Milk teas and crispy buns, anyone?
Photos: Weekender
When in Hong Kong, the whirlwind of shopping sprees normally concludes at famed local teahouse chain Tsui Wah for gastronomic respite – a practice you can now mirror in Singapore with the first Southeast Asian outlet opened in Clark Quay.
Seating 140 diners, the restaurant reflects the same design model of the other 60 outlets spread across Hong Kong and China, including its open kitchen where you can have a little look-see at the heated culinary action. And to stay true to Tsui Wah’s Cantonese delights, the local kitchen staff was trained by the brand’s Hong Kong team, where some the chefs stationed permanently onsite to ensure that standards are met.
With some recipes dated back in the 1960s, Tsui Wah’s food truly stood the test of time, as indicated by much of the fanfare for offerings such as the Crispy Bun with Condensed Milk ($4) and the iconic Milk Tea ($3.50 Hot/$4 Cold), held in an adorable ceramic when you order the Hot variation.
Here are some must-tries at the newly-opened Tsui Wah in Singapore:
4. Lamb Chop Curry with Steamed Rice ($29)
A 1960s recipe, the lamb chop curry dish is a yummy and more premium option from the lot. The 30-spice curry is almost like a Japanese curry – sweeter and not terribly spicy. Lamb chops are from Australia, and are cooked only within a medium to well-done range, although the chops we received, though tender, are quite red that indicates a medium rare doneness. The meat sits on a plop of creamy whipped potato, submerged under the curry. We like the curry better with the warm Jasmine rice, which you swap for bread and prate.
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