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In Hong Kong, Travel on
April 19, 2018

Travel | HEXA 六公館 , Hong Kong

When in Hong Kong, we’re all for the cheap breakfast yum cha that’s available in pretty much all Chinese restaurants. Forget the dim sum specialist stores with long queues of tourists and tables crammed so tightly you can barely walk past the crowds to your own table- we’re quite content sipping tea and actually receiving service whilst downing a couple of steamers of food on a table that’s actually big enough to fit it all- and only costing a fraction of the price of Sydney Yum Cha.

But for something a little more extravagant, you’ve got to try Hexa.

HEXA 六公館

Yes, compared to our usual choices, Hexa is pricier, but for the price you’re paying not just for the quality of food (which is top notch I might add!) but also unobstructed 270 degree view of Victoria Harbour. And by pricier, I only mean Sydney prices. So really, it’s an absolute bargain!

HEXA 六公館

Steamed Shrimp Dumplings In Bamboo Charcoal Wrapping 黑金蝦餃 ($68HKD)

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In Hong Kong, Travel on
October 12, 2014

Travel | What to Eat in Cheung Chau, Hong Kong

Island Day Trip
 

Although I’ve visited Hong Kong numerous times through the years, I have rarely set foot on one of their many islands. Both because I’m not a huge fan of boat as a mode of transport, and also because the one time I do remember visiting an island (Lamma island), it consisted of countless hours of tiresome walking up and down hills. I wasn’t really too keen on visiting another island until a couple of TV shows and stories from relatives who visited convinced us that there was plenty of good food and fun to be had at Cheung Chau, so we decided to make a day trip of it!

 

It always amazes me how convenient transport in HK is. Getting to Cheung Chau is simple- take a train ride to Central, short walk to the pier and then a half to an hour’s ferry ride depending on which type you catch. The total trip takes less than the time it takes for me to get to uni, and costs around half as much as well. Oh Sydney transport…how I dislike you!

Drying Chickens in the Sun
 

The difference between the city and the islands is quite noticeable from the moment you leave the pier. It’s a much more relaxed atmosphere, much less noise and much less crowds. Unfortunately, I can’t say that the locals are too friendly, with an old lady screaming at us to move out of her way (who, might I add, was actually some 50m away from us) when we stopped to take a picture and the constant speeding of small trucks through the shared road without much warning than a hostile beep when you got too close. The shopkeepers were much more pleasant though!

 


Yum Cha

First things first- we needed breakfast!

Although the main road was filled with plenty of dining options, there was nothing we really felt like having for breakfast, so we wandered off to alley behind, running parallel to the main road which had a surprisingly large number of interesting options. We stopped by this old-style restaurant for some yum-cha, and were disappointed to find that it was packed, but luckily, there was additional seating in the adjacent cafe, which was run by the same owners.

漢軒茶樓
Siu Mai

 

Service is minimal, as there is no ordering of food- you simply hop out the front where all the steamers are, choose everything that you want, then the lady will stamp it off and you can bring your food back to your table. 
 
We were really surprised at the quality of the food here- it may not look it, but we unanimously agreed that this was definitely one of the best yum-cha’s we have ever had. The sui mai, one of our yum cha favourites was perfect- the right about of bounce, not too soft and not too dense. 
 
漢軒茶樓
Chive Dumplings

As they didn’t have har gow, we chose the chive dumplings instead, which were also quite enjoyable- generously sized dumplings with a soft, bouncy skin.

漢軒茶樓
Steamed Duck Claws
 
Instead of the classic steamed chicken feet, there are steamed duck claws here, which is great since I like them better anyway 🙂 They’re longer, bonier and have skin that’s not so soft and loose in comparison to chicken feet, and are cooked in a deep, flavoursome lu shui (鹵水)-like sauce. 
 
漢軒茶樓

 

Steamed Meat Balls
 
Although I’ve had many versions of these steamed meat balls in Sydney, none have been quite like these ones, with an bouncy texture, whilst retaining the slight chew of meat as well as the taste. 
 

In addition to the yum cha classics, they also offer some old-school yum cha dishes which don’t seem to be around much nowadays. These are what I like to call the ‘reverse’ sui mai- a small ball of glutinous fried rice, covered in the sui mai wrapping. Sort of like bite sized Lo mai gai (糯米雞).

 
漢軒茶樓
 
If you’re a fan of offal, then you must try the steamed tofu skin with pig stomach. I’m a huge fan of both tofu skin and pig stomach so it was no surprise I loved this- the combination of the too goes surprisingly well together!
 
