This oyster porridge was worth taking 2 trains and walking 15 minutes in the sweltering HK summer for. Each pearl-like baby oyster looked like a balloon ready to pop when bitten. When it did, it filled the mouth with creamy juice. Added to that, the porridge was obviously cooked in thick fish broth.

This 60-year-old Teochew 打冷 or 潮州糜 shop serves good-quality dishes at affordable prices. Most importantly, its 2nd-generation owner maintains good contacts with suppliers in Raoping County, an area known for its “lion-head” goose or 獅頭鴨. As a result, most of the ingredients here are directly imported from his hometown.

I’ll be back for the rest of the dishes soon.