It's been a while since we were last at Ho Hung Kee (何洪記) a visit, and it seemed appropriate that we hit the place today.
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Rice noodle rolls filled with twisted cruller (香脆油條腸粉) - these days I'm a little sad that the crullers are no longer as crunchy as they used to be, but this is still one of the best versions in town. Must.order.
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Shrimp and baby shoots dumpling (翡翠菜苗餃) - always good balance between the green veggie shoots and the shrimps.
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Dumpling in Chaozhou style (潮州蒸粉粿) - I love these for their crunch, thanks to peanuts, bamboo shoots, Chinese celery, and water chestnuts.
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Blanched kailan with oyster sauce (蠔油芥蘭)
