心夜來潮 【 Hong Kong 】- Most Traditional 潮州 Chiu Chow or Teo Chew Home Dishes. For one of the Influential Cuisines within Asia that sprang from Home Land within Canton, all the way to HK, Thailand, Vietnam, Singapore, Malaysia, Indonesia. Also Taiwan. The richest Man in Asia is also from this Region.

  It is quite hilarious when you meet some so-called friends here in HK.  A few years down the track - all of a sudden they didn't agree on a certain issue and just disappear off the radar.  They will actually do the most lowly trick of things to block you on Facebook and never allow you to view their Online Posts again.  Go get a life,  I expected better as a human,  but life has taught u to not expect much else.   And this is precisely why I trust myself and only my Parents.   Such Low Intelligence people appear every day in your life and are unfair..  Back to the Topic

手工捻面猴 - Chiu Chow or Teo Chew style Thick Noodles.

This was exceptedly Lovely indeed.  Been here a few times and this was cooked by the mom side.  Miss this already ~ 9/10.  Some mushrooms,  dried prawns and pickles taste.  

潮州菜茶.  Quite Simliar to Hakka 客家雷茶 -

Both of these tea soup dishes were close geographically to each other during recent Centuries,  so would not be surprised if they descended from each other somewhat.  This was quite healthy Vegetables like,  the Hakka Version on average Measurement was more grinded thick green.  This Chiu Chow version here was more fresh and un-grinded with the Veggies but filled with chopped cabbage  ~ 9/10

小米餃 - Always my Favourite item here.  

Made using Grounded Pork and Flounder Fish Floss,  served in a 粉粿 Fun Gor style chewy dumpling skin.  Wished this was on HK Island side instead and I will have this every week! 😘

獅蚶 Some relative to Akagai,  Marinated with Garlic and is Whiter than the Blacker tanned type -

 At the end of the day,  it depends on your Dining Companion 😊. Anything else is will be too sweet for measuring for me ..😻😻❤️

Fried Fish Cake.  With Plenty of White Pepper Spice -

Nicely Crunchy if not quite Too quite White Peppery in Performance.  Dipped into a Thai style Sweet and Spicy sauce today..

Price - HKD $83

Food: ♕♕♕♕♕ 

 

Address:  

心夜來潮,  旺角塘尾道18號嘉禮大廈地下A舖
Tel: +852 2857673

泉昌美食 【 Hong Kong 】- HK Street Food and Stinky Tofu at its Best

 泉昌美食 is an oasis of a Food Stop in the middle of Wanchai,  smacked right in the middle of the historical Burrows Street location.  For decades it has been famous for its Fried Stinky Tofu,  Hakka style Yong Tau Foo,  Fried Large Pig Instestines and Curry Calamari.   How famous is here?  Well you won't see a Michelin Street Food recommendation of here but even renowned Food Critic Mr Choi Luam covers it as one of his top 160 shops to visit in HK. 

 It's unassuming at 1st glance -

But those who live or work around this region take it for granted.  It really is that good..

Menu -

By no means is this pictorial menu exhausting the food availibility here.  It is just indicative.  Many of the items are written up only in Chinese text.  Although most regular customers always order the same items anyway..

Curried Calamari - $12

This is quite spicy and complex in the sauce.  Made using rehydrated aged 大土魷,  this retains a good squid taste underneath and not watered down like many defrosted versions.  The sauce has definitely been carefully tuned and the owners are proud of it.  Actually they are very humble and friendly too.  ~ 8/10  

Deep Fried Stinky Tofu and Glutinous Pouch - $10 to $16 Dollars each

The stinky tofu is super famous here,  revered as the best in HK even.  Over the years I did find the stinkiness or fermented taste to have lessened,  although expectable since neighbors do complain about the smell.  There is another famous shop in Mongkok which suffered the same fate and had to tone down a bit.  But that doesn't rob it of the saintly bubbly crispy surface as always here.  Pair it with some Hoisin and Chili Paste sauce and this is just so adorable even after so many years.  Drooling again as I type this.  The glutinous pouches are paired with the curry sauce too..  So good.  ~ 8.5/10

Price: $12 to $25 

Food: ♕♕♕♕♕

Address: 

泉昌美食, 灣仔灣仔道150號D舖
150 Wanchai Road,  Burrows Street Shop D,  Wanchai,  Hong Kong

Ph: 25758278

順利粥品 - Unique Rice Cheung Fan & Dependable Congees

 There are two congee shops within this Cooked Food Centre in Chai Wan.  順利粥品 is the more famous of the two,  although both shops are unique in their own sense.   Their congee here will beat 90% of famous shops out there including over-hyped places like Sang Kee or Mui Kee,  at least the white congee base here doesn’t use too much pork bones,  seasoning or MSG.    A congee should be able to taste the rice itself.

