Kong's schedule this week
蛋撻, were popularized in Hong Kong in the 1940s by “茶餐廳”. Hong Kong’s egg tarts have two main types of crusts: butter & flaky both being filled with a rich egg custard. The butter crust has strong aromatic tastes similar to a butter cookie while our flaky tart is comparable to a puff pastry having over hundreds of layers within it.
奶茶, was introduced in the late 1940s. Traditionally, milk tea was developed out from pouring tea over a cloth bag several times in order to extract the most flavor and get the best aroma. Our teas are a combination of different leaves brewed freshly using the traditional method of pouring over a cloth bag.
Baked Pork Chop Rice/Spaghetti
焗豬扒飯，comes from a classic dish in Hong Kong. It consists of rice/spaghetti topped with meat and cheese then baked until all the cheese is blended within the sauce. Some believe it is a western style dish.
Curry Fishballs, 咖哩魚蛋, is one of the most popular and representative street foods of Hong Kong. It is boiled together with our Curryous Sauce and served on a skewer.