Full Taste — Restaurant in Hong Kong Island

Food: A large sign has been placed at the main entrance of the restaurant, indicating what they offer. The evening set menu mainly consists of Hong Kong-style congee, noodles, rice, and dim sum, with a special focus on beef tendon noodles and fresh shrimp wontons.

I ordered a bowl of tossed noodles, a bowl of soup noodles, and also an order of ginger-infused tea eggs. For the noodles, you can choose between thick and thin, and we opted for the thick noodles.

The thick noodles are made using a special technique, resulting in a chewy and slightly thinner texture than the noodles typically found in street food stalls. Due to the chewiness of the noodles, both the soup noodles and tossed noodles have their own unique qualities. Personally, I prefer the tossed noodles because the dry texture allows me to fully appreciate the noodles texture.

The spicy beef tendon is cooked to perfection, with a well-balanced level of spiciness that won't make you break out in a sweat. The fresh shrimp wontons are of a moderate size and generously filled with shrimp. There are a total of six wontons in a serving.

The set menu also includes a vegetable dish, such as Chinese broccoli, kai-lan, or lettuce. The portion size is substantial.

As for the ambiance, although the restaurant is not large, it has been thoughtfully designed. The use of bright lighting creates an energetic and inviting atmosphere throughout the entire establishment. The seating options include tables for six, four, and two people, as well as a bar counter, catering to different group sizes. There is ample space between tables, ensuring ease of movement without the crowded feeling often experienced in other...

Fresh sliced pork with shredded ginger and green onion noodles tasted exactly like what I had as a kid, it brought back a lot of nice memories.

Pork trotter with fermented red beancurd vermicelli was very delicious. The soup base had a deep flavour due to the fermented red beancurd and the pork trotter basically fell off the bones.

Mala beef brisket came with turnip as well. The turnip was cooked so well it almost melted in my mouth. Beef brisket was also very tender and the mala added a nice kick to the dish.

Spicy 3 treasures including shrimp dumpling, vegetable wonton and bean curd roll. This was my favourite as the bean curd roll had a nice and chewy texture.

Congee cooked pig's liver was the first time I've tried such a dish. The pig's liver did not have a gamey taste and I was pleasantly surprised by the taste.

Steamed rice flour roll with beef and coriander. The rice flour roll was sooo smooth and there was sufficient beef and coriander inside which was very...

Speaking of my favorite genre of local cuisine, "noodle & congee" is definitely on the top of my list. Particular about the broth and ingredients they use, each restaurant has their own recipes and prices are down-to-earth.

Full Taste is the latest hot spot in Tin Hau. Neat and tidy, modern decorations, with a cat sticker welcoming you at the door.

🥢Braised Pig Trotters with Fermented Red Beancurd 🥢Mala Beef Brisket with Radish Exactly how I wanted - both sooooo soft that melted in my mouth, full of gelatin, balanced flavor, not MSG or oversalted. The beancurd sauce was infused with chenpi flavor while the mala sauce of the beef brisket was pretty mild and still preserved the herbal flavor of the original broth.

🥬Choy Sum with Shrimp Roe The shrimp roe added more umami to the veggies. Fresh crunchy choy sum.

🥬Radish in Beef Brisket Broth Sweet and juicy. The broth was packed with flavors.

🐷Lemongrass Pork Chop Already tenderized and was easy to eat. Served...