After this satisfying breakfast, we headed off to find more food (and things to see), making a mental note that we’d come back next time we’re in HK, even if it were only for the yum cha!

Strongly recommended ‘must eat’ in Cheung Chau (if you like yum cha)

The restaurant is called 漢軒茶樓 (no english name) and is located on 58 Hing Lung Back St. Just enter second alley running parallel to the main street, turn right,
keep walk and eventually you should be able to find it!

 
 
We trekked a bit towards the Cheung Po Tsai Cave (one of the main attractions there), but decided against it when we got lost, realised that it was a long walk away, and although reception was good, both maps on iPhone and Android were nothing like what the roads were actually like there. 
 
We strolled around the main tourist area, and stumbled upon these homemade red bean pudding cakes (砵仔糕) by a friendly old man sitting by the waterside. Unfortunately, they weren’t as good as I had hoped, but it was still nice, especially since I hadn’t had some for quite a while!
 
 
We saw racks and racks of neatly lined seafood drying in the sun (I’m guessing the island gets quite a lot of sunshine compared to city!)- not sure if it would pass Aussie food safety standards though haha. 
 
 
There’s plenty of old-school things to be found on this island. These huge tins of cookies were apparently quite common when my parents were young. 
 
 
The beach isn’t a long walk away, and isn’t too busy, although it’s quite small and the water is all littered up. Not sure I’d want to swim in there, though I’d assume it’d be cleaner in summer when there are more people and people actually bother cleaning up.
 
 
On the walk back, there’s a couple of small stores and snack stalls. These japanese style red bean cakes at Hometown members club (which I later learn are quite well known) look quite interesting, though they weren’t as soft and as I’d hoped, probably because they weren’t very fresh (it seemed like a slow business day). 
 

 

There’s also a bar, which belongs to the b&b featured in one of the TVB dramas last year 😀

 

 

And of course we couldn’t come to Chaung Chau without trying their famed mega fish balls. You probably can’t tell from the picture, but they’re pretty big- the size of golf balls. 
 
 
We’d had them before, when someone brought them back from a trip to Cheung Chau, but fresh is so much better! They are nice and tasty, though not quite worth the hype they create. 
 
Mega sized fish balls aren’t particularly hard to find in Cheung Chau- they’re everywhere!
Definitely give it a go if you’re on the island!

Recommended ‘must eat’ in Cheung Chau

There’s plenty of fish ball places around the Island. This one is easiest to find because of its central location and huge signs/posters with celebrities on them. It’s called Welcome Food Court (時來食坊_ and located on G/F, 150 San Hing Back Street, Cheung Chau 長洲新興後街150號地下 and definitely hard to miss. 

 
 
We thought we’d have lunch before heading back home, so we walked around again looking for a place to eat. We see this cute little police car parked in the middle of the road- the local policemen are having their lunch break too, and we figured since they probably know the area best, we couldn’t go wrong trying the restaurant they chose too!

 

Stir Fried Noodles
 
It’s a small HK style cafe with your typical menu items, and we’re lucky enough to step in just before afternoon tea, so we’re able to choose something light from the afternoon tea menu (we were still pretty full from breakfast!). The stir fried noodles are good, with a good breath of wok, and strong taste, though it’s nothing amazing. 
 
 
I quite enjoyed the burger, with the soft fluffy white bun, crunch fried chicken fillet and plenty of mayonnaise. Be prepared to make a mess!
 
 
We saw lots of dumplings being made when we walked in so we ordered a couple to try. They take a while to come though as they are pan fried from raw, but it is worth the wait, as they are pretty delicious dumplings. It actually reminds me a lot of the ones we make at home 😉
 

The restaurant is called 為食堡 and is located on G/F., 10 Kin San Lane, Cheung Chau 長洲建新里10號海景樓B座地下. Turn right along the main street and keep walking down til you get to the intersection at the end.

 

 
And just when we thought we couldn’t fit any more into our stomachs, we came across this bakery selling egg tarts, coconut tarts and other snacks. 
 
 
How cute are these individual new year cakes! I love how everything is organised into beautiful neat rows. 
 
We couldn’t choose everything so we ended up only getting coconut tarts and egg tarts which were just as delicious as they looked!
 

Recommended Snack in Cheung Chau

Eat there on the spot if you have the stomach space or buy some to take home! Definitely try this if you’d like to try some HK style baked foods (they also do the Cheung Chau buns during festival season). The bakery is called 康蘭餅店 (no English name) and is located on 91 Praya St, Cheung Chau 長洲海傍道91號B地下. From the pier, turn right along the main road and walk for around 2 minutes until you see trays of baked goodies!

