#hk diner soup | Explore Tumblr posts and blogs

formeryelpers · 6 months ago

Text

EAT Bistro, 8168 Garvey Ave, Ste b, Rosemead, CA 91770

EAT Bistro is a Hong Kong style café (similar to a diner) with mostly Chinese dishes plus “Western” style breakfast items. Breakfast is served till 11:30 AM and lunch from 11:30 AM onwards. There are two distinct menus, one for breakfast and one for lunch. For breakfast, choose from porridge/congee, noodle soup, chow fun, chow mein, omelets, instant noodle in soup, sandwiches, etc. For the breakfast special, you can choose a porridge and a side dish (chow mein, vermicelli, turnip cake, rice noodle with mix sauce, Chinese donut), and your choice of hot coffee or tea. For lunch, choose from salads, sandwiches, curry, steak and seafood, baked rice, macaroni, noodle soup, porridge, fried rice, noodles, stir fries, hot pots, etc.

Preserved egg with pork porridge ($11.50) with rice noodle rolls and hot tea. It was a lot of food for a reasonable price. The bowl of rice porridge was big and the porridge was thick. It was more flavorful than average but hardly any preserved egg. The pieces of preserved egg were tiny too. The pork was marinated (it seemed very flavorful) but too salty. The porridge was topped with fresh scallions.

Rice noodle rolls with mixed sauce: very saucy and served very hot, this was good though I’ve had better. I like how they sprinkled the rolls with sesame seeds. The two sauces were a sweet hoisin sauce and a rich peanut sauce.

Pineapple buns with butter (2 for $4.50): best thing I had. The buns were crispy and sweet on top and soft on the bottom. Served warm with sliced butter sandwiched in the middle.

I didn't see HK milk tea on the Chinese side of the breakfast menu but most people there were drinking some.

Service was pretty awful. No one acknowledged me when I walked in and stood by the door for a few minutes. They forgot my rice noodle rolls and my pineapple buns. I saw patrons getting their own to go boxes and sauces. They must be regulars who know that the service is slow. The place was dirty and they used part of the dining area for storage.

Parking was easy to find in the strip mall.

3.5 out of 5 stars

By Lolia S.

#EAT Bistro #Hong Kong restaurant #Hong Kong food #congee #porridge #HK milk tea #pineapple buns #macaroni in soup #chow fun #fried rice #Rosemead

0 notes

dlrconlicense · 3 years ago

Photo

Believe it or not, Satay Beef or Porkchop ramen is a staple of HK Style Diner Breakfast...have leftover meat from meals? Chuck that shit into ramen. Ham? Chuck that shit in. Spam? In. Canned tuna or fish? Done that before too, in.

You can stir fry instant ramen too. Just parboil for like one minute until the noodle is loose, rinse with ice water, and then stir fry it in a hot pan. It's not just soup.

I mean the noodle itself may not be good for you if eaten every day, but it makes a great meal for students during exam time.

Ramen cuisine is an art.

Ramen are one of the best confort foods.

Food Baby, my 42 pages, full color zine, is available for individual sale !

Inside you’ll find recipe comics, food related journal comics, eggs adventures and a exclusive introduction comic.

I hope you’ll consider it !

106K notes · View notes

thehungrykat1 · 6 years ago

Text

Honolulu HK Cafe Brings Their Signature Egg Tarts to Manila

While there are many kinds of egg tarts being sold around the metro, it is quite seldom we see a signature egg tart brand that has a history over 70 years old. Honolulu HK Cafe is the first and original Cha Chaan Teng or tea restaurant in Hong Kong which has been serving their unique East-meets-West comfort food to its loyal patrons over the past decades. It is widely popular for its flaky, crusty egg tarts which now makes its way to the Philippines.

The first branch of Honolulu HK Cafe in the Philippines can be found at the lower ground floor of SM Aura Premier in Bonifacio Global City, Taguig. Together with the famous egg tarts, the restaurant brings with it an extensive selection of Cantonese and fusion dishes that you would find at those street-side eateries in Kowloon. There’s no need to fly all the way there because now you can get a taste of the Hong Kong life right here in Manila.

The new restaurant can seat around 30-40 guests who want a quick and delicious meal or snack. It has a relaxed and casual feel to it, similar to those eateries in Hong Kong where you can just order some noodles and coffee while reading your newspaper. The main difference is that this is much cleaner!

Honolulu Café Group Chief Executive Officer Derrick Yeung attended the opening of Honolulu HK Cafe Philippines last January 5, 2019. The restaurant actually doesn’t have anything to do with Hawaii or Honolulu, but the owners wanted to have a Western-sounding name to catch the interest of the Hong Kong diners when it opened in 1940. With over 70 years of history and experience, their signature egg tart is baked with the same ingredients, recipe and technique as it was all those years ago. They also have branches in China, Taiwan, Malaysia, Singapore, and now in the Philippines.

Passers-by will notice the big display of pastries and breads at the entrance which can be purchased for take-out or just a quick snack. Aside from their signature egg tarts, Honolulu HK Cafe offers a good selection of pastries that are worth the visit.

The Bo Lo BBQ Pork Bun (P60 each) is a bigger version of the popular barbecue pork buns which can be found in other Chinese restaurants. The soft and flaky bread opens up to a generous portion of sweet and savory barbecue pork inside. This is quite filling, so make sure to leave some room if you will be dining here for lunch or dinner.

Other interesting pastries you can find include the Honolulu Bo Lo Bun with Butter (P60), Luncheon Meat & Egg Bun (P60), and the Bo Lo Red Bean Bun (P60). These are definitely not your usual bread selections so I am curious to try out these other options next time.

The main attraction at Honolulu HK Cafe is their Honolulu Egg Tart (P50 each). These come with exactly 192 layers of flaky and crispy crust, enveloping its soft egg custard center. The fluffy egg custard is not overly sweet but has just the right amount of egg flavors. The crust is what makes it different with its soft and thin layers. Each crunchy bite will leave your shirt with more and more flakes so make sure to wipe those away after you finish.

Honolulu HK Cafe has a unique set of beverages to go along with your choice of pastries. The Iced Red Bean with Milk (P130) has a good balance of sweetness from the milk and red beans that is quite unique. I’m sure Hong Kong residents are familiar with this combination so it is refreshing to have this here as well.

