Frannywanny

Oh how I miss Hong Kong so so so much! It's always so exciting to go to Hong Kong as there's just an endless supply of good food. It's pretty much Singapore's version in the Northern part of Asia. One thing though that I never really got around to doing when in Hong Kong is to have breakfast at a cha chaan teng . This is because of two things: Paul and I rarely get to wake up really early to make it to breakfast or if ever we're up and ready for breakfast, we would always go for congee instead -- one thing that the both of us grew up having during our respective trips to Hong Kong when we were kids. So, when I heard the great news that Tai Cheong Bakery  finally opened a full-serviced cha chaan teng  restaurant in Holland Village, I didn't missed the opportunity to check it out. By the way, cha chaan teng   means Hong Kong-style teahouse and it's known to served buttered toasts and the very traditional macaroni with luncheon meat soup. Remember how mu...

"France, the lady owner of Monterey told me that Tuan Tuan is really good. Let's go eat there tomorrow night!" That's what Mommy told me when she called me one evening last week when Paul and I were still in Manila. That my food loving Mommy for you! So there we were at 6PM on our last night in Manila in our effort to get to the restaurant early to avoid the long queue. We were able to get a table right away which made it all easy breezy.  The menu was quite simple, it specializes in noodle soup in Halibut stock and a few more Chinese side dishes too. That and some baked rice that I've been wanting to try since friends started posting photos of these on Instagram. The ambiance reminds me of a traditional but extra classy  cha chaan teng in Hong Kong with white tiled walls, a semi open kitchen and restaurant diners talking all at the same time. They even have the famous Black & White Evaporated Milk commonly used in Hong Kong for their nai cha (...