Zinger tower and potatoism @ KFC

After trying the spinach and cheese rustique at Don Q, I remembered Mxxty asking about the KFC Zinger Tower so I went and tried it.

 

Basically they have this in the UK as well, however there is a non spicy version called the filet tower to choose from as well.

I do not like the sets in Hong Kong because they come with criss cut fries or hash brown nuggets and not chips and they do not have coleslaw or chicken gravy here.

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Zinger tower:

 

 

The sauces for the zinger tower in Hong Kong were different and I think the UK version is more appetizing because it has ketchup/BBQ.
I found the HK version spicier and I did not like the sauces especially the thousand island sauce.
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Hash brown nuggets:

 

The nuggets were too dry and oily.
I felt that there was too much hash browns in this set because there was a hash brown it the burger as well.
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Red bean egg tart:
The usual KFC Portugese egg tart taste with added red sugary beans!
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Japanese crab roe tofu pot @ Satay King

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Japanese crab roe and tofu pot:

 

 

This was delicious and I hope it is here to stay, there was a generous amount of crab roe and the texture was like starchy salted egg yolk which balanced with the light taste of tofu.
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Pork Chop with white curry sauce:

 

As usual the curry sauce is good but the pork chop that day was not that good because it was dry.
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Cucumber tea soda:

 

 

This soda was made with soda water, cucumber syrup, yuzu syrup and tea.
The taste of the cucumber and the tea mixed together was really refreshing and not artificial however I did not like the Yuzu.
Although the photo does not show, it actually had coloured layers like the illustration.
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SK or KF?:
While I was taking pictures of the restaurant I noticed a KF logo, I wonder if it was meant to be SK instead.
If you tilt the Satay King Logo SK you will see KF so I wonder if the designer misinterpreted KF for SK.

 

 

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Deep fried shaomai and seaweed rolls @ 楚塋小食

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Deep fried shaomai:

 

 

After trying some delicious deep fried shaomai, I found them quite irresistable provided the frying oil is fresh.
My first encounter with deep fried shaomai put me off in Sai Kung because the oil was not fresh, but after trying decent ones at this noodle shop in Hung Hom I am addicted.
They have an extremely crisp exterior because of the wonton skin and the inside is really soft.
It was a pity they did not have vinegar or ketchup because that would go really nice with it.
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Seaweed pork and crab rolls:

 

The combination of pork and crab was quite strange but I tried it anyway.
The crab was wrapped in the centre with the pork on seaweed on the outside.
The pork tasted like luncheon meat but without any flavour. The roll was quite tasteless and extremely greasy.
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Photos of the shop:

 

Since my last visit, some of the items have been discontinued and there are some new snacks.
The background of the shop name is lighted up and changes colour all the time.

 

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