In 1976, there was a Xiaoice room on Kam Lam Street in Mong Kok, and the dishes were relatively monotonous, with only coffee, milk tea, pastries and bread, providing a foothold for nearby egg sellers. With the boom of Hong Kong's economy, diners expected to eat food other than cakes and bread in the ice room, and the kitchen and water bar were separated, and this Xiaoice room was officially connected to the tea restaurant and opened in San Po Kong, named "Tsui Wah Restaurant". Tsui Wah really became famous when it opened its flagship store on Wellington Street in Central in 1998, which broke the traditional rule of a tea restaurant that is closed after dinner and stays open 24 hours a day, attracting many night-time fungi in nearby Lan Kwai Fong. Because it is located in the Central business district, it is also favored by many white-collar workers, such as Li Ka-shing's first "master" Huo Jianning, movie star Lin Qingxia and singer Eason Chan.
Tsui Wah Restaurant is not only very popular in Hong Kong, but also has set up stores in major city malls after entering the mainland market in recent years, but the production is not stable, and it is still the best Tsui Wah in Hong Kong. With the slogan of "fish balls dominate and curry is king", Hong Kong Tsui Wah naturally can't help but try these two foods. The first Kagoshima style pork cartilage fish ball rice noodles are recommended, the pork cartilage tastes like braised pork, stewed until soft and smooth, the meat is not loose and chewy, the original taste of the pork cartilage is perfectly preserved, and the whole bowl of rice noodles is very sensual with refreshing fish balls.
One of Hong Kong's favourite dishes, beef brisket and rice curry is a Malay-style curry with a sweet taste. The measure of curry brisket is whether the curry flavor is strong and whether the brisket is easy to eat. Cuihua's products just meet the requirements, the ingredients are not stingy, the brisket is not difficult to chew in the formed state, and it is recommended to use curry sauce to eat rice, which is very delicious.
For many mainland tourists, the most unacceptable is the blood of the Cantonese roasted roasted chicken, and the similar-looking Hainan chicken can be used as a substitute. The chickens in Cuihua Hainanese Chicken Rice are all from Wenchang, Hainan, and many restaurants have no chicken taste at all, but our Hainanese chicken tastes tender and smooth, and Hong Kong people with more tricky tastes are impressed.
Tsui Wah mainly focuses on mid-to-high-end tea restaurants, so the price is more expensive than other tea restaurants. Don't worry about not finding a store, Tsui Wah has 33 stores in Hong Kong, covering the streets and alleys, basically you can see one in two steps, and there is little difference in the products. If it is a VIP box that can be booked, there is no minimum consumption in the box, so it is recommended to choose the nearest store.
