Hong Kee Restaurant (Closed)

I usually have dim sum fix at Seong Kee which is the same row as Hong Kee. But I woke up late that day and decided not to fight amongst the crowd for a table and decided to give the latter restaurant a go. To my surprise, the experience was amazing! It has been a while since I had decent, fresh and piping hot dim sum go into my mouth.Overall, the food was great, service was efficient and the environment was clean and comfortable. Definitely worth another visit soon!

I absolutely love the steamed cream custard bun sold here. This is a little bomb which will scald your mouth and tongue if you decide to pop the whole bun into your mouth. The first time I ate this, I burnt my mouth badly when I bite into it. The insides of the pau is thick custard cream which retains its heat even if the pau has cooled off. The custard cream is sweet and slightly salty and you can taste the rich taste of egg yolk within the custard.

The picture above is the cheese baked oyster that is sold by Hong Kee restaurant. The oysters were big, roughly the size of my outstretched palm and was covered in a thick layer of cheese. The cheese and oyster was baked till the surface of the cheese turns golden brown. The oyster still retains the salty sandy taste but is further enhanced by the creaminess of the cheese giving it a unique taste.

Whenever I don't feel like having noodles or bread during breakfast, I will go for dim sum. Hong Kee Dim Sum will always be my choices, for most of their branches are near by to my house. It is usually busy until noon time during weekends, but there is not much problem in getting an empty seats in the restaurant. Even though there is air con available, the place is rather hot, mostly is due to the steaming heat from the kitchen. However, this doesn't affect my mood of having dim sum there. Chee

Apart from dim sum this place also serves ala carte food for lunch and supper. During one of my family gatherings, my dad ordered the cheese baked oyster. The oysters were big, roughly the size of my outstretched palm and was covered in a thick layer of cheese. The cheese and oyster was baked till the surface of the cheese turns golden brown. The oyster still retains the salty sandy taste but is further enhanced by the creaminess of the cheese giving it a unique taste.

Word of advice, this is a little bomb which will scald your mouth and tongue if you decide to pop the whole bun into your mouth. The first time I ate this, I burnt my mouth badly when I bite into it. The insides of the pau is thick custard cream which retains its heat even if the pau has cooled off. The custard cream is sweet and slightly salty and you can taste the rich taste of egg yolk within the custard.

Another nice place to eat breakfast at Sunday morning, this time we go hongkee which also my first time with my wife and my son try out the dim sum and pau. It was a nice environment with Air-con and portion quite big as well. I also try the Tai Pau as well it was full of meat and delicious. Must Try.