Food: The Search For Great Hong Kong-style French Toast -- Part 4

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Finally! I came, I saw, I ate.

It was quite a strange occasion because I didn't even intend to go to this restaurant that day, but then I only had 20 minutes and it was too little time for a proper dinner, and so, I gave it a go to meet my final (?) opponent.

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The restaurant was small, and there were a lot of people, so I doubted for awhile that my food would not be arriving on time.

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Looking around the cafe though gave me quite a comfort in terms of the taste and quality, since there are ads everywhere for their Hong Kong-style French toast.

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With all the traditional Hong Kong milk tea making gears, my pre-dinner looked promising.

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Not for long, the milk tea came, and no surprised there, it was smooth with lots of milk, which is the way I like it.

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But the toast, came almost 5 minutes before I had to leave, and so the moments of enjoyment was much shortened, and chewing became devouring.

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Despite the late-coming, the toast was gorgeous to look at, goldened with flakes of egg on the side, melty butter,

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together with my favourite golden syrup, hm~~! Delectable!!

Then of course, the real challenge is what happens after the cut. Does it sag or does it reinflate?

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It looked to me that it did sag at the edge, but the rest of the toast did not become flattened like that of Lok Tak Restaurant in North Point. It didn't feel as thick and full in the mouth as compared to the thin toast of Man Wah Restaurant, but it felt just nice.

I was eager to find out the secret...

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Could this be the secret? A very light spread of peanut butter on just one side of the bread? Honestly speaking, peanut butter lovers will think this is unacceptable, but light spread on the bread means less weight on the bread from the knife and the peanut butter and thus the toast will not sink as much.

If you ask me to pick, I cannot choose between Man Wah Restaurant's and Kam Wah Cafe's Hong Kong-style French toast, they both are excellent in their own way, Man Wah's for its sponginess, Kam Wah's for its just-right in every aspect.

Why don't you give them a go and let me know what you think by leaving messages to me?

Scores:

Look:            ★★★★★ 5/5

Taste:            ★★★★★ 5/5

Smell:            ★★★★★ 5/5

Textures:       ★★★★★ 5/5

Temperature: ★★★★★ 5/5

Overall:         ★★★★★ 25/25

Vocabulary:
devour -- (vb) [T] to eat something eagerly and in large amounts so that nothing is left
delectable -- (adj) beautiful; giving great pleasure
sag -- (vb)[I] to drop down to a lower level in the middle
reinflate -- (vb)  [I or T] to cause to increase in size by filling with air again
flatten -- (vb) [I or T] to become level or cause something to become level
sponginess -- (n) [U] softness and ability to absorb or having already absorbed a lot of liquid, like a sponge



Resources:
Food: The Search For Great Hong Kong-style French Toast -- Part 3 @ Locky's English Playground
http://lockyep.blogspot.hk/2013/01/food-search-for-great-hong-kong-style_18.html

Food: The Search For Great Hong Kong-style French Toast -- Part 2 @ Locky's English Playground
http://lockyep.blogspot.hk/2013/01/food-search-for-great-hong-kong-style.html

Food: The Search For Great Hong Kong-style French Toast -- Part 1 @ Locky's English Playground
http://lockyep.blogspot.hk/2012/12/food-search-for-great-french-toast-part.html

http://dictionary.cambridge.org/dictionary/british/devour?q=devour+
http://dictionary.cambridge.org/dictionary/british/delectable?q=delectable+
http://dictionary.cambridge.org/dictionary/british/sag_1?q=sag
http://dictionary.cambridge.org/dictionary/british/inflate_1?q=inflate
http://dictionary.cambridge.org/dictionary/british/flatten_1?q=flatten+
http://dictionary.cambridge.org/dictionary/british/spongy?q=spongy