Scrambled eggs are deemed to be a universal fool-proof dish but the Hong Kong-style version is next-level, which takes so much patience, time and skills to create the golden deliciousness. There are only a handful of local eateries that really can master the art and one of which goes to Shun Hing Restaurant for their arguably best-scrambled egg rice series.

On a narrow street of Tai Hang stands both the original Dai Pai Tong and its extended restaurant, where customers are usually hard-pressed to get a seat even on weekdays. Before getting widely famous for the food sensation, it started off as a street vendor selling cart noodles and local street eats, but this old model was struggling to survive amid rapid changes. It thereby experienced a drastic change in terms of the menu and recipes, after the eatery was passed on to the owner’s daughter Fanny, who believed adapting to change was the key to sustaining the family business. She was proven right.

They may not offer the best seating but it does not stop the hungry folks from tucking into the famous Scrambled Egg and Char Siu Rice (滑蛋叉燒飯). The golden patty and the crimson red meat make a superb color combo, not to mention the drizzle of the thick-dark homemade soy sauce that comes with it. Get ready to get your taste buds triggered by the soft-jiggly scrambled eggs, thin slices of the sweet-savoury char siu, and the signature soy sauce that enhances all the flavours. Only priced at $55 including a side drink, it is truly heaven on a plate.