My week was hectic, the kind of hectic where even your meals start to feel like “fuel” instead of a proper experience. So this weekend, I promised myself one thing, I wanted it calm, satisfying, and food-focused in the best way possible. And if you know me, you already know where my feet tend to wander when I’m craving that slower pace.
Springleaf just has that mood. It’s not trying too hard, it’s not loud, it’s simply… comfortable. A nice place to sit down, eat properly, and let your brain breathe a bit before Monday comes knocking again.
For lunch, I went to Wong Chiew Hong Kong Restaurant, a family-run spot that gives you that homestyle Hong Kong dining feeling the moment you look at the menu. The variety is one of the reasons I like coming here, there’s roasted meat, there are dumplings, and there’s enough selection to make you pause and think, “Okay… I might want to come back again just to try the other things.”
But for today, I kept my order simple and classic: roasted duck and char siew with rice.
When the plate arrived, it was exactly what I wanted. The duck looked beautifully roasted, that deep brown skin with a glossy sheen that tells you it’s been treated with patience. And yes, it delivered. The duck was tender, the roast aroma was there, and every slice had that satisfying balance between meat and richness. You know that feeling when you chew and your brain just goes, “Ahh… okay, this is worth the trip.” That was me.
Then there was the char siew, sitting proudly beside the duck like it belonged there (because it did). I really enjoyed the balance of savory and sweetness, not the overly candy-sweet kind, but the type that complements roasted meat instead of fighting it. Pairing duck with char siew is honestly such a good move because you get two different kinds of satisfaction on one plate, one is deeper and roasty, the other is sticky, fragrant, and slightly sweet.
To make the meal feel even more complete, I also ordered the vegetable dumplings.
They came in a bamboo steamer, the traditional way, and I swear that presentation alone makes it feel more special. The dumpling skin looked soft and slightly translucent from the steam, and biting into one felt gentle and comforting, like the dumpling wasn’t here to shock you, it was here to soothe you. The best part for me was the vinegar with ginger. That sharp tang plus the little ginger kick cuts through the dumpling beautifully, it wakes up the palate without being too aggressive.
And here’s the fun surprise, they also gave me a sambal chilli dip for the roasted meat. Thankfully, it wasn’t insanely spicy (my preference exactly). It gave a nice kick and extra depth, enough heat to keep things exciting, but not enough to ruin the calm weekend vibe.
Of course, after roasted meats and a bit of spice, I needed something refreshing. So I got an iced lemon tea, and it came with four slices of lemon. FOUR. They even gave a spoon so you can crush the lemon slices and squeeze out all that juice. I did exactly that like it was part of a ritual. The tea became brighter, more citrusy, and honestly… it was the perfect “reset” sip between bites.
And just when I thought the meal was complete, I did what I always love doing on a good food day, I ended it with dessert.
I headed to Hans Union for a tiramisu, because if I’m going to close a satisfying lunch, I want something classic and comforting. The tiramisu was smooth, creamy, and light enough to feel like a gentle landing after the heavier main dish. That cocoa dusting on top? Simple, but always effective.
Overall, it was the kind of weekend meal I was craving, calm, filling, and quietly joyful. Now I’m recharged, satisfied, and honestly… ready for the next week ahead.
