When Anita says that a certain Chinese dish is good, it really must be good (given her aversion to Chinese cuisine). She came in from a business trip to Hong Kong and I was lucky that she found the time and took the effort to hand-carry some Hong Kong siopao for me, pictured on the left--from Tim Ho Wan! Yes, it's the world's most inexpensive Michelin starred restaurant, created by Mak Pui Gor, the former dimsum master at Hong Kong's Four Seasons Hotel (which is 6-star). Reportedly, you have to wait in line for around an hour to get hold of these BBQ pork buns (I don't know long she waited in line at the mezzanine of the MTR station in Central IFC, which, probably due to the more expensive rent, prices a bit higher than the branches in Mong Kok or Sham Shui Po). Soft buns, slightly sweet and tender pork filling--yes it was good! Thanks, sis!
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