This month I wanted to share with you some top picks from my food journal for March. An unintentional theme revealed itself  - my noshing had leaned towards reliable I-know-best foods, foods that'll never let me down or have me guessing. Food that I can rely on to attain foodie's bliss.

I Want Wonton

Recently opened Mak Sui Kee, another claimant as the original true descendent of the wonton noodle, has opened in Happy Valley. I am completely sold that this is one of the best wonton noodles in HK. The noodles are thinner than usual, and al dente, of course. They are delicate and fragrant, the soup is not overly potent as some places, and very rarely are the wontons 50/50 meat and pork, the way it's supposed to be. The shrimp in the wonton is crisp, and shrimp flavour adherent. The congee is just as good as their neighbour across the street. The fried dough are extremely crisp and airy, and the fried wontons are delightful snacks too.

On Lee Dai Pai Dong is one of our most frequented dining spots. Specialising in beef brisket, fish cake corners (the end of the fish cake block), and the wide wonton noodles tossed in their house soya (lo mien), which make a satisfying lunch. A dash of red vinegar and drop of chilli sauce adds oomph. There are two On Lee's on the same street. We like the smaller shop as their noodles are less slimy, but you can be the judge of that.

A Starchy Affair

Bo-loGNE in Soho makes a damn good loaf. I paid them a visit early last month, and the place was packed. You may be happy to know that you no longer have to order your loaf in advance, as their bread shelf was stocked. I love the buttery layers and the hint of sweetness. I also adore the Japanese staff. Who doesn't like Japanese hospitality? The shop is small and cute. My sandwich of choice is the Spicy Chicken Sandwich, so yummy. The chicken is moist and very crisp, complemented with shredded cabbage, Japanese mayo, and of course the Danish loaf itself. The Curry Pork chop with Rice was nice too. 

HK Egg Waffles (Gai Dan Jai) are a popular street food and a good afternoon snack. Ideally, the outside is thin and crispy, and the inside chewy. My favourite "go to place" are the North Point Egg Waffles branches. Originating in North Point, this business has branched out into Wanchai and Tsim Sha Tsui. They are also the most expensive Egg Waffles in HK selling at $15 an order.

Old and New

So I finally made it into Din Tai Fung. The place is living up to its reputation, spotless, efficient and high quality. The xiao long boa's are delicate and juicy. Love the bilingual menu and the visuals they provide. I also appreciate the instructions guide at the table to how to eat these hot soupy morsels, but most beneficial, they taught me "the right way" to mix the vinegar condiment. Usually, I'd fill my little dish with dark vinegar along with the shredded ginger, but at DTF, they gave a ratio of 1:3 for soya and vinegar. It did give the sauce a lot more seasoning. Overall, I still prefer Crystal Jade's xiao long baos over Din Tai Fung's. The meat and soup is a bit tastier over at the Singapore establishment than this Taiwan empire. I suggest heading to DTF at 2pm to avoid the line, and just in time before some things run out.

I'm excited to announce, on Lei Tung Estate Road in Ap Lei Chau holds one of HK's most prized and vanishing customs. After a concert, we were in search of something to ease our growling tummies. My husband suggested we head over to Ap Lei Chau for some cart food, a well-kept secret. Food sold on carts on the streets used to be one of HK's most unique features. And still on this street you will find 5-6 carts selling these lost traditions. Chinese sweet soups, congee, pan fried cheung fun, charcoal grilled skewered meats, dim sum, fried noodles, and etc. For most, excitement arises when they learn the existence of this forgotten hallmark. Lets hope we can still keep it a best-kept secret. Shhhh...