Modern China, Causeway Bay, Hong Kong
I have been to Modern China a couple of times now – so will combine both visits in the one post. Founded in 2002, I first went to Modern China about 2 years ago, the Tai Kok Tsui location in Olympian City and enjoyed it. I didn’t realise that they opened one in Times Square, Causeway Bay until my dear high school friend took me there. Located on the 10th floor of Times Square, we rocked up at about 1pm and thankfully we didn’t have to wait for very long – 15 minutes max?
The restaurant was quite spacious, cold – temperature wish, décor was a little cheesy I thought – not very modern at all! Menu was vast! It took us a while to decide what to order, but left all the ordering to my M.
We started with the golden tea smoked eggs (HKD15 each) – oh my, these babies were deliciously smoke-y and cooked to perfection.
The shredded cucumber salad (HKD38) was refreshingly light and a little spicy which gave it a nice kick.
I couldn’t stop eating these delicious moreish, fat and juicy prawn and vegetable dumplings.
We both couldn’t go past the jung-bor style pork (2 pieces for $68) – OH MY GOD is all I can say. Tender, juicy pork, it was fatty, it was soft, it was calorific, but it was good! So good that I could probably eat two portions on my own!
We also these plain buns to eat with the pork.
Came back with the family about 1 month later and because my dear cousin was in town. He wanted the golden tea smoked eggs – we all got one but I am pretty sure he ate more than his share J
The sizzling beef with Beijing leek (HKD88) was good but nothing special I thought.
We ordered the sliced fish in spiced sauce (HKD126) and indeed it was spicy but it wasn’t as spicy as I had hoped. It didn’t leave that tingly sensation on my tongue but the fish were incredibly tender.
We couldn’t go past the mouthful small steamed meat buns aka xiao long bau (8 pieces for HKD46) – perfect!
The chefs special fried rice (HKD88) was good, I love the pork floss on top!
And no doubt we ordered the jung-bor style pork also. Service was a bit of a hit and miss. Very minimal but food was reasonably good. We didn’t have dessert at Modern China, but we did have dessert elsewhere.
We ended up at Tsui Yuen Dessert at North Point, one of the many branches and I couldn’t go past the mango sago dessert – possibly my favourite dessert.
However, we also got the black sesame ‘dumplings’ in ginger – my favourite! The strong ginger gives it that nice kick and I love black sesame – so win win!
Overall a great evening of food, I hope you had a great time in Hong Kong dear cousin, come back soon!
Shop 1002, 10/F, Food Forum, Times Square,
1 Matheson Street. Causeway Bay
Ph: +852 2506 2625
Tsui Yuen Dessert
G/F North Point Road
Ph: +852 3104 1528