Helmed by local food personality Hugo Leung, Tai Wing Wah combines the best in rustic village cuisine with surprisingly friendly service and restrained décor. And despite being in remote Yuen Long, it’s still insanely popular and nearly impossible to get a table. Why? Because many of the dishes they serve are age-old, almost long-gone local recipes.
The steamed shredded taro with pork is aromatic and bursting with flavor, while the steamed egg with fish intestine in a clay bowl is even more delectably addictive. No country meal is complete without a bowl of rice mixed with lard and soy sauce.
Tai Wing Wah’s famous dessert – the ‘Ma Lai Ko’ (literally translated to mean Malay Kuih) The cake was fluffy and rich of custard flavour. No oil is used in preparing this dessert. I somehow found it’s sweet fluffy texture very comforting to taste.