 

 
I’d been seeing these chip on a stick things all around the island since morning so I decided to grab one before I left. Yes, I know you can get them in Sydney too, but here, you can add your own flavouring onto your chip!. I sprinkled a bit of everything on, but my favourite was the seaweed flavour!
 
 
There’s plenty more snack stores on the way, selling all sorts of things from waffles to shaved ice. As much as we’re tempted to try those as well, we couldn’t really fit much more into our stomachs. Oh well. There’s always next time!
In Hong Kong, Travel on
January 11, 2013

Travel | Hong Kong: 2012 Trip Highlights

How late is too late to blog about something?

I usually keep my posts up to 6 months before deleting them, but this post has been sitting in my drafts folder for almost a year, easily setting the record for the longest post in the draft folder. On various occasions I’d considered deleting it, reasoning that it’s only about the food on my previous Hong Kong holiday- places that I’d no doubt visit again and could write about later.

Well, I’m almost off on another trip back, and I couldn’t bear deleting these photos and text, so I thought it’d be good to get this posted before I have more holiday eats to write about!

Yue Kee Roasted Goose Restaurant, Sham Tseng

 

My mum has wanted to take us to Yue Kee for a while, after tasting the roasted goose there a couple of years ago which she describes as pretty amazing! It’s located in Sham Tseng, an area well known for its roast goose/geese, and I’m told that almost every roast duck restaurant here does a great roast duck. My dad tells me of how he used to come to this restaurant after bush walking in the surrounding area…which goes to show how old this restaurant is!

I don’t think I’ve ever had roasted goose in Sydney but to be honest, I can’t really tell the difference between duck and goose. I’ve been told by roasted goose lovers that goose has more of a depth of flavour (or something along those lines), duck lovers tell me that duck has more tender and succulent meat, but the only difference I can really tell is that goose is usually bigger and meatier.

But I think the one best things about this roasted goose is the super tasty and crispy skin! The skin is definitely one of the crispiest I’ve had on roast duck/goose, but not dry like the skin of fried duck. My mum didn’t think this one was as good as the one she remembered eating last time but I still thought it was pretty good!

Goose Liver

Of course, being a duck restaurant, they also serve up pretty tasty dishes of duck innards! I don’t think I’ve had goose liver before, but it tasted rather much like pork liver.

Goose Tongue
 

Duck/Goose tongue is another favourite of ours- I especially love the texture of duck tongue as it’s quite soft and a bit like eating chicken/duck skin, only much smoother! The goose tongue here does not dissappoint,  served in an incredibly addictive and tasty ‘lo sui’ sauce.

Clockwise from top left: Deep fried prawn meat balls, Stir fried Seafood combination with Cashews, Salt and Pepper Calamari
 
Their menu also offers a large selection of other dishes (at very reasonable prices too!), and we find them all to be really good, and to some extent, even better than the duck. The deep fried prawn balls had an incredibly bouncy texture and were definitely on of the favorites of the night.

 

力奇四季火鍋

Hot-Pot Restaurant with no English name….

We rarely have hot pot at restaurant in Australia, both because it’s much more expensive than we think it’s worth and the selection of food is quite similar to what we can do at home, but I don’t think we’ve had a visit to Hong Kong where we didn’t have hot-pot! With many Chinese restaurants offering heavily discounted prices after 8:30 or 9:00pm (often half price), and some of the freshest and tastiest meat and seafood we’ve had, a great hot-pot dinner only sets us back around $10-$15 AUD per person.

We’re invited to this hot-pot restaurant for my cousin’s birthday, and we can quickly tell that this restaurant is quite special, after searching around for it’s (almost literally ) hole in the wall entrance. The restaurant looks more like a warehouse with plenty of aged round tables packed tightly together, round chairs thrown under them (most of which are broken), but the restaurant still manages to be packed with people on an ordinary weekday night so the food must be something!

For the broth, we order everyone’s favourite- the pork bone broth, which also happens to be the most expensive one on the menu- and at ~$200 HKD (~$25AUD), it is easily the most expensive pork bone broth we’ve ever ordered. It doesn’t take us long to figure out why….

It’s the biggest pork bone broth we’ve ever seen!

We toss aside the mountain of super fresh veggies to have later, going straight for the pork bone. There’s plenty to share, and as we suckle on them, everyone agrees they are amazingly good, although leaving so full we’re not quite sure how we’re going to stomach the rest of the food.

Clockwise from top left: live abalone, beef, oysters and live prawns
 

But we do surprise ourselves and easily make our way through the dishes of incredibly fresh seafood, meat, veggies and whatever else we ordered.

