Journey to Hong Kong - INDULGING IN HONG KONG: SUN DOU KEI (新斗记)

It was late at night and we were just desperate for food. We just spent a long day exploring Hong Kong and by the time we got back to the place where we were staying, most shops and restaurants were closed. Using the wonders of mobile technology, we located a Michelin-starred restaurant of a walk-able distance that opens till late. We hurried over, stomach rumbling and knees weak.

The menu.

As we entered, a group of patrons spilled out of the restaurant, large grins on their faces that scream SATISFACTION. Relief. We knew we were in for something. We were ushered to the second floor of the restaurant, because the first floor was closed (seeing that it is almost midnight). There was only one other table occupied and a VIP room taken. We sat and the server brandished a red menu for us to take our pick. 

We were hungry, but there were only three of us, so we did not order much. We ordered a plate of fried noodles, one roasted pigeon and a quarter of a roasted goose. We nearly had a heart attack when the server told us to wait while she radioed the kitchen to check on the availability of the goose. Thank goodness they had a quarter left.

Fried noodles.

Roasted pigeon.

The fried noodles came first. It was nothing fantastic. A dish of noodles fried with black sauce and leek. The flavour is quite tame. Then came the roasted pigeon followed by the roasted goose. The pigeon looked scrawny on first sight, but it was delicious. Sure, its meat was deficient and it is a tad dry (lack of fats), but it was so nicely roasted that the skin breaks apart on first bite.

The heavenly roasted goose.

The roasted goose is heavenly. The meat is juicy and tender and oh my goodness, the juice just flows out of the tender meat. It also has a surreal (surreal to me, excessive to another) amount of fats under its brown roasted skin, which when you sink your teeth into, burst into an intense experience of goose fats. The roasted goose came with a dish of sweet plum sauce but it is unnecessary because the goose tasted so good by itself. 

As we were digging into our late dinner, dish after dish entered the VIP room. They must be having a feast! Everything that goes past our table en route to the VIP room smells tempting and drool-worthy. We loved to have ordered more, but that quarter goose and pigeon sated us.

At the end.

Expect to fork out restaurant prices for a meal there (although I think it is still cheaper than a Chinese restaurant in Singapore). They have different branches so check out their website below for more information.

For more info: Sun Dou Kei website