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Law Fu Kee is a "hole in the wall" outfit. Their seatings are very small - even for local standard. They will pack 4 different single parties in the same booth! I always try to avoid the rush hour (12:30 pm - 2:00 pm) going to eat at Law Fu Kee. I went there for a few things that they make well: - Wonton noodle soup - Jook (congee) - Deep-fried dace fish balls with fermented clam sauce (you gotta try this) And don't order beef briskets... I heard complaints from a patron just yesterday saying the briskets are too tough. So I would not recommend this for foreign visitors because one feels really uneasy eating there. But if you are used to this kind of shops, it would be all right.

Yes. In Chinese they call it "Goh Tang" (High Broth). High means "superior". Just a beautified name. Yes there is broth inside the shrimp ball. And they are quite tasty!

We passed by Yung Kee in Central this afternoon. But I opted to go to Law Foo Kee (hole in the wall) for lunch. Yung Kee may be dinner another night.

"Tung Lo Wan"? You meant Causeway Bay? We just went there for dinner tonight... 3 hours ago. Had some "Under The Bridge" style fried crab. It was great! Many of the street food offered by hawkers are gone. Really completely gone. The old "Street food" is now offered by people operating a small storefront. Causeway Bay is more crowded than ever. But now it is orderly crowded without the hawkers, not chaos crowded.

Day 10 Teaser Pictures: My brothers and sister are pro-Cantonese food eaters. They also said the Macanese food made in Macao is not as good as the Macanese food made in Hong Kong. What an irony. Though... that's their opinion. I haven't been to Macao or live in Hong Kong long enough to taste it for myself... Cantonese food it is... Morning dim-sum (yum cha)... Steamed cheung fun with minced beef. This restaurant is two grades above the "hole in the wall" near Macao's border with China. It is on the second floor inside the "Victoria Hotel". It seems only the locals eat there. But we found that their dim sums are surprisingly good! Here you go! "Ham Sui Gok"... minced pork and black mushrooms and such as filling. Wrapper is made of sticky rice flour. See how you guys actually change what I eat in my trip! This is called "Woo See Gok", or shredded taro cake. Made with shredded taro "glued together" and pan-fried. They added in some corns (the yellow dots). Steamed tofu custard - it's made by mixing soft tofu and eggs. There are shredded dried scallop (yiu chu) in the sauce. When we went back to near the Ruins of St. Paul's, there are all kinds of food vendors offerring food samples. You can get full just by eating samples everywhere... Here is a Macao specialty of "egg rolls" (sweet). This one has dried shredded pork fillings and wrapped with a sheet of seaweed on the outside. Very tasty! You can't get enough of eating these! A Macao specialty: Pork Chop Sandwich. We got ours at "Cafe E.S.Kimo". My sister said they make the best one in Macao and there are typically long lines. After an hour ride on JetFoil back to Hong Kong soil, we dined at "Star Seafood Restaurant" in Yau Ma Tei (Kowloon). It is on Nathan Road Near Jordan Road. This is yee-mein braised with shrimp. Deep-Fried shrimp balls with superior broth inside. The food at this restaurant is good, though I think not the best like those in Tsim Sha Tsui area.

Thank you Doc. Cooked papayas are much softer than raw ones. The sweetness is about the same, and it maintains the papaya's characteristic fragrance. People in Hong Kong like to use papaya in drinks and desserts (e.g. cook it with sogo pearl balls).

Steaming hot. I even had a bowl of Singapore style laksa in a local food court near the Tung Chung MTR Station. And it was quite good.

Day 9 Teaser Pictures: Macao specialty: Portuguese egg tart. They are sweeter than those egg tarts in Hong Kong. Some Macao specialties: all kinds of beef/port jerkies, sold at many stores near Ruins of St. Paul's. Lunch was arranged by the tour guide at the "Lung Kee" near Ruins of St. Paul's. I have to say the lunch was so-so. Not recommended. This was the soya sauce young pigeons. On the other hand, dinner was great and highly recommended: We ate at the Chinese restaurant at the second floor of Starworld Hotel/Casino (Next to Wynn's). Forgot the name of the restaurant, sorry. This was scallion pan-cakes ("Chung Yau Bang"). Garlic crispy-skin chicken. Very tasty! Though the bird was not much bigger than a pigeon. Dessert specialty: double-boiled papaya with milk.

