurants just want you to eat, pay, and go.
On second thought, I should be considerate because waitresses/waiters is very physically demanding. In Hong Kong, low-medium restaurants are usually full of customers, so they need to serve and work all the time. If I were them, maybe I will put on a shitty face the whole day and be as aggressive as them. No one would enjoy life if one's work is monotonous, harsh and not that well-paid. There's something wrong in catering industry here. I want to see some improvement on the benefits and shift work system for catering service sector to prevent staff from being physically and mentally exploited.
張貼
