When someone says, ‘Hong Kong!’ to me. There are immediately two things that enter my mind: shopping and food! It’s a given that Cantonese food is one of the best, and plenty of restaurants in Hong Kong – whether commercial or home-based- can compete in this arena. If it weren’t for all the actual walking we do when we’re here, maybe we would’ve gained a few pounds just over one weekend. Now since I’ve covered a little bit of the sight-seeing and shopping aspect in my previous blog post already, this time I just want to show you pictures of mouth-watering food.
But before we get to that, here’s a little teaser for you all! My first ever travel video is a mixture of the different tourist spots I went to during my latest visit, but a big portion of the video involves food shots. It’s mostly a collage of the things I love about going to Hong Kong– the pulse of the city, the shopping, and of course all the great eats.
I will not be held liable for any saliva that ends up on your screens from this point on.
People who follow this blog are well aware that I have repeatedly professed my love for anything dimsum-related. Even better if the dimsum comes with a bowl of noodle soup! In fact I wouldn’t mind eating dimsum every single day if it was as convenient for me to do so as it was in Hong Kong. Over there, dimsum places are right around every corner, and it would have been a great tragedy for me not to take advantage!
Hong Kong prides itself of their hand-made egg noodles the same way Singapore goes on about Hainanese chicken. A lot of restaurants even specialise on wanton noodle soups. Seeing as this is quite frankly one of my favourite dishes on earth, I was more than happy to indulge in bowl after bowl. I got my wish when we visited this restaurant called Ho Hung Kee (何洪記) all the way up Hysan Place near our apartment in Causeway Bay.
The escalator trip was the longest I have ever ever ever been on in my life, and it amazed me how high we were as it certainly did not feel like just the 12th floor. Going into the restaurant, we were greeted by the calming colours of white and gold and minty blue. The kitchen is hidden behind a giant glass wall with golden detailing.
This restaurant is supposedly Michelin-starred but their famous
House Specialty Wonton Noodles in Soup was nothing to rave about. While having that bite and aftertaste hand-made egg noodles are known for, I am sure I have eaten better versions and was a little disappointed with this. Even the blanched vegetables were a little too soft.
I was also expecting the shrimp in the wontons to “pop” in my mouth like the ones I ate at Victoria Peak did (I forget the name of the place but the photo of the wantons and noodles is the one up above), yet these did not impress so much.
One of my favourites was surprisingly the Hainanese Chicken. It wasn’t fall-off-the-bone but I felt it was cooked to a good firmness, was rightly flavoured, and was juicy enough to complement the ginger sauce.
The Stir-Fried Hofan Noodles With Beef was very flavourful as well, and had me coming back for seconds.
It was here I made my favourite food discovery of the trip in the form of Egg Yolk Buns. Best eaten hot, the buns feature a lovely sweet golden custard egg-yolk centre that runs down your fingers the moment you bite into the middle. I had to forget about the fact that a layer of oil also flowed down, but my were these addictive! We took home about a dozen or so of these babies and happily I was able to extend my new-found obsession even as I was back to my regular routines.
This place don’t come cheap and the servings aren’t that big either, but thanks to some unique and interesting dishes, I would still say that Ho Hung Kee is a good place to try on a visit to Causeway Bay.
Ho Hung Kee 何洪記
The food in this next restaurant called Golden Shanghai Cuisine (金滬庭) was fairly average, but it has to be said that I enjoyed their Xiao Long Bao A LOT. I don’t know how they managed to fill the dumplings with that much soup, but it was glorious (and hot) as it popped and sputtered at first bite. That is what I call fireworks, ladies and gents! I love it when Xiao Long Bao‘s find that balance between the meat and soup filling.
The other dishes we had were rather forgettable, or maybe we didn’t order the right dishes. They weren’t bad, but I can’t say I was wowed. However I did enjoy this stir-fried lamb dish that you can use as a filling for wraps.
Now if I’m going to be honest, with how expensive the dishes here are I would have expected a lot more in taste. It’s like I only paid for the ambiance and interior of the restaurant and not so much the food.
Golden Shanghai Cuisine 金滬庭
Sat, Sun & Public Holiday: 11:00 am to 10:30 pm
I’ve been talking a lot about dimsum, but on our very first lunch here we actually tried out the award-winning buffet over at JW Marriott. You take a train to Admiralty and walk a little bit until you get to Pacific Place, which is this sprawling high-end mall complex connected to the JW Marriott Hotel.
The buffet boasts of their fresh selection of seafood, and the choice of sauces to go along with the crabs and the lobsters range from sweet to salty to spicy. If you are a lover of shellfish or seafood, this is the place to eat to your heart’s content! Of course though I didn’t include a photo anymore, the buffet also has several Indian and Cantonese dishes prepared. There’s congee and some dimsum, as well as a noodle station where the chef customises the noodle soup to your liking.
I found myself enjoying the desserts a lot here. The selection isn’t as big as the buffets I’ve been to in Manila, but thanks to the uniqueness of some of its flavours, I was immediately smitten. It’s too easy to fall in love with the elegant appearance and colourfulness of desserts, but when the sweetness of each dessert is just right, then that’s what I call perfect.
The tiramisu was luxurious, right from the moment your spoon digs into the soft creamy surface to the moment it touches your tongue.
The mille feuille, though I would’ve liked a strawberry and cream one, had a delightful crunch. The Raspberry Cake Slices as well have just that light raspberry tang that complements the chocolate layers. Plus it looks so deco (with that touch of gold flake!) I was almost afraid to cut through it.
My favourite would have to be this luscious Green Tea Panna Cotta, the striking depth of matcha singing to me with every spoonful I took.
Oh and did I mention my brothers reveled in the fact that they had unlimited Haagen Dazs Ice Cream for the day? Everybody was happy after the meal here.
Level 5, JW Marriott Hong Kong
Pacific Place, 88 Queensway,
Admiralty, Hong Kong
(+852) 2810 8366
Mon to Sun: 6:30 am to 1 am