Life between trips

Kam’s Roast Goose 226號 Hennessy Rd, Wan Chai, Hong Kong We decided to try our luck at Kam’s Roast Goose on Hennessy Road, Wan Chai—a name that’s practically legendary in Hong Kong. From afar, the queue looked short, but as we got closer, reality hit: it was already a long line. Tip: Don’t just wait in the queue—head straight to the counter, get your queue number, and indicate your number of pax. We started waiting at 5:40 PM and finally got seated at 6:40 PM —a solid hour. The Vibe Don’t expect luxury—Kam’s is a small, bustling shop with about 30 seats , where the focus is squarely on the food. The atmosphere is lively, tables are close together, and queues are inevitable. It’s authentic Hong Kong dining at its best. What We Ordered & Loved Century Egg (皮蛋) This was my favorite! Century from here is definitely another level. The egg is marinated until the white turns translucent, and the yolk has that soft, creamy texture reminiscent of a ramen egg. Absolutely delicious. Roast G...

Little Bao 近維園, Shop H1, G/F, 9 Kingston Street 大門口面對, Gloucester Rd, Causeway Bay, Hong Kong The Causeway Bay outlet feels like a modern Chinese diner with a playful twist—neon signage, cozy booths, and an open kitchen that immerses you in the action. Today, it operates two locations : Gloucester Road (near Causeway Bay) – A vibrant, spacious venue perfect for casual dining or date nights. Shin Hing Street (Central)   The Evolution The Causeway Bay outlet feels like a modern Chinese diner with a playful twist —neon signage, cozy booths, and an open kitchen that immerses you in the action. It’s a space designed for sharing plates, sipping cocktails, and soaking in the buzz of Hong Kong’s dining scene. What We Ordered & Loved Signature Fried Chicken (Half Chicken) Crispy golden skin, tender juicy meat—even the chicken breast was flavorful. We chose the Szechuan pepper seasoning , which added a subtle kick and aromatic spice. Pork Belly Bao The bao that made Little Bao famous: ...

Bakehouse 14 Tai Wong St E, Wan Chai, Hong Kong Bakehouse is one of Hong Kong’s most talked-about bakeries, and after visiting, I can see why. Founded by Swiss pastry chef Grégoire Michaud, it’s all about artisanal sourdough breads, buttery pastries, and that cult-favorite sourdough egg tart everyone raves about. Wan Chai is one of the few outlets in Hong Kong that offers in-house dining , and we were lucky— no queue for us , and we were promptly ushered in. The cozy, rustic vibe makes it a great spot for a relaxed breakfast. The Famous Sourdough Egg Tart Bakehouse is known for its Portuguese-style egg tart made with sourdough crust . The custard is sweet and soft, while the crust is crisp and flaky—a delightful twist on the classic Hong Kong egg tart. It’s so good that we couldn’t resist buying it again whenever we spotted a Bakehouse outlet—whether in Causeway Bay or Tsim Sha Tsui. That’s how addictive these tarts are! What We Ordered Salmon & Crab Royale A luxurious plate feat...

When you think of authentic Cantonese dim sum, One Dim Sum (一點心) is a name that often tops the list. Known for its Michelin recognition and wallet-friendly prices, the main branch at Prince Edward is currently undergoing renovations—but thankfully, their Tsim Sha Tsui outlet offers the same comforting flavors in a convenient location. The Vibe The Tsim Sha Tsui branch carries the same casual, no-frills charm as the original. It’s clean, efficient, and all about the food. Expect a lively atmosphere with quick turnover—perfect for a fuss-free dim sum fix. What We Ordered & Loved Here’s what stood out during our visit: Char Siu Bun (叉燒包) Fluffy, soft buns filled with savory char siu. The pork is flavorful but not overpowering, making it a gentle introduction to the meal. Siu Mai (燒賣) Steamed to perfection, topped with fish roe and a plump prawn. A classic done right—juicy and satisfying. Water Chestnut Cake (馬蹄糕) Sweet and delicate, but what makes it special is the crunch of water c...

Bolton Cafe on Ashley Road in Tsim Sha Tsui is highly rated on Google, and I can see why people love the nostalgic Hong Kong vibes. The restaurant is clean, tidy, and decorated in a retro style that feels authentic. I arrived around 6 PM, and surprisingly, there was no crowd, which made the experience more relaxed. What I Tried Kyoto Pork with Lard Rice The rice is meant to be mixed with their black sauce, which tastes like a blend of soy sauce and oil. The pork itself was dry but easy to eat, marinated somewhat like the flavor of pai gu wang (Chinese-style pork ribs). Baked Tomato Sauce Rice with Pork Chop This dish didn’t really hit the mark for me. The sauce was light and not as tangy as I expected (I was hoping for something closer to Maggi tomato sauce). The pork chop wasn’t tender and lacked deep marination. The dish included onions, tomato, pineapple, and cheese, but overall, the flavor felt muted. Pork Chop Bun According to my husband, this was way better than any...

After clearing immigration around 1:20 PM , we decided to eat at Hung’s Delicacies , a Michelin-acclaimed Chiuchow and Cantonese restaurant at HKIA. We ordered several of their signature dishes : What We Tried Marinated Roast Goose The goose was fatty, and while the meat was okay, the flavor didn’t stand out. The skin was rich in fat but lacked the depth of taste I expected. Garlic Chicken This was the highlight of the meal. The chicken was tender and infused with a fragrant garlic flavor that made it truly enjoyable. Pork Jowl Unfortunately, this was the weakest dish. The meat was not tender and lacked the pleasantly chewy texture that pork jowl should have. Chai Xin with Cordyceps Flowers and Fungus A pleasant surprise—well-balanced and blanched to the right texture. Light and refreshing. Salt and Pepper Corn Grilled, sweet, and savory, but honestly, the classic salt-and-pepper squid still reigns supreme. Nice, but no wow factor. Signature XO Sauce Mi Fen with...