[Hong Kong] Hong Kongers really love their Gudetama.

Right after Dim Sum Icon introduces Gudetama Dim Sum which saw ‘vomiting’ custard and ‘poop’ chocolate, Japanese food themed Gudetama Café by Izumi Curry, fast food chain MCDONALDS is in this as well.

So many of my friends are in love with this lazy egg yolk Sanrio character, who believes that some day he will be eaten.

Indeed. At McDonald’s.

The Gudetama promo items include the Breakfast Set offering items such as Grilled Champignons and Egg Deluxe Breakfast, BBQ McWings and Crème Brulee McFlurry.

McCafe also offers its own take with Bacon, Cheese and Egg Toastie, Crème Brulee Latte, and Crème Brulee Cheesecake.

For burgers, go for the Beef & Egg Fan-Tastic with Meat Sauce, or Chicken & Egg Fan-Tastic.(HK$28). Actually, there is nothing too ‘Gudetama’ about these 2 items except for the packaging and inclusion of egg.

My friend asked me for the taste. My reply, ”Like that lor”.

Okay, actually not too bad, except it felt heavy due to a rice patty. The egg was unfortunately on the dry side, but at least the patty retained the usual Asian-McDonalds-style-saltiness which gave it some taste.

There was at least some thought placed into the drinks.

The latte had the signature Gudetama faced on the whipped cream, which had this caramel crème brulee taste.

So destroy its face, and stir the yellow into the drink.

Special Gudetama Ceramic Bowls are also available, with a HK$39 top-up with any food purchase.

Tempted to go Hong Kong yet just for this?

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The post Gudetama Food Items At Hong Kong’s McDonald’s! So CUTE appeared first on DanielFoodDiary.com.

Matcha desserts are THE MOST IN thing for Hong Kong cafes these few years. Possibly the must-go place for matcha fans. Via Tokyo serves Japanese desserts, pastries and soft serves made with Kyoto matcha powder and Hokkaido milk.

Interestingly, the very popular Via Tokyo is from Hong Kong, not Tokyo. BUT you know the desserts they serve are of reasonable good quality.

They opened their 2nd outlet at Tsim Sha Tsui and expanded on their cakes selection such as Uji Matcha Cheesecake and shaved ice Uji Matcha Espuma Kakigori.

The Japanese dessert cafe has proven to be very popular among the youths, so much so that there is always a line wee hours into the night. It is opened till 11pm or 11:30pm during the weekends.

(Photo credit: Nicholas Tan @stormscape)

Being one of the most searched dessert place on OpenRice Hong Kong at one point of time with their range of green matcha desserts, their Hojicha flavour desserts which are only available on Wednesday (known as Reverse Tokyo) are our favourite.
Rich, milky with distinct hojicha taste that lingers on our tongues.

If you want the best of three worlds, get the 3-flavoured Waffle Cup (HK$55) which also includes Royal Milk Tea soft serve and a mix of shiratama.

What I like about Via Tokyo is that they continue to reinvent themselves, and the seasonal Black Sesame flavour continue to be worth the calories.

Oh, the lingering unique taste of goma in smooth and creamy soft serve.

A cone goes for HK$35, while I had the Black Sesame Parfait (HK$62) which came complete with soft chewy mocha and irresistible red bean towards the bottom. I wished there were a notch less sweet, but my sense is Hong Kongers generally have a sweet tooth.

Via Tokyo TST
G/F, 29 Cameron Road Kowloon Tsim Sha Tsui (4-min walk from Exit B2, Tsim Sha Tsui MTR Station)
尖沙咀金馬倫道29號A地舖
Tel: +852 2385 6388
Opening Hours: 12pm – 11pm (Sun – Thurs), 12pm – 11:30pm (Fri – Sat)

Via Tokyo Causeway Bay
Shop nos. 1A-1B, G/F., Leishun Court, 106-126 Leighton Road, Causeway Bay, Hong Kong
(Causebay MTR Exit F1, walk down Jardine’s Bazaar towards Pennington St, then Leighton Road. About 10 min walk)
銅鑼灣禮頓道106-126號禮信大廈地下1A-1B號舖
Google Maps
Tel: +852 28951116
Opening Hours: 11am – 10:30pm (Sun-Thurs), 11am – 11:00pm (Fri-Sat)
https://www.facebook.com/viatokyocafe

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The post Via Tokyo – Now With Black Sesame Soft Serve, Another Outlet At Tsim Sha Tsui appeared first on DanielFoodDiary.com.

