Hong Kong used to mean one thing to me in the past – shopping. Not anymore. Today, Hong Kong signifies food – delightful, glorious food.
Credits: Papers by Nadi Designs, Art of Digital Design and Prairie Woman Design. Flower by Moninda; Word art by Wimpy Chompers; Alpha by Denise Beatty Originals
Welcome to the culinary capital of Asia. In this relatively small island, foodies can revel not only in an assortment of Chinese regional delicacies but also in a range of international cuisine – from food stalls to Michelin starred restaurants. This has been the highlight of a very short trip to Hong Kong early this year. By the end of this month, I will be back to sample more gastronomic delights so Hong Kong here I come… again. But before that, allow me to reminisce a bit on that mini dining escapade.
I will begin with the customary dim sum. How can you be in Hong Kong and not indulge in supposedly “the best dim sum in the world”?
A long-standing casual Chinese Restaurant in Pacific Place. Apart from serving a range of Cantonese specialties, they also serve an extensive and intricate range of dim sum for lunch. Be warned though, they usually have a long line especially during lunchtime so be there early.
Located on the 28th floor of One Peking in Tsim Sha Tsui. This stunning restaurant with a fantastic view of the HK harbor serves authentic Northern Chinese cuisine with a contemporary twist.
Red lanterns, hanging birdcages, intricately carved wood panels, Chinese silk curtains — all add charm to the dark, muted interior giving off a traditional Chinese feel.
Clockwise: “Red Lantern” Crispy chicken w/ Sichuan red chili; Lobsters fried w/ red pepper & sweet chili sauce; Cod fillet tossed with fermented bean & chilis; Chili-spiced bamboo clams
A must-try are their Chili-spiced bamboo clams steeped in Chinese rose wine & chili sauce, Cod fillet tossed with crispy fermented bean & chili, lobsters fried with red pepper & sweet chili sauce, “Red Lantern” Crispy chicken with Sichuan red chili and last but not the least (not in photo) is their Crispy de-boned lam ribs.
My absolute favorite restaurant in Hong Kong and I will almost always pay a visit when I’m in town.
More than Hong Kong’s dimsum, I must have a piece of that lovingly roasted goose. Juicy, tender, rich meat with skin so crispy… To. Die. For.
Another house specialty that I take home with me is their century eggs oozing with sticky yolk. Paired with pickled ginger… wicked!
Right beside Yung Kee is a bakery called Kee Wah for some beautifully packed Chinese traditional pastries. Beautiful packaging aside, their egg rolls and pineapple shortcakes are great pasalubongs (gifts) to take home.