盈館

❤️ Today I treated my friends from Hong Kong again and went to the Ying Kwan on Nathan Road, which is a traditional dim sum place (since I heard from friends that authentic dim sum is rarer at night), but I didn't expect them to be open so early. Each post will have actual dining photos, even if it's just a picture of a drink, to avoid some users pretending to dine without attaching food images. Overall rating: 🌕🌕🌕🌕🌑

📍 Located on the seventh floor of Chuang Hing Plaza on Nathan Road in Mong Kok, you need to take the elevator from the first floor. There is a lot of seating available and they also provide restrooms.
🚗 I'm not sure where to park, so it's recommended to take public transport.

💬 I really didn't know that Hong Kong-style dim sum opens this early; after staying in Taiwan for so long, I thought it was only for lunch or dinner... (I suddenly recalled that Jiangxing seems to be 24 hours). This time, it was also a friend's enthusiastic invitation for a treat, so I chose some local snacks that might be harder to find in Taiwan.

Since I arrived at the restaurant first (the restaurant is closer to my hotel), I told the staff that there were about four of us and got seated. They asked if we wanted tea, but the staff spoke Cantonese and didn't speak Mandarin, although they patiently listened to me speak Mandarin. In the end, I only ordered Pu-erh tea, and later found out that ordering tea costs 15 HKD per person.

Interestingly, this was the first time I experienced a restaurant without tissues (actually, I thought it was strange that there was only roll toilet paper yesterday). Hong Kong people told me this is normal (but as a Taiwanese, even snack bars have tissues; a restaurant without tissues seems abnormal to me 😆).

But I really ordered too much; I was so full my stomach felt like it would burst... I can only recall a few dishes that I remember.

Peking duck only starts serving at 11 AM, and even pre-ordering isn't allowed. It falls short compared to some roast duck places in Taiwan; it’s just slightly better than what you would find at roadside stalls in Taiwan. (I had anticipated it for so long, and was completely disappointed).

The black gold custard bun does have the liquid filling; I think the custard flavor is just right, but it's super hot, so you must be careful while eating.

The carrot cake is the local Cantonese version, but I don't know why it came a bit cold. However, being able to taste the whole radish in the cake adds to its authenticity!

The vegetable and shrimp dumplings were quite nice too; the fresh shrimp meat blends well with the vegetable flavor~

The golden chicken dumplings, I truly forgot how they tasted, but that cute little chicken shape is definitely something girls would want to order.

Lastly, my friend ordered a few dessert items, but it seems I only captured the pan-fried coconut cream golden cake. It's like toast made with coconut milk powder and has a delicious flavor~

But I sincerely recommend trying the seafood in Hong Kong; it's larger in portions and tastier than in Taiwan!

Food Quality: 🌕🌕🌕🌕🌑
Service Quality: 🌕🌕🌕🌕🌗
Restaurant Atmosphere: 🌕🌕🌕🌕🌑
Price-to-Value Ratio: 🌕🌕🌕🌕🌑

📍 7th Floor, Chuang Hing Plaza, 601 Nathan Road, Mong Kok, Hong Kong
☎️ +85222346199
⏰ 07:00 - 22:30
💰 A 10% service fee is added
🚇 You can take the subway to Yau Ma Tei A1 exit, it's about a 3-minute walk from there.

For detailed food photos, please continue to scroll down ❤️