TAI WING WAH @ YUEN LONG

Right in the middle of Yuen Long old town is the Tai Wing Wah Restaurant, a landmark and a flagship of the rustic New Territory style cuisine made famous by Chef-Par-Excellence 'Hefty To To' .... who single-handedly put his baby on the culinary map.  Its menu is not for the faint hearted in our wimpy world of less oil and less salt, who needs it, except dietitians?  The epitome of decadence at this establishment is; a bowl of steaming hot fine grain rice, top with the equivalent of 'grand cru' in soya sauce, but the Piece de Reistance is warm and gluey lard (yes as in pork fat) to complete the flavor picture.  It is heaven on earth and any one who claims to know or like Cantonese food is bluffing without this baptism, indeed a unique taste and spiritual experience.  Be advised this specialty is only available at dinner!

Dora and I took Mom there for a nostalgia lunch and we had : Steamed Black Head in Preserved Lemon, Free Range Chicken braised in Black Fungus & Mushroom in a bronze pan, Deep Fried Prawns in Black Beans, Chili and Dried Citrus Skin plus a splattering of signature 60's-70's Dim-Sum at the incredible price of $18-24 per sizable plate. The item I chose to present with the blog is dessert, the Fluffy Cake with Patisserie Cream.  It is another house special, one that culminates the fine tradition and immense popularity of Tai Wing Wah ... not to be missed, and you must visit soon before the scene changes.  You are taking in history, a glorious rendition of New Territory culinary history when you patron this eatery.         

One last thing, sharing a large table is de rigueur so insisting on your own table is antisocial.  It is so much fun to sit with another group of patrons to exchange views on the menu, what is good, what is less good (nothing is bad here) and why ... all very humbling but truly educational for any honest foodie.

Tai Wing Wah Restaurant @ 2-6 On Ning Road Yuen Long NT
2476 9888