For food trips and shopping sprees, I always go to Hong Kong, in Tsui Hang Village Restaurant, Yung Kee Roast Goose and Tsim Sha Tsui.
A few weeks ago, I was back in Hong Kong with Nancy So, the Chinese-Filipino owner of Tuen Mun restaurants in Quezon City and Parañaque. She frequently visits Hong Kong where her brother-in-law is the executive chef of one of the most popular seafood restaurants in the New Territories called Dragon Inn.
A true-blue foodie, Nancy went to Hong Kong with her restaurant staff to introduce them to the food-scene trends there.
Our first stop was in an alley along Nathan Road where there was a long line of diners waiting to be seated.
After about 30 minutes, we were shown our seats in a very busy dining area with everyone ordering the specialty of the house—eggs cooked fried or scrambled.
The dish came with a slice of ham and buttered toast. At first, it tasted like typical scrambled eggs but those fluffy, perfectly cooked and seasoned eggs turned heavenly with every bite.
Toward the end, I was already looking forward to coming back to the Australian Dairy Company on Parkes Street, Jordan. So simple yet so delicious. No wonder there was a never-ending cue outside. And yes, the waiters were amusingly masungit.
That evening we were at the New Territories having the finest seafood at Dragon Inn. We had glutinous crab rice served in a bamboo steamer, crispy fried fish stomach with a glace, gigantic bamboo shell meat stir-fried in black bean garlic sauce, and delicious crispy shrimps.
Everything that entered my mouth that evening was new and very delicious.
We also visited Yat Lok Roast Goose. Located along Stanley Road, this place had such a high turnover that the crispy goose that went to the table was always fresh from the oven. Crispy, moist and most comparable to the high-end roast goose restaurants, this place was a great discovery.
Another place we tried was Kam’s Roast Goose. Kam is the grandson of the owner of Yung Kee. His roast goose was also outstanding. His roast barbecue pork and lechon kawali are highly recommended.
We took the subway to a place that served taho. And even if I was full, I found it hard to say no to warm taho.
We were also taken to places that had huge displays of lap cheong, or Chinese sausages.
Next time I go to Hong Kong, I will have a whole new list of dining places to visit.
Until then, I will be going to Tuen Mun along Roxas Street in Banawe, QC.
Just a few days ago, I was there alone. I had a ¼ duck and braised noodles with beef tendon. Outstanding!
For dessert, I just hopped over to the next door and had its ice katchang. Sarap!