a take-out bag i stole from them. apparently the
seal (glued closure) at the bottom of these bags can only be done by hand, which is why
they're starting to disappear from restaurants
Lucky that you'll have burnt a few more calories by then though, because there's so much worth eating here you wouldn't want to miss any of it.
There's been all this fuss about eating eels lately, but the report's not out yet, and it would be horribly pathetic if you let the terrific steamed eel pass you by (if I were meant to die of some unnatural cause, I know it would either be from food or wreckless driving). It's not just the usual black bean and garlic - that can be nice too but nonetheless a little unexciting. The sauce at Lin Heung is savoury and somehow manages to create a concentrate of the sauces that run out of the eel. it's fresh, but not fresh-out-of-the-sea, it's more like what cantonese people call seen ('fresh') - some soy sauces for example, despite having been fermented for goodness knows how long, exude that sort of 'freshness'. I guess it's just one of those things you have to try for yourself.
clockwise from top left
pork stomach siu mai dumplings; 'cotton wool' steamed chicken and steamed turnip cake; 'chicken bundle' gai tsaat and steamed eel (foreground); old-school lotus paste bun; fried egg twist with syrup and traditional pork siu mai dumplings (foreground); one of the waiters (it must be an employment requirement here that they must all be at least aged 50+) pouring hot water from a mile away into our teacups.
Lin Heung Lau
160-164 Wellington Street
+852 2544 4556