Home » Hong Kong » Chinese Fine Dining » Executive Lunch-Time Eats @ Tsui Hang Village, Central, Hong Kong

Executive Lunch-Time Eats @ Tsui Hang Village, Central, Hong Kong

Date of Visit: August 27 2013

It was near impossible to find a place for lunch in Central before the restaurant boom took off with a gusto in Hong Kong a decade ago. Now, a short walk on the pedestrian overhead bridge to Sheung Wan from IFC or an escalator ride to Mid-Levels is all you need to find an array of new restaurants serving up cuisines from all over the world.

This is a significant departure from my good ‘ol days of McDonald’s take-aways and styrofoam lunch-boxes *sniff*. Then again, I was only an architectural intern engrossed with my mundane priorities of specifying steps in the stairs, gradients in the ramps, toilet accessories – amongst the most exciting tasks! My mind was far away from digging out any culinary finds then!

I degress… back to Central, I say reservations are still recommended today especially since this is a busy financial district.

Tsui Hang Village in New World Tower, Central has been around ever since I can remember. This is a family favourite. We used to have to check-in at least once every week when I was little. Gran had a ‘trader’s couch’ in Central where she reports for ‘duty’ every workday! Anyway, after many face-lifts, this is still the same expansive restaurant on the second floor of an office building with a low ceiling. Heck! Even the maitre d’ is still the same woman!

Food here are classic Cantonese, with dim sums for lunch. Some of the a la carte, I recommend are salted fish fried rice, braised e-fu noodles, 2-faced yellow noodles and back pepper beef on sizzling hot plates.

Naturally as a golden-oldie, Tsui Hang Village made into the list of recommended restaurants in Michelin Hong Kong & Macau Guides in 2012, 2013.

Great news for the ‘bananas‘ (Chinese who cannot read Chinese) out there! Bi-lingual menu with pictures – ordering made easy. All one needed to do is to tick off the boxes for the food one wants with the pencil provided and give it to the waiter.

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Bi-lingual tick-the-box menu with pictures

Honey Glazed BBQ Pork (HK$128): Sticky, juicy, succulent pork – half fat, half lean – exceptionally tender porky bites with sweet chewy unctuousness. I enjoyed the honeyed soy beans, so much that my chopsticks have only 1 path – to the plate for the beans into my mouth and back!

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Honey Glazed BBQ Pork

Steamed Braised Chicken Feet: Don’t say yuck! Also known as ‘Phoenix Claws‘, in Cantonese, this is a nutritious savoury-sweet delicacy with plenty of collagen to make you look younger and prettier! Curious at how this dish is cooked, I checked online (recipe here) and to my horror they have to be first deep-fried in order for it to puff up when steamed. Not so healthy now, is it? Still, as a once in a while delicacy, it’s OK as a treat, right?

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Steamed Braised Chicken Feet

Steamed BBQ Pork Bun: This is sweet BBQ pork filling in white fluffy cottony-soft buns. The filling is very hot. Personally, I am not crazy about BBQ buns because they are too sweet for me. I usually share the bun and have it as my dessert.

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Steamed BBQ Pork Bun

Steamed Squid: An old classic in any yumcha. I think a basket of this is becoming a rarity nowadays. I especially enjoyed the supposedly cholesterol-lowering or was it blood-pressure lowering pomelo skins under the squids dressed in salty nam jin sauce.

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Steamed Squid

Steamed Vegetarian Dumplings: Chinese chives or ‘gau choi‘ wrapped in glutinous rice paper wrappings.

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Steamed Vegetarian Dumplings

Vegetarian Stir-fry (Lo Hon Chai): Snap peas, carrots, celeries, bamboo shoots, black fungus, lotus roots, lotus buds and chestnuts. A flavoured packed dish with all my favourite vegetables in it. The notables in this dish are the crunchy lotus roots and water chestnuts.

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Vegetarian Stir-fry

Steamed Pork Ribs: I have not had this dish for quite a long time and it was not as good as I remembered. It was all bone cartilages with little meat. Basically a deep-fried pork ribs which is later steamed and given a generous garnishing of chopped garlic.

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Steamed Pork Ribs

Steamed Beef Balls: Finally! The favourite among my favourite dim sums. The beef balls here are rather special to me because the beef are minced to a pulp, thus having the texture of beef paste. The added parsleys and water chestnuts in the beef balls are accentuated with the soy vinegar provided.

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Steamed Beef Balls

The total time we spent in Tsui Hang Village from arrival to picking up the tab was only 50minutes! Now, that’s executive lunch-time in Hong Kong for you!

5 thoughts on “Executive Lunch-Time Eats @ Tsui Hang Village, Central, Hong Kong

  1. This whole post had me drooling. I happen to enjoy chicken feet, I grew up eating them with my grandmother. I would eat them more often but the only place that serves them locally makes them kinda nasty. Like microwaved or something.

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