Entree Kibbles: Tsui Wah Restaurant (翠華餐廳) along Wellington Street @ Central [Hong Kong] #tsuiwahhk

Tsui Wah is no stranger to frequent travellers to Hong Kong as there are almost close to 30 branches. Even right here in Singapore, there are two branches; one at Clarke Quay and the other one in The Hereen!

Well, i tried neither and my first experience was actually at its home base; Hong Kong, where the golden facade glistened in the midst of tall buildings in the Central area of Hong Kong Island.

There was no queue at about 2.45 pm when we arrived but the first floor was already packed with customers; thankfully, there was still available seating on the second level.

Established since 1967, Tsui Wah is well known for its crispy bun with condensed milk and the milk tea! However, there are a total of 10 signature dishes which included Hainanese Chicken Rice (that Singapore is famous for) and Malaysian Beef Brisket Rice!

Milk Tea - said to be made from "premium ceylon tea leaves and Holland's black and white evaporated milk with many years of tea-straining know-how", i must say this was a darn comforting beverage to ingest after a tiring exploration to the Central-Mid-Levels Escalators.

Crispy Bun with Condensed Milk - cut into half, buttered, toasted and drizzled with sweet, condensed milk; the mini French loaf was nice (crispy exterior as promised) although not THAT exceptional for me to rave much about the taste.

Having said that, i was craving for more after cleaning up both pieces! Maybe i could buy the mini ones from this bakery shop in Chong Pang and see if i could replicate it.

Chicken Curry with Rice - we didn't opt for Hainanese Chicken Rice although Alex appeared rather keen in the chicken curry with rice. It was pretty good; albeit spicier than Singapore's version which was interesting as i thought many Hongkongers don't take too well with spicy food.

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