Another restaurant, another queue. I’m beginning to see a pattern here.
Despite what the name suggests, Australian Dairy Company is not an Australian company nor do they have any affiliation with an Australian dairy industry. It’s a tea restaurant that’s famous for their double skinned milk custard and scrambled eggs.
Compared to TWH, we arrived relatively early at ADC in time for brunch. Yet we were still greeted with the sorry sight of a long queue which stretched until the end of the block. Luckily, unlike THW, the line moved fast and we were seated within 30 minutes.
Once inside we understood why turnover is so fast. The food comes out at lightening speed, we were served within 1 minute of ordering. Tables are also shared so that every available seat is filled, which meant we had to awkwardly share our table with a random middle aged man.
They also had scrambled egg sandwiches with various other accompaniments, and a curious dish of macaroni in a broth with ham.
Maybe because I did not share in the French toast, I found my meal at ADC very pleasing. Unfortunately, my travel companions found the culmination of all the dairy, in their words, quite sickening.
Get in line to try Australian Dairy Company’s ‘tasty’ scrambled eggs and chilled almond milk custard at 47 Parkes St, Kowloon.