Golden Sand Restaurant located at G/F, 85-87 Ivy Street in Tai Kok Tsui, Hong Kong

This is a typical Hong Kong style restaurant serving HK style cafe food like afternoon tea specials, breakfast combos, and dinner.  It’s quite non-descript, so I’ll just share with you what we ate. 

Surprisingly, their space is quite spacious and has ample tables and booths.

Interior

Menu on the table

Further menu on the table

Afternoon tea special menu

The afternoon tea special combo “B” comprised of soup spaghetti (I changed it to rice noodles) with BBQ pork and a plate of runny scrambled eggs with ham and two pieces of toast.

I was really impressed with the texture of the rice noodles.  They were so soft!  I actually am not a huge fan of rice noodles (I actually should have ordered vermicelli instead) since they tend to be on the harder side, but these ones at this restaurant were soft and not chewy.  The soup was a tad salty, but it reminded me of the comfortness of eating instant noodles.  (Speaking of which, the restaurant had a huge stack of boxes upon boxes of instant noodles near the wall next to the washrooms.)

BBQ pork with rice noodle in soup

BBQ pork with rice noodle in soup paired with scrambled eggs and ham with buttered toast

It came with a drink, of which I ordered my usual hot water with lemon.

We also ordered a mushroom and chicken rice off the regular all-day menu.  This was a plate of plain white rice with some mushroom and chicken chunks.  The chicken was as smooth as the mushroom, while the rice was a bit mushy but still tasted good.

Mushroom and Chicken Rice

There were a moderate number of guests here during the 4 p.m. time frame.

Our afternoon meal

I watched how a staff member poured steaming hot water into several cups on a tray ready to be served to the incoming customers when they arrive, but she also left them out on the table so that when the waters are actually served, they are not hot water anymore but cold (like mine was when we got ours too).  If there aren’t even that many customers entering the restaurant, maybe she should consider holding off on filling those ahead-of-type waters until there’s more customers so that the water is kept fresh and hot.

Storefront