As you have read in my earlier post, I was at Hong Kong for 9 days..I will be covering mainly food in Central Hong Kong as I stayed there and had most of my meals over that area.
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We were just in time for lunch when we reached Central, Hong Kong.
It was very sweet of SF to meet us for lunch during her workday, it must have been very hectic for her. Thanks dear!
Our first meal?
Wantan mee with shrimp wantan of course :)
A plate of veggies to start the meal.
Some kangkung with a generous dollop of sauce ( fermented beancurd based) 
Fresh and sweet, the kang kung in HK is finer is texture and size.
Fresh and sweet, the kang kung in HK is finer is texture and size.SF had shrimp wantans with hor fun (flat rice noodles), HKD16
Most of the locals add in vinegar and chili paste (lat jiu yau) for stronger flavours..
I had wantan noodles with shrimp wantan and fish balls (HKD21)
The wantan noodles, as expected, was extremely springy. Lovely to sink my teeth in. The shrimp wantan was filled with fresh, sweet prawns. And I was rather amazed with the size of the fish balls. Larger than table tennis balls, it's less springy than the usual fishballs; had a slight orange peel fragrance to it. Quite different in taste and you can feel the bit of coarseness in the texture. Tasty but I prefer the shrimp wantans.
The wantan noodles, as expected, was extremely springy. Lovely to sink my teeth in. The shrimp wantan was filled with fresh, sweet prawns. And I was rather amazed with the size of the fish balls. Larger than table tennis balls, it's less springy than the usual fishballs; had a slight orange peel fragrance to it. Quite different in taste and you can feel the bit of coarseness in the texture. Tasty but I prefer the shrimp wantans.This restaurant only serves it's noodles with 3 types of ingredients, shrimp wantans, fishballs and beef slices.
Tsim Chai Kee Noodle is located at 98, Wellington Street, Central, Hong Kong.
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