Yet another old-school classic resto in Hong Kong but being old-school does not translate to quality food. It was a rather hard to find place hiding in Tai Wai and we had to take a taxi and then walk over the foot bridge to reach the so-called entrance.
Oh no, that wasn't the real enterance, you had to walk up a red-lighted "tunnel" / pathway to reach the actual entrance.
The resto has a outdoor dining area which doesn't really go well with a Chinese restaurant especially with the beach umbrella. Then again, who am I to judge, it might have been the trend 30 years ago.
Lung Wah is famous for its Pigeon so the three of us ordered all its pigeons on the menu! (1) Crispy Roasted Pigeon, (2) Braised Pigeon in Soya Bean Sauce and (3) Baked Pigeon in Rock Salt. Among the 3 kinds, I prefer the Braised Pigeon in Soya Bean Sauce for its richer flavors. The Roasted Pigeon's skin was not crisp at all as if it was roasted for quite a long while ago. The Baked Pigeon in Rock Salt was under flavored for my personal liking.
|Baked in Rock Salt|
If you have a stuffed nose, you can give this Pan-fried Beef Fillet dish a try. Why you ask? I sneezed and coughed from a simple quick sniff of its
What we found to be interesting from the Pigeon Eggs with Mixed Vegetables was the eggs themselves. They were almost transparent! Crystal transparent to be exact. A simple yet interesting dish. Don't expect strong flavors, it was a simple dish.
- Braised Pigeon in Soya Sauce
- Rustic and old-school atmosphere
- Pan-fried Beef Fillet - such strong acidity
aromascent / smell!
- Sweet and Sour Pork - sauce a bit too sour
Lung Wah Hotel
Ha Wo Che Chuen, No 22, Sha Tin
Tel: 2691 1594
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