After check in, swing upstairs and have the last doze of Hong Kong food before departure. Even if you have access to First Class lounges within, forgo it...eat here.
The last trip I was there, we (4 guys travelling together for the Watches & Wonders) ate and ate in the territory, and had a farewell meal here as well.
First all of us had the iced milk tea
First the statement: served in a bottle which is cooled by a bucket of ice. The message is that the tea is made just right, and dilution by melting ice will spoil the taste. Indeed, it was excellent. The tannin in the tea was apparent, but was assuaged by the richness of the milk. Nice balance.
I had the Prawns w/ Tossed Noodles
A noodle classic using bamboo noodle, like those in Hong Kong's wanton mee. The noodles tossed in oil with prawn roe and XO sauce. It is then mixed with succulent fried prawns on top. Superb. Some might find it a bit dry as the noodles had little sauce. But the combination of prawn roe (the little red dots) and the wonderful prawns were indeed mouth watering.
One of the famous dishes is the Fish Balls & Fish Cakes w/ Flat Rice Noodles in Fish Soup
Tsui Wah claims their fish balls are made daily with handpicked yellow eels and over 10 types of fresh fish. The noddles are flat rice noodles, which we call here in Singapore kway teow, were very soft and light. The fishball is very springy, fresh fish fragrance. Beautiful stock completes the picture.
The standard in HK CCT: roast goose
Not as good as those in my favourite Yat Lok, but still very good. The skin was crisp, and the goose meat was flavourful and a bit flaky...such that it is not tough, but yet not powdery...a kinda optimum state in between. Yat Lok somehow manages a more crispy skin and an even more flavourful meat.
And another standard, Fried Flat Noodles with Beef
Another standard in HK. The noodles were similar to the soupy fish ball noodles above, but sliced perhaps wider. So the same soft, tender texture is found. But instead of being blanched in stock, the noodles are wok fried. The wok hei created a wonderful smokey, burnt flavour and aroma. The beef was done just right, and very tender. Some might find this dish a bit greasy, but such is a plate of fried kway teow.
As I mentioned, this is a must stop place to eat before boarding. But make sure you have plenty of time to partake of this pleasure. Highly recommended.
Tsui Wah have many branches all over Hong Kong and many other countries. The main outlet in Wellington Street, just across from Yung Kee is another great branch, but not all the branches serve food which is equal in quality, even though Tsui Wah uses a central kitchen to ensure uniform quality.
Tsui Wah Restaurant
Hong Kong International Airport Branch
Shop 8T007, East Hall, Terminal 1, Hong Kong International Airport, Lantau.
Business Hours : 07:00-00:00