If you haven’t already checked out my first post on where to cafe-hop in Hong Kong, you should know that I have a soft spot for small, boutique coffee shops. The ever-booming coffee scene in Hong Kong means that each time I come back home, more coffee places are added to my to-go list, as there is nothing I love more than to retreat from the busy streets, order a cup of coffee, find a comfortable corner in the cafe, plug in my earphones and open a book. The stark contrast between this tranquility and the overwhelming, busy streets of Hong Kong is therapeutic, because after all, we all need a break from the non-stopping pace of life. Continue reading “Take a Coffee Break in Hong Kong”
It’s almost 11pm now in Paris and I’m sitting in my room at my host mom’s house, watching a “Follow Me Around Hong Kong” video on YouTube. It’s one of the many travelogues I occasionally watch. The YouTuber is filming herself getting one of her favorite Hong Kong food: glutinous rice rolls (腸粉). She drizzled on some sweet sauce, pooled on some peanut sauce, and finished up with a sprinkle of sesame. It is a traditional and iconic snack in Hong Kong, beloved for its cheap price and versatility as breakfast, street food, and dim sum.
Occasionally I watch different, random YouTube travelogues about Hong Kong. It amuses me to see foreigners/tourists/American-born-Chinese describe and navigate around the city I was born and raised in, eating all the food I grew up with and exclaiming how much they love them.
Cafe hopping in Hong Kong has been on my to-do list for quite a while now. In this city, where concrete slaps against concrete and the crowds get so dense there is barely any wiggle room, quiet cafes hidden in corners and quaint spaces for some chillax time aren’t exactly what one would expect to find.
Whether you are looking for a peace of mind or a nice kick of caffeine, or both, Sheung Wan has the answer(s) for you in the form of tiny, hipster coffee shops. These kind of cafes have been popping up all over Hong Kong in recent years, countering the city’s hustle and bustle and proving that, yes, you can actually relax and do nothing in Hong Kong!
White fluorescent lighting, whirring fans on the walls, red plastic menus written with white Chinese characters, water kettles boiling on stoves placed on the ground… When I entered Lin Heung Tea House (蓮香樓), it was as if I’ve traveled back through time and walked straight into the 70s in Hong Kong. The place was packed and loud, and half the people were standing, waiting for tables to free up, while waiters dressed in traditional white shirts bustled in and out cleaning up tables. I stepped hastily aside as a dim sum trolley rushed past, a little flustered in my summer dress and feeling slightly out of place. Continue reading “Forever 1926- Lin Heung Tea House”
Sometimes the simple pleasures in life are, well, really simple. A cup of coffee in the morning, a gentle purr from your cat, a gust of cool evening breeze brushing against your face. I associate comfort with simplicity, and food with comfort. I guess I found love in a banana place – my type of comfort lays in a slice of warm, homemade banana bread. Continue reading “My type of comfort food: banana bread”
Whenever I go back to Hong Kong for school breaks, I’m always amazed by the many new dessert places that have sprung up since the last time I was here. There are always novel dessert gimmicks and ideas, from the crazy variety of ice creams like nitrogen ice cream, Korean soft serves, ice cream toast boxes, to more bizarre desserts like super sized candy floss, sizzling brownies on a pan and shaved ice served in test tubes, the dessert culture here moves as fast as the fashion industry. Except that desserts never go out of style 😉 Continue reading “Norayo K. Cafe – just another trendy Korean restaurant in HK”
I’ll just put it out there -I’m a hopeless sucker for anything matcha. Give me any matcha products and I will be a happy, happy girl. 😀
For those who are not familiar with Asian tea, matcha is a type of Japanese green tea that is finely grounded into powder. It can be used in desserts and drinks, and it has gained exponential popularity throughout Asia in recent years. Continue reading “Think matcha, think Via Tokyo”