Cheung Chau (Chinese: 長洲) is an island 10 kilometers southwest of Hong Kong Island. There are many delicacies in Cheung Chau, and Choimeizai will introduce the satay beef macaroni and nostalgic dim sum on the island.
Every time when Choumezai goes to Mongkok, he will come here to eat dim sums, their dim sums are always good in quality and never disappointing Choumeizai.
Sheung Wan (Chinese: 上環) can be considered as the commercial area in Hong Kong, although the rent is quite high, there is a good but not pricey dim sum restaurant which has been awarded Michelin one star, costs around 50 Hong Kong Dollars per person, it is worth recommending.
Although this dim sum restaurant has made a name for itself and open many branches all over the world, Choummeizai still visits the first and original old shop in Sham Shui Po (Chinese: 深水埗), for the sake of the unchanged deliciousness of their Baked bun with BBQ pork.
Kennedy Town (Chinese: 堅尼地城) is at the western end of Hong Kong Island, it is one of the earliest developed area in Hong Kong, a real ‘old quarter’. There is an unexpectedly good traditional dim sum shop, even though it is far for Choumeizai, he still comes all the way to eat the dim sum here.
Bangkok has countless delicacies, but this time Choumeizai won't talk about Thai food, instead a Hong Kong style buffet, and the food was surprisingly delicious, which made Choumeizai feel like he was still in Hong Kong.
