In the mid autumn festival last week, we went to this restaurant to have  dinner and celebration. What we chose is a dinner menu set for 4 persons, HK$1,480, and without 10% service charge, which is in the a good price comparing to the dishes we had.

「家鄉煎釀三太公」
A traditional Shun Tak dish, as Shun Tak people love to have fishes in their meals. Fish balls, lotus roots and green pepper with fish pastes inside. Tastes good as the fish they used is pretty fresh. The fish balls are crispy outside which I love most. 
「蟲草花天麻燉魚頭湯」
Used a whole big fish head to make the soup. It should belong to autumn / winter as it warms up my body after having 2 bowls ! The portion is more than enough for 4 persons, each of us could get more than 2 bowls. Nice. 

「秘製少林檀香骨」
Tastes like sweet and sour porks. Pineapple, green pepper and onion added values to the dishes in colors and tastes as well. Pineapple is the fresh one,  which brings tastes to the pork meats. 
「蒜子生扣花錦鱔皇」
A kind of big eel which Shun Tak people love to have. Very fragrant, tasty when eel was used this way to cook. Goes well with a bowl of rice. Recommended. 
「特色籠仔梅菜蒸菜心」
Some veggies to balance the whole dinner. Steam is a good way as it's healthier after having the above salty and oily dishes. A good ending in the menu. 

As I work in Central / Sheung Wan and like most areas, finding venues for lunch can be quite a challenge especially when the weather is very bad.  Anyway, for any of you that tries to find food in Shun Tak knows that, the usual places are fully packed and may need to spend more time queuing than eating.  I thought I will give UPP Kitchen & Bar a try because I don't really want to waste time queuing for 30mins when I only have 1hr lunch break.   Surprisingly, I didn't really need to wait too long and had to sit at the bar tables until theres a table available.  The lunch menu was fairly standard/basic, nothing to surprising.  
We ordered the soup and salad (for starters) and salmon (for main).  I felt the portion was a bit small and the quality was just average.  The soup was warm (not hot) and there wasn't a lot of salmon/fish.  They serve garlic bread, but again very small portion and wasn't that crispy/hot as I thought it would be.
More importantly, I felt the service was not that great.  One of the main reasons why the soup/food was warm and not hot, I believe that the service was very inconsistent.  Perhaps lack of staff and I am guessing the food had been waiting to get served for a bit of time before the staff took it out.  I observed, the tables nearby, one lady (sat down when I arrived, ordered before me)  was eating alone and had to wait 30mins for her steak to arrive, had to consistently remind the staff.  When I was about to finish, her steak arrived.  
I don't know about you but considering that most people have approx 1hr lunch break (including walking away/back from office) and the poor customer service level, I may give it a miss.  This to be fair, was the last resort on a wet weather because there weren't any other choices.  I think with the price and the service level, it isn't that worth it.  Lets hope they improve.

Central is the second branch for Hotpot Land. The first branch is in Mong Kok and it was a huge buzz. We made our reservation online and came here at 6pm. At the entrance, guests are welcome by a Chinese warrior. 4 tables were occupied when we arrived. The waiter placed down a tray of sauce when we sat down and gave us two wet tissue. If you want to have 85% off the bill, you could either settle the bill at 7:30pm or be seated after 10:45pm (offer from Monday to Sunday) . There are many selections of hotpot soup bases and we chose the Royal White Soup ($128). The soup base includes chicken soup, pork bone soup, milk, ginseng, bean curd and duck blood. The soup have a strong medicine taste, it is sweet and smooth. Pork ($98) Meat is tender and well balance of fat and meat. Assorted Homemade Seafood Balls ($98) 5 homemade balls (cuttlefish, shrimp, meatball, pork and fish). All the balls is chewy. The surprising ball is pork with salty egg yolk filling. Be careful and don't burn your lips when eating pork ball. Black Truffle and Assorted Mushroom Dumplings ($55) Mushrooms diced up and heavy truffle taste. For those who love truffle, don't miss this dish. Marinated Pork Intestines ($60) Size is bigger than normal hotpot places. It is soft and meat is chewy, very delicious! Homemade Crispy Bean Curd Rolls with Sweet and Sour Sauce ($49) The curd rolls was freshly made per order and very hot when served. It is thin and non-greasy. You can eat by dipping into the soup base or sweet and sour sauce. Shun Tak Fish Ball ($39) Skin is soft with a strong fish taste. Every bite of the ball is filled with the soup. Beancurd dessert smoothies The dessert is complimentary and suitable to eat after hotpot. Instead of using a normal bowl, the restaurant use an ancient looking cup with a mini straw.

