Just returned from Hong Kong on Labor Day. I don’t usually write reports, as I rarely remember the names of the places we eat at. I’ll just post some pictures of the more delicious bites we had on this trip.
We tried some chiu chow this time. Goose intestines, fish maw with loofah, chiu chow style fish jook. We also had a oyster pancake that was on a crispy pancake, unlike the Taiwanese version. Tasty.
Fish noodles (noodles made of fish), rather unusual.
For nostalgia sake, we had lunch at the Lung Wah Hotel in Shatin. Had their signature squab, of course!! Their squab costs easily twice what other Hong Kong restaurants charge. However, the birds are significantly larger and meatier.
The fried chicken cartilage was delicious. We had this dish again in another restaurant.
I’m not into the Michelin hype. My wife had tried Tim Ho Wan before, and thought the dim sum was tasty and the price was reasonable. Fortunately, the wait was only a half hour, which is about my limit for queues.
The char siu bows were different, and very good. Delicate, but in a good way. The siu mai were perhaps the best I’ve had in years, the meaty ingredients really shined.
No trip to Hong Kong is complete without a few bowls of won ton mein. Among other won ton joints, we tried the new Mak’s location in TST. Polite service and clean, almost unbelievable!!
Finally, had some Hong Kong Style chow mein, in Hong Kong.