[Hong Kong] Kobitos? The Japanese can come out with the strangest things, and trust the Hong Kongers to turn them into baskets of dim sum.

Social media has seen its wave of puking Gudetama custard buns and pretty Little Twin Star dumplings, both offered as seasonal specials at Hong Kong’s Dim Sum Icon.

But this takes the cake.

A character described as both kimoi (ugly) and kawaii, created by Japanese illustrator Toshitaka Nabata. Kobitos are grotesque looking boob-like dwarfs that got Japanese (and Taiwanese) children to fantasize about capturing and taking care of them.

Now, you can eat them.

They found their way into the dim sum menu, with offerings of Kobitos Steamed Rice Roll and Chill Sauce (HK$59), Kobitos Truffle and Mushroom Dumplings (HK$49), Kobitos Prawn Dumplings (HK$59), Kobitos Deep-fried Steak Mushroom (HK$79) and Kobitos Deep-fried Minced Chicken Dumplings (HK$49).

I must say that I came with ZERO expectations, and must give it to the store for decorating in full theme.

The walls, the accessories, the uniform, the plates, the teapot, the coasters, the merchandise, the mascot at the door… are all decked in Kobitos design. A documentary was playing on “How To Catch Kobito”. For real. (Which contrastingly reminds me of some Character Themed Cafes In Singapore done too half-heartedly.)

The ‘must-order’ is the pink-coloured Kobitos Milk Custard Buns (HK$49.00), imprinted with a ludicrous (or cute) looking face of Kobito.

You can really eat them as they are. But for Instagram, poke a hole through the mouth (or nostrils or eyes) and let the milk custard flow.

Actually, not too bad tasting. Having milk custard (and not the typical salted egg custard) kept the bun not too heavy on the palate. I wished the milk was thicker though, but I figured it would have to be this density to get the liquid flowing smoothly out of the mouth.

Obviously made for Instagram.

But can be disturbing, gross, unsettling.

Anyway, the Kobitos Steamed Pork Dumplings (HK$59 for 3 pieces) looked all lovely for photos, but had too thick skin for my liking.

If Kobitos are not your kind of fantasy, there is also a Gudetama meets Little Twin Star lookalike “Eggs Family Series” which features similar Chocolate Lava Buns (HK$39), Egg Yolk Buns (HK$45), and Custard Milk Tarts (H$35).

Mama cannot say, “Don’t play with your food.”

Kobitos Dim Sum Icon
B/F Century Square, 1 D’Aguilar St, Central, Hong Kong
Tel: +852 2807 1682
Opening Hours: 11am – 11pm (Mon – Sun)
https://www.facebook.com/DIMSUMICON/
Google Maps

Dim Sum Icon TST
L308, 3/F, The ONE, 100 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong
(Tsim Sha Tsui Station, Exit B1 or B2)
尖沙咀彌敦道100號 The ONE 3樓L308號舖
Opening Hours: 11am – 11pm (Mon-Sun)
Google Maps

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[Hong Kong] Kakigori かき氷 may be sold virtually everywhere in Japan, but it took some time for Hong Kong to catch on the fever – after the Korean bingsu and Matcha craze. This kinds of marries the two trends together.

Faced with limited number of days in Hong Kong, I asked @stormscape to ask his HK instagrammable friends to recommend that ONE shop I must visit.

This is it – SHARI SHARI Kakigori House 氷屋.

Finding the shop wasn’t THAT difficult for me, as it was a very short walk away from Via Tokyo and Isee Isee, located at the hipster café stretch of Haven Street.

For first timers, it may prove to be a sweaty find in the summer, about a 12-15 minute walk from Causeway Bay MTR station.

However, when I went about early evening time, the shop was “closed for preparation” (not indicated in their Facebook). Had to leave disappointed.

When I returned about 11pm, there was still a queue of youths waiting in line, all written their names on the queue board. One came dragging his luggage. Then, I had a little surprise.

”Daniel’s Food Diary? Welcome to Hong Kong.” Getting recognised by a café owner in Hong Kong, was my second (The first was Via Tokyo).

Kakigori is a Japanese shaved ice dessert like fallen snow, flavoured with syrup and condensed milk. To offer it as a main specialty item in a shop in Hong Kong, was probably quite unheard of.

