So I’ve been Overtiming a lot this past week, but at least there’s one thing to look forward to… the quick bite at the end!
If you work in Tsim Sha Tsui, then you’re in luck!
It’s almost turned into a ritual, but after OT I pay a visit to Cheung Hing Kee Shanghai Pan-fried Buns [祥興記上海生煎包] and order 4 of their Shrimp Buns, which is the perfect amount for a late dinner. I wouldn’t mind 4 of these buns as a late afternoon snack either!
There’s no indoor seating, so no service charge, but there’s a small bar stool seating area right outside, making it perfect for a quick snack or fast take away. On the exterior of the store there’s a large window where you can see the buns cooking away in their typical huge black pans so you know its freshly cooked!
There’s a technique to the way you eat this, if you want a surprise …STOP reading now! But if you wanna eat this like a pro then read on.
Smart move those still reading! Now you can avoid any hot soup exploding all over your hand!
First take a small bite at the top just so to create a hole in the flour pastry, it will be steaming hot so careful here.(You can kinda see the reflection of the customer in the cover photo demonstrating this!)
Then you can suck the soup out (the soup is so tasty!!). Now you can take a full bite of the pastry with the pork filling and the best bit comes last… the crispy crunchy bottom! Mmmmm….Salivating just writing this!
Theres original, prawn and truffle flavour to choose from. I personally prefer the prawn one, but try them all and see which you like. Let me know too which is your favourite! Then we can talk dumplings 🙂