All you can grill 🔥 seafood 🦐 also 🍲 small hot pot
by Cyril Chan
Apr 20, 2025
Sunday evening, searching for food around Sham Shui Po, we visited a coffee shop that seemed to have opened not long ago.
The coffee shop has a very special name, called "𠽌𠽌."
"𠽌𠽌" is cat-themed, and the cat cushions are very cute.
There are quite a few food choices.
Besides udon and pasta, there are also all-day breakfast, salads, and sandwiches.
Except for the #fruit yogurt milkshake, other drinks can be added for an extra $20, but since Waffle and Shrimp Cake had coffee that afternoon, they decided to try the fruit yogurt milkshake.
Waffle ordered the mango yogurt milkshake ($55), and Shrimp Cake ordered the red dragon fruit yogurt milkshake ($55). The colors were beautiful, perfect for photos, and the taste was smooth with a faint natural fruit aroma.
For food, first came the mushroom cream soup with sourdough bread ($48). The mushroom cream soup was quite good, and the sourdough bread was a pleasant surprise, toasted to golden brown, crispy outside and soft inside, making Waffle fall in love at first bite.
Shrimp Cake’s black pepper prawn fried pasta ($98) was stir-fried to order, full of wok hei, and very flavorful.
Waffle ordered the tomato fish soup udon with pan-seared salmon ($108).
The tomato fish soup was rich but not fishy at all. The udon was chewy, with tofu and spinach as ingredients. The tofu had a particularly strong bean aroma. The whole bowl of tomato fish soup udon was delicious and nutritious, and Waffle would revisit just for it.
The tomato fish soup udon can be paired with pan-seared salmon or pan-seared chicken steak. Waffle and Shrimp Cake chose the pan-seared salmon. The salmon piece was quite large, with crispy skin, and not greasy at all.
For an extra $28, they added the dessert "#Pineapple Caramel Crème Brûlée." The crème brûlée was a quality dish, enhanced by the pineapple aroma, making the flavor more layered and worth trying.
#𠽌𠽌
145 Ground Floor
Eating in Sham Shui Po, delicious food, great places to go ger ie blog blogger
Post by 窩夫與蝦子餅 | Jul 13, 2025























