Central Restaurant
This restaurant, hidden inside a building block on Tai
Po Road, has been open for business in a low-key
manner for half a century. Inside, the old-fashioned
Chinese lanterns give off a murky yellow light, seemingly
a scene from old photographs. The typical “one
tea-pot and two dim-sums”, mixed with people’s
noises, will fill a hungry stomach, especially when big
buns are chosen. “Coarseness” was the typical style
in those old decades, bringing about contentment.
The 74 years old owner Mr. Ng said, “Our restaurant
does not have a refined shop front or furnishings,
which save money so our food and dim-sums can
have larger portions and customers can have valuefor-
money”. Mr. Ng spent most of his life here in Central
Restaurant, and has witnessed its history – he
worked here since he was 14 years old, starting at
the bottommost jobs. During the riots of 1967, when
there was shortage of eggs and meat, they made
fried rice using quail eggs. He also remembered the
Shek Kip Mei fire; by now many old customers and
neighbourhood folks have moved away.
Mr. Ng still goes to the shop everyday to look after business, and
insists on getting to the market to oversee the provision
of supplies. He strives to ensure a high quality of
the food served, allowing it to survive in this strongly
competitive market. He strives also for a momentary
freeze-motion take of this old shop in fleeting times.
