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| Area where we ate |
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| View of Hong Kong from the Peak |
Known for shoe-box living spaces and heavy population density, Hong Kongers reward themselves by eating well. Here Cantonese food reign although not cheap. Budget traveller like me prefer to have a late lunch or 'yum cha' time which was after 2.00pm. Promotional items come on during these hours. Tactically, have a late buffet breakfast at the hotel, do your tourist stuff then yum cha!
McDonalds in Hong Kong have pork burger in their menu. As we don't have this in Malaysia, we made sure that we satisfied this craving at the first McD shop we came across. Bought these two lovely sets along Nathan Road. Looked like beef but it was definitely porky. Yum.
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| At Luk Yu Tea House |
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| Savouring every drop of tea |
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| Beef patties |
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| Gooey milky salted egg filling. |
The next foodie thing we did was a visit to an old Hong Kong institution, the Luk Yu Tea House for dim sum. The restaurant has a dated feel to it and waiters there looked like they have worked there all their lives. Gave me the deja vu feel of Coliseum Cafe & Hotel in Kuala Lumpur. Dim sum served was okay not the best eaten. The beef patty platter had three large balls in it. Busy eating and forgot to snap photos. Had to borrow 2 shots from the net.
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| Chan Chai Chi google translated! |
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| After dinner stroll |
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| Sliced beef, beef patties and wantons |
Dinner was the delectable beef noodle soup. Slices of raw beef and prawn wantons placed on top of a bowl of egg noodles. Hot soup added to cook the meat to perfection. Garnished with spring onions, the noodle was numbero uno. What made it good was the succulent beef slices, quality soup and accompanying minced meat/ prawn wantons.
My favourite Hongkie dessert was along Nathan Road, Yau Ma Tei. Steam curd milk (double boil milk, sic- siong pei nai) was sold at Yee Shun Milk Company. The original shop was at Shangjiu-Xiajiu Lu in Guangzhou. It tasted better at the original shop but the outlet here was good enough for an alternate fix. This tau-foo-fa like sweetie has a difference nuance with each spoon! This outlet's layout was spartan with practical metal sheet tabletop for easy cleaning as in any Chinese enterprise. I'll let the pro to describe this delight with the link below :
http://www.freemalaysiatoday.com/category/leisure/2011/07/20/don%E2%80%99t-forget-yee-shun%E2%80%99s-the-name/
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| Slurped everything! |
Supper was at Disney's Hollywood Hotel where we stayed. After the fireworks display at the theme park and freshening up in our rooms, we had the late night buffet. Was was much cheaper than dinner too.The spread had a strong oriental slant with roast duck Chinese style, char siew and dim sums served.
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| Digging in at the buffet |
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| Christmas Mickey |
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| Going back to the rooms after a long day |
At another breakfast, we chose a simpler meal of porridge with Chinese crullers ( yutiao in Mandarin, yau char kwai <oil fried devils-literally> to Malaysians ) and hot soya bean milk. Mostly seen at breakfast in Hong Kong movies! The shop we went was a short walking distance from Metropark Kowloon Hotel where we stayed. The warm soya milk was fresh and not too sweet. I had the chicken porridge and knew it was good with the right consistency. Other offerings were pork entrails or fish porridge. Did not regret my choice and ordered another to be shared by all
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| Soya milk, porridge and yutiao |
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| One set each and yutiao as condiment |
Our final dim-sum was another street type restaurant. Going by the crowd, the food must be good. We started of light with steamed rice noodle rolls ( chee cheong fun ) stuffed with prawns and char siew. Leafy green choi sum was popular here. It was served lightly boiled to maintain its crunchiness.
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| Pork and prawn chee cheong fun |
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| Array of typical dim sum |
Then it was wantons, porridge, glutinous rice wrapped organically in leaf, dumplings, beef patties garnished with chives, prawn siew mai and the works. Gluttony was not in our vocab momentarily.
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| Porridge and wantons :-); |
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| Pau's, beef patties, glutinous rice and siew mai |
Don't forget to try out the fried fish skin which was the perfect garnish to any soupy dish. There were many outlets selling char siew and siew yoke. If there was a crowd, we went in to join the camaraderie. We were not disappointed most of the times. Stopped by one of the shops when we went for a tramp joy ride. Sort of a midday 'meat-day' fiesta. Siew yoke was served with mustard for the oomph. The char siew was well marinated and the sweet sauce was in harmony with the dish. Came with a bowl of "abc" pork soup, every part of the pig's anatomy were in it.
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| Ribs and char siew in pork soup |
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| The gang |
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| Waiting for food can be tiring |
Overall, enjoyed Hong Kong more for its food. Sights so so.
