This is a very classic kind of sweet pastry in Hong Kong. In Cantonese, it pronunced as “Por-Lo-Yau”. Por-Lo means “pineapple”, “Yau” means “Butter”, Chinese writer is 菠蘿油. However, the name pineapple only refers to the appearance instead of using the fruit as real ingredient.

There’re several variations of the bun. The traditional way is to serve hot with a thick slice of butter in between the bun.  For health concerns, you can order “Por-Lo-Bau” (菠蘿包) which is pineapple bun without butter.

Where to get? You can buy Por-Lo-Yau in most Chinese bakeries and local eating house (Char-Chan-Tang).

Probably the best Chiu Chow style Lo-Shui Goose in town. Not only with great flavor, the goose meat was tender and juicy, came with a thin layer of fat underneath the skin. If you like Western style of grilled meat, which is more dry in texture, this traditional Lo-Shui may not be your cup of tea. But if you like classic Chinese style, you’ll LOVE IT!

Lo-Shui is a traditional Chinese stock Marinade mixed by soya sauce and five spices. It is somewhat similar to the term braised yet different by far. Lo-Shui can be used to cook various types of food, eg. tofu, eggs, goose meat, goose liver, goose intestine, squid, and other things.

The restaurant is small, only had a few tables where you’ll need to share table with strangers. There’s always a queue at the door wait for seating during lunch and dinner hour. I’ve eaten here many times over the years, and great that they keep up with the consistency without dropping a bit. You can order an assorted plate to try out a bit of everything.

Goose Meat with Rice HK$35

Lo Pak Restaurant (鹵八鵝店)
Address: Shop C, 20 Spring Garden Lane, Wan Chai. [MAP]
How to Get there: Wanchai MTR Station Exit A3, cross the main road (Johnston Road), it’s in the market.
Phone: +852 2838 7635
Opening Hour: 10:00-20:00

Old Hong Kong flavour. Besides Soyabean Milk and Soya Pudding, I also love the Mochi（燸米稵） and Green-Bean Jelly Cake there.

Located in a small alley right next to the flyover. People queued up to buy dessert and soya drinks. You’ll not miss it when you see the queue.

Soyabean Pudding with Red Beans. HK$5/cup.

Lovely & Big Round Mochi. Four flavour available: red bean, green bean, sasemi & custard. HK$10/4pcs. Indeed, mochi is not from Japan, although it’s a very popular Japanese snack, it’s originated from China.

Various flavour of jelly pudding, HK$10/4pcs. Must try!

New Century Soya Bean (時代豆業)
Address: No. 1 Canal Road, Causeway Bay. [MAP]
How to get there: Causeway Bay MTR Station, take the Times Square Exit, walk straight towards the big flyover, turn right before flyover.
Phone: +852 2151 1332
Opening Hour: 08:30-23:30 (Closed during Chinese New Year)

Luxurious in the middle of noisy & crowded Mongkok streets. When I walked in the Ming Court, I felt the peace of mind. Simply confortable! Contemporary table settings with antique Chinese decorations.

Below is one of the signature dish which won “Gold Award in 2003 best of the best culinary awards” by Hong Kong Tourism Board. Stir-fried sliced garoupa with assorted mushrooms and dried shrimp roe. HK$398/8 portion.

It’s like a masterpiece of art. Lots of fish roe sprinkle on top of the fish, mushrooms, and tofu. The fish roe succeffuly brought out the freshest taste of fish. Assorted Fungus and fresh, even the tofu taste great! SUPER! Thumbs up!!

Ming Court also serve a good selection of dim sum for lunch. Check it out!

Signature Dishes:

• Stir-fried sliced garoupa with assorted mushrooms and dried shrimp roe. HK$398/8 portion.
• Deep-fried lobster with cheese and simmered abalone with vinegar, accopanied with angel hair. HK$318.
• Stir-fried fresh shrimp with egg white. HK$178.
• Marinated pig’s knuckles in loh-sui sauce. HK$78.

Ming Court (明閣)
Address: 6/F, Langham Place Hotel, 555 Shanghai Street, Mong Kok. [MAP]
How to get there: 2 mins walk from Mongkok MTR Station.
Phone: +852 3552 3300
Opening Hour: 11:00-14:30；18:00-22:30

This old restaurant is famous for Roasted Pigeon and Chicken Congee. A group of 8 people, we went there last night for a feast. We ordered a couple of signature dishes: Roasted Pigeon (燒乳鴿), Soya Sauce Pigeon (鼓油皇乳鴿), Chicken Congee (雞粥), Baked Fish Intestines with Eggs (焗魚腸), Spicy Spiral Shells (辣酒煮螺), and so on.

Re roasted pigeon, I prefer eating young baby pigeon. The pigeons here are big. Although they’re meaty and juicy, but skin was not crispy enough. I did love the Soya Sauce Pigeon, the Soya Sauce had a mellow spices flavor and a unique fragrance.

Chicken Congee (top left) is the MUST-EAT signature here. I think they put beancurd in the congee, as it has a very nice fragrance and smooth texture. One bowl enough to feed 6-8 people.

Baked Fish Intestines (top right) was heavenly done. Fish Intestines were baked in traditional earthenware with eggs & fluffy dough sticks, very crispy on top. Eggs absorbed all the fatty taste of the intestines, yummy! This traiditonal old dish need lots of time to prepare, especially in cleaning the intestines. That’s why no many restaurants make it these days.

The spicy spiral shells with wine was also a delight. Highly recommended.

The bill ended up each person approximately HK$60, super value-for-money!

Shatin Chicken Congee
Address: G/F, 6-12 Chik Chuen Street, Shatin. [MAP]
How to get there: Tai Wai MTR Station Exit A, cross the traffic light and walk straight, turn right on Chik Chuen Street. Walking time about 5 minutes.
Phone: +852 2697 9818