Came to Cheung Kee Noodle House for the first time in a while. We seem to get together often before winter ends.. ahem..

Stir-fried gai lan

Loaded with garlic. It has a nice bite too, so the stir-fried version seems to go better with drinks than the blanched one.

Hongshao rou (red-braised pork)

The style here is to toss it with the bean sprouts underneath. The spicy sauce is tasty, but they generously use the fatty parts of the pork, so the meat itself was excellent too. First time ordering it, and I was thoroughly satisfied.

Steamed scallops

I was worried because they were small, but being winter, the meat was really sweet. It breaks my heart that this dish will be off the menu once the season ends.

Fried rice

The fried rice was in top form. Eaten together with the sauce from the hongshao rou, it gets even better. It was good last time too, but this time it felt even tastier. If Cheung Kee Noodle House has a problem, it is that the lobster and fish can be hit or miss sometimes, but on a day this spectacularly good, I do not begrudge a single won. My only regret is that with four of us, the dishes filled us up and we could not order the wonton noodles. If you want to try a variety, I think about six people is the ideal number.

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