Only Eating Hong Kong's Most Iconic Restaurant Chains 🇭🇰 PART 1

Hello hello we're eating our way through Hong Kong again and this time around we're gonna check out some local restaurant chains that are super nostalgic and iconic among Hong Kongers. I know restaurant chains usually get a pretty bad rep in general especially in North America but in Hong Kong it's actually where locals would dine in on the regular. Like sure of course we have a ton of amazing mom-and-pops and we'll cover some of those later but I'm dead ass serious when I say you'll find some of the more authentic local experiences here at these chains. They're efficient, consistent, and nostalgic for anybody who grew up here. There's quite a lot to cover here so this video will be split up into two parts. From classic ta ta tang breakfast to mango desserts and lobster pasta, we're gonna find out which chains still deliver good food and value these days. And if you guys like videos like this and want to see more food tours in Hong Kong and the rest of Asia, please give me a thumbs up. I would seriously appreciate that and yeah let's get tongued. So right now we're here at Man Wah Bing Teng. This is one of the main ta ta tang chains here in Hong Kong. So the original restaurant is actually called Man Wah Bing Teng and they opened back in Mong Kok in 1973. And when they decided to close down back in 2016, the Tai Hing Tap Toon actually decided to acquire them and then revive some of their iconic dishes. Today we're actually here at the Callum Bay Branch which does have an on-site bakery where they bake fresh pineapple buns and egg tarts. But not all branches have this so make sure you check ahead before you go. It's actually breakfast time right now and we're gonna try three of their most iconic dishes. First we have the Chow Chow style satay beef instant noodle set which comes with a scrambled eggs and toast. We also got the Big Man pineapple bun as well as two different kinds of egg tarts. So here we have their most signature dish which is the Chow Sik Sha Cha Au Yuk Gong Jai Mien. What we have here is the satay beef on top of these instant noodles. Gonna try the satay beef first. Mmm oh my god this is so so good. The beef is so decently juicy and tender. It's almost like unbelievable because this is like chain quality. I think what really shines here is definitely the satay sauce. It's incredibly fragrant. I can get that peanut essence in there. It's just so savory. It is definitely on the sweeter side but what I love is a complex flavor profile and it definitely delivers right here. In a lot of different places how they do it is that it's kind of salty and it's really one note but this one right here it has an incredible balance of savory, sweet, spicy, nuttiness, creaminess and it just has like this hint of shrimp paste, garlic, shallots and spices in there. It's definitely more aromatic than the usual satay sauce that you would find elsewhere. And now I'm gonna try the instant noodles. Oh yeah I know it's just instant noodles but it's so important that they're cooked perfectly and this one right here definitely has that springy bouncy texture that you would want. It has a bit of firmness to it and the thing with instant noodles is that for some reason it just has this incredible ability to kind of soak up the broth. But yeah I can totally see why this dish right here is their signature because that satay beef sauce is next level. And now I'm gonna try some of the scrambled eggs and toast that comes with the set. Oh my god these eggs are so incredible. I'm not gonna lie I feel like texture wise it's really really similar to Australian Dairy Milk Company. It has that same creaminess, stringiness, silkiness that you would want. I feel I've said this a million times when it comes to Hong Kong style scrambled eggs but what I really love about it is the juiciness. A lot of times they cook it soft scrambled so it retains the moisture of the eggs. But not only that I really like how there's just layers of egg sheets essentially. That's how you're getting that velvety, silky, stringy texture. The technique in these scrambled eggs definitely shows. Flavor wise it's perfectly seasoned, well salted. You're definitely getting that savory eggy flavor in there. I think this is honestly as good as it gets when it comes to a Hong Kong style scrambled egg especially from a chain restaurant. Sorry guys I didn't get the chance to review the toast because my dad got really hungry and he just ate it. He's reporting back right now and he says the 多士好有口感 aka it has a really nice mouthfeel. It is decently thick and it is really nicely toasted. He's really gobbling that up right now but he's kind of camera shy so. And now we have the Big Man Pineapple Bun which is essentially a because look at this size right here. It's actually quite giant. It's stuffed with their cheese, scrambled eggs, tomato, and luncheon meat aka spam. Gonna give it a big bite. It's honestly moments like this that I really hate doing reviews because I just want to shove my face in this bun and just like destroy this ************ right here. The pineapple bun here is incredible. It's just so nicely baked. I love that crust