So along with my adventures in Taiwan, I also actually spent about 2 weeks in Hong Kong for a ton of family festivities. Congrats to my cousin Patrick & Annie for their marriage as well! It was a wonderful time, really awesome. Some of the highlights of my time there were eating (as usual) but mostly getting to spend time with family. One of my older cousins, Alfred was awesome and set up a Food Tour of Hong Kong. So here are the images from the ULTIMATE HONG KONG FOOD TOUR 2011!
MILK TEA INFO: Quick interesting thing about the milk teas in Hong Kong. I learned this from my cousin, but the reason why every shop you have to “try” their milk tea, is because at every shop, they each have their own unique way of creating milk tea. It’s not like in America, where they just use the Yellow Label Lipton bags, no- in Hong Kong, they MIX different teas together and filter it over and over again until it is super smooth- or fits their wanted consistency. So every place is different- AND delicious!
Our journey started at 9:00 am in front of Jordan Station…
1. 澳洲牛奶公司 (Jordan 佐敦)
Breakfast — Egg Sandwich with Milk Tea
早餐 — 蛋治, 奶茶 + 通心粉.
It’s so interesting that Cantonese people love eating Macaroni noodles and spam! Of course it was delicious!
2.UA朗豪坊戲院 (Mongkok 旺角)
Snack — Sweet Popcorn + Coke
Because we had some time to kill and had to wait for our other cousin to join us, we all went to see a movie for 2 hours. We saw “I am Number 4″ Yeah guys, it’s like a glorified O.C mixed with Superman tendencies. I mean, honestly my cousin just wanted me to try the popcorn in HK theaters- which is VERY diff from the american taste- not butter but! SWEET popcorn! It’s like kettlecorn! I personally didn’t like it- but you might!
3. 維記咖啡粉麵 Wai Kee Noodle Cafe (Sham Shui Po 深水埗)
Lunch — EggHam Noddle with Liver soup + Milk Tea + French Toast
午餐 — 豬潤餐蛋麵 + 奶茶 + 咖央西多士
After that, we were hungry for real food again. My cousin took us to this famous shop for noodles… and dang was it GOOD. It basically was like ramen noodles with amazing (liver) soup! Very tasty! We also got their dessert which is french toast… but so well made and drenched in egg.
4. 利強記北角雞蛋仔 LKK (North Point 北角)
Snack — EggCake?
小食 — 雞蛋仔
EGG CAKES ARE SO GOOD- and almost ridiculosly HARD to find in New York- only places that have it, Taipan (CT&Flushing) and ONE little lady who stands somewhere near Elizabeth St in Chinatown that sells 20pieces for $1.50! But in Hong Kong- they are everywhere… and my cousin took us to the most famous one! It was delicious- it’s sweet and chewy- it’s like eating little balls of pancake.
5. 煥林粉麵食店 (Causeway Bay 銅鑼灣)
Snack — Fishball
小食 — 秘製沙茶魚蛋
FISHBALLS are a specialty in Hong Kong- you can find fishball soup/noodles everywhere on the street. My cousin took us to one of the famous ones- and we tried them. I love curry fishballs…..!
6. 丹麥餅店 Danish Bakery (Causeway Bay 銅鑼灣)
Snack — Fried Chicken Leg
小食 — 炸雞脾
FRIED CHICKEN. YES! This place is notorious for their fried chicken. We went and got some. The skin is so juicy and perfectly crispy!! It is such a perfect snack! I love chicken…. bwaah. And yes, we ran into a 7-11 to pick up some drinks and ate them on the street.
7. 九記牛腩 Kau Kee Restaurant (Central 中環)
Dinner — Beef in Soup
晚餐 — 上湯牛爽腩, 上湯淨牛腩
All right, we traveled to our next destination in search for the best beef brisket in all of Hong Kong… and man was it good. I have never in my entire LIFE eaten such tender, perfectly marinated beef in my life. dang. I only was able to consume a bite by this point.. but still.. so … so… GOOD.
8. 鏞記酒家 Yung Kee Restaurant (Central 中環)
(The most famous restaurant in HK)
Dinner — Fried Goose, Fried Rice
晚餐 — 燒鵝, 炒飯
I didn’t even bother posting pictures of this place. It’s your typical chinese restaurant, supposedly the most FAMOUS resturant in Hong Kong.. but yo, the service was terrible and we waited like 30 minutes for our fried rice and about 30 minutes for our table. Not my favorite. You can skip.
9. 坤記煲仔小菜 Kwan Kee Claypot Rice (Sai Ying Pun 西營盤)
Dinner — Claypot rice
晚餐 — 煲仔飯 : 蠟味煲仔飯, 排骨煲仔飯, 窩蛋牛肉煲仔飯.
CLAYPOT RICE! SO YUM. The reason why we steam the rice in these pots is to allow the flavor to REALLY SINK IN. The rice was delicious and the soy sauce and meat… oh man. Look how happy these guys are!
That concludes my tour. SPECIAL THANK YOU to my cousin Alfred Chung, for setting this entire thing up, and researchin everything for me!! And also thanks for the eaters to join: James Chung, Will and George Yung (who are my cousin’s god-brothers but like good sports came along for the long ride!)