Tasty Congee & Noodle Wantun Shop - Central
Member Reviews (3)
- Tasty Congee & Noodle Wantun Shop - CentralMember ofOutdoor EnthusiastsFoodiesLuxury Travelers+ 3Nov 02, 2012
Tasty's (正斗）congee and wonton soups are really tasty! Although located in a modern location (at the intown airport checkin station), the food offered here is very traditional Cantonese comfort foods. The chain is run by old timer's second generation and the quality is kept with high expections of the good food, good quality, and good values traditions.
- Tasty Congee & Noodle Wantun Shop - CentralJul 06, 2012
The cost is quite a bit more than going to your typical noodle and rice shops, but you get what you pay for. Za Leung 炸兩 (rice noodle roll with cruller inside), literally made to order (cruller also fried to order), and of course don't miss the beef chow fun (dry fried). And this being in IFC is of utmost convenience to foreign travelers not having a lot of time to wander into the outskirts for good food.
- Tasty Congee & Noodle Wantun Shop - CentralMember ofLocal CultureOutdoor EnthusiastsBudget Travelers+ 9First to ReviewJul 04, 2012
My favorite Chinese cuisine is Sichuan, but when it comes to comfort food and nostalgia, I love Cantonese Hong Kong style. First meal off the airport express train brings me to the IFC mall, level P3 at Tasty Congee and Wantun Noodle Shop (正斗粥麵專家). This is usually my last meal before I board the airport express when leaving Hong Kong. Today it is my first.
I almost ordered the house special shrimp wonton noodle soup, but I spied a plate of something heaped on a plate blanketed under a double fried egg. I changed my mind and went for the honey glazed barbecue pork and fried egg on rice (86HKD). Jielan, pork, egg and rice — my four basic food groups on one plate take me back to many mornings spent in San Francisco with my family.
My dad is an early riser. When his eyes open, his feet walk him to the morning paper and his mouth speaks for a cup of black coffee. When he wakes the family too must rise and into the car we would pile. A few rounds of parking spot hunt and a few quarters into the meter then we were ready for whichever hole-in-the-wall dad 's appetite dictated. I remember such a place on Kearny Street called Silver Dragon. This old place doesn't exist anymore. There were no tables, just counter seating. The lady knew my dad by name and she knew the plate he wanted - a plate of rice of lap chong (臘腸) and fried eggs garnished with chopped spring onions served of course, with bottomless coffee in a white American diner cup. That dish is a basic and no matter who makes it or how they do, one style may trump another but any will bring me back to those mornings.
Well, here I am in Hong Kong and I've been pining for wonton noodle soup but the old flame of pork-eggs-and-rice steals me back and I postpone my yearning to wonton noodle another meal time.
Just yesterday I ate dim sum with my friend Lillian Chou in Beijing and we ordered our dim sum 'litmus test', charsiu bao. It was fair but not impressive. Lillian found the filling too sweet. After eating the charsiu bao here in Hong Kong, I realize what she meant. The charsiu bao (流汁叉燒飽, 3 steamed barbecued pork buns/29HKD) I'm enjoying today allows the bread to be slightly sweet while the filling stays savory. Each part plays it's flavor role and is definitely better than the one I ate yesterday.
I squeeze in a feicui cai miao jiao (翡翠菜苗餃, 3 dumplings/28HKD). The shrimp inside had the bouncy bite. I love dim sum. Beijing dim sum gets as good as making you dream of the real thing. Bless my luck for having the opportunities to sample the difference. When we can't eat good dim sum in hong kong, we californians have it really good and still better than those in Beijing.
If IFC Central is your first stop in Hong Kong, take the elevator up to level P3 and rest awhile for a first bite. Picture menus, English translations, and lots of good food spotting off other tables to inspire your meal.