on top. The outer crust is incredibly crispy but not like dry. And then the bun inside is so soft. I think feeling wise that's where it really really blew my mind. The scrambled eggs. I mean it's the same ones that we just had so it's like incredibly juicy, so flavorful, really silky. And when paired with that melted gooey cheese oh my god. It just adds this incredible creaminess and then the tomatoes are actually so juicy. Love how it just adds this acidic fresh quality to the whole burger. And I love spam in general and this spam does not disappoint. Just talking purely size alone. The circumference is actually as big as the pineapple bun itself. It's also cut pretty thick so portion wise you're really getting the bang for your buck. And I've been holding this bun forever now and it still holds pretty well. I was expecting all the ingredients to fall apart like it would when it comes to thick-ass burgers. Honestly pretty impressed. In Hong Kong we'll call calorically explosive foods like this tang off aka sinful or evil. This one right here is definitely over the top but it's in the best way possible and whoever invented this hats off to you. Or maybe not because my medical bills are gonna be so high now that I might come back again and again. And finally here we have their freshly baked egg tarts. So the white one right here it's made with puff pastry and then it's filled with egg whites as well as milk. And then the yellow egg tart that you're seeing here it's actually made with cookie crust and it also happens to be my favorite. I just way prefer the cookie crust because it's just what I grew up with. Alright let's try the egg milk white tart first. The pastry here is incredibly flaky. You can definitely see those nice layers in there and I also like that it's a little bit airy. I have to be honest with you the reason why I don't prefer puff pastry tarts in general is because I've been burnt so many times. A lot of the puff pastry tarts out there they're so dry so when you're eating it it's like it sucks all the saliva from my mouth. And it also sticks in your mouth in a very unpleasant way so when I'm talking it's like ra ra ra ra ra. This one right here it doesn't feel that way at all. There's a really good moisture in there and because it's a little bit airy it's a little lighter it's just a better mouthfeel. And then the custard filling here I think that's what truly blows my mind. It kind of reminds me a little bit of 雙皮奶 which is like a Cantonese egg white dessert. It's so smooth 好滑 super silky and that milk flavor it's not overly sweet but it's super creamy. Creamy enough for it to still feel kind of juicy. And now let's try the egg tart with a cookie crust. The crust is incredible. It's buttery. I also love how it's actually salted. It has just the right crumble. It's not dry at all. And that custard in there is so juicy. It's not overly sweet. You can really taste that eggy essence in there. I feel I'm gonna get so much ---- for saying this. People are probably gonna be like oh you're not a real Hong Konger because like there's way better 茶餐厅 out there. But I think 文娃 actually deserves all the hype. Every dish here so far has really exceeded my expectations in terms of the quality but most importantly I think it's the bang for buck factor that really blows my mind here. And look I've tried many many different famous 茶餐厅 in Hong Kong but this one again it's really really solid when it comes to the quality of the food. I know some people are saying that chain restaurants in Hong Kong lately they're just not doing as well. That might be true for some certain chains but I don't think this case applies to 文娃. At least from today's experience. And in case you want the same chefs cooking the same food as well, come on a Monday morning at 11 a.m. at Telford Plaza 文娃冰厅. So right now we are here at 翠娃. This is one of Hong Kong's most iconic 茶餐厅 chains and I think probably the most well-known internationally. They were founded back in 1967 in Mongkok and then they've expanded into a chain in the 1990s. So unfortunately ever since 翠娃 became a publicly listed company the quality went downhill and the prices have hiked up drastically. Their presence has also reduced substantially. They used to have stores all across Hong Kong and now they're down to six. And most notably their famous Wellington branch in Central that used to open 24 hours actually shut down during COVID. And if you know you know that particular branch has resurrected many many souls after a long night of partying in LKF. They recently opened up the Wellington location but according to my parents it's just not the same anymore. The menu is totally different, the prices are insane, and the taste is also not quite there. So instead we're gonna check out the 土瓜丸 location which has been around for a while and judging from the menu it seems like they still have a lot of the old dishes from the old days. So we're gonna try some of their most iconic items, their 奶油猪, classic butter bun, fish fillet rice, and their Malaysian curry. And I got the beef and onion one. And here we have 翠娃's most iconic item which is the 奶油猪. It's basically this thick soft toasted bun that they've