The sound of a spatula striking metal echoes down an alleyway as a chef expertly prepares cheung fun – Cantonese steamed rice noodle rolls.
The dim sum staple – this version is stuffed with beef and shrimp – is made fresh and at lightning speed in front of you, then drizzled with a sweet soy sauce, at Golden Mountain Congee (G/F, 21 Main Street, Sai Kung, tel 2792 1835) in Hong Kong’s New Territories.
But for many of those who visit Sai Kung for its beaches, marine parks and access to a Unesco Global Geopark, Golden Mountain Congee is likely to fly under the radar.
The restaurant is hidden amid the warren of alleyways that make up Sai Kung’s Old Town, a neighbourhood that receives less attention than the town’s waterfront promenade.
While it was the focus of a two-year, HK$10 million, government-driven revitalisation that ended in 2010, business owners say it needs a fresh push.
