Think of dining in Hong Kong, “Cha Chaan Teng” (literally meaning Tea Restaurant, 茶餐厅 in Cantonese) will immediately popped up on one’s mind. Outlets like Tsui Wah, So Good Cha Chaan Teng, Honolulu Café and many others that you may know of will surface.
Fret not, for those who are “stuck” here can still relive the same authentic cha chaan teng dining experience at Legendary Hong Kong Restaurant.
This restaurant is “hidden” along the vibrant “Mongkok” (旺角) district in the Western Region at Jurong Point, Singapore’s first Hong Kong themed shopping and dining street, and you will get to experience the rustic old Hong Kong ambience feel.
For that moment, you would have thought that you are right in the heart of Hong Kong!
Typical hallmark Hong Kong cuisine will include the Hong Kong styled roast meats, dim sum, polo bun, HK styled toasts, rice and noodles.
The Chinese name of Custard Crust Bun “Pineapple Bun” made a lot of people thought there is a pineapple in the bun which is not the case here as the crust of the bun looks like a pineapple and hence its name.
A piece of good quality butter is the perfect companion for a fresh from the oven custard crust bun. The ice cold butter and hot crispy bun creates the complicated combination of hot & cold, soft & hard, sweet & salty – a deadly concoction. 👍👍👍
The usual standard suspects of a dim sum menu as follows;
Enjoying the best of both worlds. 🙂
I love the smooth and gooey texture of the congee. Comes with a good serving portion size.
This is one of my personal favourite item that I will always order whenever I dine here. Savoury glutinous rice wrapped with thin beancurd skin. Really power.
As good as it tastes. Really adorable. Kawaii. 🙂
Tenderly good and the braised gravy will go extremely well with a bowl of steaming white rice.
This is one dish which I find stand out. The preserved beancurd has a uniquely flavourful acquired taste that brings up this dish. Similar to nonya chap chye.
A must order dish especially dining in Hong Kong Cha Chaan Teng. Somehow, their noodles are just so smooth and springy in texture coupled with the savoury shrimp wonton. The soup too has a hint of the “raw” noodle taste that goes just right when consume as a package.
I love this catchy dish name. Reminds me of an old movie dated back in 1996 “The God of Cookery (食神)” casted by Stephen Chow and Karen Mok. Basically, BBQ Pork & Sunny-side up Egg on Rice. However, the dish name just brings it to another level. 😃
The food quality is authentically flavoured and certainly able to handle your fix should your next craving for Hong Kong cuisine comes along.