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Hong Kong eating experiences (long)

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Hong Kong eating experiences (long)

Mike Lee | Feb 8, 2002 06:58 PM

Over the summer and for part of fall i stayed in Hong Kong and actually enjoyed the chowhounding experience of searching for neighborhood goodies. Now that i am back in the united states I will try to make a recap of my most memoriable dining experiences in Hong Kong.

For seafood, I must say, the most memorable moments were the special "peeing" shrimp (pardon my poor translation, I do not know the english name for this type of shrimp). In Sha Tien, there is a restaurant that offers the stripped version (with more fatty texture than the regular ones) on very special dishes. This includes steamed, salt baked, fried, and theres even a dim sum version of chuern fun with this type of shrimp. Very good and very enjoyable.

For noodle soup, my favorite came from Tsuen Wan's little hole in the wall "Nam Hing Long" which serves a special "general's soup base". This soup base is extremely hot but also very good. The dishes served in this place is the northern style food (similar to bei jing style). My favorite noodle soup in this place would be the special ox tail noodle soup.

For Won ton, of course i made the effort to go to Central's "Mak's wonton". Outstanding, I use to live in Hong Kong, and Mak's wonton always have been a lunch spot for the workers. This place still reigns in wontons and the receipe is still running strong.

Luckily, i didn't limit myself to just the hole in the walls. I also found some relatively nice restaurants. One of my real delightful food experience came from Tsim Tsa Tsui at Macau's Portuguese restaurant. The cotton beef i had there was simply amazing! Very juicy, very tender, and it just melts in my mouth. Other plates worth mentioning is the pig's behind and the sting ray. Pig's behind is a special appetizer, nice and chewy. As for the sting ray, it is my first time to eat a sting ray dish so is hard to compare but i thoroughly enjoyed it.

Another place in Central i would recommend is Va bene. The coffee bean and black pepper seared tuna was unique and definitely worth trying.

I also decided to try a relatively famous restaurant Scala in Wan Chai. The place is known for european cusine with a twist. One of the entrees i had there, lobster and avocado with sweet and hot sauce was truly interesting.

How can i go to Hong Kong and not pick on the snacks from the streets? While walking through Mong Kwok, an octopus ball stand definitely caught my attention (maybe is because of the long line waiting for it). So i decided to give this place a try and BOY was I in for a surprise. Their special teriyaki sauce over the hot octopus balls was amazing. With the added wasabi, i definitely went to snackers heaven.

Finally, a meal would never be complete without desert. There are many desert places, american style, japanese style, you name it they have it. But my most remarkable came in another hole in the wall that serves a really good double skin Dun Lai (steamed milk).

After my summer trip back to Hong Kong, one thing i must admit, the culinary treasures in that place is endless. There are so many restaurants to try and so many special dishes to be had, a chowhound can spend years and years and still not be able to narrow down choices for awesome food. But also on a bad note, many restaurants that i did remember from previous experiences are either out of business, new owner and new chef, or moved to another spot. I just hope next time I go back, these outstanding spots will still be available.

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