Mulling on a trip next year, been going to Tokyo last 3 years so HK was always on the backburner.
Open to trying new things, rather than keep going back to the same old good reliable places.
- Good place for won ton noodles (heard that Mak An Kee on Wing Kut Street is still good, but family seems to enjoy Mak Siu Kee more for personal reasons), stewed brisket and clear broth brisket noodles (no Kau Kee of course). Since these are small bowls mostly if at the same old school shops, they will be more snack time eats rather than to fill stomach space which is fine.
- a place equivalent to Ser Wong Fun, but mostly for individual double boiled soups and the casual fare.
- good HK cafes, it can be super divey neighborhood but the food and drinks are priority. As long as the food is made with care it's good. I've been eyeing Hoi Chiu Canteen in Kwun Tong. The more blue collar and authentic, the better, no language barrier issues for me. I know Wah So opened in Wanchai, so less of a travel to Ping Shan or Kwun Tong...
- best place for the classic HK style egg tart. Don't care for Tai Cheong or Honolulu.
- best neighborhood deli roasties for char siu, crispy skin roast pork, roast duck (these can be all in one or a place that does the best for each type)
- must eat(s) for first timer visiting Tai Po Market area (including upstairs at the cooked food center, maybe i need two trips or more?)
- is the best roast goose still Teen Hung (Yuen Long) or that obscure bridge crossing eatery in Tai O? I'd be happy to return to Yat Lok even though it's a dumpy dive and nothing else is good except for the goose. How's Kam's in Wanchai and the spinoff in Tin Hau? I'm trying to convince family not to go to Yung Kee but are there new compelling reasons to?
- best place for that Stephen Chow movie inspired classic of char siu with runny fried egg, seasoned soy sauce, and steamed rice? Hopefully it's not that hotel restaurant that serves a limited number per day and you have to make advanced reservations for? And hopefully not the restaurant that features the chef who claimed to have invented it?
- best place these days for plain cheung fun with sauces? Been to Hop Yik Tai in Sham Shui Po many times, there has got to be a place as good if not better. I like fish siu mai, beef siu mai, and those street snacks too...where else can I go?
- Japanese. Touchy subject because I think I've come to realize a lot of places are rip off or not close enough to the real deal....but it seems the neighborhood izakaya or specialty non ramen restaurants may have more promise. Need some recommendations where Japanese expats frequent. Is Trattoria Queen Hollywood still around and good for wafu pasta? I'm already eyeing Godenya, so I need other recommendations. I vaguely remember a kappo ryoryi / counter only seating almost kaiseki like place in Happy Valley...any good kappo restaurants in Hong Kong/Kowloon? How about izakaya? And how about yakitori (charcoal grilled)?
- high end omakase sushi. I was happy with Sushi Mori Tomoaki even though it gets mixed reviews from people who don't get it (they have actually some of the best sake selection and don't always adhere to offering the high end stuff). Although Tomoaki is a bit of a mixture of modern with a little traditional. Looking for something closer to the Tokyo experience, but I don't care for Shikon or anything Michelin star. How are places like Sushi Nakamoto, Sushi Masataka, Sushi Yoshi (it does have stars in Osaka but seems fusion interesting)?
- Sake bars. I know of Ginn, Goshaku, Beyu (Louis Ho), Godenya. Any others that are remarkable?
- eggettes/egg puffs - Is Shau Kee Wan / North Point still the best places? Looking more for the classic rendition. Of course there's always Tai O but that's weekend only.
- lastly, best wine shop with reputable sourcing in Hong Kong/Kowloon? I'm more into Brunello Di Montalcino, Rioja (Gran Reserva). Though I may look around for high end wines for gifts (Chateau LaSomething.... you know the drill.) Any reputable shops that sell Juyondai (top high end sought after sake in Japan), and I know it's all mostly black market....but they keep the bottles refrigerated at 0 degrees or lower at the very least (and not at wine cellar temperature which degrades the quality of the sake over time)? Or am I asking too much?
Thanks so much
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