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A light-hearted conversation over dinner somehow brought up the topic of the search for the best glutinous rice in town. Keung Kee was mentioned since we were in the vicinity of Wan Chai and we decided to head there after dinner for some supper takeaway!


Apparently this used to be a road side stall decades ago, and it was no surprise that the business is still doing well even till today. The fragrance of the glutinous rice lingered in the air with it being cooked on the stove as shown above.


Glutinous rice with plain Chinese sausages

The plain glutinous rice were sauteed and well cooked with a good stickiness. Well-coated with a layer of oil, probably owed to the fatty pork belly pieces among the generous ingredients, and the essentials from the sausages, it was sinfully good. The plain Chinese sausages were fragrant and had the right mix of lean and fatty meat. The continuous stirring by the server ensured that every rice grain received the sufficient amount of heat and moisture, for an even coating and uniform texture across. Some spring onions enhanced the fragrance with a light crunch and it was certainly mouth-watering to say the least.

This was our second visit to Killiney in Hong Kong, with the first being a disappointment for it was closed for renovation. Craving for some sweet food from Singapore, kaya was the first thing that came to mind and we decided to head down to Tsim Sha Tsui for a sweet tooth fix.

Stepping into the cafe for the first time, we were greeted unanimously by the waiting staffs, which was a rare scene for the typical Hong Kong cafes. After being shown to our table, a nostalgic feeling set in almost immediately seeing familiar words like 'kopi-o', 'teh-c' on the menu. The plastered walls with snapshots of Killiney Road in Singapore certainly brought back fond memories.



Classic Kaya toast with 'Kopi-O-Kosong' set




When I was making the order, the gentleman taking my order asked immediately if I was Singaporean. I guess it is not quite the norm for people in Hong Kong to know how to order a 'kopi-o-kosong' since it was not even on the menu. It just made the whole dining experience a very homely affair already.

The serving style was the same as the ones tried in Singapore, with a slab of butter sandwiched between generous spread of kaya (coconut jam) and toasted white bread. Quite frankly, I found the bread slightly lacking, not owed to the crispness, but rather the density of the white bread. This was slightly too dense for our liking as compared to the original tried in Singapore.

The kaya was smooth and fragrant, but it was the exact smoothness of the coconut jam that made it slightly inferior to the one tried in Singapore. Personally, I favoured the strong egg flavour and the coarseness of the coconut jam tried in Singapore, for it seemed to give a slightly varied texture to the other similar offerings by Ya Kun Kaya and the likes. The general taste was in our opinion fell slightly below our expectations but certainly offered a much more desired satisfaction compared to the Toast Box in HK.


The acidity of the black coffee was prime and fared much better than the typical ones offered at 'cha chng tng' in HK. It served as a good complement to the sweet offering of the kaya.