Reports on Hong Kong dining

[dcarch]

Beside the food pictures, I enjoy the street scenes.

People have to realize that, all those highrise buildings, not too long ago when I was there,  were just farmlands, or ocean.

 

dcarch

 

 

[rarerollingobject]

I love the street scenes too. HK is so utterly full to the brim with life. This is my view from bed; I lie here and look out and think of all the lives going on in those buildings, the love stories, the peaceful families, the lives of quiet heartbreak and desperation..all of it.

 

 

Anyway, re food; a tiny light dinner tonight at Xin Dau Ji.

 

Pidan/century eggs with pickled ginger:

 

 

Suckling pig:

 

 

Crisp-skinned soy sauce chicken:

 

 

Oyster, green onion and ginger hotpot:

 

 

Crab, conpoy (dried scallop) and egg white fried rice:

 

 

An elegant sufficiency.

 

[KennethT]

Loving it... don't stop!!!

[rarerollingobject]

8 minutes ago, KennethT said:

Loving it... don't stop!!!

 

Well, I'm stopping quite soon, as tomorrow I'm heading to Seoul! 

[rarerollingobject]

In any case, dessert was one of these.

 

Weakness for Duvel.

[ElsieD]

I'm hoping you will continue to post from Seoul.  I'm loving all the pictures ad descriptions.   You do have a way with words! 

[MetsFan5]

Still reading and wondering if I can bribe you to express mail me some of that honeyed pork jerky!!!

[catdaddy]

On 11/15/2016 at 3:47 PM, rarerollingobject said:

Amazing dinner at The Chairman in Central last night, the star of the meal being a heart-stoppingly delicious steamed flowery crab with aged Shaohsing wine and chicken oil and fresh flat rice noodles..would drink sauce with spoon, and did (the waiters nodded approvingly.)

 

Other things; crispy crab meat and mushroom dumplings:

 

 

Crispy Sichuan lamb belly with zucchini ribbons and coriander:

 

 

THAT CRAB:

 

 

Long-braised and then deep-fried and glazed spareribs with preserved plum and caramelised Chinkiang black vinegar:

 

 

Ginger gailan:

 

 

Fried rice with fresh prawns, dried prawns and prawn paste (SO UMAMI):

 

 

Wolfberry ice cream and hot sweet almond milk tea:

 

 

Thought all that was very good value for AUD$100 (US$80).

 

Then on the way home I swung by City Super to clear out their stocks of Lu biscuits (my friend's kid is obsessed with them, you can't get them in Australia, so I buy them for her whenever I travel):

 

 

And gawk at their mind-boggling oyster selection: 

 

It looks as though the gailan above has been peeled. Is that a thing in HK?

[rarerollingobject]

@catdaddy, maybe just this place because it's fancy. It did make them incredibly tender.

 

Anyway, last meal in HK; more dim sum:

 

 

And now I'm in Seoul, so over to that mildly-offensively named 'Elsewhere in Asia' forum! Starting here: https://forums.egullet.org/topic/13019-dining-in-seoul/?do=findComment&comment=2081329

 

Thanks for all your comments and questions. It makes it much more motivating to post to know that someone's reading!

Edited November 17, 2016 by rarerollingobject (log)

[Wayne]

 

Thanks for posting the photos. I think I'll be making dumplings and lotus leaf packs this weekend.

I'll be following the Seoul thread although I'm not as familiar with Korean cuisine as I am with Cantonese.

 

Cheers.

 

 

[rotuts]

wonderful posts

 

@rarerollingobject  

 

not knowing too much about it , you have to eat something in Korea , no ?

 

I hope you fined the time to share

 

cheers

 

[Beebs]

Great report, thanks for sharing!

 

I haven't been back to HK for almost three decades, even though one of my parents is from there.  Hoping to make a visit soon - I'm sure a lot has changed since then!

[blue_dolphin]

Thank you, @rarerollingobject!  I very much enjoyed this series with your beautiful photos.  The street scenes, in particular, bring back good memories of trips where I tagged along with a friend who grew up in Hong Kong.  She generally spent the days catching up with friends and family so I had my days free to explore the city with my maps and book of walking tours and my trusty Octopus card, joining them at the end of the day for dinner.  So much to see!  So much to eat!    

[curls]

If this isn’t the right place for this post, please move it. Found this interesting video about tea and dim sum in Hong Kong.

 

[Tropicalsenior]

On 2/18/2008 at 4:43 PM, Ling said:

deliciously fatty char siu

 

Thanks! It's interesting that it's served in a sauce and it doesn't have that red color that you see in so much of it. Just looking at it makes my mouth water. I've got to make some this week and try making a sauce for it.

[liuzhou]

1 hour ago, Tropicalsenior said:

Thanks! It's interesting that it's served in a sauce and it doesn't have that red color that you see in so much of it. Just looking at it makes my mouth water. I've got to make some this week and try making a sauce for it.

 

It is often dyed with food colouring in the west. It isn't here.

[Tropicalsenior]

49 minutes ago, liuzhou said:

 

It is often dyed with food colouring in the west. It isn't here.

Isn't there also some sort of red bean sauce that they use as a red food coloring for this?

[liuzhou]

3 minutes ago, Tropicalsenior said:

Isn't there also some sort of red bean sauce that they use as a red food coloring for this?

 

Sometimes it is marinated in red bean sauce before roasting, yes. Alternatively a red yeast, Monascus purpureus which grows on some varieties of rice can be used. But they don't have that vivid dayglo red colour I see in western countries.

 

This is what I have at the moment.

 

 

 

[Tropicalsenior]

7 minutes ago, liuzhou said:

But they don't have that vivid dayglo red colour I see in western countries.

I guess that I am kind of addicted to Dayglow red. I have to admit I used some red coloring on this batch.