Pan fried buns goodness
I managed to discover Cheung Hing Keen in Tsuen Wan when I was on my way to a theatre show, and what a brilliant find it was. It is a specialist in pan fried dumpling, a very traditional dish from the Shanghai region. Cheung Hing Keen is a fast food-ish outlet that you go to place your order before they bring it to the table with only 13 seats inside. It has proved to to a very popular place to the locals as people were queuing up to either get in or getting a take away. It only serves 4 food items and 4 drinks on the menu which is something I enjoyed seeing, best to keep to yours strengths rather than spread yourself too thinly.
|Cheung Hing Kee|
|curry and beef soup|
|pan fried pork buns|
We ordered three cellophane noodles made from beans, served in either curry and beef soup, radish soup or wonton soup. The radish was the cheapest yet I enjoyed it the most, the radish was really soft and had a very light and savoury taste to it. But the star of the show has to be the pan fried buns, the seasoning on the pork was spot on, you can taste the Chinese wine and spices from the minted pork, it was all blended wonderfully. The bun layer was pan fried to golden brown on the base with spring onion and black sesame on top bringing out plenty of authentic aroma. Biting into the dumpling with a dash of Chinese red vinegar was such a taste sensation, I've eaten plenty of pan fried dumplings in my life, yet I haven't encountered something that can rival this version.
£4 per head
G/F, 13 Chuen Lung Street, Tsuen Wan, Hong Kong
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