There are other beverages I would like to try like the Hong Kong-style "stocking" milk tea and the Watercress Honey, so those are on my list. I was hoping they had a Horlicks drink but I guess I’ll just go with Ovaltine.

The Hong Kong Style Coffee (P120) should go well with the egg tarts, especially for those afternoon breaks. I’m not really a coffee drinker but I’m sure others will enjoy its distinct Hong Kong-style taste.

Honolulu HK Cafe is not just about egg tarts and beverages, because they have an extensive selection of classic Hong Kong comfort food that you won’t find in other Chinese restaurants here. The influence of Western cuisine is very evident so don’t expect to find purely Cantonese cuisine here.

Let’s start with the Curry Fish Balls (P198) which really tastes like those you can buy at street-side stalls in Hong Kong. It comes with 10 pieces of fish balls dipped in a rich curry sauce. This is the classic taste of Hong Kong right here.

They also have other bite-sized dishes such as the Deep Fried Prawn with Salted Egg Yolk (P488). The huge prawns are coated and slathered in a salted egg sauce which gives it such outstanding flavors.

The Deep Fried Honey Garlic Spareribs (P288) is another great appetizer which is good enough to be a main dish. The tender spareribs are cooked in a sweet honey and garlic sauce making it absolutely yummy.

Here’s something I have not seen before. The Hong Kong Style Noodle Soup with Fried Egg (P198) is topped with your choice of luncheon meat, pork chop, or chicken chop. Kids would probably attempt this type of combination at home, putting all these comfort food ingredients in one bowl. The taste of the broth is a bit light for me though, but I do love the luncheon meat and egg combination.

Another option is the Hong Kong Style Dried Noodle with Pork Chop in Spring Onion Sauce (P238). This is better for those who want their noodles dry and meatier, as the pork chop makes this a complete meal by itself.

Honolulu HK Cafe offers a variety of Baked Rice and Baked Spaghetti dishes which takes 20-25 minutes to prepare. The wait is worth it because you will get a cheesy gooey rice dish like the Baked Rice with Pork Chop in Tomato Sauce (P298). Again, these are ingredients we all love put together in one dish.

Hong Kong is also known for their Claypot Rice dishes so I as happy to see that Honolulu HK Cafe also offers their Steamed Rice in Casserole. You can order the Steamed Rice with Chinese Sausage and Wind-Dried Meat in Casserole (P198). The toppings are actually cooked inside the casserole itself together with the rice so it also takes 20-25 minutes to prepare this.

Another option is the Steamed Rice with Chicken and Mushroom in Casserole (P198) which has seasoned chicken with mushroom in a savory sauce.

They also have Hong Kong Curry in Casserole which you can order with Beef Brisket (P328), Chicken, Pork Chop, or Seafood. Their curry is really outstanding so this will go so well with rice. I wasn’t able to try their desserts but I'll make sure to do so when I come back. They will be opening a second branch soon at Robinsons Place Manila that will offer more roast dishes, so that should also be a target. Enjoy the classic taste of Hong Kong in Manila right here at Honolulu HK Cafe.

Honolulu HK Cafe

Lower Ground Floor SM Aura Premier, Bonifacio Global City, Taguig

www.facebook.com/honoluluhkcafeph

#HonoluluHKCafe #HonoluluHKCafePH #HongKong #Philippines #EggTarts

0 notes

foodgemsg · 6 years ago

Link

http://bit.ly/2SE92CS Read on our visit to 10 Best Food in Hong Kong | 2018 by FoodGem

1. Sang Kee Congee 生記粥品專家

Porridge may seem plain by its looks. The sweet fish porridge was unexpectedly flavourful and doesn’t have any fishy smell or taste. It’s very smooth and can literally drink it. Not forgetting their giant fish ball made with real fish meat. So Q that it kept slipping off my spoon. I’ve ordered a 鱼球及等粥 (Signature porridge with fish balls), it comes with more than 5 different ingredients like meatballs, fish balls, pig’s intestines, kidneys, fish slices and more! I’ve also noticed that the locals like to order porridge with fish bones.

Signature porridge (及等粥) starting from HKD34.

Signature porridge with Fishballs (featured 鱼球及等粥) at HKD52.

Sang Kee Congee 生記粥品專家

Address: Hong Kong, Sheung Wan, 環畢街7-9號

Note: No English menu

2. Yat Lok 一樂燒鵝

First meal and foremost, to satisfy my cravings for goose meat. Lucky to receive a plate of goose meat with a good thick layer of fat under the light crisp skin. The texture and flavour of the meat beneath were tender and flavourful. Yat Lok is featured on the Michelin Guide.

Roasted goose (1/4 with drumstick) at HKD185.

Yat Lok 一樂燒鵝

Address: Hong Kong, Central, Stanley St, 34-38號HK 香港島中環士丹利街34-38號金禾大廈地鋪 Conwell House

Note: English menu available.

3. Famous Dim Sum 名點心

Thou they’re called Famous Dim Sum, they’re not that famous in Hong Kong. Reached on a Friday dinner, the dim sum restaurant was only half filled. I’ve also noticed that almost 99% of the diners are locals. That’s what I like, to enjoy what the local eats and to uncover a hidden gem. I’m not a carbs person however I don’t mind having steam prawns over rice with lotus leaf. Wonderful aromatic rice with a nice scent of the lotus leaf, garlic and prawn juice. Can taste the goodness of each individual grains of rice and not a mushy mass of rice. Feeling welcome at this dim sum place with their good service. A little surprise as the service crew brought the bill to us and even opened the door when we’re leaving. Not sure is it because I’ve been snapping away or they have this practice all along. But such practice, definitely very rare in Hong Kong Cafe.

Steam prawns over rice with lotus leaf at HKD36.

Famous Dim Sum 名點心

Address: 7 Playing Field Rd, Mong Kok, Hong Kong

Note: English menu available.

4. Ma Sa Restaurant 孖沙茶餐廳

I love the runny yolky, glossy happiness of a sunny side up fried egg with crispy edges triple eggs triple joys. Definitely, the perfect egg that I would crave for. There are also many slices of cha siew hidden under the triple eggs. The cha siew are decently tender and nicely seasoned.

Cha siew with fried egg rice (叉烧煎蛋饭) at HKD35.

