If I were to choose a favorite among the foreign cuisines I’ve tried, it would be Japanese. Since I’ve been frequenting Japan lately, I have fallen in love with everything Japanese—from the culture, the people to the shopping and the food. I trust their taste so much that anything they say that’s good, I will try.
In a recent Fukuoka food tour, our group developed a wonderful bond so that one member, Nancy, thought of having a Hong Kong food tour.
Nancy is the owner of Eat Fresh Chinese food, Tuen Mun Roasts and Siok siok Singaporean cuisine. Her sister Gina is married to Kong, an executive chef of a fine dining restaurant in New Territories, Hong Kong.
When our group of 12 landed in Hong Kong, we went straight to Holiday Inn on Nathan Road for lunch. We warmed up with Peking duck served two ways, glistening seafood broccoli, succulent, sweet spare ribs and yang chow fried rice. Yummy!
That evening, we had what Nancy says is gangster food: outstanding suckling pig with super-crispy skin, sticky oyster cake with chili sauce on the side, fried intestines, braised eel and boneless fish with a sticky white sauce.
But the standout was the hot pot rice topped with chopped lap cheong or Chinese sausage, goose liver sausage, dried salted shrimps, sliced broccoli stems and a lot of spring onions. The high-pressure fire gave the dish a crust much like a good paella. It was so so delicious. The restaurant is in Cheung Sha Huan.
The next morning, we were at Tao Wai, a dim sum place with no lost foreigners around, only us. You go to the counter, open dim sum baskets and point out your choices.
We noticed that there were no soy sauce or chili sauce like in Manila. I guess they want you to appreciate and taste the quality of the food.
That evening, we were in the fresh seafood market with chef Kong, Nancy’s brother-in-law, choosing scallops, lobsters, abalone, elongated clams, shrimps, prawns, alupihan dagat and geoduck (saltwater clams)—all live. We went straight to Kong’s restaurant, Dragon Inn, where the food was served. Everything, without exception, was outstanding.
The next morning we lined up at the Australian Dairy where we had scrambled eggs and toast. Simple but delicious.
We then went to The Peak for the Michelin-star Mak’s Noodle. The wonton noodle soup’s broth had a clean taste, the plump shrimp dumplings and the chewy noodles tasted fine.
That evening, we dined at Kams, which has the juiciest, most delicious pork barbecue, crispy, tender and tasty lechon kawali, and one of the best roast goose in Hong Kong. The owner is the grandson of the owner of the once famous Yung Kee.
We took home some Chinese chorizo and goose liver sausage. Simply slice, place on rice while cooking and enjoy the instant ulam with all the oil drippings.
On our last morning, we went to the Michelin-star Yat Lok that also specializes in goose. We had the same fare as the last evening’s: outstanding roast barbecue pork, lechon kawali and roast goose. This time the goose was not only tasty, the skin was also crispy.
A friend, King Plaza, took the drippings from the goose and poured it over his rice. Between Kams and Yat Lok, I prefer the latter.
Afterwards, we walked to Tai Cheong Bakery for egg tarts—warm, creamy, perfectly sweet.
Just before checking in—
and before we all go on a diet—we stopped at Crystal Jade in the airport for our last meal.
This has been my most delicious food tour so far.
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