It's ages since I have been to Ajisen because they have been slowly disappearing from malls so I have forgotten about this joint.In its glorious days, Ajisen used to be the place for ramen before all the domination of hip ramen joints over the few years which cost relatively more than the noodles at Ajisen.
Saying that Ajisen is still popular in other countries and the branch at Shun Tak is popular because it is located at the Ferry terminal that links to Macau where Ajisen ready to cook noodle packs are sold in supermarkets of Macau.
The same has also happened to Saint Alps tea house, YueMicKa and Burger King.

Anyway, I was in the area, so I decided to have something different so went here.
I was surprised to see the Jalapeno noodles so I ordered that.I was looking forward to the broth because of the Mexican touch but for the seafood I was just expecting the usual frozen stuff, perhaps shredded chicken would have been a better combination. It was good it didn't contain sweet corn and black fungus like their regular ramens because it doesn't seem to match the Jalapeno. Anyway, I really liked the ramen and the broth because it had a nice spicy kick to it yet the broth was light.The apple honey drink which came with it was surprisingly good because it wasn't artificial tasting apple puree but cubes of sweet apple at the bottom. I would come back again for the new ramens but there are too many new eateries and things to try that keep you busy.

Just went there with my family during lunch hour. It is located in shun tak centre, linked with sheung wan mtr station, therefore quite convenient. It is famous for its shanghai style chinese food, you may also order other style of chinese food tho, i.e yum cha is always available. Then we have ordered a lot of dim sum, is just fantastic. The xiaolongbao (小籠包) is a must-try, the soup inside is not oily at all. Also, another chinese dim sum (馬拉糕) is also tasty, soft and not too sweet, have a try of it too. It is a good place for family gathering, not too noisy, but better call them to book a sit since spaces are limited!

Yixin is a family-run restaurant where it was originally located in North Point. Moving here and there until settled in Wan Chai, the restaurant continues serving a few Shun Tak and classic Cantonese dishes. We have pre-ordered a few signature dishes while finalizing our menu.One signature dish is the Pipa duck, roasted perfectly juicy and tender with the skin that crisp up on point. The barbecue pork is amazingly juicy as well, not too fatty but I like a more sweeter honey glaze.Goldenly deep-fried prawn toast follows, thick and crunchy, the prawn is exceptionally large in size! I also loved the stir-fried egg white with crabmeat and milk, which is soft, fluffy, and has a rich milk aftertaste.Another signature is the smoked pomfret. The fish is prepared like smoked salmon, but is hot-smoked with wood chips and house special sauce. The colour is naturally made from carrot juice and the smoky flavor is so rich indeed.Eventually, we have a baked rice with tomato and cream sauce respectively; and for sweet we have a lovely almond soup with silky egg white. It is a very classic Hong Kong restaurant in general.

I was planning to have Chinese noodles or rice noodles at street shops but had to give up the idea cause the weather is steaming. I Need Good AirCon! And a better dining environment to relax. So I came to Hysan finding a place I have never been and then, I saw Coco Ichibanya. I have passed by the shop at Shun Tak Centre a couple times, checked out their menu and definitely wanted to try. Ultimately it is fast food curry but I don't mind since I grew up on Yoshinoya and still a fan, it all comes down to the quality of the ingredients, flavors and service. One of the reasons I said I am impressed is that they offer veggie curry, not just one type plus you can DIY. I chose tofu with okra curry and mushroom as topping, all my favorites in one plate. And here it is. Presentation wise it is really pretty, very Japanese style homy curry cute and kawai. Tofu is excellent, undoubtedly flavorful and veggies are crunchy and fresh. Now, I don't mean they use fresh ingredients to cook this meal cause that's highly unlikely, but probably good frozen ones and frozen veggies are just as nutritious as fresh ones (scientifically based). A glass of water is served in here and they offer wet wipes on the table which is really considerate. It doesn't cost a lot of money but even more expensive restaurants don't have them. Overall, I'm pretty satisfied with my dining experience in here, for sure coming back to grab a quick meal, it is really comforting, thumbs up. 👍🏻

