On the neon light area of Lockart Road, Tsui Wah landed at the Broadway building. This legendary restaurant carried on its success from their establishment on Wellington Street (off Lan Kwai Fong) where they got applauses from the night owl clientele. Below I'd like to go back to some Tsui Wah's signature dishes.
Photo 3: Piggy bun is a must try. 4/5: 沙丹豬扒飯 (satay pork chop over rice) (dinner set at HK$69). Supposed the ham should be inside the pork chop. However, I prefer this way and actually quite many restaurants cook this way with an over-easy egg on top. I would break the egg york and take it together with the pork chop. So yummy. 6. 鮑汁芥蘭雞粒飯 (kai lan chicken rice in abalone sauce) (HK$58). This dish is now almost forgotten but it's one of the ten top recommended dishes in the old days of Tsui Wah. Glad that Tsui Wah still keeps this one and does it so well. 7. Shoulder's beef in black pepper sauce (dinner set at HK$69). I cleaned the plate! 8. cutlet pork chop in curry (HK$58). Very aromatic curry and crispy dry fried pork chop. 9-11. See how they trim the veggie a bit. Though the prices are a bit higher (HK$20-28), some very fine soy sauce, preserved bean curd paste were used. Most of all, quite many forgot another signature dish - fish soup (the last one is in fish soup). I took it all. 12. Russian borsch soup (with dinner set). Another must try soup. 13. Tsui Wah has always been quite innovative in their menu. I tried this lime frosty drink (HK$22). It's in a very large portion - good for 2 persons. I like the way they don't make it too sweet. Very quenching in this hot summer. 14. Hot ovaltine drink. Just an extra spoon of ovaltine powder can make this drink so aromatic.