SHARI SHARI offers flavours of Kinako Milk (HK$53), Kuro Sesame (HK$53), Banana Chocolate (HK$53), Caramel Macchiato (HK$57), Tiramisu (HK$60),

The Top 5 flavours were Strawberry Special (HK$57), Kyoto Uji Kin Toki (HK$75), Japanese Tofu (HK$68), Matcha Cream (HK$72) and Mango Lassi (HK$68).

The snow was undeniably soft and fluffy. A friend quipped, “Finer than ice kachang, not as smooth as bingsu”. Not the fairest comparison, of course.

I enjoyed that irresistibly looking deep green matcha syrup. It had that distinct and intense bitter matcha character that spelled authentic.

Owner Shingo Take imports most of the key ingredients and machine from Hokkaido, and also told me his intention to open a shop in Singapore.

I think it won’t be long, before we start to see kakigori cafes in Singapore.

SHARI SHARI Kakigori House 氷屋
G/F 14 Haven Street, Causeway Bay Hong Kong
Te: +852 2529 1223
Opening Hours: 1pm – 12am Daily
https://www.facebook.com/ShariShari.Kakigori
Google Maps

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The post SHARI SHARI Kakigori House 氷屋 – One Of The Hottest Dessert Cafés In Hong Kong Right Now appeared first on DanielFoodDiary.com.

It is not quite possible to talk about Hong Kong’s Kam’s Roast Goose 甘牌燒鵝 without mentioning about Yung Kee.

Kam’s Roast Goose is founded by Hardy Kam, the 3rd generation of the founder of the famed Yung Kee Goose, who wanted to continue with his family legacy.

After the reputation and brand were at stake, a fresh start was what Hardy wanted to achieve.

Yung Kee lost its supposed quality and luster due to long-running family disputes and court trials, while Kam’s Roast Goose has gone on to earn a Michelin star within 4 months of opening.

The 100-seater Kam’s at Wan Chai continuously enjoys brisk business and support, with a moderate queue of 10-20 people in line during dinner hours when I visited.

It is recommended to come between 2pm and 5pm if you need a seat quickly.

Kam’s menu is extensive, with roasts such as Roast Suckling Pig (HK$400 for half, HK$780 for whole), Soya Chicken (HK$120 for half, HK$220 for whole), Roast Pork Ribs (HK$85) and Crispy Roast Pork (HK$80).

Other items included Marinated dishes, Cured Sausages, Roast on Rice, and Roast with Noodles.

The Roast Goose (HK$270 for half, HK$520) was indeed one of the best I ever had. The geese are specially sourced from Dongguan, freshly delivered every morning, though roasted in a gas oven instead of the traditional charcoal way.

Packed with succulence with meaty tenderness, try having the slices both on its own and dipped into the fruity plum sauce.

Though I wished that there was more crisp to the skin.

There were two recommended types of roast pork – BBQ Pork Belly aka Fatty Char Siu (HK$150) and BBB Pork (HK$60). Go for the former.

The Fatty Char Siu had an additional two layers of fat. Each slice looked distinctive with 5 layers of meat alternating with fat. Overall, more flavourful and juicy.

What I really liked that the pieces were warm, and so when I chewed slowly, the heat and flavours just dissipated within the mouth which gave this very shiok feeling.

It is of course more than double the price of the other more ‘ordinary’ char siu. The more affordable plate was more meaty and lean.

When I first visited Yung Kee many years ago, the ONE THING that left the biggest impression was the Century Egg (the food you saw on Fear Factor LOL)

Kam’s version (HK$12) was as good as what I could remember. The secret is said to be the timing in rearing the duck eggs. Hardy recommended eating the eggs with ginger to balance out the acidicity.

[Updated] Kam’s Roast Goose will open in Singapore in October at Pacific Plaza. However, there is a likelihood that Roast Ducks, instead of Goose will be sold instead.

That is because their goose supplies from China cannot be imported in Singapore.

While there are many fans of Roast Ducks in Singapore, my foodie friends did say they long for a legit roast goose shop in Singapore for the longest time. Also, as there are already many ‘London duck’ type restaurants saturating the market, it would be a bigger challenge to stay ahead in the game.

Kam’s Roast Goose 甘牌燒鵝
Po Wah Commercial Centre, 226 Hennessy Rd, Wan Chai, Hong Kong (Wan Chai MTR Exit A4)
Tel: +852 2520 1110
Opening Hours: 11:30am – 9:30pm

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The post Kam’s Roast Goose – Hong Kong’s Michelin Starred Roast Meat Restaurant, Opening In Singapore At Pacific Plaza appeared first on DanielFoodDiary.com.