Finally, got to try here. We visited Shun Tak Centre quite often, yet we leave this restaurant as a last option to dine. Last Holiday we finally sit down and dine in. It's impressive, the food was good and affordable. Would visit again to try their Set Lunch. (we forgot to take photos of other food we have ordered. t'was brunch,we were so starved, so we eat right away! haha)

Old school mates once took us to Fung Shing
North Point for dinner after mahjong

The restaurant was old fashioned but 👍 nice ;
Just like the ancient Shun Tak cooks👨‍🍳 !

We all satisfied with the dinner and
"memories "are everything now-to us fellowsToday we have a meeting at Caine rd church branch
Usually I will go down western lunch

yesterday
I was so hurried
Today just like a meal sitting leisurely the west side Fung Shing
Is extremely busy at lunch time

Lady fans told me their
BBQ pork
Shrimps dumplings
Deep fried red chicken
Ok 😌
But I definitely want my favourite from youths
Fried shrimp toast 🍻 a dish of 6 pieces
138$
I can see the nice picture and price for information
Ok fair enough
For other things
I only care about dessert 🍨 for one
138$/6
=23$
Really flying colours and fair fare
Hot
Delicious 😋 purposely picking up one ☝️ with fingers
Good 😊 looks
After the finger tips finished with satisfaction
I have a sweet soup Red bean soup is delicious
The old days way
Better

Because time matters
Good food needs
Time

Rush hour
use the elevator upstairs Mega 📦 used to love ❤️ crab 🦀 bestbut they don't have crab today I have chosen the
Pearl fish of the rivers
Quite big
210$(daily price)
This day
Ok :
The price is according to the daily supply
This makes one feel good
Because already written on the menu
Fair enough better have every cost openly published an American loved huge grand view most
I have good taste for building
Now that taking the outside photos of the Chinese restaurant
I am so pleased and satisfied ✌️ it's only that
Siu shun will not open for some months because of redecorating
Probably April 2017

I think it's too much refurbishment here in Hk
Probably due to the keen competition in this small island 🌴 since I am in hurry
I am delighted that she fish
Ok with in 23min
And a great portion of
Ginger purple
And sweet salty season dry olives are all over my dish
And it's Hot The course costs 200$
And it's worthy
You can see the whole half fresh river fish
And the skin and its head show how fresh it was nice to see the river pool and living 🐟
Remark:-

1/ the traditional' shun tak 'style steam fish
Lots of Chiu Chau 'Lam choi (sweet olives)'
2/ the high class views of 7th floor
Mega box

But
The only problem
The traffic is not convenient
After swallowing the delicious fish
I rush to work
Using 25$ taxi fee extra
Maybe it's why the shop is a good Restaurant
But at noon
Or afternoon break
The business is just ok
Hope to see it better
After all Renovations

morning exercise brother and sister
Bring us to this shun tak people tea restaurant
I can find a 26$ breakfast
Which is comfortable to memy milk tea taste ok
The coffee ☕️ is instant a set of 🥒 vegetable abalone soup noodles and fried egg with buttered bread
🍞 32$sandwich one ingredient
26$
2 kinds: 29$My teacher said
The sesame baked chicken 🍗 is delicious 😋 and they also sell
Seafood

god mother of me introduced me to
This Chinese
Cantonese shun tak people tea restaurant
Actually I love ❤️ San Diego better
My god mother wants some change and she is an easy to please woman
Every one will always please her happily I order a pineapple 🍍 bread and fresh real butter
Just hate margarine
Here the pineapple bread
Is big
Yet
Cold
Sad 😭 to me
The coffee of course not fresh brewed
My point of view it is ok
But not reheat pineapple bread is disappointed 😔 general comment
It's not good
Not cheap
Nothing better than San Diego
Only for some alternative
Chinese speaking
Men compared with men
Never happy results
!!!!!!

