Tsui Wah Restaurant (翠華餐廳), Wellington Street, Central, Hong Kong (Day 6)

During our Hong Kong trip, mealtimes become something of a novelty because we don’t eat at a same restaurant twice (except perhaps with the Australia Dairy Company where we took home the steamed milk pudding after dinner at neighbouring ‘Mak Man Kee Noodle Shop’ on Day 3 of the trip, but that was it). So, when my sister-in-law suggested for us to try this somewhat high-classed ‘cha chaan teng’, we forgot how tired we were walking around Soho and Central and look forward to trying the dishes there.



Nice location – right opposite ‘Yung Kee Restaurant’ in Wellington Street (we’d be having dinner there the following day, and in particular, to savour the roast goose –  wheeeee!)


Believe me – it may be dark outside but it was only 6:40 p.m.


The dinner crowd hasn’t arrived yet. And good thing too, because our food came very quickly. And when our food started making its way to our table, more and more people started seating themselves around us.


This is my sis-in-law’s Kagoshima Style Pork Cartilage with tossed instant noodles. The serving looks small, though but tasted great (we couldn’t hold off sampling some!). Slightly above at the top right hand corner is the pumpkin soup which tasted just alright.


My ‘Curry Katsu’ dish: Pork Cutlet in Japanese curry.

Let me relate to you an anecdote: there was this strange guy I shared tables with at the now defunct Sin Seng Nam Restaurant six years ago who kept raving to me that HK food is great and better than Malaysian food (with every bite of his Hainanese chicken chop while I sat there not knowing what to reply even though I didn’t really need to). I took his words with a pinch of salt then, but not anymore after this trip! The curry wasn’t spicy but it was one of the best curries I’ve ever eaten.


Dad’s ‘Hainanese Chicken Rice’. He’s an enemy of all culinary adventures, so he mostly sticks to the most common grub available. Boring…


Yeung Chow Fried Rice. The menu said something about olives being added as well but either way, every delectable spoonful was great! This dish was shared among all of us.


Mom’s ‘Baked Cheese Pork Chop Rice’. Better than anything else we could similarly get back home in Malaysia.


Tsui Wah generally meets our approval. The service is also quite good and not garnished with the typical HK attitude.

I should warn you, though, that the prices here aren’t cheap – my curry pork cutlet rice is HKD55.00 and the Hainanese Chicken Rice is also of similar pricing. A family of five could expect to spend no less than HKD300.00 at this place.

Still, for a culinary trip, this place would be a fine choice. I’d definitely return again – once I’m back in HK. This particular branch is also open 24 hours daily. Like its parent city that never sleeps… 

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