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Posts tagged “Hong Kong

大澳 Tai O Fishing Village @ Hong Kong – A Photo Log

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Hong Kong, a metropolitan city often described in books as the “Far East” or “Pearl of the Orient”, is a commercial and financial hub bursting with energy from all the hustling and bustling around. Take a walk along one of the many busy streets be it Nathan Road or Times Square and one would be quick to “get lost” amdist the towering skyscrapers that loomed above while folks skirted around and scurried below, everyone seemed to be in a frantic hurry. The pace of living here is incredibly fast, so fast that one becomes easily breathless trying to stay in pace and keep up with the daily episodes that rapidly unfold, be it you like it or not. Yet just an hour or so away from all this frenzy, there is a place tugged in one small corner of this once-British colony that seemed to have been transfixed in the past and lost in time, where tourists and even the local folk would visit, especially over the weekends, to catch a glimpse of the yesteryears and also keep their sanity in check. And that place is 大澳 Tai O Fishing Village on 大屿山 Lantau Island.
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Dimsum Memoirs – Tao Heung Pier 88 稻香超級漁港 Hong Kong

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Dimsum is one of those things which you would probably not wanna miss when you are in Hong Kong. It is one of those things which Cantonese cuisine is symbolically known for, amongst other dishes of course. In the past, dim sum was largely enjoyed as breakfast, i.e. a few bamboo baskets of steamy hot savory and sweet treats, alongside a pot of Chinese tea, not forgetting the daily papers and weekly gossips. This is still a common sight in many traditional Chinese restaurants for the regular Hong Konger. However, dimsum culture has extended its hours way beyond sunrise, right into the day. In fact, while many of the more traditional Chinese restaurants known for serving dimsum open really early in the morning, many of the newbies who sprung up over the last couple of years and rose to stardom as “dimsum specialists” start their daily operations only just before lunch-time!

For our recent trip, we stayed at a hotel which offered breakfast, serving croissants, scones and my favorite fruit conserves, which we have no reason to refuse. So our dimsum breakfast plans in our itinerary were conveniently shelved. But fate has it that we should be in the Mongkok area when it suddenly poured. Determined not to be deterred by the wet weather, we opted for a contingency plan, one which involves eating but of course! I remembered that there is a Tao Heung outlet near where we were and a quick navigation over GPS confirmed that we were in fact just steps away. So dimsum breakfast we were meant to have, nicely worked out to be dimsum lunch instead!
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港式鮮蝦雲吞蝦籽撈麵 Hong Kong Shrimp Dumplings with Shrimp Roe Noodles

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港式鮮蝦雲吞蝦籽撈麵 Shrimp Dumplings with Shrimp Roe Noodles is a must-eat for me whenever we visit Hong Kong. My usual joint would be Lau Sum Kee 劉森記 at Sham Shui Po, together with his uber yummy braised beef brisket, not forgetting the wonderfully braised pig trotters… My oh my, I can feel my salivary glands churning up some juices already as I recollect my dining experiences there when I pen this. Incidentally, here is also one of the few places in Hong Kong where one can still find traditional egg noodles known locally as 竹昇麵 zhuk sang meen, whose dough is manually compressed and plied using a thick bamboo pole with someone applying his own weight by sitting on it. We’d eaten shrimp dumpling noodles umpteen times over our countless trips to Hong Kong from the earliest ones more than a decade ago to popular tourist traps like 池記 and 沾仔記,to the other more local joints like 麥文記 麥奀雲吞麵世家 and 何洪記, not to mention the very many “nameless” stalls all over the territory. Oddly, I’d never mustered enough courage to try and make it my own, probably because after eating the noodles at so many joints, we’d somewhat formulated our own benchmark of what good shrimp dumplings should taste like, seemingly unattainable by my then-understanding of the ingredients for making it. But after observing the workers prepare the filling and wrap the dumplings right before our eyes during our numerous visits to these noodles shops found all over Hong Kong, chatting up with some of the cooks with my impoverish Cantonese trying to steal a trick or two in the process, and of course, reading up some credible recipes from various blogs and books, I think I’m ready to give it a shot. So here’s my rendition of the dried form of the ever-popular 港式鮮蝦雲吞蝦籽撈麵 Shrimp Dumplings with Shrimp Roe Noodles.
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柱候酱焖鸡 Braised Chicken with Chu Hou Sauce