sliced open and on top there's butter and condensed milk. This is definitely my favorite growing up. Time for an ASMR moment. This is seriously the taste of childhood y'all. It's so good. I hope you can hear that just now. It's incredibly crispy and crunchy as you bite into it. I just love how the crust shatters. It's perfectly toasted and the inside is so fluffy and soft. And flavor-wise that butter and condensed milk is what makes it such an orgasmic experience. It's super rich and creamy and since the bun itself is quite hot, that melted butter creates this nice salty luscious layer that contrasts beautifully with the sweetness and creaminess of the And here we have the baked cheese fish fillet in cream corn sauce. So I really wanted to order the baked seafood one because that was the one that I grew up eating. But they don't have it on the menu here unfortunately so this is the closest one I could find. So the baked seafood rice is actually the first dish I ever tried at 翠娃. And it was my go-to order for the longest time because fun fact, I used to be pescatarian growing up. Mm-hmm. Pretty hard to believe. I don't know what happened but I have repented for my sins and I am now a And the world is probably worse off for it. Anyway this dish right here is covered with this melted golden brown cheese with this creamy white corn sauce. I'm just gonna dig right in. I'm a little bit disappointed to say that this is just okay. What I usually love about a baked seafood kind of rice with cream sauce is that the sauce is supposed to pack a ton of flavor. I know it's just a cream sauce but they could do a lot with it. And right now it's feeling kind of like It's giving campbell soup but in like the corn cream flavor. I was really hoping for sauce that would be more well seasoned with more complex flavoring maybe like a seafood flavor to it. Right now it feels a little bit boring. That said, the cheese is melted perfectly and I really love how it's just melty and gooey. And I also love seeing the browning of the cheese because it adds a slight crispiness to it as you're eating it which is really nice. Now I'm gonna try the fish fillet. Hmm I appreciate that the exterior is like nicely crisp. The batter is really really thin but the fish inside is on the dry side. Flavor wise I do think it's a little bit on the saltier side but I can tell that they definitely pre-marinated it. But yeah I just wish it was flakier and more moist on the inside because right now it's quite dry. Overall I would say this dish is just mediocre. Unfortunately I don't think it's as good as the ones I've had when I was a kid. Maybe it's because that was a seafood version and this one is fish fillet so maybe there's like less flavor. But right now it does lean kind of on the bland side. I'm not really getting that sweetness from the corn either. But I do appreciate the cheese and the fried rice base is done pretty well. I can see some egg in there. A good baked seafood rice is always gonna be on the S tier list when it comes to Hong Kong comfort foods for me. And this one right now it still has miles to go. And finally here we have Choy Wah's crown Their signature Malaysian curry. And I got one with beef and onions in it. This curry has a long history on the menu and it dates back to the 1960s when apparently a Malaysian expert shared their secret spice blend with Choy Wah. This curry is made with 30 different spices and slow-cooked for six hours daily. I also love seeing how the beef itself is perfectly charred. I'm gonna try the beef first. Oh yeah that beef is incredible in flavor and also in texture. It's so tender, very juicy. I wouldn't say it has the beefiest flavor but it's really well marinated in that lemongrass, garlicky flavor. I also just love seeing that caramelization on the beef. It gives it that crispy exterior and that charred flavor. And I'm gonna mix everything together and give it a bite. The curry. I mean that's why this is their signature. The flavors are exactly like what it was when I was growing up. That curry has incredible depth and character because you can taste the complexity of all the spices working together. Lemongrass, the turmeric, the cumin. It's aromatic, it's so fragrant and I think that's really what makes this dish stand out. It has an incredible balance of that coconut milk. It's also kind of spicy but it's the kind of spicy that gradually builds up so it's not like punching your face. Everything here is just done perfectly. It's just the right amount of creaminess, spiciness and And when you pair it with that savory juicy beef, oh it's just chef's kiss. So harmonious and this is seriously comfort food at the finest level. So right now we're here at Honeymoon Dessert, 滿記甜品. This chain has been around since 1995 and they opened their first location in Sai Kung. They've really made a name for themselves in the dessert world and other than the now defunct this is probably the most iconic Hong Kong dessert chain that's still standing. They're most well known for their fruity desserts although they also have some hot desserts available. Today we're gonna try two of their signatures, the mango pomelo sago and black sticky rice and mango in