Prawns are served live and skewered (which must be painful!) and I can’t really stand to put them straight into boiling water, though they do taste really fresh. Abalone is also live and quite interesting, especially for someone who’s never seen live abalone before (me), as they like to swivel around their shell every once in a while when it gets warm. Thin beef slices are interestingly served frozen in an interesting array of rolls, which make it seem like a lot more than there is.

Clockwise from top right: sea cucumber, sea cucumber (different part of it), fish, ?

The wide range of seafood on offer never ceases to amaze me, and I can never seem to remember which seafood is which. Woops?

小雪園

Shanghainese Restauarant With No English Name

Xiao Long Bao

We’ve walked past this Shanghainese restaurant a countless number of times on our last few trips to Hong Kong. Which is not surprising since it does lie across the road from the our most frequented bus stop! We finally decided to give it a try when we decided we were in the mood for some Shanghai food one afternoon, and walked in to find it quite full, not only for an early afternoon, but also for a restaurant with no lunch specials menu!

The menu is a bit on the pricey side, especially the xiao long bao were around $40HKD (~$5AUD) for a serving of four, but it was worth it- afterall, they are the reason this restaurant is amongst the highlights of my trip! The xiao long bao skin is incredibly thin, and is pleated beautifully around a very generous serving of pork filling. But it’s the amount of soup in within the dumpling which makes this one unique- it’s definitely the most soup I’ve ever seen inside any xiao long bao! Perhaps a bit too much soup for some people, like my parents, who thought it felt more like the soup was injected in rather than naturally coming out through the process of steaming.

Clockwise from the left: Shanghai Noodles, Stir Fried Yellow Eel, Spicy ‘Saliva’ Chicken, and Pan Fried Dumplings (War Tip)

The stir fries are done quite well, with plenty of ‘wok hei’ or breath of wok. Though I’m not a huge fan of Shanghai noodles, the eels were deliciously moreish and we have not trouble finishing the whole thing, sauce and all! The highlight of the meal for me is definitely the spicy ‘saliva’ chicken- beautiful tender chicken pieces bathed in a spicy red chilli sauce. Although I don’t usually can’t take chilli well, this version was not eye-watering hot (despite its appearance), but much more subtle- leaving the light tingling feeling you get with hot food, without the spiciness. It was quite an amazing feeling actually, one which I still have not found elsewhere!

Yue Kee Roast Duck Restaurant (裕记)
9 Sham Hong Road
Sham Tseng, New Territories.

力奇四季火鍋
G/F, 53 Kok Cheung Street
Tai Kok Tsui

小雪園
Shop CA3, G/F
Smiling Sham Shui Po Plaza
155-181 Castle Peak Road
Cheung Sha Wan

In Hong Kong, Travel on
February 25, 2011

Travel | Hong Kong 2010

It’s about time I documented what I did for a huge chunk of the holidays, which was, of course, going overseas -to a place I’ve been a billion times but I still LOVE- Hong Kong 🙂 I know I’d never get around to writing about everything during my trip so here’s a few of my more memorable meals, mostly for my future reference 🙂

Egawa Sushi (江川壽司)


Sashimi Rice $36 (~$5 AUD) with miso soup, seaweed and dessert (mochi)

One of our first meals out in Hong Kong was at Egawa Sushi, which we found after walking around the whole shopping centre just to find something to eat. It had an extensive illustrated menu but we stayed with the afternoon menu which was ridiculously cheap (by Australian standards anyway) and the food did not dissappoint either. We ordered a sashimi rice which was a deliciously colourful array of small sashimi cubes on a very big mound of rice, lightly flavoured with soy sauce and vinegar.

Pork Bone Ramen $34 (~$4AUD) with salmon nigiri and mochi

I ordered the pork bone ramen, thinking that the pork bone referred the broth – so I was surprised to find actually pieces of pork bones within the ramen! The soft bones tasted like hard tendons were really yummy along with tender and flavoursome pork meat.

Sam’s Place (天然居海鮮酒家)

Corn and Fish Cakes

Who could go to Hong Kong without having Yum Cha? With breakfast/morning specials (here, $11.8 HKD per dish), yum cha is extremely afforable. At the bright hours 10 in the morning (I’m not usually awake at this time if I’m at home…), the restaurant is fairly quiet, mostly with small groups of old grannies and grandpas. The system of choosing food by ticking from a piece of paper makes sure that everything arrives very hot and cooked to order. Unfortunately, it makes ordering a lot more difficult for people who can’t read chinese- thank goodness I have my mum 🙂

These corn and fish cakes arrive steaming hot. The golden brown fish cakes are essentially fritters of fish paste, dotted with kernels of corn. Both flavoursome and crispy, we have no problem gulping them down within seconds.

