Tracked the place, 885 Canton Street… 百富豪燒臘飯店
According to Google Map:
Pic from U Food
Not quite right. Its in the ICC but not part of the Ritz Carlton - that starts at floor 102 to 118. The Ritz Carltons Cantonese Restaurant is called Tin Lung Heen and their bar is Ozone on level 118.
Naf, you’re good. More good places like this all over HK, as you know.
We had dinner in Shatin two nights ago. Shatin is a bit off the usual track, we’ve had good meals there at better prices than "in town ".
I had to have sweet sour pork, a dish we avoid back home. Partner had to have her pigeons. Never get enough of goose webs. Every meal must have greens, we had dau miu (pea sprouts). A fish, of course. Simply steamed, my prep of choice.
That might be it! My wife asked the surly stand tender (obviously NOT the owner) about this vegetable. She couldn’t be bothered.
A bit later, while we were stocking up on Apple accessories:), the vender grabbed the restaurant owner next door. He had no conclusive idea what this veggie was.
We love to shop for food, especially at farmer’s/day/wet/outdoor markets, even if we cannot buy the goodies and cook. :(.
That said, ALWAYS fun to run across something new, especially when it is so strange looking!
This is an amazing building!! Saw it from a few blocks away and had to stop and gawk!
Went into the casino and security gave us the more than cursory up and down before gesturing us to remove our sunglasses before we were granted entry to the floor.
Flashback to 20 years ago when a dumpy (by Las Vegas standards) Macau casino wouldn’t let me in because I was wearing shorts. Sucks to be a minnow in the whale tank.
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Thanks to all for contributing and sharing experiences in Hong Kong.
My short bucket list included pomelo skin, pigeon, grouper and whatever comes up.
Pomelo Skin: We did not make it to Xin Dau Ji, Wai Kee, Fu Sing or Tasty Congee. All the more reason to rush our next foray.
On our last chance for Pomelo skin (CNY eve), we had dinner at Ho Hung Kee Congee & Noodle Wantun Shop in Causeway Bay. Did not know this is a Michelin *, as we were leaving, we noticed the signage and confirmed with the manager.
Very similar in level and style to Tasty Congee. The food was very good, for the most part.
Pomelo Skin: very soft, very little taste of pomelo skin. I’ll chalk this up to " the no one makes it better than grandma effect". 
I’d remember a firm yet spongy texture, with a unique Pomelo rind flavor. An acrid taste I did not enjoy as a youngster, but which I yearn for now. I’ll try the other restaurants on the next go.
We had the wonton and dumpling soup combo. The wonton was good, though not as good as street level wonton houses (Mak’s, Mak …). The dumplings, on the other hand, were superb! Great snappy chew and nice combo of flavors. The shrimp was just barely done, and the wood ears, chives and (carrot?) added more crispy bite. I’d go back and just order the dumpling, no wonton.
I’d never had egg white with scallop fried rice before. This was delicious, all the ingredients worked together in flavor and texture. A very well done dish.
The final dish was a perfect steamed fish head with green onions, ginger and chiles. We cook fish heads often at home (with and without the body of the fish), and order fish heads often during our travels. This was simply but perfectly done. Every morsel and bite was delicious. Just a bit of slippery meat, soft gelatinous pieces and some parts that were in between meat and gelatin. My wife and I were both glad I could not cook this as well at home, if I could, we would have this every week.
I’ll post more about the goodies we enjoyed later, after I get caught up some.
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Thanks for the update. The food looked real good - especially the pomelo skin.
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Most HK restaurants in the Bay Area can cook this dish if they have fried rice on the menu. Sometimes its explicitly listed, sometimes you just have to ask the server. Some do it better than the other, of course.
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I didn’t know that Ho Hung Kee and Tasty’s are affiliated!
The way they showed the Michelin award was so misleading. 2009-2017 recommended, but they only recently got a star. They were making people believe that they got a star from 09-17…
Peter, I may well be going to Macao in a few weeks as part of a last hurrah in Hong Kong. I read an interesting article about Macao and they mentioned a restaurant called Riquexo. I wonder if you have been there are were aware of it.? Some research suggests it’s good but I’m concerned about needing to book.
Article link below.
https://www.theguardian.com/world/2018/jan/10/macau-city-losing-language-china-portuguese-macanese
Hi Chris
No, I’d not been to Riquexo - it’s one of the oldies, so should be pretty dependable.
My go-to place for Macanese has always been A Lorcha, and Litoral a short distance away from it. Club Militar de Macao is also another good one.
Yes, so try and book at least a day or two ahead before you go to avoid disappointment.
Are you heading to HK after Taiwan? Could you make a photo of the shop front (the roast pigeon restaurant)?
I had roast pigeon in Mongkok, it was around 9 or 10pm and no longer know where exactly the restaurant is located. It’s one of the streets in the area of the ladies’ market.
A question for you guys: is “steamed duck stuffed with various fillings” at Fook Lam Moon “duck with 8 treasures”? Their menu.
Is that the map upthread? (pigeon place) I just saw now.
Confirm that is the map upthread. Naf tracked the place down as 885 Canton st.
We’ve only eaten in store once, as the quarters are limited and cramped. We like to take out and enjoy in the comfort of our hotel room with some cold beer and/or red wine.
Not Hong Kong this trip. Back in Kaohsiung now, then hitting a few towns in Taiwan for the next couple of weeks.
Some pictures of the HK roastie restaurant and food, some pics may have already been posted.
There are any number of these neighborhood eating places in Mongkok, as you already know. This joint happens to be near our hotel, so we tend to frequent it more than some others.
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Yes.
We understand Eight Treasure Duck is a New Year’s dish and may be either steamed or braised – cooks between Hong Kong and Shanghai have their own versions.
Beware that the dish you need to pre-order when making the reservation. Maybe you can order half a duck instead of whole duck, just ask.
Somebody gave a review on this FLM dish:
"Eight treasures are: semen coicis (pearl barley with shell) , lotus seeds, ginkgo, chestnuts, winter mushrooms, Jinhua ham, meat, salted egg yolk.
The ingredients was steamed for the first time, except for salted eggs.
In addition, the duck was steamed for 1.5 hour after being fried, after the stuffing was added, the duck was steamed for another hour again.
Thin duck was used, the usual glutinous rice was replaced with semen coicis, making the dish less greasy. After cooking for a long time, the meat is tender and melting. Another important point of this 8 treasure duck: abalone juice is poured over the surface to sublime the dish."
Thanks. I thought it would be a whole duck and guess you are right. It would be too much food for 2 of us.
Australian Gourmet Traveller mag says it’s popular enough that they have the dish year round now.
Just one note on this, I read several review saying while the dish was good, it was a stew dish, quite heavy if you take it in summer.
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What’s the differences between Overlord Duck and 8 Treasure Duck?
I find them pretty similar.
We had the 8 treasure duck at Lin Heung on HK island back in 2015. I believe it is one of their signature dishes. The three of us (good eaters all) had about six dishes, including the duck. This was one very rare occasion when we couldn’t finish all we ordered.
My HK colleague had made the arrangements and I recall that he preordered the duck. Maybe we ordered too much food, which shaded some of the spotlight off the duck. We thought the duck merely good, couldn’t understand what generated all the buzz. All said and done, glad to have experienced this classic.
One of my earliest attempts at photographing food at a restaurant. I recall feeling silly and embarrassed, sticking out like a sore thumb and feeling like a self important idiot. Oh my, how dining etiquette has evolved in a few short years.
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