vanilla sauce. So here we have the mango pomelo sago. I can see some chunks of pomelo, fresh mango pieces and some little sago pearls. Mm-hmm. So what makes this dessert so desirable and so special is definitely all the flavors and textures all at once. You've got this really refreshing but slightly bitter citrusy notes from the pomelo, the sweet tropical juiciness from those chunks of fresh mangoes and then those sago pearls. They're nicely cooked, it gives you that nice chewy bouncy texture and of course that creamy mango base just ties everything together and they actually put in a ton of mango chunks in there. They're really ripe, super fresh and sweet. Yangtze Gamlao is probably the most signature Hong Kong dessert that one can get and this one is a pretty elegant one because of the layers of complexity and flavor. You're basically experiencing this beautiful interplay between creamy, tart, sweet and refreshing all in one bowl. So good. And here we have the black sticky rice and mango with vanilla sauce. I'm not gonna lie, the two scoops of rice here kind of looks like a bun. There's also some fresh mango slices and it's surrounded by the snowy vanilla base I think. So that vanilla sauce is essentially some kind of vanilla shaped ice. It's not like the powdery kind, they're kind of like ice cubes. You can basically chew on it as you're eating it, it's got a really crunchy texture to it. The vanilla adds this really nice creaminess and then the mango adds a sweet tartness, fruitiness to it. That said, I do find this to be overall a bit too sweet for my liking. I think the vanilla here is really really overwhelming. It would have been like a better pairing if it was some kind of coconut base. That way it would have been less sweet perhaps or maybe just more fragrant. The black sticky rice is definitely the highlight of this dessert and the reason why I ordered it. You can just tell that the rice itself is nicely stewed until it's soft. I just really like how it has this deep earthy sweetness to it. Overall still a pretty satisfying dessert but one that maybe I can only have a few bites of because it's kind of too sweet. So right now we're here at Spaghetti House, a pasta chain in Hong Kong that's been around since 1979 and back in its heyday they had many many restaurants across Hong Kong but now they're only down to six locations. This is a restaurant that's super nostalgic for me and my family and honestly as a kid I thought this is what real Italian food tasted like until I tried the real stuff of course. I would say their menu is kind of like a Hong Kong interpretation of what Western or Italian cuisine would be like. There's wings, there's pasta, there's pizza and since we're talking about the menu I just want to say that I'm super disappointed, upset, devastated that they took off their signature item off the menu. Their angel hair pasta with lobster and scallop al gratin which has been their signature and best-selling dish for many many many years and I think this is actually a great time to segue into why Hong Kong restaurant chains are failing. I understand if you want a whole rebrand or refresh but if you're taking away items that you've been known for it just makes no sense to me. Imagine if McDonald's took away their cheeseburger. By removing your signature dish off the menu not only are you removing a unique piece of history about your restaurant you now become just like any other Western place on the block. When you stop upholding the quality and the consistency that you've always been known for no matter how long you've been around you will lose customers. That's why shops like Tai Pan Bakery and Hai Wong Chook Dim are all gone. It's like chopping off your own arm. Anyway since that dish is no longer on the menu we'll go with something similar and I think the closest thing to that dish right now it's probably the spaghetti with grilled prawn in lobster sauce. I'm gonna switch it to angel hair pasta and ask for the baked cheese option so it's closer to the original dish. Also we're gonna try their lobster bisque with puff pastry and chicken wings in black pepper and honey sauce for appetizers. So here we have the lobster bisque with puff pastry on top. I just love seeing that golden dome it's like so nostalgic about Hong Kong soups. I'm gonna try the pastry first. They really do puff pastry soup here so incredibly well. The puff pastry it's so crispy it's perfectly flaky and then I just love that rich buttery flavor in there. It's also soft and doughy on the inside. It kind of reminds me of the Singaporean roti prata and I'm gonna try the soup. Love seeing how it's like steaming hot. Wow. Much to my surprise I actually think this is a pretty legitimate lobster bisque. Like it's comparable to the ones I've tried in the States. I was thinking it would be kind of like more Hong Kong style soups which is usually on the thinner side but this one actually has just the right consistency. It's decently creamy and just so incredibly rich with that lobster flavor. It's got this brininess into it and a lot of times lobster bisque can be too tomatoey. That is definitely not the case here. The seafood broth is so so prominent. You're