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How to gain a few kilos in a week

First, there were dim sums. Then, came desserts. There were even some street food/ snacks. But, as you may have guessed, I was not done with eating yet. I dare not step onto the weighing scale when I got home from Hong Kong, and I wouldn’t be at all surprised if I’d put on a few kilos; my jeans felt snugged… /whistles

Food in Hong Kong

Food in Hong Kong

For someone who is not big on biscuits and cookies, I had fun tasting a large range of goodies offered at Kee Wah Bakery and Koi Kei Bakery. There are multiple branches for each of these famous bakeries, with friendly staff that really want you to know how delicious their treats are and why you should buy a few more packet of everything. Guess who was the sucker who hand-carried boxes of delicate egg rolls back to Paris?

We were introduced to Butao on our first evening in Hong Kong. A bustling ramen restaurant where table sharing would not at all be odd, you get to dictate the choice of broth, the strength of taste, the type of noodle, the level of spiciness, down to the texture of the noodle. There are more condiments on the table for additional oomph to the bowl served quickly from the efficient kitchen. I also added an order of marinated soft-boiled egg, which was beautifully cooked. Gnom!

Food in Hong Kong

Food in Hong Kong

Food in Hong Kong

I met up with an ex-colleague from Dublin one of the evenings and she took me to Canton Deli for a Cantonese meal. Its location within a humongous shopping complex had me wondering if what we had could be a pale imitation of the real deal. We had an order of stir-fry greens, roast pigeon with five spice, and steamed mince pork with soy and spring onion. There was also a soup at the start of the meal. It was overall a good meal, but I couldn’t help but feeling the place lacked some authenticity.

Food in Hong Kong

Food in Hong Kong

Food in Hong Kong

Food in Hong Kong

Yat Lok is definitely “Hong Kong busy” type of place. SL and I just grabbed a small table when we walked in without having to queue; the next diners were not quite so lucky. They are certainly milking the Michelin Bib Gourmand they’ve received a few years back for wider recognition! Verdict: they are famous for their roast goose for a reason – succulent meat with crispy skin, I see why many people are fans. I debated “upgrading” to the pricier drumstick, but was happy enough with the slices they gave me, along with honey roast pork. They serve the roast goose with rice or with noodles.

Food in Hong Kong

Food in Hong Kong

Food in Hong Kong

Mak’s Noodle is located just across the street from Tsim Chai Kee, another famous noodle shop, and I could not for the life of me recall why I have a business card of the latter but photos from the former. Famous for their noodles and wontons, I happily slurped away from the tiny bowls they were served in. Seriously, they could do with a more generous portion and maybe a bit less MSG in their broth. The texture of the noodles was perfect for my liking, and the wontons were just the right bite size.

Food in Hong Kong

Food in Hong Kong

Food in Hong Kong

Last but not least, Hotpot Instinct. One should not skip out on hotpot when in Hong Kong, and the restaurant we went to may be somewhat pricier than the average hotpot, the quality of ingredients that we got to cook in the broths were also superior. None of the fish/meat balls and beef slices were from frozen, and even the dumplings were freshly made. We got to mix our own dipping sauce to accompany our food, chose to have two different broths (spicy and non-spicy), and perhaps went a bit too order-happy; we were rolling out at the end of our meal. Excellent hotpot joint!

Food in Hong Kong

Food in Hong Kong

Food in Hong Kong

Food in Hong Kong

Food in Hong Kong

Food in Hong Kong

Food in Hong Kong

Thank goodness I was staying just under a week in Hong Kong. There are some other meals which I didn’t even document because I was too hungry to think straight. There were copious amount of herbal tea drunk too – I was desperately trying to cure the cold with every traditional concoction possible.

There was just one thing I would like to wipe away from my memory; I tasted a very questionable manufactured “ham sausage” (from Japan?) that had plasticky texture and flavour, but it was sold everywhere as a popular snack, yuck! Give me real saucisson anytime and I wouldn’t eat the fake sausages anymore even if you pay me to do so.

All posts in this series:
Hong Kong: What can I do in Hong Kong?
Hong Kong: First impression: Hong Kong
Hong Kong: More dim sum, please
Hong Kong: Postcards: The (Victoria) Peak
Hong Kong: Chi Lin Nunnery and Nan Lian Garden
Hong Kong: Wong Tai Sin Temple
Hong Kong: Po Lin Monastery and the Big Buddha
Hong Kong: Tai O fishing village
Hong Kong: Postcards: Stanley
Hong Kong: Chinese desserts galore
Hong Kong: Occupy Central with Love and Peace
Hong Kong: Hong Kong by night
Hong Kong: So many markets
Hong Kong: How to gain a few kilos in a week
Hong Kong: Once upon a clear sky in Hong Kong



Category: Asia, Food & Drink, Hong Kong, Travel

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2 scribbles & notes

  1. med says:

    Nom nom nom nom nom…best!!!

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