After experiencing some very bland meals in mainland China, I was very excited to see what Hong Kong had to offer. In general, it was very similar to the Cantonese-style food I was used to in New York/Brooklyn. It was also definitely a step up from the food in Beijing and Shanghai (though admittedly, we probably didn't go to the best restaurants there).
Other photo sets in this country include:
Photo Set Information:
- Date Taken: October 2012
- Camera Used: Pentax K5
. The portions were big, and with a little bit of hot sauce, it was delicious.)
Our first meal in Hong Kong was beef ball noodle soup from Kwan Kee in Fanling (where my dad's family is from). The portions were big, and with a little bit of hot sauce, it was delicious.
. On the right is one of my more recent idols, Anthony Bourdain.)
The line was out the door, and there was limited seating inside. Thankfully, my mom and aunt were the ones pushing their way to the counter to place our orders. Some more information about Kwan Kee at OpenRice.
High atop Victoria Peak, we had lunch at Mak's Noodles, a more touristy version of the Michelin-starred wonton shop in Central Hong Kong. The portions were a bit small, but the wonton soup was pretty good.
. On the right is one of my more recent idols, Anthony Bourdain.)
As a child, I grew up on Old Master Q, both in cartoon and comic formats. So it was a pleasant surprise when I saw that the author Alfonso Wong had been to Mak's Noodles and signed his name on a poster (next to a drawing of the eponymous character). On the right is one of my more recent idols, Anthony Bourdain.
Not exactly high art, but this poster for a Burger King shows just how different Hong Kong fast food is than what we have in the States. Their Burger Kings serve chicken wings and beer.
Dim sum at Carrianna Restaurant in Kowloon City Plaza. They had a lovely assortment of dishes, including steamed buns, roast pork buns, dumplings, and some other standard fare.
Some crispy fried wontons at Carrianna Restaurant.
Fried dumplings, again part of dim sum at Carrianna.
. In Hong Kong, it's traditionally served with a ton of butter melted in the middle. Clearly, the one at Kam Wah wasn't melted enough.){kind=spacer}
We also ventured into Kowloon for what CNN dubbed "Hong Kong's best bun" at Kam Wah Cafe. The lines were out the door, seating was cramped, but the food was cheap and quick. If you're not familiar with pineapple buns, it's just a breakfast/tea pastry with a sweet, flaky topping (only vaguely pineapple-esque). In Hong Kong, it's traditionally served with a ton of butter melted in the middle. Clearly, the one at Kam Wah wasn't melted enough.
Along with the pineapple buns, we tried Kam Wah Cafe's egg custards. They were good, but not that much better than what you can get in New York Chinatown.
One night, we visited my uncle in Tuen Mun, where he works in a kitchen. We pooled together some money, and he went on a shopping spree at the local markets. The result was this wonderful hot pot of meat, seafood and vermicelli. There was abalone, duck, shrimp, chicken, mushrooms, and some noodles in broth cooked above a table-top propane grill.
Our last meal in Hong Kong was dim sum with some family and friends. Unfortunately, I don't recall the name of the restaurant, but it was close to the Regal Riverside Hotel in Sha Tin, where we stayed.
