Wing Lai Yuen — Restaurant in Kowloon

There is a general theme to the cuisine in this place and it’s epitomised by their most signature dishes. It’s very pleasant, not groundbreaking nor the best you can get in Hong Kong but it would appeal to nearly all tastes. They’ve gone “Chinese-Cuisine Lite”, geared to the tourist and not the connoisseur. I’d bring people here and know they’d all have a great experience - it’s that sort of place. One tip is to come at about 11 or 11:30, you’re guaranteed to get a seat, you can get most dishes in before the rush and then just order extra dishes if you like without being too hungry to wait!

Simulated Egg White and Dry Scallop Who would have thought gourmet gym food could be found! If I could eat this everyday I think I’d be happy to be on a constant muscle bulk. The scallops mixed in add great flavour and complements it really well - a drop of vinegar and you have yourself a great dish.

Signature Dan Dan Noodles Personally I prefer a slightly thicker soup with more minced pork. The Dan Dan Noodles do tick the moreish box but it doesn’t have that rich finish to your palate that really makes the dish amazingly.

Deep-fried Marinated Duck (half a bird) Not something I’ve tried before and it was very good. The deep-fry coating they using is very light and barely carries any oil at all. It’s light, crisp and has a subtly good flavour. The duck is cooked perfectly. The way they serve it is good as well, you get some nice chunky pieces, a couple of legs and then smaller cuts. Something for everyone!

Pan-fried Minced Pork Bun (3 pieces) Style over substance. Beautifully crisped bottom - using sesame seeds. The buns themselves are soft but the pork filling is very average.

Wontons with spicy oil (8 pieces) Very pleasant dish and especially pleasant if you’re looking for a more subtle spice with your wontons. It’s a little watery for my liking and the contents on the wontons don’t have a...

I was expecting better! The food was mediocre at its best, out of the four dishes we ordered. Only the Shanghaiese stirfry eel with yellow chives was the one with acceptable standard. I was concern ordering the Cantonese sweet and sour pork (this being a non Cantonese restaurant), I was right! It is the worst sweet and sour pork I ever had in Hong Kong. I used to say there isn't a bad sweet and sour pork in the city but I was definitely wrong. The pork was tenderised till there isn't any flavour of meat and texture, (was it fresh?) . The coating was a soggy batter instead which should have been a dried flour crispy coating. The sauce is very very bland, same like the pork. The other vegetables dish was over-cooked and watery. The starter of 'Man wife Lung Slices' isn't authentic Sichuanese, overly sweet and overly marinated. Surprised to see a lot of locals earmting there, service is typical indifference Hong Kong restaurants manner which I have no complaints about. Presentation is sloppy like DaiPaiDong (but quality of food isn't) More importantly the food was awlful. Cheap but still definitely not...

Shanghainese cuisine has been my fave type of Chinese food at all times, especially located in the building next to the cinema I go to most times - So next time, I can enjoy a nice dinner before I go to the movies. Whenever I dine in a Shanghainese restaurant, my must have is a classic Dan dan noodles, but this one which is called the "upgraded dan dan noodles" (改良擔擔麵), though the soup texture is lighter than the usual dan dan noodles I like, I felt that the upgraded version is meaning "less oily" which is based on a heathy eatting way of enjoying the same thing. I also loved the "雲腿津白" which is the cabbage with Jinhua ham topping - a simple outlook but very special to the taste bud with the sweet Jinhua ham. Overall, the dishes my husband and I took may be served in a simple outlook BUT the special tastes and texture counted that my love and passion to the classic Shanghainese food remains BUT the special stimulation to my taste bud left me an...