Could this be Bacalhau, as in Portugese Salt Cod? The white flakes do look like it, interesting and delicious sounding dish. ← Yeah, that is exactly it! Thank you Prawncrackers! "Bacalhau". It is Portugese salt cod.

Day 8 Teaser Pictures: Some dim-sum lunch at the Macau Ferry Terminal in Hong Kong before riding the jetfoil over to Macau. The restaurant is at the basement of the ferry terminal. Chinese name "Fu Lum" - not sure what the English name is. It is just okay. Not as good as Maxim's Palace. This was "Gau Choy Gow" (Chinese chive and minced shrimp dumpling). Pan-fried cheung fun (rice noodles), with dried shrimp and green onions. "Sweet" sauce and sesame sauce as condiments. Dinner was a mix of classical Cantonese and Macanese - all served in the same restaurant: second floor inside the Sintra Hotel. This was a Cantonese clay pot dish "Geh Geh Gai Bo" - Chicken with pork liver in clay pot. Macanese - Chicken with "Portugese" sauce, which is yellow in color and coconut base. Macanese - I really love this dish. Not sure exactly what it's called. "Bacalhou"??? The brown shreds are fried small threads of potatoes. It's stir-fried with some dried fish (Chinese dried anchovy), eggs and chili. This was really good!

Only 4 replies since I logged off a few days ago????? What happened to everybody? Getting sick eating too much turkey??? No turkey in this trip. Though I can pay HK518 (about US$65) per person for a all-you-can-eat lobster dinner buffet at the InterContinental Hotel.

The moon cake season has passed. And I cannot bring any laap cheung back to the USA. Yes... I came here to buy some "Lo Poh Bang" (Wife cake). I am at Macau at the moment. Sorry I left my hard drive in Hong Kong. Along with it... all my pictures for Day 5 and 6 and 7. Those will come later...

Day 4 Teaser Pictures: An egg tart ("Dan Tart"). Just bought in a store inside the subway station in Tsim Sha Tsui. You can find many of these mini stores in a subway station. Their bakery food quality is very good. Much better than those I got in the USA. This was eaten in a specialty store in Yuen Long. It's regular noodles, but with dried shrimp roes (Ha Zhi) sprinkled on top. Bought a freshly roasted sweet potato. This variety is different from those we usually get in the USA. Note that the sweet potato is yellow instead of orange that I am used to. A tea egg. Still bubbling in the master sauce when I bought it. Skewered BBQ beef with a bit of satay sauce and hot sauce. This is "roadside stir-fried crab". It's Macanese style: curry with coconut milk. The chef grew up in Macau. "Wing Wah". This is a very old, famous brand new for classical Chinese bakery stuff. I came to Yuen Long, to this very store to buy one thing that they make best. Can you guess what it is? We had discussed it before in this forum. Hint: it helps if you read Chinese...

About 700 x 500 for each picture (10Mpixel is about 4000x3000). The JPG file size is typically 20-30KB.

I haven't seen any mentioning of egg drop soup in restaurant menus. But that may not say much because my restaurant visits are limited, and that most restaurants did away with the "traditional" dishes and want to create new dishes to attract patrons.

Nikon D80 Digital SLR. Lens: 35mm-80mm with a wide-angle/macro lens added, which makes it effectively 20mm-40mm. I can't stand the lack of focus control on those P&S cameras. I also have reduced the resolution (the original is 10 Megapixel) of the picture before uploading.

Hot. Absolutely. It must be freshly made, right off the steamer and served. If this waits for any more than 10 minutes or so, the fried crueller inside will become soggy. You know... Hong Kongers have sharp taste buds and tight wallets. They won't go for anything less. Taste is savory. They put dark soy sauce on top. Though the dark soy sauce is sweetened.

