Super super congee obviously serves congee and noodles which can be boring for some if it is not your cup of tea. Recently they had Kaya toast 加央多 so I had to try it. I didn't have any expectations for the toasts because toast is always Hong Kong style toast so what can you expect. The kaya paste was the star of the show because it is fragrant and sweet. So overall, it was good that they had something different for once. Obviously, you can't get it a la carte so it comes with the regular stuff which you can send it to the trash or give it to someone!
19/12/2020
一粥麵 Super Super Congee & Noodle
樂富聯合道198號樂富廣場1樓1113-1114號舖
Shop 1113-1114, 1/F, Lok Fu Shopping Centre, 198 Junction Road, Lok Fu
In Hong Kong, if you look around there are a few eateries that serve Shanwei delights but due to lockdown everyone is eating at home or getting takeaways before 6pm.
I managed to get some Shanwei delights which can be cooked at home by simple steaming or boil.
The dumplings were all good. 菜粿 , 小米, 薯粉餃, 扁實餃, 芋餃, 冬節鴿
小米:
These were like mini Chiu Chow dumplings.
菜粿:
These dumplings are filled with crunchy Jicama and chives.
芋餃:
These triangular taro dumplings are normally eaten during celebrations, they are filled with meat and taro.
The fish skin dumplings were basically the same as the commercial ones but these are freshly made.
冬節鴿:
These dumplings are traditionally eaten in the winter hence the name winter dumpling and do not contain any pigeons!
They are filled with seafood and preserved sausages which are common around wintertime.
Also tried the above with chili sauce which was even more appetizing.
As well as dumplings, they also have noodles so I made noodle soup with their 扁實餃 which are like mini wontons and the iconic Shanwei Mackerel dumplings 馬鮫丸.
I found the noodles quite comforting because they were similar to Cambodian noodles with a silky and soft texture.
Tong Kee bao dim used to be your bog standard takeaway dim sum but they have finally made it more appealing to the younger generation with the use of omnipork as well as instaworthy dimsum.
For Christmas, they have purple potato snowmen buns!
My first bowl of Laksa was at Katong Laksa, I have been addicted ever since even though it can be too spicy at some times to be tolerated. If Laksa is on the menu, it has to be ordered.
Since then I have been compiling a singamalay series on my blog and openrice but after a few, you get to know what a good one is from the presentation and taste.
I got a fair share of Singaporean and Malaysian Laksa in Hong Kong even though some places may have closed for good and new ones have popped up but in the UK I have not tried many.
Before I go, I usually check their menu and photos to see if its the real deal.
The laksa at Uncle Lim's looked the part with thin rice vermicelli, tofu puffs in a strong looking broth.
On the menu they also had mee siam and prawn mee which show they serve truly Singmalay dishes.
Visited Uncle Lim's and ordered the Laksa.
When it came, it looked consistent just like the photos with that strong looking broth and lots of tofu puffs.
The rice vermicelli was not too spicy followed by an aromatic broth, taking a sip of the broth I realized it was quite spicy.
Overall, it was really good and tasted how it should be so next time I will be trying another noodle for comparison.
On a side note, as I was paying through card, I had to use the order from table thing but I didn't have the internet so it was helpful that they helped me through with ordering and then I entered my details.
The only scary thing is the card payment so hopefully their phone didn't get hacked or I'm screwed.
Anyway time will tell, so next time I will have some cash ready to pay.
