Must Try Food At Hong Kong
Hong Kong, also known as the land of “Gourmet Paradise” and “World’s Fair of Food” is one of the best places to find quality food, having variety in their east-west combination, and ambience from roadside stalls, cha can tengs to restaurants.
Here are some of the MUST TRY food when you are there:
This is a classic, first introduced in the 1940s by Guangzhou chefs who came to the country to establish their own noodle houses. Singaporeans should be more familiar with our own local version – which have miniature wantons and extremely thinly sliced char siew. Some even come in ketchup.
However, the Cantonese-style wanton is huge and wrapped with succulent shrimps and minimal pork. The noodle is full of bite, and is just heavenly when served with fresh stalks of kai lan. The version normally comes in soup, and do ask for lao mian (lo mein) if you want your noodles dry.
You can probably spot many BBQ pork eateries calling themselves San Duo, no thanks to A Kindred Spirit (Zhen Qing).
Char Sao literally means having meat attached to skewers which are placed over a fire or covered oven to be roasted. The pork usually has a slightly charred-burnt smell and a taste of honey, spices, rice wine and soy sauce. So soft and tender. Again, my general ‘complain’ of the local version is that it lacks substance as the slices are too dry, thin and coloured too red with food colourings.
For the renowned Roast Goost, look for Yung Kee right at Central (near Lan Kwai Fong) which is recently voted as Asia’s Top 20 restaurants.
Sampan Congee (Tang Zai Chuk)
My favourite congee are those with century egg and pork, along with freshly fried you tiao dough sticks. I first came across the Sampan Congee at Crystal Jade, though I don’t think this style is particularly popular locally and therefore you won’t find it in your normal foodcourts.
Sampan Congee, originated from Guangdong, contains a mixture of everything – pork, minced fish, dried squid, dried jellyfish, lettuce and peanuts. In the past, people were fond of riding in beautifully decorated boats that featured entertainment. As they cruised along, hawkers in sampans would sell congee to the boat riders. Quite an interesting origin.
You can try Hai Huang along Yau Ma Tei, but nothing beats street hawkers found in back alleys.
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