We ate and we ate and then we ate somemore!
Oink oink!Top top favourites:
In 3rd place: Nathan Congee and Noodle (Saigon Street, just off Nathan Road)This little congee / noodle place has every porridge combination you can think of, from the "normal" century egg and pork porridge to "exotic" combinations like the Yuen-yang chicken porridge (frog & chicken porridge) which we didn't have time to try but wished we did! They also do an incredibly tender braised beef brisket and noodle. Ding dong ding dong!
In 2nd place: Tsui Wah Restaurant (Next to Nathan Hotel's front entrance, off Nathan road) This littel tea-house restaurant with a huge neon sign hanging over the street has your normal range of dishes like ur maggi-noodles with ham/luncheon meat, french toast, rice and western food (steak, spaghetti, macaroni). The braised pork noodle was really tender and juicy, and the prawn dumpling was really good too, but our favourite was this ...

Roast pork sandwich (Zhu pa bao); one crispy succulent pork cutlet sandwiched between 2 pieces of fluffy lightly-toasted buns, add some butter, mayonaise, pickled cucumber and lettuce... Yummmm... simply amazing. How could we resist? We even went back for seconds the next day :p
In 1st place: Dessert at some dessert stall in Cheung Zhou Island
Honestly have no idea what the name of the stall is, not because I was too busy stuffing my face (ok that too) with the yummilicious desserts, but because the name was nowhere to be seen! The entire shop-front is covered with pictures of desserts. We spent a good 15mins poring through the menu (they have about 200 kind of desserts), 25 pages of colourful yummy looking things; every page just looks better and better. Yes of course we came back for seconds, like, an hour later :p

The local version of the ice-kachang; pretty similar, except that its a drink. It comes with a surprise (actually 2!), which is this brown ball like thing which we had no idea what it was until we bit into it:
And it turns out to be vanilla ice-cream coated with a gelatinous layer (rice-dumpling-like) then coated with chocolate and covered with sesame seeds.
Ding dong ding dong ding dong!
J's favourite : Fresh mango with mango ice-cream and jelly with mango cubes on a bed of water chestnut jelly. Mango overload in the best way possible!
Xu kup with fresh mango and water chestnut jelly. Mmm~
Fresh watermelon, honeydew, dragon-fruit and mango bathed in a pool of sago pearls and coconut milk, AND THEY HAVE THEM CHOCOLATE COATED ICE-CREAM BALL THINGS! We didn't think this could be improved further, but add some carnation milk and it just takes it to a new level of Phwoar...