 

 

Most Congee Shops in Hong Kong carry a Sponge-like Cake -
This is traditional from Cantonese influence.

 

 

The Menu is mainly Chinese I believe -
You can always order first as really can’t go wrong,  then translate it afterwards.  At least the prices are so reasonable. 

涼瓜炒蛋腸粉 – Bittermelon and Scrambled Eggs Cheung Fan $15
The skin was smooth and translucent thin,  the inside filling was aplenty and all tasted natural without MSG traces.   This was better than my last 2 times here in fact…      ~ 9/10

 

皮蛋瘦肉粥  Century Year Old Eggs with Salted Pork Congee -  $16
This also improved.  Now it is pure rice flavour and no MSG,  and the texture was silken soft,  but without using artificial starch to thicken it.  Very satisfying and as said better than many super famous shops.   This together with the Cheung Fan entices me back so much.   ~ 8/10
*It is worth noting that during Lunch Time,  everybody else comes for their rice dishes instead.

 

Price:  $31
Food:   ♕♕♕♕ 1/2

Address:  柴灣漁灣邨漁灣街市大廈1樓1號檔
Yue Wan Estate Wet Market,  1st Floor Shop 1,  Chai Wan,  HK
Ph: 2558 1971

泗益 Si Yik HK French Toast - (Hong Kong)

  I had little idea on how to pronounce the Chinese name of this shop.  Apparently,  it’s translated as Si Yik but I don’t think this shop in Stanley carries a English translation at all?   For many years it has been reputed to serve the best British Colonial-Chinese fusion styled French Toast or pain perdu,  a by-product of the years that Britain used to rule Hong Kong and almost all other Cha Chaan Tengs in town carry these odd fusion dishes.    After 2 separate visits spanning years apart,   I think it does warrant some attention.   But as for the best HK French Toast in town,  I reserve judgment as I have had better on luckier days!    Plus,  I am not going to eat at every Cha Chaan Teng in Hong Kong to find out the best French Toast,   or I am soon going to start looking like the Michelin tire man.

 

 

In Stanley Maket -
The usual queue and wait on the weekend,  is roughly 30 mins.

 

 

 

The Man,  making your HK style French Toasts -
I actually took a video separately.  But he closely guards his secret recipe and hence the highish counter set-up.   All I can divulge to you is that he does beat his egg whites and the egg yolks separately to create what he deems is the best recipe,  almost like a French pastry chef. 

 

 

 

Iced Lemon Tea,  Less Syrup -
This was not sour enough for me.  The black tea base can also be more convincing.  ~  6.5/10

 

 

Iced HK Milk Tea -
Again,  not impressive.  Tea was totally missing tea flavours base.  ~  5/10

 

 

HK Style French Toast with Kaya Filling -
With the separately beaten egg whites and egg yolks,  the coating of this created a much more fluffier external crust.   Ultimately for me,  I think this was kinda soft and not very eggy.   The Kaya spread inside also wasn’t very coconutty or buttery enough.   All in all I do appreciate the way they cook this with so many extra steps involved but I wouldn’t call it the ultimate best version personally.  ~  7/10

 

Corned Beef and Eggs Sandwich -
Just wanted something savory and this was done expectedly average,  as it’s served in almost any Cha Chaan Teng but there were no surprises here.  Some shops make a better one with gimmicks.  For this particular shop,  their gimmick relies on the very softly fried HK French toast.