getting just a hint of that tomato. Definitely tasting a ton of spices in there and together with the cream so silky and just such a luxurious feel. What I also love about the soup is that there's like lobster or langoustine chunks in it. It definitely adds to the soup when it comes to the flavor and texture. The only thing is that I do think it's a little bit overcooked. If it was more juicy and tender that would have been perfect. The soup here it's not exactly cheap but compared to the prices that you would have to pay in North America the quality here is insane. Now we have the wings in black pepper and honey sauce. I'm just so glad that this dish is still on the menu because I really loved it as a kid. They're lightly roasted with this nice honey glaze and it just smells incredible. The flavors here are incredible. I know it's just really simple. It's technically just honey with black pepper. It's that balance of sweet and savory between the pepper and the honey. Those peppercorns just add this really nice kick that cuts through the honey sweetness beautifully. The wings are a little bit on the dry side. I would love it if they're like juicier but that said the meat is still tender, really well marinated and I love that roasted skin. You're getting a bit of that sear and that caramelization always adds incredible smokiness and it just pairs so well with that black pepper and honey sauce. It's such a simple dish but it's executed almost perfectly. I would like them juicier. And finally here we have the angel hair pasta which comes in this lobster sauce, some grilled prawns and some crispy cheese. I'm gonna try the grilled prawn. I think the prawn here is definitely overcooked. It's on the drier side. Maybe they grilled it for too long. It's definitely lost that juiciness and moisture that I would want. That said I do like the flavors here. It's kind of garlicky. There's definitely a lot of butter in here. The prawn has incredible flavor but yeah I think it's the texture that could be improved on. I'm gonna try the pasta. Oh my god guys I think I found a hack to the old signature item. The lobster sauce here is literally the same as the previous one. The dish that I missed so much. It also has the same scallop bits in there. It's definitely the same sauce. And because I also added the baked cheese it's basically the same thing. The sauce is incredibly flavorful. It kind of resembles like a more garlicky lobster bisque. And I also like that slight amount of acid from the tomatoes. The consistency it's super creamy. It's really thick and it just covers every strand of those angel pasta. Which speaking up it's cooked perfectly. It's not quite al dente but it's still on the softer side. There is a bit of a chew still and it's so great at soaking up all that creamy sauce. And I feel like you just cannot order this dish without the baked cheese. Again that's something that's really characteristically Hong Kong. We love our baked cheese dishes. I've always loved it for the nice creamy umami salty flavors. It just complements this sweet savory lobster sauce so well. And because it's baked you also get that browning and caramelization of the cheese. And all together it's just such a rich indulgent hearty bite. And this takes me back to my childhood days. And I seriously thank the Lords for giving me the brains to find this hack. Because now I can continue being a frequent customer at Spaghetti House. This is a dish that I constantly think about when I'm not in Hong Kong. So this wraps up part one of our Hong Kong restaurant chain tour. Out of all the four chains, Man Wah was hands-down my absolute favorite. Everything there was so good. Honestly extremely high-quality ta-tan-tan food that rivals those touristy famous spots in the city. And my would absolutely agree with me on this one. Chui Wah Curry is still pretty good but not gonna lie I'm pretty disappointed that they've drastically cut down their menu variety and charging crazy prices. Also most importantly it's actually quite hard to find a Chui Wah location here in Hong Kong these days. It's like they've completely forgotten who made them famous in the first place. And from that perspective alone I feel really betrayed. Honeymoon dessert was just alright. Like it was pretty good, pretty standard, but nothing too special honestly. You can probably find similar dessert shops all around Hong Kong. As for Spaghetti House, the flavors are still the same and everything I had was pretty good. But again what the heck happened to removing signature items from the menu? I personally think that's a pretty bad business move but luckily I found a hack around that. This is still a place I would visit with my parents from time to time and my only complaint is that just like Chui Wah, their presence here in the city has drastically reduced. So in that sense it's a little less accessible. And yeah that's pretty much it for part one and thank you so much for watching. Please let me know down in the comments if there are other spots you would love for me to try next and please don't forget to like and subscribe if you want to see part two. Thank you so much for watching and I'll see you guys real soon. Bye!