Rice and noodles are staples in Asia. However, it is unlikely that anyone puts more effort into congee than Hong Kong chefs. Carefully prepared ingredients are put into continuously boiling rice porridge until they become soft and their flavours are infused in the entire mixture. The thinnest of noodles are used in here akin to those in Hong Kong Michelin star restaurants for that extremely springy and smooth texture, all served with a clear yet tasty broth and fresh condiments.
The bing sat was a common sight in 1960's Hong Kong – where many delightful combinations of coffee, teas, iced desserts and toasts were enjoyed within a lively, vibrant setting in the neighbourhood. Expect freshly baked bo lor baos and a variety of toasts beckoning at our baked foods counters from 8am daily. These items are well loved and once you have tried them, we know you will be a devotee. With specially imported tea leaves and ingredients from Hong Kong, there is no doubt that what-you-taste-is-what-you-get from Hong Kong.