Ma Sa Restaurant 孖沙茶餐廳

Address: G/F,, 23 Hillier St, Sheung Wan, Hong Kong

Note: No English menu.

5. Tsim Chai Kee 沾仔记

Ordered wonton noodles with three toppings (wonton, fish ball and beef slices) and received a big surprise with this HUGE fishball. You know whenever we order fishball in Singapore, we get fishball in ping-pong size. This is of tennis ball size!!! Maybe even bigger size if you’re lucky as each piece is freshly minced and handmade. Each piece of wonton dumpling comes with crunchy king prawn and tender meat. The beef slices were slightly raw but tender and juicy. I do enjoy the al dente noodles but not the strong yellow wax taste as usual. Didn’t get to try the soup before it is diluted with yellow noodles wax. Tsim Chai Kee is featured under Michelin Bib Gourmand list.

King Prawn Wonton Noodle at HKD32.

Three Toppings Noodles at HKD42.

Tsim Chai Kee 沾仔记

Address: 98 Wellington St, Central, Hong Kong

Note: English and Japanese menu available.

6. The Alley 鹿角巷

Brown sugar deerioca milk was superbly smooth and creamy milk tea with chewing good deerioca pearls soaked in sweet brown sugar. The bad thing is you can only buy two cups of deerioca drinks after queuing for soooo long.

Brown sugar deerioca milk at HKD28.

The Alley 鹿角巷

Address: Hong Kong, Tsim Sha Tsui, Nathan Rd, 27-33號, Alpha House, 地下F舖

7. Australian Dairy Company 澳洲牛奶公司

While people go for scrambled egg, I go for their “Snow White” steamed egg white fresh milk pudding. It’s custardy soft and served warm. Even softer than our local beancurd dessert. Very comforting especially during the winter season. My boyfriend is a fan of their macaroni with ham but I don’t really like it. Did not experience a decent service, they simply storm away when we wanted to order more dishes. Thus, we had to wait for another service crew.

Fresh milk egg white pudding (蛋白炖鲜奶) at HKD30.

Australian Dairy Company 澳洲牛奶公司

Address: 47號 Parkes St, Jordan, Hong Kong

Note: No English Menu

8. Lung Kee Wanton 龍記招牌雲吞

Here’s my number two choice for wonton noodles. Always love Hong Kong wonton with crunchy shrimp. However, I can never enjoy their noodles or soup as it will be diluted with yellow noodles wax. Psst, don’t forget to add their special homemade Signature chilli sauce to the wonton or noodles. It’s not very spicy and comes with bean paste. Decent service and one of the aunties can communicate with minimum English. They also sell raw ingredients like wontons, beef, fish ball and even their chilli sauce.

Wonton noodles at HKD35.

Lung Kee Wanton 龍記招牌雲吞

Address: Lee Wai Commercial Building, 1-3 Hart Ave, Tsim Sha Tsui, Hong Kong

Note: English menu available.

9. Lee Keung Kee North Point Egg Waffles 利強記北角雞蛋仔

Walked past this mini store along King’s Road couple of times and they’re always flooded with waiting customers. My boyfriend and I decided to try as there’s no queue on a weekday evening around 6pm. The outer core was very crisp and breaks apart with almost no effort. A good eggy taste, not the overly sweet flavour. Not forgetting the smidges of crisp around the edges too! You might be shocked at the mini kitchen with all the chunky and thick wirings. Lee Keung Kee North Point Egg Waffles is listed under Michelin Guide 2016-2017 and various Hong Kong good food channels.

Egg waffles (雞蛋仔) at HKD23.

Lee Keung Kee North Point Egg Waffles 利強記北角雞蛋仔

Address: 492 King’s Rd, North Point, Hong Kong

Note: No English menu.

10. Fei Jie 肥姐小食店

Read a couple of good reviews about this street food and decided to try for the first time. The Signature big combo comes with octopus, pig offal and turkey kidney. You may wish to skip turkey kidney, a little too chewy. The crunchy octopus and pig offal with stuffings are good to try. I like it with sweet sauce and mustard. While shooting videos for my Instagram stories, I was also worried that I might get scolded by Fei Jie. *Eyes on no photography sign* Fei Jie was pretty kind to me after all, not those bad attitude as written under the reviews.

Big combo (octopus, pig offal and turkey kidney) at HKD32.

Fei Jie 肥姐小食店

Address: 旺角登打士街55號4A舖

Note: English menu available.

The post 10 Best Food in Hong Kong | 2018 appeared first on foodgem: Food & Travel.

#10 Best Food in Hong Kong | 2018 #Food #FoodPorn #FoodGem #AsianFood

0 notes

joshuamshea84 · 6 years ago

Text

My Favorite Restaurants in Hong Kong

Updated: 07/04/2018 | July 4th, 2018

In the crowded streets of Hong Kong, one always finds street vendors serving delicious noodles, roasted ducks hanging in the windows of restaurants, fish tanks full of tonight’s dinner, and trendy eateries next to decades-old dim sum establishments. Smells of rice, fried chicken, and noodles fill the air as you move from restaurant to restaurant. Food is the grease that keeps the wheels of this city moving at a lightning-fast pace.

As my flight began its final descent, I drooled over the thought of all the food I was going to eat during my (fourth) visit. Within hours of landing, I’d eaten three meals.

Over the course of the next four days, I gorged myself every waking hour in order to create a robust list of suggested restaurants for future travelers. I’m pretty sure I gained about five pounds. But the food in Hong Kong is worth all the extra time at the gym. I can’t imagine the city without it.

Here is my list of the best places to eat in Hong Kong:

Mak’s Noodles (77 Wellington Street, Central, 852-2854 3810) – Mak’s is famous for its wonton noodles and is one of the best noodle shops in the city thanks to its tasty broth, healthy-sized portions, and cheap prices (less than $5 USD). All its food is homemade, and the service is quick. I’ve been twice, and slurping down those noodles is one of my new favorite things to do in Hong Kong. Besides the Wellington Street location, there are four other locations in Hong Kong.

Kong Restaurant (Alpha House, 27 Nathan Road, TST, 852-2366 724, wukong.com.hk) – Located on Nathan Road, the fried rice and chicken dishes make this restaurant worth a stop. I loved their pineapple rice, which arrived in a big portion, heavy on the pineapple (yum!). If you’re looking for a quick, light, and cheap lunch, this place is a good choice. Sadly, their noodles are mediocre in a city known for noodles (Mak’s is better).

