Part of the Cha Can Teng culture is being yelled at
by the waitress but Lin Heung has gotten friendlier. Your eyes did not
lie and I kid you not. It could have been the timing of the visit – 9ish
am that is after the morning rush and before
lunch. I had to wait around for a table but hardly had to rush for
food; or perhaps the patrons have gotten more civilised.
Complete with cages and little birds.
Pushcarts that are reminiscent of the past.
Complete with cages and little birds.
Pushcarts that are reminiscent of the past.
干蒸烧卖 (HKD 17)
The old school way with white pasty looking skin
and a filling that tastes like a meat ball. The hongkie relished it as
an ode to old times.
香滑馬拉糕 (HKD 13)
安虾咸水角 (HKD 15)
This is a traditional version of the usual fried fritter with innards as stuffing instead of meat.
Cow’s innards
Ask me not how these chewy things make it to the
Top 10 dimsum items in a typical Hongkonger’s dimsum list. As I watched
the companion relish it hungrily, I can only try to imagine how
delicious it is. A no-no for me.
Round buns!
蛋黄莲蓉包 (HKD 13)
Still has highly sought after, I would return ten
times over just for this lard-y delight! The thick pau exterior is a
personal favourite for sweetness and density.
蚝油鲜竹卷 (HKD 17)
I found this the most delicious of the lot, well flavoured and meaty!
牛肉肠粉 (HKD 19)
Rather blah without much taste.
Rather blah without much taste.
Just in time for mid-autumn!
Inked with their famous lin heung trade mark.
Chess Biscuits
These are really traditional – in outlook and
taste. So raw and well, I suppose that’s how the people ate it in the
past. Uneven pastry with a sweet lotus paste filling. These come in
lotus paste and red bean paste. I prefer their red bean
though. Easy to pop in the mouth and possibly play chess, given its
morsel sizes!
Wellington Street, Central
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