China Eats: Hong Kong for the finish

[Google_Gourmet]

Back in Hong Kong for a few days to decompress before our flight back to the City by the other Bay.

Hong Kong is world renowned for seafood, rightfully so. Met up with a friend to hit his Izakaya of choice. We were so busy yakking and catching up that I neglected to note the restaurant’s name.

The first vitally important decision. Which sake cup?!?!

Second: which sake? My wife the sake lover, had carte blanche. She chose Junmaidaiginjo Yamatozakura an excellent choice that paired well with our dinner.

Some Sashimi and Tempura to whet the appetite.

Shellfish Platter

Live in Shell Abalone, Scallops, Oysters and Clams.

Crab Carapace: Crab Butter, Shrimp Roe, Quail Egg, Daikon & Green Onion

Our server orchestrated the meal well, grilled the shellfish carefully while staying inobtrusively in the background.

Crab Time

The crab carapace was interesting. Fun and pretty, not a taste combination I would necessarily reorder.

Grilled Fish

Fresh shellfish grilled in the shell, the juices were wonderful and slurped.

A bit pricey (sticker shock after China). Good food, good drink and great companions. It’s all good!!

[damiano]

@Google_Gourmet

sticker shock after China

Yes, I can imagine… And, not even mentioning hotel prices! Though my idea of heaven is being seated in the Grand Hyatt’s club lounge: would happily pay for that privilege again.

Don’t see myself staying in HK for say a week anymore. Just a few days instead. Just so much to discover on the mainland!

Any particular food wishes for HK? Maybe trying a dim sum cart place, roast goose, hot pot?

[Google_Gourmet]

Visited 3 mainland cities this trip, and wanted to stay in each and every one longer. We plan to return soon to revisit some favorites, and explore new favorites.

That said, Hong Kong will always be special. Took the Star Ferry today from Kowloon to Hong Kong. Walked around Wanchai and Central.

Breakfast of Shrimp Cheong Fun, Beef Congee w/Youtiao and Chow Mein. I could eat this every day.

Couple of drinks and some nibbles in the lounge for Happy Hour.

Leisurely evening stroll along the Kowloon Promenade just soaking in the beauty that is Hong Kong.

We fly home tomorrow. I’m missing HK already.

[THECHARLES (Charles Yu)]

" Grand Hyatt, HK " - Just don’t order room service Won-Ton Noodles! It tastes good but the texture of noodles deteriorates by the time they deliver to your room…no longer al dente and springy. Oh! …and did I mention the cost?! HKD 290 a bowl plus 10% service charge…that’s a whopping US$40 a bowl …give or take a few cents!! ( For reference: Mak’s iconic offering is HKD 50 a bowl, though a touch smaller ).
Most expensive bowl of noodles encountered!!

[Saregama]

@Google_Gourmet

Breakfast of Shrimp Cheong Fun, Beef Congee w/Youtiao and Chow Mein

At the hotel?

[Google_Gourmet]

@Saregama

At the hotel?

At a random joint on the street.

[damiano]

Oh wow that’s steep for a bowl of noodles!

Never had room service there, but I found the food in their restaurants to be pretty good. Last time I noticed their buffet all you can eat restaurant at the ground floor, and walked in to see what they offer. Might just try it next time as it is an amazing array of food from many regions over the world. Also a lot of seafood. I believe it is 999 hkd or something. The place was packed with locals.

Always trying a few new things.

[THECHARLES (Charles Yu)]

Grand Hyatt’s ’ Death by Chocolate ’ afternoon tea buffet was amazing!!

[Google_Gourmet]

@damiano

Any particular food wishes for HK? Maybe trying a dim sum cart place, roast goose, hot pot?

Our last full day in Hong Kong and we did manage to scratch a few itches.

My wife always wants to have her Beef and Egg Sandwich at Sun Heung Yuen in Sham Shui Po whenever we’re in town. We’d walked by and checked out the queue a couple of times this trip, but no go.

https://maps.app.goo.gl/nQKXvmDQur6qPq8y6?g_st=com.google.maps.preview.copy

The God of Cookery were smiling on us this morning, a short sufferable line!! 2 seats about to open on a shared 6-top, we squeezed in.

