Travel Reference
In-Depth Information
Be prepared to bump elbows with locals at this tiny joint known for its roast goose. Anthony
Bourdain gushed over the bird. Foodies prefer it to fowls from pricey 'goose specialists'.
Our favourite cut is the leg, over rice or slippery rice noodles. Order it unchopped and rip it
- crispy skin, tender flesh and all!
CANTONESE
VBEST TEA HOUSE
HK$120/200; noon-3pm & 6-11pm Mon-Sat; ; Central, exit D1)
Tucked away on a steep street off Soho, this understated family-run restaurant serves MSG-
free comfort food. The owners' children grew up on this, so you can't go too wrong. We re-
commend the homemade wontons and prawns with rice vermicelli. Vbest offers set lunch
and set dinner for HK$80 and HK$100 respectively.
NOODLES, CANTONESE
MAK'S NOODLE
40M)
At this legendary shop, noodles are made the traditional way with a bamboo pole and served
perched on a spoon placed over the bowl so they won't go soggy. The beef brisket noodles
are equally remarkable.
CAFE
LAN FONG YUEN
charge HK$20; 7am-6pm Mon-Sat; 5B)
The rickety facade hides an entire
cha chaan tang
(tea cafe). Lan Fong Yuen (1952) is be-
lieved to be the inventor of the 'pantyhose' milk tea. Over a thousand cups of the strong and
silky brew are sold daily alongside pork-chop buns, tossed noodles and other hasty tasties.
Watch staff work their magic while you wait for a table.
BAKERY
TAI CHEONG BAKERY
Mon-Sat, 8.30am-9pm Sun; 40M)
Tai Cheong was best known for its lighter-than-air beignets (deep-fried dough rolled in sug-
ar;
sa yung
in Cantonese) until former governor Chris Patten was photographed wolfing
down its egg-custard tarts. Since then 'Fat Patten' egg tarts have hogged the limelight.
AMERICAN
FLYING PAN
