Good place for quick bite. Food comes rather fast. Taste is ordinarily good, portions are decent enough. There's lard with many things. You get 90s Cantonese songs to complete the nostalgia. Ironically no one actually speaks Cantonese.
Mun Kit Wong
I have always loves their egg tarts but unfortunately today they ran out of it.
I also notice their portion kind of reduced. The pork chop was wat bigger previously but now the size has reduced. Perhaps the economic has taken a toll on all businesses. But their service is still good though. The waitresses and waiters are really super polite!!
Order pork chop noodle and coffee for dinner.
To be honest, the portion is rather small. And the noodle is half cooked. Feedback to waitress and she changed for me. Nice but still feel half cooked.
Anyway the coffee is good.
It is a really interesting place. The food was great as was the ambiance. I would recommend dining here. Reasonable prices and really good curry fishballs.
Wander off the beaten path and walk into a created void of Hong Kong cuisine by young, not vintage, cooks. Conceptually pleasant, the signature lard and sunnyside egg rice (RM12.90++) reminded me of my Cantonese mum's emergency ration on a bad hair day, minus the mandatory thick caramelised black soysauce which would have lifted the dish. Other than the sad renditions by Faye Wang on reel, none of my happy memories of Tsui Wah HK Char Chan Teng of macaroni, beef ngau lam or fishballs noodle soup were on the menu, neither my favourite baked Charsiew pau nor Coconut Cocktail bun. Polo pau is available here though for RM5.50. Kind and considerate service by the charming part-time hostess, Ms.Lim, will brighten any dull day.