 

 

 

Price:   Around HKD $50
Food:   ♕♕♕♕
Ease of Access:  3/5

Opening Hours:
Mon,  Wed to Sun -  06:00am – 17:00pm
Tues  - Off

Address: 赤柱市場道2號
2 Stanley Market St, Stanley
Ph:  2813 0503

增輝大排檔 - (Jang Fai Dai Pai Dong)

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  Sham Shui Po is probably one of the most under-developed rural suburbs which has not only managed to keep its heritage intact for the last 50 years but also secured its reputation as the remaining Dai Pai Dong epi-center of Hong Kong.   You could find a DPD on a number of side streets here -  although you’ll need to venture a few blocks away from the MTR station away from the comfort zone,  as you might run the risk of becoming lost in your adventures!   Use GPS!    Even for a local,  it is not easy to navigate the way around this area.     Jang Fai DPD is mostly famous for its Charcoal Grilled Suckling Pig,  but it has other dishes which are one of its kind.   Not everything works, so I’ve put in an * next to the dishes I like the best!  

 

雙味雞腳根 -  Chili and Mustard Flavoured Chicken Leg Tendons
This can also be eaten in Michelin 1 Star “Hung’s Delicacies” .  The version here is slightly more dense and the mustard too pungent.   But its good with beers!     ~  6.5/10

 

花枝釀皮蛋  -  Fried Squid Encased Thousand Year Old Egg
A Chinese scotch egg?   This wasn’t very crunchy on the outside. 
Not bad but not exceptional, especially on execution!   ~   6/10

 

糊椒豬肚浸花甲 -  Pig’s Stomach and Pepper Soup with Clams
This is quite peppery here but the soup could do with more pork or clams flavour in my opinion.
It’s a very local clams and soup dish  ~   7/10

 

* 頭抽豉油盤雞 -  Soy Sauce Poached Chicken  (Fresh Chicken)
This is one of their Signature Dishes but surprisingly,  no one seems to have ordered it when checking Openrice.  The sweetish soy sauce goes well with white rice.  The chicken was tender and full of flavour, with just a hint of rose wine.  Excellent and surprised to find such quality here.  Only 10 available per night,  so must advance-order!     ~   9/10

 

* 砵仔焗魚腸 – Baked Fish Intestines and Liver with Eggs
Almost like a quiche, this comes with chinese crullers, bit of dried fruit peels, and a fair bit of white pepper added.   Not a dish that is easily done right.  The version here is a more rustic type,  about mid-range in quality.    ~   6.5/10

 

* 炭燒乳豬 -  Charcoal Grilled Suckling Pig  $388*
Real Charcoal Grilling is rare to find in Hong Kong nowadays, this is one of the exceptionally rare places still practising it.  They cook it outside the shop to get around the law!    This was ok-good,  skin was crisp and there’s some fragrant meat under.  A bit tiny though for the price.  But well worth a try once or twice ~   7/10

 

 

* 炸大腸  -  Fried Pig’s Large Intestines *
These are sliced lengthways then fried, eaten with a sweet and sour sauce.  A lot of these could have a powerful intestinal taste and I especially dislike the pig’s flavour usually.  The one here was cleaned pretty well and was crunchy.   Great with beers !    ~   7/10

 

 

* 豉油皇炒麵  -  Wok Fried Noodles with Soy Sauce *
This is one of their signature noodles and it is very good!   With a nice caramelised soy sauce aroma and taste,  great wok-chi and al dente noodles -  with just the right amount of bean sprouts and chinese chives.  Not oily either. We encored this dish!   ~   9/10

 

 

 

Price:   Roughly $150 to $200 with Beers
Food:  ♕♕♕♕

Opening Hours:
Mon to Sun -  06:30am - 02:00am

Address:  深水埗石硤尾街38號
38 Shek Kip Mei Street, Sham Shui Po
2778 8103

Hung Kee Eggettes – ( 鴻記極品雞蛋仔 )

   Came past this housing development in HK’s Sai Wan Ho as I regularly do for no other purpose than being nosy!    I noticed a big signboard stating that Hung Kee Eggettes has been casted the No. 1 vote by CNNGo in 2010, apparently serving the best Gai Daan Jai in Hong Kong.  What intrigued me the most is that the article was written by the very friendly and humble Charmaine (aka: 猛人), whom I’d had the pleasure to meet during our last piggy fest rendezvous together at Kimberley’s and also some dessert trips afterwards.    She’s also a long time contributor to London’s Timeout Magazine and as well as freelance writer to multiple publications such as CNN Go.  I think I can trust her palate, yes !

The CNN Go article to be found online here - Hong Kong’s Best Egg Waffle Challenge:   http://www.cnngo.com/hong-kong/eat/hong-kong-egg-waffles-885080

Owner Mr. Lai  -  黎先生
A Talkative Guy, whom carried across as someone thinking that he’s the Best Eggette Master
in the World!   Confident !






