Susan Johnson (more chengdu) Red Sail is billed as a, “cha can ting,” or a cafeteria that serves up inexpensive English and Cantonese fusion in an atmosphere that is uniquely Hong Kong . They often serve congee, macaroni soup, toast, sandwiches, fried rice, and noodle plates. Dim sum, sweets, and Hong Kong style drinks are also typical.
Red Sail's extensive menu, with English and pictures for most items, reads more like an upscale Cantonese restaurant than a true cha can ting. They do have egg and ham and cheese sandwiches, and you can order the western dishes like chicken cutlets over pasta (意粉).
For drinks we passed on the Ovaltine (阿华田) and asked for a Hong Kong milk tea (港式奶茶) and their specialty, yuanyang (招牌鸳鸯), a milky blend of coffee and tea. Their barbecue booth displayed both fresh and older pieces of barbecue pork (叉烧), so we told the server we wanted fresh. They served it thinly sliced and draped with thin red barbecue sauce. It was fatty and delicious. We also got an unusually delicate and balanced dish of egg whites fried with crab roe and shrimp (蟹子虾仁炒蛋白). I was really excited to see that we could order water spinach fried with fermented shrimp paste (虾酱通菜), which rarely makes an appearance on local menus. The vegetable we got was very good, but had barely a whiff of the pungent condiment. Other customers were sharing bowls of congee or having coffee and a snack.
The place lacks ventilation, so we were glad to be finished early, before the other customers got into their evening smokes. The drinks, snacks, congee, and dim sum are around 10RMB per order. Lunch plates run around 25RMB, with Cantonese dishes going up to 50RMB. Open late.
Susan Johnson (more chengdu) Red Sail is billed as a, “cha can ting,” or a cafeteria that serves up inexpensive English and Cantonese fusion in an atmosphere that is uniquely Hong Kong . They often serve congee, macaroni soup, toast, sandwiches, fried rice, and noodle plates. Dim sum, sweets, and Hong Kong style drinks are also typical.
Red Sail's extensive menu, with English and pictures for most items, reads more like an upscale Cantonese restaurant than a true cha can ting. They do have egg and ham and cheese sandwiches, and you can order the western dishes like chicken cutlets over pasta (意粉).
For drinks we passed on the Ovaltine (阿华田) and asked for a Hong Kong milk tea (港式奶茶) and their specialty, yuanyang (招牌鸳鸯), a milky blend of coffee and tea. Their barbecue booth displayed both fresh and older pieces of barbecue pork (叉烧), so we told the server we wanted fresh. They served it thinly sliced and draped with thin red barbecue sauce. It was fatty and delicious. We also got an unusually delicate and balanced dish of egg whites fried with crab roe and shrimp (蟹子虾仁炒蛋白). I was really excited to see that we could order water spinach fried with fermented shrimp paste (虾酱通菜), which rarely makes an appearance on local menus. The vegetable we got was very good, but had barely a whiff of the pungent condiment. Other customers were sharing bowls of congee or having coffee and a snack.
The place lacks ventilation, so we were glad to be finished early, before the other customers got into their evening smokes. The drinks, snacks, congee, and dim sum are around 10RMB per order. Lunch plates run around 25RMB, with Cantonese dishes going up to 50RMB. Open late.
 "Red Sail Sea Hong Kong Restaurant")
 "Red Sail Sea Hong Kong Restaurant")
 "Red Sail Sea Hong Kong Restaurant")