Well friends... hope you enjoy these pictures. Because this is it! Just kidding. Tomorrow is Thanks-Giving in the USA. The US stock markets are closed. I will take the opportunity to rest off a little bit. I will go off-line for a few days and resurface next Monday. I hope. We are going to Macau... More pictures next week. See ya! Everybody in the US have a wonderful Thanks-Giving! This year it is special because I get to spend Thanks-Giving holidays with my side of the family who are all living in Hong Kong. Brothers and Sister going to Macau together. That's historic in my family. Hope that you can be with your family loved ones too..

Day 3 Teaser Pictures: Blood!!! Pork blood it is. Pork blood congee. I haven't had one of these for a long time. In the USA it is not easy to find a Chinese restaurant that offers it. In Hong Kong, you can find it in every street corner. Fried crueller with rice noodles wrapped around it. "Zha Leung" The above breakfast was had at a local congee specialty shop near Hung Hom Ferry Terminal. You can find congee at every corner in the streets of Hong Kong. We visited the Han's Tomb in Lee Chang Uk. We just ate at a specialty Chiu Chow style duck/goose shop. Talk about hole in a wall... this shop offers 4 seats! It's primarily for take outs. A plate of half a "lo shui" duck, 3 eggs and 1 duck gizzard. Street food! This is a skewer of octopus tentacles in curry sauce. Very common in the streets of Hong Kong. Ah! Found a street vendor in Tsim Sha Tsui at night selling roasted chestnuts! Just taking the picture? Of course I bought and ate some! What do you think? Dinner at "Indonesia Restaurant" in Tsim Sha Tsui. No, really. That is the name of their restaurant: "Indonesia Restaurant". Hmmm... I wonder what style of food they serve? Italian? Pictured is a dish of "Curry Fishhead". http://www.openrice.com/restaurant/sr2.htm?shopid=5339

Glad you are posting here again Bruce! I thought you grew tired of cooking Chinese food!

Day 2 Teaser Pictures: We made it to Maxim's Palace for a nice dim sum lunch. Highly recommended. Their dim sums are pretty good. Some "Har Gow" shown in the picture. Sickling pig. The skin is gorgeously crispy. Freshly squeezed water melon juice and kiwi juice combination. This combination worked very well. Very refreshing! I am not a dessert person normally but this mango pudding is too hard to pass up. The taste is wonderful!

Thanks Dave. When we went there, they were crowded! I tried very hard to beat the lunch crowd but there was only one empty table left. Our schedule is hard to tell from one day to the next, here and there.

Great suggestion. I would try to. The beefball thing is in Tsim Sha Tsui Temporary Market (see earlier posts from aprilmei). Ma Tai Lo and peanut candies: just along the street. You can find them anywhere. Chiu Chow dinner: a restaurant called "Chiu Lau" in Chinese. If I find the English name later I will re-post. Good food though not the best ones. Nathan Road and "Soy Sauce" Street.

The Eagle Has Landed! Start transmitting the first picture of the lunar landscape... WARNING! Turn off the computer monitor NOW if you are hungry! Day 1 Teaser Pictures: Chiu Chow beefball with rice noodle soup in Tsim Sha Tsui "nothing temporary about it" Temporary Market. Orange bowls and yellow spoons. Got it! The taste is just as great as I can remember! The worker scolded me for trying to order fishballs. "All beef products only here". Beefballs, briskets, stomachs, etc.. Drink: "Ma Tai Lo" (waterchestnuts sweet drink, with beancurd sheets and eggs swirled in I think). Very soft peanut candie with shredded coconut coating. Chiu Chow style dinner. Shark fin soup with some fish maw.

Hi insomniac! Thanks for the tip. I seemed to have seen lights all along the flight, and not just the last few hours before landing. I was flying (west) to perpetually chase the darkness (the night time flight). I really couldn't tell from the lights if we were over Alaska, Russia or China... And I just found out I have made a mistake! There is Harbour Plaza Metropolis Hotel, which is next to the KCR station (where I am). And there is a Harbour Plaza Hong Kong Hotel - harbour front, which is where I wanted to be! Both are in Hung Hom. Oh well... better be smarter next time. It is really hard to book things over the Internet without some local helps... Will start uploading some food pictures tomorrow...