Fortunately, there is Ho Lan Cheng in Central - Hong Kong's nostalgic fusion cuisine

The nostalgia is consistently strong, a group of very _ type employees are still very polite, and the whole place is full. Where else can it be found in Hong Kong today? Cherish the restaurant in front of you The new menu was launched, and it really did not disappoint. Steamed cool local squid with black sesame bean sprout-flavoured eggplant salad, Dutch mini tomatoes The soul of the salad lies in the sauce, the black sesame neutralizes the spiciness of the dandan sauce, so the spiciness is moderate and really tasty. The amount of fresh squid is extraordinarily large. The squid itself is fresh, but cooked soft and easy to bite. Sichuan farmer's sesame local pork sausage, sweet soy sauce pan-fried Australian M7 Wagyu beef hip with steamed stone-ground Chencun powder, black garlic gravy M7 Wagyu beef hip meat is rich, juicy and mouth-watering. The local pork is black pork from the countryside. No wonder the sausage is so sweet and fragrant, especially delicious. Stone-ground Chencun flour is smooth, and there is cauliflower as a side dish. Ho Lan Formal Lemon Tea - French Lemon Sauce, Apple Green Tea Jelly and Black Sugar Golden "Three thousand weak water can only take one ladle to drink." Like a large wide-mouthed pot in a garden, floating with water lilies and duckweeds. The crystal-clear green tea jelly is the one scoop, rippled with lemon sauce, garnished with berries and black sugar golden treasures. No matter the presentation, taste, or taste, it is fresh and pleasant, best suited to end after a rich meat-filled dinner. Refreshing coconut Longjing cold brew tea Pineapple and jasmine cold brew tea He Lanzheng