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2015-07-29
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With the megalopolis of Hong Kong synonymous for its saturated skyline and towering skyscrapers developing constantly, the population of culturally rich and retro cafés have slowly dwindled. However, if you persevere there remain a few which are tucked away from the hustle and bustle of Asia’s World City.Under British colonial rule, the Hong Kong population gradually experienced greater wealth due to the rapid industrialisation and development of the local manufacturing sector. Buoyed by Governo
With the megalopolis of Hong Kong synonymous for its saturated skyline and towering skyscrapers developing constantly, the population of culturally rich and retro cafés have slowly dwindled. However, if you persevere there remain a few which are tucked away from the hustle and bustle of Asia’s World City.Under British colonial rule, the Hong Kong population gradually experienced greater wealth due to the rapid industrialisation and development of the local manufacturing sector. Buoyed by Governor MacLehose’s reforms, this increased wealth drove a movement towards demanding sophisticated dining options which were once reserved for the privileged. Adopting the British culture, the Hong Kong population embraced the idea of drinking tea and eating cakes. Hence, the cha chaan teng ‘teahouse’ movement was born. These neighbourhood restaurants pioneered the fusion cuisine in Hong Kong, circumventing the preconception that Western food was reserved for the British colonial people.
Embodying Hong Kong’s rushed lifestyle and culture, these efficient teahouses provided the perfect solution to the shortening lunch breaks, with a wide range of canto-western food served to patrons who averaged 10-20 meals per meal. However, as more fast-food chain stores have emerged, these teahouses have slowly lost relevance struggling to maintain a stranglehold in the market as they have been suffocated by skyrocketing rent.
Preserving its 1960’s interior, Mido Café is cherished by film directors and the older generations who seek to relive their childhood. This old-school café maintains its largely unchanged exterior and interior with the only modern addition being the air conditioners. As you enter the teahouse, you will be greeted by the mosaic tiles and metal latticework typical of the era.
The main reason, we visited this old-school café besides to admire the retro décor was to taste their baked pork chop rice, apparently one of the best in Hong Kong. Saving our stomachs for other delights, we ordered the following for 3:1) Baked Pork Chop Rice (HKD58.00 or AUD10.00)
2) Baked Spare Rib Rice (HKD58.00 or AUD10.00)
3) Red Bean Ice (HKD20.00 or AUD3.00)
4) Hot Milktea (HKD15.00 or AUD2.50)
5) Iced Almond Milk (HKD20.00 or AUD3.00)
6) Baked Pork Chop Rice (HKD58.00 or AUD10.00)
Baked Pork Chop Rice (HKD58.00 or AUD10.00)
After 15-20 minutes worth of waiting, the baked pork chop rice finally came out in a stainless steel pot, its creamy red colour unmistakeable. The essence of this dish is the sauce, one which is creamy enough to melt the rice underneath while maintaining the rich tomato flavour. Now the one we had here was on the creamy side and really lacked the punch and the aromatic fragrance of the tomato flavour we craved. The tomato sauce should have seeped through the pork chops and the fried rice underneath. Furthermore, the pork chop was slightly too tough, adding to the already very dry dish. The fried rice, however was spot on with the grains of rice and puffy eggs fiery in the mouth. Without the fried rice, however, the dish would have been too bland and unspectacular. By leaving out other condiments such as onions, cheese and pineapples, their sauce was under the intense spotlight and scrutiny. However, it failed to live up to its standards and only deserved a pass.Baked Spare Rib Rice (HKD58.00 or AUD10.00)
The older brother of the former dish. It provides a genuine twist with battered and fried spare ribs replacing the pork chop. Most of the dish was very similar with the exception that the spare ribs were less overcooked and hence was much more succulent. The batter also helped create a more succulent feel.Overall, much was expected of the restaurant but they failed to deliver. The food was good without being great while the drinks were just your standard affair. However, for those who want an authentic experience of 1960s and 1970s Hong Kong, the teahouse provides a living museum.
Ambience: 3/5
Service: 3/5
Food: 6/10
Overall Verdict: 6/10
Location: 63 Temple St, Yau Ma Tei, Kowloon, Hong Kong
Phone: 2384 6402
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