Last weekend, W, J, and I indulged our Chinese sides by visiting a Beijing/Shanghainese restaurant and ordering all our favorites from childhood. I found Wei Yi on the internet and after I saw the stuffed Chinese pancakes (北京餡餅), which is one of my favorite foods EVER in the whole wide world, I had to try it.
Right, so W and I arrived at this little place on Hau Fook Street just before noon. The little street is just off of Cameron Road in TST, and is lined with many little restaurants, mostly of Asian persausion. There are giant green signs outside with the most mouth-watering photos of all sorts of Northern Chinese goodies. Don’t worry if your Chinese hasn’t moved beyond “mm goi!”; there are pictures of menu items all along the interior AND an English menu.
Before J even got there, W and I had scoured the menu, salivating, and ordered the following: One Beijing stuffed pancake (北京餡餅), one hot and sour soup (酸辣湯), one onion pancake (蔥油餅), a bowl of preserved vegetable and pork noodles (雪菜肉絲麵), one bowl of plain soup dumplings (净水饺), two soybean milks (豆漿) for J and I, and one salty soybean milk/soup (咸豆漿) for W. Perhaps it was ridiculous for three girls to split as much as we did, but perhaps it was just the much-needed fulfillment of a long-term craving.
Anyways, the salty soybean milk/soup came first (I call it soup because…well, see the photo below). I must admit I was too scared to try it, but W said it was high-quality; apparently, salty soybean milk should curdle if it’s good. Both W and J mentioned it’s easier to determine the properties of good soybean milk from the salty kind than its sweet counterpart.
A photo of J and my cold (sweet) soy milk is also below. I was very satisfied with how it brought me back 20 years to my times as a wee one in China. Wei Yi makes all of their soy milk on their premises, too, so you know it’s fresh.
Afterwards the bings came out with a vengeance! The green onion pancakes (蔥油餅) were a bit bland in my opinion (I would have preferred a bit more salt), but I loved the texture of the pancake. The outer layers were crispy while the inner parts were soft and moist. There was a nice proportion of green onion to flour.
Afterwards was the stuffed pancake. It was plump and toothsome, oozing a bit of soy sauce and vinegar from the filling. All three of us said “MMMMMMMM” after biting into our pieces, appreciating the savory, juicy beef-and-chive filling.
The hot and sour soup came next, and while it was chock-full of mushrooms, bamboo shoots, and all the good stuff for a really dense soup, the spiciness of the dish overwhelmed the vinegary, sour flavor. Out of the dishes we ordered, it was actually my least favorite.
The last two dishes were absolutely delicious; I would order them again in a heartbeat. The preserved vegetable with pork sounds a bit strange in English (I mean, old bodies and prunes are the only things that should be preserved, right?), but the saltiness from the preserved vegetables flavored the soup nicely. Aside from the broth, I also liked the consistency of the noodles – they had great “chew power” or jiao ji-er, like hand-pulled, homemade noodles. Once we slowed down with our binge eating, I was worried the noodles would get soggy in the soup; however, they held up perfectly.
J was obsessed with the plain dumplings in soup. It was the same broth as the noodles, though the taste was lighter as there were no preserved vegetables or additional meat to season the soup. The wrap-to-filling ratio of the dumpling was a bit heavy in the former department, but as I like chewy wrap, I can’t complain too much. The filling was pork and chives, and it was so smooth, prompting W, J, and I to lament the one time we all tried to make dumplings to no avail (our homemade filling was tough and, as W described it, “healthy-tasting”). In any case, the filling also had the soy sauce and vinegar mixture found in the stuffed pancake, which flavored it nicely.
When the bill came, there was even more to cheer about. After ordering five dishes and three drinks, our bill came to about $45 HKD/person. Awesome.
I really, really like this restaurant and, to be frank, W, G, P and I went back four days later to eat even more! If you’re a fan of northern food, I’d definitely recommend giving this place a whirl – just don’t be surprised if you find yourself craving it over and over.
Wei Yi Noodles (Despite its Chinese name, meaning “only one,” there are outposts in Sham Shui Po, Sha Tin, and other locations)
10 Hau Fook Street
Cost: ~$50 HKD/person