Tsui Wah (15-19 Wellington Street, Central, tsuiwah.com) – This popular chain restaurant serves both Hong Kong and Western dishes, though it’s famous for its Cantonese dishes such as fish ball noodles, curry beef brisket, and crispy condensed milk buns. It’s always crowded but makes for great hangover food. If you go during peak dinner or lunch hours, expect a long wait. You can find locations all over the city.

Aberdeen Fish and Noodle Shop (139 Tung Choi Street, Mong Kok) – I stumbled across this noodle and soup shop located near the Ladies Market in Mong Kok while searching for lunch one day. The shop was filled with locals — I didn’t see one Westerner there, and judging by “are you lost?” looks from the other patrons, I don’t think they see many Western diners. The fried noodles were delicious and super cheap ($2.50 USD) and they serve a tasty fish ball soup. Service is slow, so be sure to flag down the staff when you want something. The restaurant will also seat various parties together to fill the table, so don’t be shy about sharing a table with strangers.

Yokozuna (466-472 Nathan Road, Yau Ma Tei) – This is one of the best and most consistently good ramen places in Hong Kong. The restaurant only seats 24, so expect a wait for a table. But, for your patience, you’ll be rewarded with flavorful broth and noodles made fresh and served quickly. As a ramen lover, this place gets two thumbs up from me.

Butao Ramen (69 Wellington Street, Central, butaoramen.com) – Another world-class ramen restaurant. This small establishment is famous for its slow-cooked pork bone soup and “King Black,” a squid ink ramen soup. The regular ramen with basic pork and noodles are richly flavored. They serve a delicious miso-flavored ramen, too!

Sushi Mori (16/F, Circle Tower, 28 Tang Lung Street, Causeway Bay) – This sushi restaurant isn’t cheap, but their $45 USD lunch special gives you a lot of superb-quality fish, big portions, and an appetizer and dessert. They even use real wasabi (what you eat at most places is just colored horseradish). Sushi is always a splurge, but if you want to do so and make it worth it, I recommend this place. It’s incredible.

Shang Hai HK Restaurant – This tiny restaurant tucked away in Jardin’s Bazaar on Causeway Bay offers some of the tastiest chicken and rice in Hong Kong. Big portions are served by friendly staff on shared tables. I return here every time I’m in the city. Not only is it delicious, it’s cheap (under $5 USD).

Kam Lung Gourmet (Floor 1, Shop 29, Jade Plaza Shopping Plaza, 3 On Chee Road, Tai Po, New Territories) – On the same street and a couple of doors down from Shang Hai HK, this place also served delicious noodles and succulent pork. It’s inexpensive, popular, and open late. It’s a nice little hole-in-the-wall restaurant.

Tim Ho Wan (Shop 72, G/F, Olympian City 2, 18 Hoi Ting Road, Tai Kok Tsui) – This is the world-famous dim sum restaurant located in Mong Kok. Its three Michelin stars mean that everyone wants to eat here and, as a result, wait times can be up to three hours long. The food is worth the wait! (To avoid lines, come in the morning — dim sum is a breakfast food anyway.)

Chom Chom (G/F Block A, 58-60 Peel St, Central, chomchom.hk) – If you’re looking for good Vietnamese food in Hong Kong, check out this place in SoHo. It serves amazing pho with richly flavored broth in healthy portions. It’s a popular place among the Western expats in the city.

Din Tai Fung (G/F, 68 Yee Wo Street, Causeway Bay, dintaifung.com.hk) – Another very popular dim sum restaurant in Causeway Bay (they actually have multiple locations around the city and the world) that is packed all the time. They are famous for their soup dumplings and steamed pork buns (I loved both). The food comes quickly, the servers are friendly, and you feel like you’re in banquet hall because it’s so large.

Lan Fong Yuen (G/F, 2 Gage Street Central) – Located in the Graham Street market area, this tiny restaurant is famous for its milk tea and sandwiches. But come here and get their noodles and BBQ pork — they’re flavorful and more filling. It’s a popular stop with both locals and food tours.

Tuk Tuk Thai (G/F, 30 Graham Street Central) – Also located on Graham Street, Tuk Tuk offers the most traditional Thai food in the city. Their curry, papaya salad, and rice all taste like they were made in Thailand. Be sure to stop here if you enjoy authentic Thai food (and something a little spicy).

Lin Heung Tea House (G/F, 160-164 Wellington Street) – Located in SoHo, this dim sum place is popular with local Chinese and seems to have its fair share of regulars who just sit around and shoot the sh*t. It reminds me of a local suburban coffee shop where old-timers go. It’s a traditional place, so waiters come around with carts of food and you take what you want. Don’t expect an English menu, but locals and waiters will help you when they see your confused face looking at all the dishes. This place is great for families and large groups too.

Mr. Wong’s (10 Shamchun Street, Mong Kok, Mr. Wong’s) – A place popular with foreigners in Mong Kok, Mr. Wong’s doesn’t serve the best food in Hong Kong, but he does serve up unlimited food and beer at one price. It’s one of the most enjoyable experiences, with travelers and expats sharing stories and beer with each other and Mr. Wong himself! This restaurant is all about the experience. It’s my favorite value place in Hong Kong.

Ding Dim 1968 (Shop A, 14D Elgin Street, Central, dingdim.com) – Affordable and delicious, this dim sum restaurant offers both a traditional take and a modern spin on classics, as well as food that is hand-made fresh daily with no MSG, and great vegetarian options.

This list is just the tip of the tip of the iceberg for a city with thousands of restaurants, but if you only have a few days and are wondering where to eat in Hong Kong, you can’t go wrong with these incredible places that will keep you full and satisfied.

Get the In-Depth Budget Guide to Hong Kong!

Want to plan the perfect trip to Hong Kong? Check out my comprehensive guide to Hong Kong written for budget travelers like yourself! It cuts out the fluff found in other guides and gets straight to the practical information you need to travel and save money in one of the most beautiful, and exciting in the world. You’ll find suggested itineraries tips budgets, ways to save money, on and off the beaten path things to see and do, and my favorite non-touristy restaurants, markets, and bars, and much more!! Click here to learn more and get started.

