Rainbow noodles are the deal @ Ruamajai Thai Restaurant

 

 

 

 

Compared to Cheong Fat, this restaurant is big business, they have their own personalised bowls and plates.

The signature dish here is the grilled fish with exotics sauces, but I was not here to try that today, I was here to try the noodles to compare it with Cheong Fat noodles, ordered duck noodles, rainbow noodles and braised pig’s trotter with rice.

Duck noodles:Very bland and the duck meat wasn’t as nice as Cheong Fat.

Rainbows noodles:This was a winner, strong soup with rich red beancurd flavour.

Pig’s trotter:Tasted like duck, but it didn’t give me any surprises.

Chinese meal - pick your three dishes and rice! @ 味皇

Usually when I walk past the food looks inviting and sometimes not, this time the bittermelon and red beancurd looked delicious so I got them.

The red beancurd was strong and creamy yet not greasy. I wish I was given more tofu though as it was mainly vegetables.
The bitter melon was soft and cooked well, not too bitter.

With rice, you can either choose two main dishes or three.

The curry fried rice was nice too, but too hot as it contained grounded chili powder.

 

 

Baby chicken cakes @ Yuen Long Hop Hing

I have never heard of this bakery until they rented a stall in Kowloon recently.

I saw the “gai jai beng – baby chicken cakes”, they looked fresh, the shape of them were flatter and slightly bigger than the ones at Kee Tsui.
I think the ones at Kee Tsui are meant to be baby chicken cake bites.

 

 

Anyway got a bag to try, the taste and smell was much better than Kee Tsui, although it was sweet, it was not as cloyingly sweet as the ones at Kee Tsui.
I could'nt stop eating them, and they were lovely and chewy!

On the bag, there was a website printed on it (http://yuenlonghophing.com), the website was very good, it had product shots of all the products they do.

Back for the other stars @ Kee Tsui

After trying the egg tarts on my previous visit and reading comments on the “gai jai beng – baby chicken cakes”, I decided to come back for them.

As well as baby chicken cakes, I also got red beancurd crunchies – nam yu darn saan.

The red beancurd crunchies were strips of red beancurd flavoured dough twisted, fried until it had a crunchy texture.
They reminded me of nachos and thin crackers and I would have dipped them in cream cheese or hummous if I had it.

 

Beancurd crunchies:
These had a really strong smell of beancurd, the smell was very prolonging, but the taste of beancurd wasn’t that strong. The crunchies were slightly too salty.

 

Baby chicken cakes:
These are mini cakes filled with gelatinous filling also containing red beancurd, it was chewy and the inside is similar to the “wife cake”.
I was slightly disappointed because it was not as irresistible as it described by others.
On my first try, I found it too sweet, but after getting accustomed to it, it was irresistible.
The chewy filling seemed to contain sesame, which acts like some friction when you chew.
Overall if they could be less sweet, it would taste better and healthier.

Fried red beancurd flavoured pork knuckles

I have always wanted to try this place and Tung Po for the fried pork knuckles.
Happened to pass by this restaurant first, so went in.
It looked like it was temporary in business because all the tables were round and foldable, and the chairs were plastic stools.
On the table they had rolls of tissue for your use and they had those blue bowls as well used to drink beer, the same as Tung Po.

Anyway ordered the fried pork knuckles in red beancurd sauce, soy sauce noodles, and this egg and tofu with seaweed.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pork knuckles:
There was supposed to be some prawn crackers, but in the end found them at the bottom of the basket not fried.

 

However the table opposite had prawn crackers, which can be seen in the middle of the basket.

Prawn crackers I did not get - middle of picture

 

The pork knuckles were not as good as expected because they were dry, chewy and overly salty.
The red beancurd sauce that came with it was slightly oily.

 

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Egg white and tofu with seaweed:
The appearance of this was made very high end, the tofu was layered with seaweed in between and covered in fluffy clear egg white sauce.
On top of it was deep fried shredded cabbage the same as the seaweed served in UK’s Chinese takeaways imitating seaweed, which is actually made from finely shredded cabbage and deep-fried.

 

So it was fun eating the deep-fried cabbage on top.
But overall I did not like that type of tofu because I prefer the firm version.

 

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Soy sauce noodles:
As for the noodles, they were slightly too salty but other than that they tasted quite nice.

 

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
If there is a next visit I will pick the congee because it is served in a huge wooden tub
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Shop: 澤田小廚(仔仔小廚) - 1 Tsing Fung Street
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★