Tung Tak HK local snack shop 通達小食店, Yaumatei/Mongkok, Kowloon, Hong Kong

During the year from 1997 to 2004, this local snack shop is like my canteen for lunch as it's just opposite to my office on Pik Street. At that time the shop was just only one unit but now it has expanded to the next door unit with lots of customers waiting in line. Happy to see them grow. The food is not special but it has some nostalgic food such as 豬油渣麵 (fried pork fat noodle) and their local snacks like steamed rice roll, mini-stall noodle 車仔麵....etc. The food quality is pretty good but the prices are very cheap. I recall I used to order the preserved veggie pork noodle soup and it's just HK$13.

1. the menu and the sauces. 2. I guess this street stall siu mai is the most popular snack after fish balls. HK$8 for 10 pieces. If you order one snack, you can just add HK$4 for a nice soya milk. It's pretty good too.

3. steamed rice roll with sweet sauce, sesame sauce and soy sauce with sesame together - HK$8! I guess 99% of the kids in HK would love this snack. So good and their steamed rice roll is in a perfect texture. 4. 3 mixes 三溝 - HK$12. This is a street stall fusion food - fish patty chunks, lettuce pieces and mini-bowl fins (魚肉生菜溝碗仔翅) . This fusion food came out about 10-15 years ago.

5. 碗仔翅 mini-bowl fins - of course, at just HK$11, how can you have the real shark's fin but it's actually quite a healthy snack if we don't count the msg. At least it has black fungus, pan fried egg slices and some pork slices. So do you remember we need to put some sesame oil, white pepper powder and red vinegar? One of my favourite street stall snack! 6. steamed rice roll HK$10. Right after I took this photo, I showed it to my Taiwanese friend. She then told me "how can you compare it to ours in Yung He Town in Taipei?". I dared to reply her "do you know this one and the shop at Fu Hsing South Rd in Taipei city are the very few shops which would make this kind of rice roll to the order of the customers, rather than massively produce it and wait for the customers to buy them in line. So when the rice roll stays for more than 5-10 minutes, the deep fried Chinese doughnut would become soften and the moisture would get in the "hair-like" pork, the whole tasting texture is so different. The renowned Yung He town's Xi Hai (四海 - actually the name should be Xi Hai but it's in Yung He 永和 and that's why people call it as Yung He and later on most shops called themselves as Yung He.) massively produce their rice roll, BBQ pastry and their soya bean milk is either warm or slightly chilled which I really hate. So I really don't recommend people to go try that so-called original shop as I have tried that one almost 10 times already. 10 times turn out the same quality. That's how I told my Taiwanese friends and not to spoil that original shop. So Tung Tak keeps on making this rice roll freshly to the order of customers. A very important point! That's why I like Tung Tak.
7. see how crowded outside of the shop.