Book Your Trip to Hong Kong: Logistical Tips and Tricks

Book Your Flight Find a cheap flight to Hong Kong by using Skyscanner or Momondo. They are my two favorite search engines. Start with Momondo.

Book Your Accommodation You can book your hostel in Hong Kong with Hostelworld. If you want to stay elsewhere, use Booking.com as they consistently return the cheapest rates. (Here’s the proof.)

Don’t Forget Travel Insurance Travel insurance will protect you against illness, injury, theft, and cancellations. I never ever go on a trip without it. I’ve been using World Nomads for ten years. You should too.

Need Some Gear? Check out our resource page for the best companies to use!

Want More Information on Hong Kong? Be sure to visit our robust destination guide on Hong Kong for even more planning tips!

The post My Favorite Restaurants in Hong Kong appeared first on Nomadic Matt's Travel Site.

from Traveling News https://www.nomadicmatt.com/travel-blogs/restaurants-in-hong-kong/

0 notes

vidovicart · 6 years ago

Text

My Favorite Restaurants in Hong Kong

Updated: 07/04/2018 | July 4th, 2018

As my flight began its final descent, I drooled over the thought of all the food I was going to eat during my (fourth) visit. Within hours of landing, I’d eaten three meals.

Here is my list of the best places to eat in Hong Kong:

Get the In-Depth Budget Guide to Hong Kong!

Book Your Trip to Hong Kong: Logistical Tips and Tricks

Book Your Flight Find a cheap flight to Hong Kong by using Skyscanner or Momondo. They are my two favorite search engines. Start with Momondo.

Book Your Accommodation You can book your hostel in Hong Kong with Hostelworld. If you want to stay elsewhere, use Booking.com as they consistently return the cheapest rates. (Here’s the proof.)

Need Some Gear? Check out our resource page for the best companies to use!

Want More Information on Hong Kong? Be sure to visit our robust destination guide on Hong Kong for even more planning tips!

The post My Favorite Restaurants in Hong Kong appeared first on Nomadic Matt's Travel Site.

0 notes

theladyjstyle · 6 years ago

Photo

Updated: 07/04/2018 | July 4th, 2018

As my flight began its final descent, I drooled over the thought of all the food I was going to eat during my (fourth) visit. Within hours of landing, I’d eaten three meals.

Here is my list of the best places to eat in Hong Kong:

Get the In-Depth Budget Guide to Hong Kong!

Book Your Trip to Hong Kong: Logistical Tips and Tricks

Book Your Flight Find a cheap flight to Hong Kong by using Skyscanner or Momondo. They are my two favorite search engines. Start with Momondo.

Book Your Accommodation You can book your hostel in Hong Kong with Hostelworld. If you want to stay elsewhere, use Booking.com as they consistently return the cheapest rates. (Here’s the proof.)

Need Some Gear? Check out our resource page for the best companies to use!

Want More Information on Hong Kong? Be sure to visit our robust destination guide on Hong Kong for even more planning tips!

The post My Favorite Restaurants in Hong Kong appeared first on Nomadic Matt's Travel Site.

My Favorite Restaurants in Hong Kong https://ift.tt/2IWNnAs

#Nomadic Matt's Travel Site digital nomad

0 notes

foodmeupscotty · 7 years ago

Text

The plethora of talented chefs hitting our shores is quite amazing.

And it seems as if the minimum requirement to open a ‘hot’ new restaurant in Hong Kong is a chef with an impeccable pedigree and an eye for detail. Instagram ready food that’s crowd-pleasing is a must, along with an atmosphere that is hip, buzzy and oh-so-very-cool.

I’d spied some glorious food photos of a hot new restaurant on Insta a little while ago, the earthy name Beet catching my eye as well. But it was only after seeing the pedigree of Chef Barry Quek that Beet hit my list of ‘must try’ dining spots. I mean, a stint in Worlds50Best restaurant Attica from Australia, as well as time in perennial favourite of mine, Joel Robuchon; and I was totally sold.

We were catching up with usual dining buddies Alex and Aaron; it had been ages since our last outing due to travel and Christmas, and we wanted to share some BIG news (more on that another day) with them, so hitting an uber cool spot seemed…… right.

I was the first of our quartet to arrive and Beet was pretty much empty; which gave me some time to take in the feel of the dining room. All the hallmarks of contemporary fine diners were apparent – informal but cool dining, open kitchen with chefs on view and not a tablecloth on site. I also noticed that each of the placemats had a stem of wheat, which perplexed me until I figured out that it was their way of tracking who’d ordered drinks.

Once we’d all arrived and had our drinks orders under control; I casually set the scene and blasted our dining companions with our BIG news (got you wondering, right?) and they were gobsmacked….. And it meant that we were quite distracted for a while, which I think frustrated our waiters as we took ages to order.

There were numerous options on the menu, a la carte of course, but also two tasting menu options – of which we went the most expensive but still incredibly reasonably priced (by HK standards); five courses for $850.

Things happened pretty quickly once we’d ordered and a trio of small bites flew out of the kitchen; starting off with a ceviche of snapper mixed with apple on a light sweet rice cracker. There was a strong bite of the citrus that the fish had ‘cooked’ but balanced by a sweet aftertaste from the apple and cracker.

The chicken liver parfait with crispy chicken skin and grape was a big hit with the table; presented on a slice of log, the creamy parfait was sweet and delicious. The parfait was sitting on a crumbly biscuit that offset the creaminess of the key ingredient, crunch chicken skin further adding texture to the palate.

Last was the gougeres (French cheese puffs), which didn’t look amazing on the plate but were warm balls of love; the gooey soft cheese inside the choux pastry had a subtle bite and the shredded cheese on top just added to the overall sweet/savoury hit of the small bite.

Amuse Bouche done, the first course of the tasting menu quickly followed; the Geoduck was a dish which was universally (well, at least at our table) criticised. We all thought that the dish looked lovely, the vivid green colours contrasting against the simplicity of the white bowl. But we felt that the main ingredient overpowered the dish, was a little too fishy and was missing some seasoning. I quite liked the soupy whey that made up the base of the dish and the edamame was nice, but the slightly chewy geoduck (a big clam) didn’t hit the mark for me.

It was the only (food) miss of the night.

