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2020-06-17
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炳記茶檔 is one of the few remaining dai pai dongs in Hong Kong as people now would much rather eat in more hygenic environments with plenty of air conditioning. But boyfriend always wanted to eat here. However, every time we came, there was either a ridiculously long line, they were closed or they simply had run out of food. However, on this sweltering hot day, we arrived and it was open! With food and no line! So, we promptly sat down.Located in an alley way, this place has been in opertion for 60
Located in an alley way, this place has been in opertion for 60 years and is still family run. It gets a lot of business, mostly from tourists and people who just want the chance to eat in an alley way with cockroaches beside you. It serves up cart noodles at a very cheap price with sides of toast or even just the toppings as a snack.
Menu is in the wall. It's in Chinese with partial English. An English one can be found upon asking. There is 10% service charge.
We both ordered the same thing: a bowl of instant noodles topped with their signature pan fried pork chop heavily layered with black pepper sauce ($25). The black pepper was strong and so pretty spicy. The pork chop was moist and tender. Literally didn't need to chew. It also came with plenty of lettuce.
We also shared a plate of marinaded chicken wings ($30). These were ok. Not too salty. Meat was not over cooked.
Boyfriend ordered their popular Hong Kong style milk tea. It was a bit weak tasting. Food was ok. Not great. We've seriously had better. Why people line up and sit in the sweltering heat next to a filthy enviornment for medocre food is beyond me. I guess to keep places like this alive as more and more of them close due to a change in restaurant preferences. Would we be back? Most likely not but at least we gave it a try.
張貼
