Chinese New Year- trip and eats


Don’t suppose “the shop” has a name. :slight_smile: Her space is butt up against the sea wall, and I’m fairly certain that at the end of day, she schlepps her wares and parasol down the ladder to her boat and putts home to the mother ship.

We bought 2 sizes. The vender chatted with my wife and we have some ideas we wanna try back home. I was lusting for the fish maw, but my wife gently reminded me of the batches at home that needed attention. :slight_smile:

We like to travel light (carryons only), and only bring foods back home on occasion. We had to check in luggage this trip, ‘cause freezing temps in Tokyo, and party wear for CNY banquet.

Can’t help with suggestions for dried seafood/shrooms in HK. There is a street in Central District that is lined with these specialties. I’m an international trader, and I have no delusions that I can beat these shop keeps on any negotiations. :slight_smile:


I like the fact that each bag has a price. I guess the leftover unsold from the restaurants or fishing boats were the source.


Care to give some lessons? :laughing:


Oh no! This vender Is one among a group of sellers who have this marked zone on the wharf. No bargains, one gets what one pays for. These goods are first quality, and I can’t wait to partake at home.


You sure you can bring them back to the States?


No problemo.

Porcine and bovine products a big no no. Part of my work service was to ensure compliance with import statutes.

Hate having to go through secondary customs screening upon arrival SFO when I declare “food”, even if the food is merely confections or biscuits. I can’t risk a red flag on my travel profile.

The last few trips to Taiwan, we’ve come back with frozen fish. 1st time was a slight worry. Last few times, just merely a pain in the arse for extra customs X-ray screening.


I vote the wife gets to pack all gourment goodies in her luggage to help protect your travel profile ;))
I can never do overseas travel with only a carryon because of my habit of grocery store and market visits wherever i go!


I’ve read this entire thread, here is my conclusion:
you married well!



My two FAVORITE comfort foods are Jook (congee) and Cheung Fun (rice noodle rolls). I could eat these every single morning. When in Hong Kong, we pretty much do.

There’s a tiny network of narrow alleyways in Sai Kung, away from the fishing boats and seafood emporiums. I first visited 15 years ago, and this area was as yet “undiscovered” by the tourist guides.

On my first visit, we passed a guy shrouded in a cloud of steam, fronting a five table, stool seating, quintessential hole-in-the-wall. He was sporting the Hong Kong chef’s outfit. Stained sweaty tank top rolled up passed his generous belly, cigarette (mostly ash) dangling precariously from his snarling lips. After a minute or so, we saw that he was making Cheung Fun. To order!! Did I mention I lOVE cheung fun??

That first time, I couldn’t screw up the courage to wade into that super local joint. The whole scene was intimidating to me, as a western outsider. I never took pictures of this Hole. I was almost afraid the guy outside would grab my camera if I dared darken his threshold for any reason other than to buy and slurp down his goods.

Every couple of yearrs since, I’ve longingly beelined pass this place, surreptitiously drooling at the sight of Fresh Made Fun. Yet unable to conquer my timidity and take the plunge. Always reluctantly walking away with no small amount of self loathing, until yesterday!

Yesterday was The Day. Walking to Seafood Row, we passed “my” (although I’ve not actually eaten there) cheung fun place. The chef this time was a pleasant young lady who kept up a constant stream of cheerful banter with the almost completely local crowd.

My wife suggested we at least do a take out, and cross this albatross off my bucket list. I happily agreed. We ordered from the chef, who was busier than heck, yet still the epitome of grace and hospitality under fire.

As we enjoyed the show and waited patiently for our order to hit the steamer, my eagle eyed wife saw that a couple was eyeing their check and about ready to vacate their piece of precious real estate. Didn’t take much persuasion before we were awkwardly (and self-consciously) positioned to pounce on their stools. Scored!!!

We happily traded in a fancy seafood feast for a Bucket List check off meal of favorite simple comfort food.

Cheung Fun wrapped Youtiao. These beautiful sticks of fried dough were streaming in from the back kitchen, fresh out of the fryer.

Cheung Fun with Beef, the other with Pig Liver. Freshly made no more than 5 feet from our seats. The stuff of future dreams.

Jook with Fish Belly, and one with Pork Intestines. No wimpy delicate slivers of fish here, this bowl was loaded with ginormous pieces of bone-in fish belly. Pork offal was velvety and porky. Both bowls excellent.

Sorry for the overly loquacious ramble. This was one food experience that I will remember and savor for all time.

And THAT’S why we trekked to Sai Kung, and didn’t gorge on seafood!!! :wink:

(Peter) #112

I love this!! Pig’s liver + freshly-steamed cheung fun = match made in Heaven.


@Google_Gourmet you’re having too much fun :triumph:

Strumming my pain with his fingers
Singing my life with his words
Killing me softly with his pictures
Killing me softly with his pictures
Telling my whole life with his words
Killing me softly with his pictures

(Peter Chang) #114

there’s a complicated history between Lin Heung Lau and Lin Heung Kui. They are run by different branches of the same family and there have been lawsuits between them in recent years.

AFAIK Lin Heung Lau isn’t facing closure, but they don’t own the space they occupy. The space was bought by private equity investors a couple of years ago, and there is speculation whether the owners would knock down the building for something more lucrative. No action so far, though.

(Peter Chang) #115

I stand corrected. It now looks like Lin Heung Lau is closing soon. Since my friend tragically passed away late last year, I no longer have any insights to what happens in the family feud or any pressure they may face from their landlord…