Up next was the bread course. Yep, you read that right, Beet considers bread a course (as part of the 5-course tasting menu anyway). Now, I think the fresh, warm and crusty bread was wonderful; in particular, when paired with the smear of room temperature salted butter that accompanied it. We all raved about that bread and butter (which was replaced once consumed), but to be honest, a course? Really?

Sigh.

Anyway, back to reality, and our next (real) course was the Hokkaido Scallops, served with grilled corn, spring onions and a wonderful creamy foam. There was a light caramelisation to the scallops, which were large but fairly thin, and the sweetness of the scallop worked well when contrasted against the slightly crunchy corn. I couldn’t quite place the foam, but it had a lovely earthy quality to it that enhanced the flavour of the scallops and made me want to lick the bowl clean.

There was no let up on the pace of food delivery, and shortly after the scallops were consumed, our Black Label Wagyu was placed. We were never asked how we wanted our steaks prepared, a bold move by the restaurant; but thankfully, we all really loved the medium rare beef that had bags of flavour from the veins of fat that were prevalent in the beef. There is something quite delicious about that sweet fatty taste of great wagyu…. We all really loved the quenelle of onion jam that accompanied the beef, and the leek hearts provided a little bit of astringency to counteract the fattiness of the beef.

A super dish!

Dessert was a total winner, and to be honest was probably my favourite part of the meal. Hay Ice Cream was served in a bowl with macerated strawberries and a hint of basil ‘soup’ underneath. Crunchy texture came from toasted grains, which were lovely against the super creamy ice cream that had a warming flavour of hay (hard to describe the taste). However, the dessert really elevated once the strawberries were mixed with the ice cream, totally yummo.

The meal finished with an aniseed tea (ignored by myself – yuck, aniseed) and a little square jam filled ‘cake’ that was scrumptious.

We were basking in the glow of a very decent meal (especially when considering the price) when we were politely but firmly asked to pay the bill and vacate the table for the next sitting.

Now, this was a bit of a buzz kill, primarily because at no stage during the booking process, being seated or during the meal, were we advised that we would need to leave by a certain time. Let me be clear, I have zero issue with this practice when advised, but it’s not cool to find out minutes before the table is to be re-used…

Anyhow, the minor quibble of the geoduck and being asked to move on aside; we really enjoyed our meal at Beet, there was a slight Nordic feel to the cuisine, which is obviously very ‘now’. I enjoyed watching the kitchen throughout the meal and we found the service to be really friendly during service.

I tell you, Beet will be a place that I’ll be going back to. You should get along and check it out yourself, but just check what time you need to give back your table…

https://www.beetrestaurant.com

@FoodMeUpScotty

There is a lot to like about new restaurant, Beet; earthy and raw and tasty! The plethora of talented chefs hitting our shores is quite amazing. And it seems as if the minimum requirement to open a 'hot' new restaurant in Hong Kong is a chef with an impeccable pedigree and an eye for detail.

