[Hong Kong] Trip Planning

Eat at Kau Kee for beef brisket noodle, then have the energy to hike up the hill to Little Bao :slight_smile:

(I haven’t been)

The Yardbird connection would explain why the shop is so close to Yardbird…

In the SCMP article, the chef talks about Yat Lok’s roast goose, anybody tried that one before? She said best goose ever. (in Central, Hong Kong)

I didn’t consciously think about that when I asked. But yes HK has so much stuff to eat, that, to me anyway, it’d much more pleasurable to pick out what general categories of stuff I want to eat first then figure out where to eat those things. If you encounter good stuff, be sure to mention!

We ate well and avoided lines by adopting a few strategies:

  • Use jetlag to our advantage and eat when the locals aren’t hungry yet
  • We weren’t on business so we usually started eating and finished the meal around the time the working crowd started gathering. Or, I’d call it- eat at Northern California lunch/ dinner hours- 1130a, 530-6p etc.
  • We mostly ate at traditional Chinese specialists, so nothing particularly fashionable I have to say.
  • Weekends, Friday evenings, etc. we made a point to eat at less crowded, less fashionable places/ districts so we don’t have to fight the crowds.

I have not. But Yat Lok and Kam’s has been on my to-try list for a long time. I don’t know which one is faster for the OP though when based out of Kowloon- Central/ Wanchai for Yat Lok and Kam’s, or Sham Tseng roast goose specialists.

So, they were trying to test the limits of your culinary tolerance :smiley:

The only time I tasted boiled silkworms was in Seoul - my Korean colleague who was with me told me that “pondaegi” was a culinary must-try for adventure foodies. So, I did. The whole concoction smelt like dirty wet socks. I was wondering why he didn’t have any himself.

The next morning, back in office, I told the other Korean colleagues what I had, and one of them exclaimed, “Pondaegi?! Yucks! Are you crazy?”. The other colleague who asked me to try it the previous evening was rolling around laughing.

I think fried maybe a better option than boiled. Maybe. :wink:

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I grant you the wish to look at the dishes here.

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Ding dong. Had your name all over it. :wink:

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It was long time ago, this menu, I doubt the price would still remain as $15HKD.

On the ground in HK for 40 hours now. Wife loves hk pigeon, we’ve already had twice. First in hole in wall around corner from our hotel, finished in deep fryer. Siu op (roast duck) on rice for me. This was Thursday breakfast.

Dinner at a Shanghai restaurant. Drunken pigeon and fish head clay pot

Dinner at Dragon Seal tonight, which will conclude the high end part of this program. :).

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That’s one heavy breakfast!

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Sheesh. Wife just came back from the salon. Guess what? More pigeon and a roast pork n .chicken rice for moi. Roast pork is killer!!

Cocktail hour in 2.5 hours. Gotta eat the buffer zone. Some high mainland associates at this party. Heavy drinking is a given, and a requirement.

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Annual CNY party last night at Drgon Seal on the 101st fl of the Ritz Carlton.

Food was fine, for banquet fare). Favorites were the roast pork, shark’s fin and goose web/abalone. Grouper was well prepared, but just so darn little of it. Geoduck was sadly uninspiring, maybe I’m too used to having it crispy as sashimi.

We had a few drinks. C

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All those wines! All those food! A fine banquet indeed!

The restaurant group boss and chef Wong Wing Chi is quite innovative, he is the inventor of XO sauce and mango pomelo sago.

I wonder about their dim sum menu at lunch, do they have a good reputation?

“All those wines”

We are in the fine wines and liquor Trade. :slight_smile:

We were selling to Hong Kong and China when wine was still a novelty to most. A big % of our wines were mixed with 7up and our XO’s were enhanced with coca-cola. Yikes!!

Our customer’s palates have become more sophisticated in the ensuing twenty plus years.

I didn’t ask about the dim sum at Dragon. May have to check out first hand.

Had dinner at one of our regular hole in the walls.

Beef stew with bean curd on rice. Pork hash salted egg clay pot rice. Ong choy. Beverage was a Sun Lick (San Miguel).

Where’s this place?

A very local place. Around the corner from holiday day inn Mongkok, corner of Dundas and Canton road.

They only do 20 pigeons per day, recommend swinging by before dinner rush. The have two tiny three-tops and some makeshift counter seating.

For me, it was all about the roast pork. Regular and baby. Wife had the pigeon 3 times.

Place is so local that only one staff could speak mandarin.

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Map below. Really loving the old timer reality of this neighborhood.

Mongkok in the immediate vicinity of Nathan has become somewhat of a zoo. Just a few blocks away, we were finding and eating at places from an earlier moment that has yet to be diluted by encroaching gentrification.

Two stores down from our pigeon place is a fishmonger who specializes in one fish, a type of carp? Across the road is a tiny fish shop where at least 15 different types of finning fish in aerated holding tubs. There are at least 5 species of very feisty crabs. I saw her cleaning a batch for a waiting customer and these crabs were quickly dispatched with lots of frantic leg and claw waving.

Farm to table? So many of the vegetables on the street were obviously freshly plucked. Came across an alien vegetable that even local friends didn’t know. Anyone have a clue??

Apologize in advance that my posts may be disjointed or lack continuity. Typing on iPad and iPhone in hotel.


Can’t get map to stick. Try addendum.

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Map of roasters.

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Believe its a type of tatsoi