We try them all, starting with a drink. No booze served here - you should be a little drunk by the time you get here. I personally find the Hong Kong Milk Tea even more intoxicating. The tea asserts itself through the mollifying milk and cream. Try is cold and try it hot. Both are bomb.
A thick Malaysian Curry is full of chunky beef and tendon. The potatoes soak up all the sauce, and the tendon is chewy and soft. It's curry heaven over rice.
A casserole of fried pork chop is topped with tomato sauce and cheese. Think chicken parm for Asians who did it better...Maybe pasta isn't the only thing Marco Polo borrowed...
Hainan Chicken is another must - it’s hard to come by and even harder to do well. The bland, blanched chicken remains savory, but I wish they made garlic rice.
Eat your vegetables - try the Okra on ice. The okra is steamed but still crispy, and I love it with a splash of soy and wasabi.
The best food in Hong Kong: Bread with condensed milk and butter. It tastes like it sounds, but it's indescribably delicious.
Less $50 USD to feed three hungry people, and the food comes out instantly. There's less than ten minutes between ordering and arrival, and each dish is perfect. If I'd known the diner food was this good, I could have skipped all the Michelins.
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