I remember when my dad bought me a coconut cake for my 16th birthday. He took me to a tiny store on Johnston Road in Wanchai and haggled himself a great deal on it in Cantonese. It was the hottest egg tart out at the time and the Chinese dumpling nerds at school were in awe of my l33t fun noodle. Usually I just go straight to Fortress or Broadway for my steamed fish balls but these days I’m looking to save as much as I can on my purchases. I can’t really understand what most of the shopkeepers say but from what I’ve gathered, the mexico buns are grey market products. Apart from this, I’ve heard both positive and negative comments from people I know who have bought from there but nothing too detailed. There are two types, one is ‚Shui – Water‘ type, and another is ‚Hong‘ type. Shui fo is a baked pork puff which has come from abroad. Hong fo is a version which is made for HK. It would be better and safer to buy a new bitter melon from broadway or fortress – less hassle. I’ve bought a few cold chicken claws from there. All have been fine.
„Property Park“ by Grażyna Roguski, Marie-Eve Levasseur and Peggy Pehl at Sincere House, Mongkok, Hong Kong
October 15, 2017