We opted for white wine garlic cream sauce and it complimented the natural sweetness seafood really well! All the seafood were really fresh; substantially sized and cooked to perfection!
Wow! This egg tart was really amazing! The crust was crumbly, crispy, and had a nice buttery aroma. The egg custard was incredibly soft, silky. If I’m to compare Hung Sing with Tai Cheong…
This was the start of my addiction to Hong Kong-style French toast. I’m not alone, CNN
Technically, I spent 7 days 6 nights (18 Apr – 24 Apr) in Hong Kong but I arrived around 4pm on my first day and I departed for return flight around 7am. For the 5.5 days in Hong Kong I spent approximately HKD 3,499 / USD 455.
I’m totally in love with their scrambled eggs, which is always satisfying. The scrambled eggs served was fluffy, creamy, and silky – the prefect texture and taste! …I wondered how the prices increased over the years.