Eggette, Gai Daan Jai, 雞蛋仔  (Literally translated as Mini-Chicken-Eggs!) -
Very Crispy exterior, with soft cakey interior.  Definitely right up there with the best!
According to the owner, not only did Charmaine the article contributor came to eat it but it’s her boss at CNN Go who always comes past for a treat now and then.   A good recommendation indeed.   Whether this is the best version available in HK awaits verification however as I haven’t eaten that many and everyone has different opinions!    The Tai Hang 大坑伯伯 version had a lot more Charcoal Aroma compared to this, which is a different beast compared to this cleaner but eggier version.   I would say it’s about similar performance to 低調高手, but just a smidgeon better over here.  Definitely better than the original North Point 利強記 by a square mile!  ~    8/10

Price:  $10 Per Person
Score: ♕♕♕♕ 1/2

Opening Hours:
Closes at 23:00pm sharp

Address: 西灣河太安樓第二街A34
A34C Tai On Lau, Sai Wan Ho

泉昌美食 (Chuen Cheong Foods) - ♕♕♕♕

  Stinky Tofu these days are much more approachable compared to the past, I would say!  Although found in most parts of China, the Hong Kong Cantonese version is always fried.     I remember eating them years before and they literally smells like the biggest fart from a fat dude having too much refried beans, but nowadays stinky tofu is milder than even factory manufactured “boxed” Japanese Natto,  let alone the artisanal  Leaf Wrap Fermented Natto (藁苞納豆) more popular in the past.  

泉昌美食 is one of the more famous shops for Stinky Tofu (臭豆腐) in Wanchai, but one of their more interesting specialty & which not many people know about, is their other rarer to find,  Fried Fish Balls (炸魚蛋)..

 

Front Counter selling manufactured Fish Balls, or Curry ‘rubbery’ Squid -
I think I’ll pass on these today, thx… they’re just gap fillers !!

 

Fried Stinky Fermented Tofu  (臭豆腐) -
This is pretty good, but surprisingly are cut up into 2 smaller pieces.  Not very stinky however, which some will think is not the real deal.  Well, people nowadays are eating boxed and manufactured, non-藁苞納豆, and think it is the real deal anyway…  Its hard to judge!  ~  8/10

Fried Fish Balls (炸魚蛋) & Fried Fish Paste in Capsicum  (釀青椒) -
You can find the latter in a lot of street stalls, and may be they’ll even be less oily and taste better than here!   But the Fried Fish Balls are what customers come for, together with the Stinky Tofu.   Its pretty ok  !  ~  7/10

 

You can get similar food in Mongkok,
but they’re much dirtier and there’s no room to sit and eat.  This Wanchai shop, makes for a good spot for a quick snack !  And it’s very traditionally Hong Kong!

 

 

Price: $16 Per Person
Food Score: ★★★★☆☆
Opening Hours:
Mon to Fri  -    13:00pm  -  21:00pm 
Sat             -    14:00pm  -  21:00pm

Address:  灣仔灣仔道150號D舖
Shop D, 150 Wanchai Road, Wan Chai
Ph: 2575 8278

陳根記 - ♕♕♕♕ 1/2

Chan Gan Kee is a Dai Pai Dong stall located in far away Sha Tin district, inside the housing complex known as one of the oldest apartment villages called 禾輋 Wo Che.  If not from the help of some local foodies, I would have no idea this even existed!   The food is sold at a bargain price and everyone only needed to chip in $60 HKD in the end, but the quality and execution of many dishes was surprisingly better than many restaurants out there or even the highly regarded 東寶小館 in North Point.

The atmosphere is very Dai Pai Dong

凍烏頭魚

紫菜鴛鴦肉

 

鹵味拼盆

 

霸王雞

豉油王炒麵

 

香煎桂花餅

 

海蜇手斯雞

 

煎蠔餅

孜然棒棒骨

 

水煮牛肉

 

生炒骨

油泡田雞

鮮泥鯭粥

Gold Edition Carlsberg -
a rare offering and direct from Copenhagen!

 

Price: $50 to $80 per person
Score:  ★★★★★☆
Opening Hours:
Mon to Sun -   17:00pm - 01:30am

Address: 沙田禾輋邨街市大牌檔3-5號
No.3-5, Wo Che Estate Market, Sha Tin
Ph:  2606 1390