Our eSIM stopped working on the way out. We spent part of the commute on the phone with customer service and got it sorted before arriving.
Australia Dairy Company had a queue, but the turnover was fast enough that it moved. Inside, small square tables were packed with three groups at once, knees nearly touching across the table. We sat opposite two strangers and settled in.
The must-orders here are steamed egg white with milk and Hong Kong-style French toast. The steamed milk has a texture somewhere between silken tofu and light pudding, gently sweet. The French toast is the deep-fried version, not pan-fried, dense and slightly crisp on the outside, served with maple syrup. The kind of thing you eat without thinking about the consequences.
What stayed with us longer than the food was something we noticed at the next table. The moment they sat down, they picked up the pot of hot tea and poured it over their chopsticks, spoon, and bowl, a quick rinse before touching anything. Unhurried, completely automatic. The ritual of rinsing utensils with hot tea is rooted in the practical idea that you finish what the kitchen started. Nobody announces it. Everyone already knows.