[Hong Kong] The “Final Dessert “ at Alinea, one of the World’s Best Restaurants, is known for its theatrical presentation where sweets, cakes and syrup land direct on your table top.

Diners eat DIRECTLY from the table.

Atum Desserant at Hong Kong may have been inspired by the restaurant, specialising in desserts, known for its signature dish called “Improvisation” (HK$348 for two).

Located at The L Square near Causeway Bay, make your way up to Level 16 in a small elevator. The lift is likely to stop at other floors, where you can take a peek at studios, hair dressing salons and other restaurants.

Diners sit around a chef’s table. Come daytime and there would be natural sunlight with ample light for Instagram selfies.

NOBODY ate their desserts here without taking any photos. Some quite a dozen at least.

For the improvisation, you first choose a mat – white or black, where the sweets would be laid on.

The sweet petite server asked if I wanted any words on it, most would request for “Happy Birthday” I shameless asked for “Daniel’s Food Diary”. LOL

In about the next 10 minutes or so, you could watch the ‘artist’ transform the empty ‘canvas’ with ingredients of cake, meringue, pudding, panna cotta, mochi, chocolate chip, chocolate marquise, chocolate powder, loads of sauces, and a grand finale of liquid nitrogen sorbet.

Ta-dah.

Atum Desserant is not just all looks and gimmickry.

There was a fair mix of textures (some fluffy, some moist) and taste profiles from sweet, tanginess to chocolatey richness.

You could choose to eat the components separately, and mix them all around.

However, I hit my sugar limit a quarter through, and couldn’t consume anymore.

Food now, is really not just about taste, but the entire experience. For instagram and for the thrill, I would recommend coming here to look-see-look-see. Would I return again soon? Perhaps not THAT soon.

Atum Desserant
16/F The L.Square,459-461 Lockhart Road,Causeway Bay Hong Kong (Causeway Bay MTR Station, Exit C)
銅鑼灣駱克道459-461號The L. Square 16樓
Tel: +852 2956 1411
Opening Hours: 2:45pm – 12am (Mon – Thurs), 1pm – 12am (Fri – Sun)
https://www.facebook.com/pg/ATUMDesserant/

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The post Atum Desserant – Eat Desserts From Your Table Mat, Hong Kong’s Creative Dessert Space appeared first on DanielFoodDiary.com.

Michelin has unveiled the latest 2017 edition of its Michelin Guide Hong Kong Macau, recognising 9 newly starred restaurants in Hong Kong and 3 in Macau.

There are six 3-star restaurants in Hong Kong. No change from the year before. So predictable, yah?

The guide features a total of 238 restaurants, including 80 starred restaurants – 61 in Hong Kong and 19 Macau – along with 75 Bib Gourmand-rated eateries.

Leading the line-up of new two-starred restaurants in Hong Kong is Kashiwaya in Central, which went straight to two star status exactly a year after its Nov 2015 opening.

The Japanese kaiseki restaurant is the first overseas outpost of Japanese chef Hideaki Matsuo, who also owns three-Michelin-starred Kashiwaya in Osaka.

NEW 2-star Michelin restaurant Ta Vie has Japanese influences, and is located at Hong Kong Central.

Also making its debut in the two-star category is innovative restaurant Ta Vie helmed by Japanese chef Hideaki Sato, who fuses Japanese and French techniques to bring the best out of Asian produce.

The restaurant was elevated from its one star ranking in the 2016 edition. (Had a meal there – quite exceptional.)

I also noticed that the 1-Star Category description has been changed from “A very good restaurant in its category” to “High quality cooking, worth a stop!” Hmmm….

Hong Kong Michelin Starred Restaurants 2017

Famous signature “Xiao Long Bao” from Bo Innovation.

Three Michelin Stars (Exceptional cuisine, worth a special journey)
– 8½ Otto e Mezzo BOMBANA (Italian)
– Bo Innovation (Innovative)
– L’Atelier de Joël Robuchon (French Contemporary)
– Lung King Heen (Cantonese)
– Sushi Shikon (Sushi)
– Tang Court (Cantonese)

Ryu Gin is the Hong Kong outlet to the famed Japanese restaurant RyuGin.

