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Ngan Lung Restaurant on Tung Choi Street

Restaurant front

Different pot rice being cooked, even water in the kettle is cooked over a clay pot

I had black bean and garlic spare ribs rice

KL, always the adventurous type, ordered dried shitake mushrooms and frog rice. Can you spot the frog thigh and spine?

The problem with the clay pot rice is you can never get to the bottom of it. The crust on the bottom is too hard and too burnt to be edible

Chuen Cheung Kui is on the 7th and 8th floor of Causeway Bay Plaza I right next to the MTR exit

Restaurant name at the reception area

The bowl of hot water brought to our table before our food came was baffling at first. But we came to realize it was for washing our utensils, a practice I thought was long extinct

Our food: Famous salt-baked chicken, and pea shoots with crab sauce topping, the chicken was incredibly good. I'm glad we took the effort to find the restaurant

DELICIOUS chicken: tender thigh meat, well-seasoned full-flavored chicken taste and crunchy skin. We just loved it

KL was kind enough not to fight with me over the last piece of chicken. I devoured it

We went back to Guong Dong Restaurant on Hankow Rd in Tsim Sha Tsui to have our first lunch in HK. The BBQ goose and suckling pig were DEE----LISH! Even the boiled Chinese broccoli was excellent--tender and sweet

We couldn't resist the temptation of BBQ and had it for the second time instead of trying new food. The goose and suckling pig were excellent of course, the set dinner with a big bowl of Chinese style soup cost a mere US$6. Such quality for such little money, amazing