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Of all the Chinese regional cuisines, I especially love Cantonese-styled cooking. One thing which attracts me to it is the wide variety of dishes cleverly whipped up by the Cantonese chefs, be it the morning fare of 粥品 porridge, 肠粉 cheong fun, 点心 dim sum, a quick luncheon of 雲吞竹昇捞麵 shrimp dumpling noodles to the late night street hawker stir-fry,colloquially known as 大排档 dai pai dung. Some of these are very challenging and tedious to re-create at home, like a good 干炒牛河 Beef and Rice Noodles Stir Fry,without adequate 火力 ” fo lek aka fire power” in our kitchen stoves to produce the 镬气 “wohei” which characterises good Cantonese stir fry. But some are more home-kitchen friendly, like my favorite 柱侯牛腩焖萝卜 Braised Beef Brisket with Daikon in Chu Hou Sauce which I’d cooked umpteen times to the pleasure of family and friends who had tried it. Despite the simple procedure, it does take quite a bit of patience for the brisket to be cooked down to become uber soft and fork tender. Hence, when I want to cook something fairly quickly but no less gratifying, I would whip up yet another Cantonese classic, 柱候酱焖鸡 Braised Chicken with Chu Hou Sauce instead.
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帝苑餅店 FINE FOODS @ The Royal Garden, Hong Kong

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We‘’d tried quite a number of patisseries in Hong Kong over the last couple of years, from those who herald from France like La Maison du Chocolat, Pierre Herme and Jean Paul Hevin, to the local names like Petite Amanda. Some were reasonably good, like Passion by Dubois but some like Paul Lafayet seem to have fallen short of something. There is a lot of room for improvement and reflection, vis-a-vis the patisserie standards of its neighbours Taiwan and Japan. Yet we remain very hopeful as the pastry scene in Hong Kong is growing increasingly exciting yet at the same time. On our most recent trip, we made a point to visit a highly raved patisserie which we’d yet to try. They have been the Number 1 choice under the “desserts” category on a local Hong Kong food guide chart for quite sometime now. Is it as good as what’s been said?
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華姐清湯腩 Sister Wah Beef Brisket @ Hong Kong

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For folks who are familiar with beef noodles in Hong Kong, 華姐 and 九記 should immediately come to mind. Unlike their Taiwanese counterparts whose recipes originated from largely Szechuan and Zhejiang cuisine to become what is uniquely “Taiwanese Beef Noodles” as we know today, Beef Brisket Noodles in Hong Kong can be traced back to its ancestry in traditional Cantonese cuisine. Flavours wise, the two varieties couldn’t be more different. While Taiwanese Beef Noodles swear to be rich and robust in flavours through the liberal use of spices and condiments, the Cantonese rendition opts to occupy the other end of the spectrum where simplicity and clarity are the key notes highly played. But as most foodies would know, the simpler the dish may seem, the harder it is to get it right but I think 華姐清湯腩 Sister Wah Beef Brisket definitely nailed it. (more…)


南乳焖猪手 Braised Pig Trotters with Nam Yu Beancurd

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Odd it may seem, my favorite dish to order whenever I walk into a traditional chinese noodle shop in Hong Kong is not a bowl of 云吞麵 wan tan meen or 水饺麵 shuei gau meen. For years, it has always been 柱侯牛腩麵 ngau nam meen aka braised beef brisket noodes for me. Not sure why but I’d always preferred this over the popular pork or shrimp dumplings for its robust flavours and the melt-in-your-mouth bites of beef brisket as well as succulent chunks of beef tendon which had been braised to the right texture and consistency. It was until more five years ago when I first visited 劉森記 in Sham Shui Po where I found another love. Their 南乳焖猪手 Braised Pig Trotters with Nam Yu Fermented Beancurd was cooked to perfection I thought. Delightfully aromatic and with flavours which are strangely familiar and yet alien to me at the same time, it was love at first sight… or taste rather. Since then I’d been going around trying out various noodle joints not only for their 柱侯牛腩麵 but also their 猪手麵 whenever possible. We braise pig trotters at home all the time, from 卤猪脚,the traditional dark soya sauce version which is prevalent in local Hokkien and Teochew cooking, to 猪脚醋, the richly vinegared version for the occasional indulgence of sweetness and tang. It didn’t take long for me to try and cook 南乳焖猪手 at home for myself, to satisfy my own cravings for this dish whenever I could, whenever I want.

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