又到放飯時間 人在中環有時真係唔知食咩

飯腳V話不如行遠d去shun tak 碼頭食ok la 行下都好

門囗分二位以下同三位以上排隊 兩人枱好快就有位

坐下見有幾款午餐供應 Hkd 50 連熱飲 抵啦

order 咗午餐D 貴妃鷄燒排骨飯 加凍奶茶

上枱碟頭ok 加上薑油一小碟

雞好有雞味 肉質鮮嫩 唔似一般凍鮮雞咁又淡又靭 皮都唔太肥 燒骨蜜汁味夠 但有點乾 可能燒得太過火 飯就比較硬同乾身 仲有係唔熱 小妹都係鍾意食軟飯

蘭芳園出名奶茶大家都知 茶味香濃滑順 令人回味

As well as musubis, they also have curry at the Shun Tak branch.
It was really nice and fruity but I wish the apple was not so sweet.The curry was delicious with rice and you can choose chicken or beef.

I joined this dinner knowing only 1 person on a random weekday. Most of the group was from overseas. A sister of a person there, who couldn’t make it, reserved the table originally but instead of canceling, she said gather a bunch of random people even if you had to but JUST GO.

This private kitchen only serves in portions for 12-15 people and we only had 7 tonight. More food for ME!

My family’s designated restaurant for years for Shunde cuisine (a district under the Guangdong province and it’s 1 of the 4 Cantonese culinary traditions) was the Shun Tak Fraternal Association so I was excited on being introduced to a new place. 90% of the dishes met my expectation and more. We had plenty to drink also because it was bring your own bottles.

The chef/owner, Ngo Jie (it meant “big sister Ngo” in Cantonese), is quite legendary among the older generations of HK foodies, and her dishes time machine you back to the 50s/60s Hong Kong. She serves up to 2 private rooms per night (max. 15pax/room). A gentleman treated us all tonight and I assumed it was approximately HK$500/person.

Prawn Crackers to start off with a couple glasses of champagne. Appetizers were Deep-fried Shrimp Toast (fresh and toothsome shrimp paste, great flavor but could be less oily) and Honey-glazed Duck Breast Salad (nothing special). These were the only 2 dishes I thought we could skip next time.Scrambled Eggs with Vegetarian “Shark” Fin was stir-fried with just the right amount of oil and heat, which gave the dish the unique aroma of “wok hei” (breath of the wok). The benchmark was to make the overall dish dry, without overcooking the eggs, and the ingredients would stick together when you pick them up. With some bean sprouts to enrich the texture, I was very tempted to order some white rice and stay with this dish for the rest of the night; and it was only the beginning.The most memorable dish was the mountain of Abalone & Dried Oyster Lettuce Wrap. Lettuce wraps were usually with boring minced pork/duck. Dried oysters had an intense and aromatic sweet-ocean taste, which made them almost like a seasoning or a truffle equivalent purpose in Chinese stews and soups. The chopped abalone also gave a bouncy bite to contrast with the crispy lettuce. I was enslaved.The soy sauce was slightly sweeter than necessary for the Tea Leaf Smoked Chicken but the smoky tea flavor made up for it. The chicken was immensely juicy and tender. The smokiness also penetrated thoroughly to the chicken kidneys and livers, if you are into the rich taste of these parts, they paired nicely with red wine.Salted Egg Yolk with Crab used meaty flower crabs and it took very little effort to crack open the shells.Steamed Herbal Eel was very tasty if you were into omega-3 rich fish. The herbal goodness includes goji berry, black fungus, Chinese wine marinated green onions and a light soy sauce with a touch of ginseng-medicinal aftertaste. The eel was how Chinese people liked it - fatty and soft. It was a warming “yang-reinforcing” delicacy.Thinking that was it? Nono. Here came a super big bowl of Lotus Seed and Jinhua Dry-cured Ham Soup. So many lotus seeds that we could have extinct the specie! The soup was incredibly rich and the seeds melted right in the mouth.By the time the Steamed Rice with Lotus Leaf and the dessert, Apple, Hawberry & Sea Coconut Soup were here, it was just too much food to handle but we stuffed our faces anyways. The whole meal was truly too good to miss. We doggy bagged quite a bit home.

Ngo Jie came out to greet us afterwards with a calendar and asked when we would like to have our next reservation; the “snake soup season” was coming up. We were like, great! When was the next availability? Ngo Jie smiled sweetly, “Oh dear, the booking is up to September next year.”