HK Milk Tea and Yuenyeung (coffee/tea)

Beef and Egg Sandwich and a Club with Luncheon Meat

Juicy beef and soft fried egg on toast. The Whole is Greater than the Sum of its Parts

Thus satiated, happened by the wholesale fruit market and finally succumbed to the large luscious Loquats that must be in season now. Some good sized grapes made it back to our room as well.

Plan for dinner? The usual: walk around and swing at whatever pitches come our way.

We passed Mei Hon Roast Goose Restaurant which we’d enjoyed before and walzed right in.

Roast Goose and Suckling Pig Rice

https://maps.app.goo.gl/JFXBsM5ZLsBHo5kN6?g_st=com.google.maps.preview.copy

A satisfying plate of crispy skin goose and piggy. Far from Kam’s, also, without the 45 minute wait.

Wife ordered Gon Chow Ngau Hau (Dry Fried Beef Chow Fun), which she has been craving. Well wokked with good wok hei.

She wanted to try again to get into the Australian Dairy Company. We’d walked pass a couple of times already, and the queue in the morning was just not palatable.

Shockingly, no line in the early evening!! We even scored a booth, albeit half the size of a small phone booth.

Steamed Milk Pudding and Egg Custard Pudding

The Double Steamed Milk we just had in Shunde was on a higher level, but the Australian Dairy Company is much more of an experience.

https://maps.app.goo.gl/vYx4QFX75QuprLzd9?g_st=com.google.maps.preview.copy

We did well for our last day in HK. I’ll post some more back home on my pc.

[ZivBnd (Ziv)]

Oh my God! The photos of the food are amazing but the photos of the junk in the harbor is the one that grabbed me. Looks like it is motoring along with the sails as auxiliary power sources but with the skyscrapers in the background, what a shot!
The sashimi and fried fish looked great! But in your second post the Cheong Fun and Congee do indeed look like something I could eat every day!
Odd question, Google Gourmet. In the first of the photos of your first post (and two more thereafter) there is a sign on the wall that looks like a person reading a book. What is it in aid of? Read the menu? Or Readers welcome? I ask because I eat alone with a book a LOT and I was wondering if it was a welcome sign for people like me.
What a great food experience!

[klyeoh (Peter)]

@Google_Gourmet

The Double Steamed Milk we just had in Shunde was on a higher level, but the Australian Dairy Company is much more of an experience.

I love these - first had them as recent as 1996. Now, I try not to miss them on any visit to HK.

[Google_Gourmet]

@ZivBnd

here is a sign on the wall that looks like a person reading a book. What is it in aid of?

Believe it or not…… means you may use a credit card???

[ZivBnd (Ziv)]

Thank you! I thought it might be a “Readers welcome!” sign.
LOL!
The food served there is amazing, so they can do no wrong in my book.

[Google_Gourmet]

@klyeoh

I love these - first had them as recent as 1996. Now, I try not to miss them on any visit to HK.

If I’m not mistaken, the Australian Dairy Company’s steamed milk pudding is the same as double steamed milk. Which originated in Shunde.

One version we had in Shunde was made with buffalo milk and was richer and seemed more flavorful. I think you would like that as well.

We’d had the steamed milk pudding at Yee Shun Milk Company, also in Jordan before. Looked for them this time and their neighbor told us Yee Shun had moved to Causeway Bay a couple of years ago.

Perhaps their proximity to the Aussie Co. wasn’t doing them any good.

[klyeoh (Peter)]

@Google_Gourmet

We’d had the steamed milk pudding at Yee Shun Milk Company, also in Jordan before. Looked for them this time and their neighbor told us Yee Shun had moved to Causeway Bay a couple of years ago.

Oh yes, Yee Shun was another old favourite.

[FindingFoodFluency (YouTube:@findingfoodfluency)]

alternatively, for service that won’t bite you back, seafood from the same waters, and much more reasonable price points, try Shenzhen.

Notwithstanding my issues with Hong Kong, I’ve quite enjoyed your trip report!

[kobuta (The Original Passionate Cucumber)]

Whoa! That looks amazing. What’s the name of this place?

[Peech (Peter Chang)]

FYI the red stuff in your crab carapace looked like flying fish roe (tobiko), which is often referred incorrectly as “shrimp roe” or “crab roe” by locals in HK…