Old Hong Kong’s floss-topped carrot cake, and fried fish skin

It’s been a little more than a year since I last met my university junior, someone I call my little sister because our English names rhyme and we share the same last name. We lost touch after we graduated and thanks to Facebook, we got connected again. We are now closer as we are both mothers and we share our inner thoughts about motherhood and we spur one another on. Our recent catchup was at Raffles City, a restaurant named Old Hong Kong. It sells Dim Sum; my favourite cuisine, being a half Cantonese. I brought GerGer along as she was having her one week of school holiday. Would have brought BoiBoy along too, if I was able to handle both of them myself (I’m still working hard at crossing this hurdle).

Old Hong Kong

Old Hong Kong

There were two dishes we found interesting and tasty:

(1) Floss-topped Chinese-style carrot cake
The mixture of sweetness from the floss and the texture of the carrot cake was a splendid match.

Floss on Carrot Cake

Floss on Carrot Cake

(2) Fried Fish Skin with soupy sauce
This fried fish skin was ordered especially for GerGer, who loves fried food (like me). It’s nicely seasoned and crispy. All three of us loved it!

Fried Fish Skin

Fried Fish Skin

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2 Responses to Old Hong Kong’s floss-topped carrot cake, and fried fish skin

  1. littlemscheeky says:

    i like fried fish skin too! but some can be really oily. haven’t try old hongkong’s dimsum yet, should try it out over the wkend, thanks for sharing! πŸ™‚

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