Friday, June 16, 2017

Tsui Hang Village 翠亨村 (Hong Kong, CHINA) ★★★☆☆

I can't remember exactly when was the last time we visited Tsui Hang Village but I bet it's at least 2 to 3 years ago already. While I was hunting for a place to have our family gathering for my little one's 16th month dinner (Yeah, we're celebrating every month...), Tsui Hang Village suddenly came to mind.

The dining room was about 80% full when we got there. Not bad for a Friday night crowd.


Double-boiled pig's lung soup with almond cream and pork (杏汁燉白肺湯) ($268) - We haven't had pig's lung soup for a while so I ordered this for everyone. I am often weary of having pig's lung soup that tastes more like Chinese almond tea (杏仁茶) so I had my fingers crossed on this one but surprisingly, it was milky and rich with almond flavors yet not overpowering to the degree that you can't taste the flavors of the pig's lung and pork. This is highly recommended for all you soup lovers.

Crispy minced carp cakes and crispy bread topped with milk custard (鍋貼牛奶拼香煎魚餅) ($148) - Of course, we won't come to a restaurant best known for their authentic Shunde and Hakka-style dishes without trying a couple. This is one of my personal favorites and a house specialty that shouldn't be missed for all your visits to Tsui Hang Village. I particularly liked the deep-fried milk custard with the crispy batter and silky smooth milk custard sandwiched together. Very good stuff.

Scrambled eggs with crab meat and black truffle paste (黑松醬蟹肉菊花蛋) ($228) - The scrambled eggs were pretty creamy but I thought they had a little too much black truffle paste on it so that kind of overshadowed the flavors from the chrysanthemum.

Shunde specialty baked fish intestine with egg (鳳城雞蛋焗魚腸) ($168) - Back with more Shunde specialty. I used to have this dish all the time at home when I was little so this brought back a lot of memories. But I didn't remember the egg as so crusty on the outside. Thought it ruined the texture of the fish intestine a little.

Stewed goose and ginger in sweetened vinegar (古法彭公鵝) ($188) - Another famous dish from Shunde region which didn't draw particularly good reviews from the five of us. Everybody concurred that the sauce tasted a bit like Chinese ginger and sweeten vinegar or geung cho (薑醋) which Chinese women love to have after their pregnancy. And the fact that the goose meat was a little on the hard side certainly didn't help.

Deep-fried bean curd with minced shrimps and crispy garlic (大漠風沙琵琶脆皮豆腐) ($128) - All the deep-fried stuff are getting some love tonight. After the crispy minced carp cakes and deep-fried milk custard, this was the second most sought-after dish and who could complain. The thin-battered bean curd was nicely done with savory minced shrimp in the middle. Pretty delish.

Everyone decided they didn't want dessert tonight. At least not right here at Tsui Hang Village coz Nakamura Tokuchi Honten (中村藤吉) downstairs looked a little more exciting.

Food Rating: 5/10
Price: $$$
Address: Shop 507, L5 FoodLoft, Mira Place One, 132 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong
Closest Metro Station: Tsim Sha Tsui
Tel: +852 2376-2882

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