Tsui Wah and Shui Wah are 2 different restaurants although they may sound the same.
This is another famous restaurant which I tried for the first time . I loved the food here so much I ended up patronising it every day that I was here on holiday.
As with almost every good, average priced makan place here, again, we had to line up to get in.
Nobody seems to mind the scaffolding.
See ? Packed to the brim. Full house. Amazing how the staff fits everyone in .
Look at the amount of outlets they have scattered all over Hong Kong, Macau and China.
At first I was a bit miffed that they recommended the Malaysian curry to us.
Feeling rather haughty we went ahead and ordered the beef with rice just to see why it was a bestseller here.
The beef comprised of tender meat,brisket and tendon, while the curry was different but in a good mouthwatering way.
He tried to recall and said that it reminds him of Ayam brand chicken curry.
Frankly, it's mildly hot, builds up slowly and is worth a try at least once.
The instant I sunk my teeth into this chicken, I made up my mind to come here for a daily fix. The skin is so smooth and melt in your mouth silky, it's yellow and I could taste a hint of rock salt on top.
The dips were tasty even the thick soya sauce. The sliced vegies were sweet pickles ( I have eaten something similar in Balakong before) , the rice is fluffy while they change the soup serving everyday.
Delicious !
Bowl of sui kau dumplings. Although quite gigantic and packed with ingredients this was ok only . Didn't feel inspired enough to repeat this on the other times that we came.
He fell head over heels in love with their fishball noodle soup.
And ended up eating this each time I returned for the chicken rice.
Their rich milk tea too is the best.
A lip smacking, satisfying experience just like in the cute picture.
Bill.
Worth every cent.
