A restaurant full of nostalgic Hong Kong style

Ho Lan Ching is a local craft beer bar full of Hong Kong-style bad feelings and full of collective memories. Although I didn't drink their craft beer this time, I can still eat their Hong Kong-style fusion dishes. Pan-fried Australian Wagyu Beef Face, with Satay Mushroom Sauce, Sakura Shrimp Pan-fried Cha Fan: Australia's Wagyu face, although no oil, but the meat is still tender, rich meat flavor, and the sausage fried method, then sprinkled with plenty of cherry shrimp, crispy outside and soft inside. 24-hour slow-cooked Iberian char siu with Japanese sun-cooked egg, red onion marinade, and fragrant onion lard tossed rice: This bowl of char siu is served with lard tossed rice. Their barbecued pork is really delicious, how to taste good, its meat is particularly soft because it was slow cooked for 24 hours, and the surface is grilled to some burnt edges, full of burnt flavor, and adopts Iberian pork moderately fat and lean, plus a sweet secret sauce that makes people salivate. Shunde-style Double Seed Salmon Tatar with Crispy Wonton Crust: Their sweet and sour secret sauce goes well with the freshness brought out by the salmon roe, and the salmon tatar and salmon roe inside are completely different. Adding them to the crispy fried wonton skin makes the uniqueness of the taste stand out. #foodie #likes#likesbackalways #likeback#followbacknow#likesforlike #follow4followback#followforfollow#followback#tagsforlikes#folloebackinstantlyu#wwhkfood#ufoodhk#delicious#yummy#hkfoodie#foodporn#hkfood#foodie #picfood#killer#foodlover #foodlover #hkig #foodphotography #food #camera eat first #eat good food #foodie #photooftheday #big mouth in central