Two Michelin Stars (Excellent cuisine, worth a detour)
– Amber (French Contemporary)
– Caprice (French)
– Duddell’s (Cantonese)
– Forum (Cantonese)
– Kashiwaya (Japanese) NEW Entry
– Ming Court (Cantonese)
– Pierre (French Contemporary)
– Ryu Gin (Japanese)
– Shang Palace (Cantonese)
– Summer Palace (Cantonese)
– Sun Tung Lok Tsim Sha Tsui (Cantonese)
– Ta Vie (Innovative) NEW Entry
– Tin Lung Heen (Cantonese)
– Yan Toh Heen (Cantonese)

Kam’s Roast Goose at Wan Chai which will open an outlet in Singapore.

Ho Hung Kee – One star Michelin wanton noodle restaurant

One Michelin Star (High quality cooking, worth a stop!)
– Ah Yat Harbour View Restaurant
– Akrame
– Beefbar NEW Entry
– CIAK – In The Kitchen
– Epure NEW Entry
– Fu Ho Restaurant Tsim Sha Tsui
– Golden Valley
– Guo Fu Lou
– Ho Hung Kee
– Jardin de Jade
– Kam’s Roast Goose
– Lei Garden Kwun Tong
– Lei Garden Mong Kok
– Lei Garden North Point
– Loaf On
– Man Wah
– Mandarin Grill + Bar
– MIC Kitchen
– ON Dining
– Pang’s Kitchen
– Peking Garden
– Qi Wan Chai
– Sai Kung Sing Kee
– Seasons by Olivier E.
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– Spring Moon NEW Entry
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– Sushi Wadatsumi
– Tate Dining Room & Bar
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– Tim Ho Wan Sham Shui Po
– Tosca
– VEA NEW Entry
– Wagyu Kaiseki Den
– Wagyu Takumi
– Yat Lok
– Yat Tung Heen Jordon NEW Entry
– Yè Shanghai (TST)
– Zhejiang Heen

Hong Kong Michelin Bib Gourmand 2017
– Ah Chun Shandong Dumpling
– Ancient Moon
– Ba Yi
– Bombay Dreams
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– Congee and Noodle Shop
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– Good Hope Noodle (Fa Yuen Street)
– Ho To Tai
– Kau Kee
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– Lan Yuen Chee Koon
– Lin Heung Kui
– Liu Yuan Pavilion NEW Entry
– Lucky Indonesia
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– Ramen Jo (Causeway Bay)
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– Sabah (Wan Chai)
– Sang Kee
– Ser Wong Fun
– She Wong Yee
– Shek Kee Kitchen
– Shugetsu Ramen (Central)
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– Sing Kee NEW Entry
– Sister Wah (Tin Hau)
– Siu Shun Village Cuisine (Kowloon Bay)
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The post Hong Kong Michelin Guide 2017 – 80 Starred Restaurants, 61 In Hong Kong and 19 In Macau appeared first on DanielFoodDiary.com.

[Hong Kong] This slightly obscure café near Hong Kong’s Causeway Bay caught my attention with its very cute latte art.

Upon scrolling the geotag on Instagram, I realised that the amount of different patterns created by this barista was particularly extensive.

(Photo credit: Nicholas Tan @stormscape)

Café R&C is popular among the food instagrammers and youth in Hong Kong for its latte with drawings of cartoon characters, anything from Disney, Minions, Doreamon to Pokemon.

Unlike some cafes I know that probably have a couple of latte art signatures which might not differ much, this café offers just about anything. That was a folder of previously done works (like in a cake shop) and there was a least more than a hundred of them

(Photo credit: Nicholas Tan @stormscape)
.
Available in different colours, the green latte (HK$40), would be green tea, yellow banana, purple sweet potato, and blue… I do not know what this is.

”Could you do a Doreamon and Minion?” These were two of my favourite characters.

I noticed that the barista painted the entire face without any reference to existing photos. As each cup was patiently drawn on, it might take about 5 minutes at least to get your coffee ready.

Both lattes tasted interestingly-weird, especially the banana latte (the blue was just milky-sweet), even though we would have expect taste to be lower on the priority.

Their lunch menu included items such as Smoked Duck Breast Salad (HK$78), Spaghetti with Chicken In Spinach Sauce (HK$78), Spaghetti with Crab Meat in Cream (HK$88) and Spicy Mined Pork and Egg with Rice (HK$68).

