I was searching the internet for the best Hong Kong milk tea or pantyhose milk tea and found out that Tai Hing Roast Restaurant, a chain restaurant, came 2nd in a local competition held in 2009 with the winner being a hole in wall restaurant in a place that I’ve never even heard of let alone visited ever before.
I browsed their website to find the nearest and most accessible branch for us and found one in Mongkok. I inadvertently found this branch a day before while shopping for Nike sneakers in Langham Place and told Irene we should come back the next day and try the place out.
Langham Place is connected to the Mongkok station of the MTR so its very convenient, once you come out of the mall, you turn right and Tai Hing is just at the corner. If this not near you then you can checkout their website for one that is.
I found the decors inside Tai Hing to be bright and clean, a far cry from the traditional Hong Kong cha chaan teng’s (tea food hall). I still prefer the traditional look compared to this commercialized look catering more to the younger generation with its glitz and glamor.
Looking for the utensils and condiments, its cleverly hidden in a side drawer under the table. The only other place I’ve seen it is at Bulgogi Brothers.
Since Tai Hing was a restaurant specializing in roasted meat as you can see from the multiple pieces hanging on hooks.
Lauren wanted siu ngo or Roasted Goose, so we got a plate with rice. The amount of rice they serve is quite a lot so we just shared so we could order a couple of other dishes.
She also wanted char siew or BBQ Pork (HKD 44 or Php242) so we just ordered a plate with no rice. I was not impressed with this one, having had better ones from other places at a much cheaper price.
Irene was craving for some Sweet and Sour Pork (HKD60 or Php 330). This one hit the spot right on, crispy and thin pieces of meat fried to a crispy perfection, lightly coated with the sweet and sour sauce that played nicely on the tongue.
Wet Fried Flat Noodles with Shredded Beef in Swiss Sauce (New Zealand Style) (HKD58 or Php320). I was curious why it has Swiss sauce and New Zealand Style in its name. After learing about the Swiss sauce from Tai Ping Koon, I’m guessing the New Zealand in the name is for the origin of the beef. I liked the sweet notes on this noodle dish, the beef were plentiful and tender adn there’s even a few pieces of kailan on the side.
A bit disappointed with the lackluster roast items, Irene and Lauren delved into the menu and came out with this gem, Crispy Bun with condensed milk and butter (HKD18 or Php 99). A crispy bun
sliced in the middle, then each side is lathered with butter and condensed milk. A sweet and sinful snack made even better by the wonderful bread.
I of course did not forget that our main purpose in trying Tai Hing was to have their Chilled Original Milk Tea. The milk tea is served on a bowl surrounded by ice to make it cold while not diluting the drink. I’ve also seen this served in a couple of other places like Chee Kei.
Salty Lemon Sprite. Another thing I got curios about and decided to finally order. Dark preserved lemons and placed in the glass with a slice of fresh lemons and then you just pour the Sprite on top. I was actually surprised I liked it, the drink was refreshing and cleanses the palate
Tai Hing has some hits and misses but we were actually talking on going back but did not find any more free time to do so. We are actually still talking about the dishes we love and will definitely give it a visit next time we’re in Hong Kong. The place is clean, service is pretty good for Hong Kong standards, and there’s even English menus.
Tai Hing Roast RestaurantShop A, G/F Two Grand Tower
625 Nathan Road
Mongkok, Kowloon Hong Kong