#Award Winning #Central #Fine Dining #New #New Casual #Nordic

0 notes

theexploringegg · 7 years ago

Text

Day 73: Exploring the Other Side of Hong Kong

I was excited for a day of navigating to new parts of HK today- not just the typical busy streets of the city centre but also some of the olden day island life. Getting on my clothes and plastering on the sunblock (I'm not bothered about tanning), I set off on foot to one of the most popular breakfast venues in Hong Kong: Australian Dairy Company. My walk took we along the main road, through a public recreation area with an outdoor swimming pool and people doing tai chi before I reached the restaurant. I was able to spot it before I reached it- a line of eager customers had begun to form and one of the staff was out asking how many were in each party. This restaurant offers a Western style HK breakfast all day, and has been here for years. Still ever popular, it features on Must Eat guides and is top of every foodie's list of must visit places. Being a single, I was matched up with 3 others at a table of 4. Thanks to Bryan, I was already armed with my order written in Chinese which I was grateful for- we were not given one in English! The man sitting next to me spoke English too and told me he had been coming for years. The four of us ordered the same thing: macaroni in soup with sliced ham, thick cut toast with rich, yellow scrambled eggs and a milk tea. It sounds like an odd combination- pasta with toast for breakfast, but it was surprisingly good. The milk tea was so creamy and delicious too, not sweet either. My new found friend, Patrick, explained to me that every place will make it's own blend of milk tea and that ADC make their own blend from 4 types of black tea leaves which they toast in a wok first before adding a specific type of evaporated milk they import from Belgium. Okay, no way I was going to be able to recreate this one at home. Patrick was drinking the tea/coffee mix that I had tried before- again, it sounds strange but is really good. Every place will have their own balance. The standout of the meal was the eggs- so rich (they use duck eggs) with butter and lightly folded rather than the mess of overlooked watery scramble often served in UK. Patrick and I ended up talking for ages- he had studied in Canada and the US, and now worked as a tutor in HK where is is from originally. Apparently school is so tough here, that children need a tutor to help them with their homework which he then marks and they take to school the next day. I can't imagine having a day of school and then tuition in the evening just for the homework... suddenly my past experience seemed a lot easier. As we talked, I tried one of their famous steamed milk puddings, hot this time, and it was silky smooth and sweet. Imagine eating sweet, silky milk with a spoon! After exchanging of details, I made my way to the nearest MRT station and travelled to the end of the orange line, where I was able to help a foreigner find his way to HK. Feeling smug that I was getting my way around and assisting others too, I searched for my bus stop to Tai O. After asking a local, I found the bus which was being loaded with people as I approached. The convenience of having the Octopus card was great- all I had to do was swipe and board. The journey to Tai O was winding and uphill. We were travelling across Lantau Island and had views of the sea and even beaches on one side; trees and mountains on the other. In not long at all, we reached the fishing village and I had to pop open my umbrella- the blue sky and bright sun made it immensely hot. From the moment I looked around I feel in love with the place. It was so charming and quaint, and obviously not changed much over the years. Small boats were sailing through the village, the houses built on stilts. The little streets were filled with stalls and shops selling dried fish, shrimp paste, fish balls and even salt which was harvested there too. I had one of their famous fish balls (spicy of course) and walked along one of the narrow streets, taking my time. One of the little shops I spent time in was owned by a man named Simon, who made his own bath soaps and essential oils. He was so sweet, and his products were so well made- he would take a photo of the Tai O landscape and carve it into the bar of homemade soap. We spent ages chatting and I even gave him a name suggestion for his "Number 1 soap"- Spirit of the Sea. He had me write it down and was delighted. I ended by buying a few gifts there and carried on, taking in the mountain views where hiker trails lined the slopes. I couldn't imagine attempting such a feat on a hot day. I Googled the street where I was hoping to find an uncle making egg waffles over a charcoal grill whom I had read about online. I passed the spot several times and couldn't see him, and when I asked a local lady she shook her head- I assumed he was off that day. It was already lunchtime and the next stop on my list was Solo coffee shop- and what a delight it was! The street-side part sold hand painted postcards and I was greeted by a staff member who asked if I liked coffee... Yes! She was able to inform me the the waffle guy had been closed as he had no licence (even after all those years of practice on his front door step!). The girl, Charlotte, told me to try a doughnut from their famous Tai O bakery instead and I could bring it back to have with my coffee (very kind of her!). I walked through the shop all the way to the other end which opened out to the river behind. Sitting at a table overlooking the quaint view under the shade of an umbrella, I had a cold brew, wrote a post card and was handed a few books on Tai O history to browse through. Deciding I should catch the 2pm bus to my next stop, I had a quick walk to the temple and along a waterfront path- Charlotte kindly offering to post my card for me! Only 15 minutes away by winding road took me to Nong Ping 360, an area that would have been accessible from my original start point by cable car except it was closed for the few days I was in HK due to maintainence. The sun was still baking the earth, so I strolled along the main path past statues towards the Floating Temple, and up the 268 steps to the giant Tian Tan Buddha statue. It was incredible, the views from up there, and the statue was massive, gazing over the landscape and seas in the distance. I walked back down and along a trail past an abandoned tea house which had obviously been destroyed. A stand of "fire beaters"- wooden sticks with long rubber bristles to beat out the flames in case of forest fire sat nearby and was a clue to the previous destruction. Deciding I had seen enough, I took a bus, then MRT back to Hong Kong, arriving in Central area over an hour later. This part of HK was really full of character- lots of fashion boutiques, street markets, antique stores, and in order to make it easier to climb the steep slopes- the longest escalator in the world! A whole series of escalators carrying people from the lowest part at Central all the way up the hill. The sign highlighted it changed directions at certain times of the day, and I was lucky it was going uphill where I was headed. Taking off at one side, I walked my way across to Kau Kee beef noodle shop for a well overdue lunch/early dinner. Arriving at that time was perfect- a queue was only beginning to form. I felt the pressure of ordering quickly and was put at a table with other diners- don't be precious about having your own space in HK! The menu was quite large, but I chose a bowl of their beef tendon curry with E- Fu noodles and a glass of iced yuenyeung. I must say, it turned out to be the best meal I had in my entire trip. The beef was so tender and falling apart, the noodles were handmade and soft, the curry was flavourful and full of spice. Maybe I was just really hungry, but they were so good! The rest of my evening was spent browsing the stores, walking through the massive mall at the IFC and finally reaching The Peak tram terminal at about 7.45pm. The tram has been there since, and travels at a very steep incline all the way to the top of the hill. Unfortunately I didn't secure a seat in the packed tram on the way there, and so hung onto the pole, getting a good arm workout or I would have fallen all the way back! Just before 8pm, I ascended further all the way to the very top just in time for the 8pm light show over the city. I gasped as I beheld the most amazing city night view I have ever seen! Every building was colourfully illuminated, strobe lights were flashing, advertisements rolling up some of the larger high rises. The reflections of it all were shimmering in the water, and the ferrys sailed from one side to another. It was really spectacular. Getting some pictures and just enjoying it, I spent some time there before having to queue for a while for the tram to back me down again. Luckily, a bus arrived to bring me to the ferry terminal where I boarded for an extremely cheap fare to take me across to the mainland near where we stayed. It's surprising the ferry is still used for this journey when the MTR is also available, however it is cheap and a relaxing way to travel. Now almost home, I remembered I had read of another famous egg waffle shop near to us so walked there first for supper before heading back for the night. Mammy Pancake was a tiny shop which sold many flavours- so I opted for a red bean and green tea flavour one to munch on the way. It was dark but the streets were so illuminated, signs were flashing and the place felt really alive. I recalled my day's events to the others and caught up before falling asleep easily from our 11th floor room.

0 notes

fungryandfabulous · 8 years ago

Text

Maeda, Kaiseki in Kyoto

I know I’m in the minority here, but I don’t like kaiseki. To me, it’s just too fussy, there are too many courses, and generally too many ingredients on each plate. But it had been 25 years since I was last in Kyoto, so when I was there last week, I conceded that at the very least, I would have to give it one last try in its hometown.

Maeda, in the historic Gion district, has 2 Michelin stars. To put that into perspective, in 2016, the city of Kyoto found itself awarded with 139 Michelin stars: there are 7 three-star restaurants; 26 two-star restaurants; and 66 one-star restaurants. So quite literally, Michelin stars here are a dime a dozen. However, if you factor in the fact that more than 50 million tourists visit Kyoto a year, and most restaurants do not have English-speaking staff, and you will find that even with such a wealth of offerings, making a reservation at a top restaurant is not easy.

I had called Maeda a few weeks before my arrival, and managed to make a booking for 3 people. However, when we arrived, I had to change the reservation to 2 people. So I asked our hotel concierge to do it, and it was lucky, as the restaurant never had our booking in the first place. Astonishingly, though it was less than 48 hours to go until our original reservation, the 10-seat restaurant still managed to fit us in.

When we arrived at 7pm (that’s the last seating), we found that there were still 2 seats available. There are 3 main chefs working behind the counter, with a few others in the kitchen, which means the chef-to-diner ration is pretty much 1-2.

We start with a pretty green soup which is beautiful to look at, and very subtle in flavour, which I was enjoying as a light starter until I realised that the chef was trying to tell us there was shark’s fin in it. My eyes widen in horror, and my dismay is not helped by the fact that my dad tries to cheer me up by telling me that they were probably baby sharks, since each fin was the size of half a postage stamp.