However, most online reviews gave the food a rather average rating.

Café R&C has successfully carved out a niche for itself. However, this could be a double-edged sword as customers kept focus on only the designs, and not anything else.

Café R&C
G/F, 22-24 Haven Street, Causeway Bay (About 10 min from Causeway MTR Exit F1)
銅鑼灣希雲街22-24號地舖
Tel: +852 2890 9838
Opening Hours: 11:30am – 10:00pm (Sun – Thurs), 11:30am – 12:00am (Fri – Sat)

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The post Café R&C – The Cutest Latte Art From This Café At Causeway Bay, Hong Kong appeared first on DanielFoodDiary.com.

[Hong Kong] The first thing I found out after booking a ticket to Hong Kong, was that May Chow (Founder of Little Bao, Asia’s Best Female Chef 2017) has opened a Cantonese fusion bar, or cha chaan teng with neon lights, at SoHo Central.

Located at the cross junction of Staunton Street and Aberdeen Street, look out for the secret entrance.

Happy Paradise can be spotted by this white signage at the entrance, not far from Chef Chow’s Little Bao.

Unlike its relatively calm exterior, after walking up the short staircase and entering the dining room, you would get bombarded with neon-lit interior, psychedelic bar counter, and tiled walls with peculiar artworks.

My group of friends started off with a couple of Happy Paradise’s signature Cocktails. Going at a price of about HKD88 (SGD$16) per glass, this was more affordable than the cocktails back home.

Choices included Double Pear Happiness (HK$128) with cognac, rye whiskey, pear, lemon and five spices; Pink Flamingos (HK$108) of Jamaican rum, passion fruit and Campari; Kowloon Soy Smash (HK$128); Drunken Plums (HK$118) and a strange-sounding Durian Painkiller (HK$128) blended with toasted coconut cream, fresh-pressed pineapple and durian-infused rum.

The dishes at Happy Paradise are conceptualised by Chef Chow and Executive Chef John Javier who was previously from Quay, Momofuku Seiobo and Master in Sydney.

As with most of these upscale fusion concepts (and cha chaan teng) around the Hong Kong Island, the key is to order the right dishes.

Unfortunately, the appetiser we ordered came up short. The Scallop Rice Roll (HKD110, SGD$20) probably came with the intent to mimic the ‘Cheong Fun’. However, for four pieces of finely grated and rolled scallops, it certainly ain’t value for value.

Though I must say brilliant work on the presentation.

Thankfully, the scallop rolls were the only disappointment of the night.

I thoroughly enjoyed the other dishes that were recommended. Imagine having your ‘Ko Lo Yok’ (Sweet & Sour Pork) for HKD158 (SGD$30). YAS! I am willing to pay for this again for my next visit here.

Served inside a partially half burnt pineapple, each piece of pork was filled with fats, melting in the mouth as I started to chew.

With that said, this dish is probably not for those who cannot take the porkish aftertaste, but I enjoyed every part of this rendition of this classical Hong Kong wok-fried dish.

I also had the Tea Smoked Pigeon (HKD178, SGD$32). Plated and served exactly like a pigeon lying flat on a plate, I was initially apprehensive. Imagine indulging in those birds you might find on your window ledge in the mornings back home.

My doubts were exacerbated when told that the pigeon was done medium well.

All was forgotten when I savoured the meat, appreciating the tender texture, and enjoyed how the smoked tea aroma masked any traces of unwanted pigeon odour.

Ending the meal with my favourite dish of the evening and prolly this particular trip to Hong Kong, was the Char Siu Bowl (HKD158, SGSD$28).

Happy Paradise outdid itself with this amazing dish which appeared literally normal.

The secret, was this serving of melted pork lard where the staff would recommend drizzling a spoonful onto the dish with some of their in-house soy sauce.

Mix it well and you will never look at char siew rice the same way again.

Happy Paradise
UG/F, Ming Hing House, 52-56 Staunton Street, Central, Hong Kong
Tel: +852 2816 2118
Opening Hours: 6:00pm – 12:00am (Mon – Sat), Closed Sun, Walk-ins only
Google Maps – Happy Paradise

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* Written by Guest Writer @Shauneeie, edited by @DanielFoodDiary Looking for the best places to eat? Let @Shauneeie help you.

The post Happy Paradise – Futuristic Cha Chaan Teng In Hong Kong, By Little Bao’s May Chow appeared first on DanielFoodDiary.com.