This small eatery is located in Shum Shui Po, and has been making the rice rolls serving the neighborhood for many years. It is awarded a Michelin Plate too, and with its fame there are more customers visiting so throughout the day you can see a queue waiting. Arriving at noon time on the Labour Day, we witnessed how long the queue can be, but found out that it was in fact for the takeaway. Going inside it was really crowded but fortunately able to find our seats quickly.
We ordered the signature Rice Rolls ($16 for large) to share. The portion is generous indeed, and you can add your own condiments like chili and sweet sauce, as well as sesame seeds, from the table. The rice rolls are freshly made every day, with a silky smooth texture, and honestly is one of the best rice rolls I had tasted. No wonder all the people are ordering this, and I see on our table each customer is ordering their own one.
We also tried the Shiu Mai ($12 for 3 pieces). The size is bigger than those you would see in the other street-side eatery, and I overheard that the eatery made these in-house instead of buying from others. If eating on its own I found the flavours a bit lacking, but coupling with the chili oil the taste became quite good.
As we are taking this as our lunch we had to order something more, and decided to have the congee. For me I had the Preserved Egg and Salted Pork Congee ($20) while my wife opted for Sampan Congee ($18). The congee is decent, with the salted pork just right on seasoning, though the texture of the congee might not be as creamy as some other congee eatery. My wife commented that the sampan congee was also decent but might not be particularly impressive.
Still having some room, we ordered the Fish Ball, Pig Rinds and Turnip ($28) to wrap up. The fish ball has a good bite, and from the look they seem to be made in-house as well. However the curry sauce was not spicy and fragrant enough. The pig rind was decent but since it relies on the condiment for taste it was a bit lacking given the curry sauce. The turnip are the best among the three. They are very tender and having cooked for long hours absorbed the flavours of the soup, sweet in taste. The turnip also does not have any hard fiber when chewing.
While the food is quite good overall, the environment is certainly not appealing as everyone needs to cramp together and quite uncomfortable during eating with the other customers so close at your side and back. The service is also not very friendly. Luckily I had no issue throughout, but I saw how the other customers in my table were treated by the staff for checking the order, as the staff seem to have missed something. I agree we should not expect a hotel service in such neighborhood eatery, however some minimal courtesy is essential no matter how busy it is.
My overall bill was $106, and considering all that we had it was certainly good value for money. There are a lot of good reasons why you should come and try out the rice rolls, but the eatery also has a number of improvements to be made.
We ordered the signature Rice Rolls ($16 for large) to share. The portion is generous indeed, and you can add your own condiments like chili and sweet sauce, as well as sesame seeds, from the table. The rice rolls are freshly made every day, with a silky smooth texture, and honestly is one of the best rice rolls I had tasted. No wonder all the people are ordering this, and I see on our table each customer is ordering their own one.
We also tried the Shiu Mai ($12 for 3 pieces). The size is bigger than those you would see in the other street-side eatery, and I overheard that the eatery made these in-house instead of buying from others. If eating on its own I found the flavours a bit lacking, but coupling with the chili oil the taste became quite good.
As we are taking this as our lunch we had to order something more, and decided to have the congee. For me I had the Preserved Egg and Salted Pork Congee ($20) while my wife opted for Sampan Congee ($18). The congee is decent, with the salted pork just right on seasoning, though the texture of the congee might not be as creamy as some other congee eatery. My wife commented that the sampan congee was also decent but might not be particularly impressive.
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