Bafang Yunji

For a long while Taiwanese cuisine has been popular amongst the local community; not only food, even beverages like bubble tea has been beloved by the locals for many years; so popular that there is literally more bubble tea shops than supermarkets. Bafang Yunji continued the trend of Taiwanese fever and introduced another form of Taiwanese goodness into Hong Kong.
Originally focus mainly on dumpling, now Bafang has incorporated more elements into their chains. Before going into the other food options, i think their dumpling is totally worth mentioning. With four distinct flavors for people to choose from, Bafang offers cabbage, chinese chives, Kimchi and curry flavored dumplings served either pan seared or steamed. For those who enjoy the contrasting texture of crisp crisp crust and juicy interior should definitely go for the pan seared option whereas for people who concern more above their daily calorie intake should opt for steamed dumplings. You will be surprised by the amount of juice each dumpling holds whenever you bite into it; pretty much like any pastries with juicy interior, you are best warned not to gobble through them as you are very likely to burn your mouth.
Other than dumplings, Bafang now also serve Taiwanese beef noodels as well as miswa with pork intestines. I would say the former is not as astoundingly good as I have had better ones, but the miswa was quite up to standard. You can taste the katsuobushi that is used to make the broth; this very definition of umami makes it basically unstoppable once you have a spoonful of the miswa soup. Typically the taiwanese would add garlic and vinegar into the soup, this adds an extra dimension to the soup and makes it much lighter and refreshing.
Out of curiosity I have tried the authentic Bafang in Taiwan and is totally taken aback by the fact that the chain in Hong Kong is no match to the indigenous version of the store; yet the Hong Kong version of it would still serve as a qualify candidate to ease my home sickness of Taiwan.