My sister then texts me and says, “I wish you could take pictures at Maeda! I’m dying to know what you are having!” I text back a picture of the soup and said, well, unfortunately we’re having shark’s fin. She types back quickly and tells me to stop immediately, and that photographs are forbidden in Maeda. So when the next dish arrives, I ask the chef point-blank if it was okay to take pictures, and he smiles and gives me the thumbs-up, so no-photos may have been their policy once, but presumably they cottoned on to the power of social media.

The next dish is akagai with asparagus and pine nuts. There is a slightly spicy mustardy dressing, as well as some leeks, which I enjoyed with the slight fattiness of the pine nuts.

The shirako spring rolls are next. These are a genius idea: the creamy shirako arrives piping hot, and is perfectly encased in the crispy deep-fried wrapper. However, I would have liked it with some ponzu to cut through the creaminess of the cod milt (sperm sacs). Instead, the chef uses a lot of pepper instead.

Next up is Maeda’s version of shime saba sushi. Shime saba, a lightly vinegared mackerel, is a very common snack in Kyoto, and one of my favourites. However, here I think both the rice and the fish were not tart enough.

A cooked octopus with lightly pickled celery: I’m not a big fan of octopus, but the one here does have an impressively bouncy texture.

Radish soup with clams and a potato dumpling. One of the things I dislike about kaiseki is the sheer amount of food, and I think it takes real discipline for the chef to keep portions to an absolute minimum so it’s not overwhelming. Here is a good case in point, as there were two giant clams in the soup, when just one would have been enough to give you a hint of the flavour, whereas two is just diminishing returns in terms of enjoyment. The texture of the dumpling is similar to a Chinese rice cake, and there are lots of yuzu and scallion in the soup.

Next up is amadai sashimi with sea cucumber eggs (very thick, very fishy) and a sake sauce. It requires a bit of co-ordination and DIY-skills to mix together the wasabi, pickled and salted seaweed, and dunk it in the eggs and the sauce.

Then there is a shredded crab simply cooked with egg, and a healthy dash of sansho pepper. I think this would have benefitted from a bit more of the crab miso. It was a little bland.

Another dish of amadai, this time miso-marinated and then grilled, served with yuba. The fish is excellent, but I thought the tofu skin (yuba) could have been creamier. The burnt petals on top gave it a bitter element, which I’m not sure were entirely necessary.

Mirugai (giant clam) in ponzo and giant peas are next, and are a good palate cleanser. It’s both sweet and slightly acidic, and tastes very perky in general, with some pickled leeks.

Another soup arrives, and it’s thick and creamy and thoroughly hearty. I’m really enjoying it and ask the chef what’s the seafood in it. He furrows his brows as he tries to think of the English. “It’s a really big fish”, he says. Swordfish? “No, much bigger!” I laugh and joke, like a whale? He nods emphatically. “Yes! Exactly, a whale!” I’m even more aghast than the first course of shark’s fin and again, my dad tries to make me feel better by poking at the blubber, and commenting that due to its thinness, it’s probably a small whale, like a minke whale, which of course is the type of whale that Japan continues to hunt in spite of an international ban. At this point, I’m feeling seriously nauseated, not only by the amount of food I’ve ingested, but by the fact that I’m being forced to eat something that’s totally against my principals. To make things worse, it’s really delicious but I suspect it’s because of the richness of flavour in the stock, and not from the actual taste of the whale.

The final dish before dessert was roasted cake made with gingko nuts, and topped with sweet, cool and thick slices of uni. Normally, I would have quite enjoyed this contrast in flavour between the slightly bitter gingko and temperature difference, but I had really lost my appetite and could not enjoy it.

Overall, I found Maeda to be enjoyable up to a point. There is definitely a lot of thought put into each dish, but I found that the execution or flavour profile wasn’t always 100%. But more importantly, while I could have given the restaurant a list of my allergies or things I won’t eat, and normally I do say no bluefin tuna, I just didn’t think to do so this time, and the serving of the shark’s fin and the minke whale really ruined the experience for me, and although the chef was charming; the environment pleasant; and the food generally quite good; I will not go back.

Dinner per person, including one beer and a small sake, came to under HK$1,800.

#travel #food #kaiseki #kyoto #gion #maeda #michelin #restaurant

0 notes

formeryelpers · 6 years ago

Text

Delicious Food Corner, 545 W Las Tunas Dr., San Gabriel, CA 91776

This is the third location of Delicious Food Corner. The one in Monterey Park was known for its long lines. Not surprisingly, this new location is also busy. I went on a weekday morning and there was a short wait. By late morning, a few tables had opened up. DFC specializes in Hong Kong cuisine. It has the look and feel of a Chinese diner.

There are daily breakfast specials served until 11:30 AM, side orders, and noodle soup. The dinner menu must be different but I didn’t see it. The Chinese breakfast special, your choice of congee that comes with coffee or tea, fried noodle or steamed flour rolls (dried shrimp or plain).

* Pig’s kidney & liver congee ($9.75): The price included hot HK milk tea and steamed dried shrimp rice noodle rolls. The congee is way better at DFC compared to the rival, Hong Kong Cafe – hands down. HKC has bland congee. DFC’s was broken down, flavorful, piping hot, with scallions, fresh ginger, and big pieces of kidney and liver. The kidney and liver weren’t that tender though. Generous size. I think it’s the best congee I’ve had in this area.

* HK milk tea: Nice. You can add your own condensed milk. No refill was offered.

* Rice rolls with dried shrimp: I like HKC’s better because you get a lot more noodles and a lot more sauce. There was barely any peanut sauce. It was mostly sweet hoisin sauce. I prefer the peanut sauce.

* HK style bun with butter ($3.95): One order comes with two mini pineapple buns. The buns are bigger at Hong Kong Café but they’re delicious at both places. DFC’s was served warm with a pat of salted butter in the middle. The top was crispy and the rest of the bun was soft and fluffy.

The interior looks nice – like it was completely renovated with new floors, new furniture, and new TVs showing Chinese programming. The walls are red and khaki green. They had some cute art work that was unexpected. Most of the customers were Chinese. I noticed they have free wi-fi, but it’s so busy that it seems like a weird place to camp.

Cash only. There’s an ATM inside.

4 out of 5 stars

By Lolia S.

#Delicious Food Corner #Hong Kong cuisine #congee #Hong Kong breakfast #pineapple bun #noodle soup #San Gabriel #steamed rice noodle rolls

2 notes · View notes