Kowloon cafe

My favourite thing about Hong Kong is the food especially cha chaan tengs where you can order a mish-mash of delicious snacks and then get ushered out by the waiters within 5 minutes of sitting down (welcome to Asia). If you are not planning on future travels anytime soon, Sydney has a myriad of HK cafes and in today’s blog we’ll visit Kowloon Cafe in the heart of Sydney’s CBD.

My first memory of Hong Kong was the heat from the simmering summer, hordes of people upon people in the streets and the aroma of delicious food from street vendors and cha chaan tengs alike. Asian countries are known for their foodie scenes and in Hong Kong, the cha chaan teng (direct translation “tea restaurant” in Cantonese) epitomizes both the history of British colonisation and amalgamation of Western and Eastern culture from the post war economic boom. I am not here to preach about history (although this is another one of my favourite topics) so let’s get into the food.

Crispy butter pineapple bread

I don’t care what ethnicity you are - it is a cardinal sin for anyone not to recognize the world-renowned pineapple bun (fun fact: the pineapple bun or bolo yau is so beloved by HK locals that the HK government added the technique of making pineapple buns to it’s list of “intangible cultural heritage” items).

Don’t be deceived by the name, no pineapples were harmed in the making of this pineapple bun. The name refers to the outer crust of the bun which is reminiscent of pineapple skin - the crust is incredibly flaky and sweet, baked fresh every day and usually served sliced in half with a slab of butter placed in between. The texture is quite crumbly and buttery with the perfect balance between the aroma of the pastry with the golden, silk-like butter.

You could also try variations of the pineapple bun (i.e. served with egg and spam), which is a little more filling and who doesn’t love a runny egg yolk with perfectly grilled spam? #eggporn

HK Style French toast

What makes HK snacks so exciting is the mix between British flavours and Eastern influences - the classic example is HK-style French toast. It’s a spin-off of the Western French toast that we all know and love except it’s stuffed with a generous serving of peanut butter and topped with sweetened condensed milk. The bread goes into an egg batter and then deep fryer to achieve the golden, crispy crust [Note this can be filled with peanut butter, Nutella, or red bean just add $3] then topped with a slab of butter and drizzled with condensed milk. It is mouth-wateringly moreish, unabashedly sweet, and probably will clog your arteries.

However, can you really look at that golden brown French toast that’s dripping in condensed milk and say no? I didn’t think so.

Curry fish balls

*Curry fish ball [$7.80 for 6pcs or $14.80 for 12 pcs]*

Curry fish balls are undoubtedly one of HK’s street food staples - fish balls are ubiquitous in East Asian cuisine, we serve them in noodles with soup, in hotpot, and in HK street vendors also sell these on skewers with curry sauce.

Curry has a distinct flavour profile and taste depending on region - HK-style curry sauce features the key condiments of soy and hoisin to give that umami flavour. HK is not known for spicy food so if you are not a fan of spice, never fear this curry sauce was quite pleasant and not too spicy.

The texture of the fish balls was quite bouncy and al dente or “Q” as the Taiwanese like to say. This is definitely a must-try if you visit Kowloon cafe - I haven’t been to HK in years but this could probably give the street food vendors a run for their money.

Cheung fun (steamed rice roll) with mixed sauce

*Steamed rice roll with mixed sauce [$8.80]*

Cheung fun or steamed rice rolls are a classic dim sum dish that’s served at yum cha and cha chaan tengs alike throughout HK and Sydney. The cheung fun is incredibly soft and smooth - gliding effortlessly across your tongue and the mixed sauce is fantastic. Kowloon uses a mixture of soy sauce, hoisin sauce, peanut sauce and a sprinkle of sesame seeds to transport diners back to the hustle and bustle of HK street food markets. I loved that this is such a simple snack but be warned - it’s highly addictive and will leave you wanting more after the last bite.

Pork chop fried rice

If you thought that my black hole of a stomach would be satisfied with just the selection of snacks mentioned above then think again - I definitely couldn't leave Kowloon cafe without having something more substantial. For something more filling than pineapple buns and curry fish balls, why not try the classic gok ju pa fan or baked pork chop with cheese and tomato sauce. This is a wildly popular dish that is basically a casserole of fried rice and pork chop, topped with tomato sauce and cheese then baked to a crispy, gooey consistency.

Despite my lactose intolerance, the combination of tomato sauce and cheese on top of the crispy, umami pork sent me on the express service to foodie heaven! I honestly am ashamed to admit that this is the first time I've tried this dish however it definitely won't be the last! It is perfectly fatty, and heavy but absolutely lip-smackingly flavourful! You know that this dish was made with love as there are no shortcuts to the process - the pork chops, fried rice, and tomato/cheese sauce are all made separately but that's what adds to its charm. I guarantee that the wait will be 110% worth it!

Fried chicken fillet with rice

This is another HK staple that reminds me of Japanese katsu curry but with a more subtle flavour but still umami, the chicken fillet is pounded to achieve a more flattened shape for deep frying and I love that the curry is served on the side for dipping rather than drizzled on top. This dish is very homey and satisfying, just what you need if you are craving something simple yet delicious.

HK style milk tea

*Photo credit: @kowlooncafe.com.au [Instagram]*

I can’t wrap up this blog without mentioning the very thing that cha chaan tengs are named after - HK style milk tea. Every cha chaan teng has a signature milk tea and the basic ingredients are ground tea leaves and canned evaporated milk. Sounds simple? It may seem easy to make but tea makers usually tend to mix a variety of tea leaves including Ceylon, Pu-erh, Assam and oolong to make a sweet and silky-smooth accompaniment to every item on the menu.

Been busy at work or feeling lethargic? Why not try the yuanyang - the hypercaffeinated variation of the traditional milk tea which is a mixture of two parts milk tea and one part black coffee. This is served either hot or cold and Kowloon cafe's version beautifully combines the aroma of black coffee with the sweetness of milk tea for an instant energy boost!

Overall rating: 9/10

Address:

Sydney CBD: Shop 7A-9A 421-429, Sussex St, Haymarket NSW 2000

Burwood: 11a/27 Belmore Street, Burwood NSW 2134

Eastwood: Shop 1/148 Rowe Street, Eastwood NSW 2122

Menu: https://www.kowlooncafe.com.au/menu-1508/

Opening Hours: 11:30a.m - 9p.m. everyday

Instagram: @kowlooncafe.com.au