Steamed Thousand layer buns/cake

The layers on this are clearly countable and nowhere near a thousand but this is an addictive treat, with layers of steamed bun and yellow custard.


Fried Salad Rolls
One of my favourites are these rolls, deep fried with a thin crispy exterior, and a delicious salad like filling of prawns and various fruits in a pool of mayonnaise.

Tum Yum Thai

Thai restaurant
My uncle recommended this local thai restaurant to us which was popular with the locals due to the authentic and affordable food. We didn’t find the food that great but it did however turn out to be one of my most unforgettable meals, thanks very much to this fish.

Grilled Fish

This is basically a big fish stuffed with herbs, marinated with lots of salt and grilled until pretty much half burnt. The fish itself was tender but tasted quite ordinary- the crispy skin looks very appetisting but is covered in a layer of salt and is probably not meant to be eaten.

Yeh lam Kok (椰林閣餐廳)

Fried Vermicelli with Duck Breast
Vermicelli $24HKD (~ $3AUD) with hot drink
This small comfy restaurant is the perfect place for us to rest our sore feet after hours of shopping amongst the busy streets of Mong Kok. The vermicelli is fairly generous for its price and very flavoursome. Unforunately, the vermicelii is a little on the stiff side, leaving us wishing they’d cooked the whole dish a little longer. (We later ordered this again at another branch and it was much better)
Coconut Curry
Baked Coocnut Chicken Curry $25 HKD (~$3AUD) with drink
The coconut curry is a lot better, with its addictively delicious coconutty sauce and tender chicken pieces. We particularly like the edges, where the sauces has dried up and gone crunchy (if a little burnt).

A Shanghainese Restraurant with no english name :S

We stumbled across a Shanghainese restaurant whilst shopping at Diamond Hill. Not wanting to eat any thai, japanese or vietnamese (as we were buffeting at night) we chose something we didn’t eat often. The meal itself was memorable, both because of the fact that we rarely eat shanghainese food in Hong Kong and because it was delicious.


The xiao long baos (from memory which came with my la mein meal) were easily the best xiao long baos I’ve ever had with a thin wrapping and insides filled with water which didn’t burst too easily. We almost ordered anoter steamer of them!

Red Ant Restaurant


Noodles $40HKD(~ $5 AUD) with drink
I’ve always liked red ant restaurant, not for its food but more for it’s very pretty interior design which makes me feel that I’m eating at a much more expensive restaurant. We stopped here for afternoon tea after shopping and shared 2 meals between the three of us as we were going to dinner shortly after. The portions were pretty big for afternoon tea and weren’t dissappointing either!


Japanese Curry $40HKD (~ $5 AUD) with drink
This japenese curry tastes almost identical to the ones we make from the box sauces but it wasn’t expensive and I loved it all the same 🙂

Metropark Hotel (Mong Kok)

We had lunch at metropark hotel which was rather cheap for a hotel but also slightly dissappointing as I’d always imagined hotels looking much prettier and have a better selection of food. Still, it was a far cry from the usual RSL buffets in Australia and I had a great time!


I loved that they had baked snails because I hadn’t had them for AGES….but was dissappointed as they were not hot and the snails themselved were really chewy 🙁


The dessert selection was the highlight for me- I think I tried 90% of all the desserts. The cheesecake was delicious and it wasn’t only me who thought so- they dissappeared so quickly that my mum missed out 🙁 The chestnut tarts were also really good- they had a deliciously flaky tart shell with a sweet creamy chestnut cream filling 🙂

So, I’m not too good with long posts, so I’ll stop there for now…there’ll be more up soon!

In Hong Kong, Travel on
May 1, 2010

Hong Kong, part 1

When I was young, my mother would often take me to Hong Kong to visit my grandparents and relatives there. I didn’t think too much of it then- you never really appreciate things until you get older. Now I love going there, although my visits have become less and less frequent as a result of the difficulty of taking days off school (since the airfares in the school holidays are too expensive).

Of course, food is a major highlight as it is much more affordable to eat out than here in Australia. On average a meal there costs about $15-20 for the four of us. Not surprisingly, we eat out for at least two meals everyday. Being a food blogger, I brought my camera with me and took shots of food whenever I could (although only when I was dining with my parents) At first, I was afraid I would get told off by people at restaurants but I got no response (or maybe I snapped the photos too quickly for anyone to notice, hence the poor quality of the photos). It was really interesting though, when we got home to look back at what we ate- time flies too quickly when you’re having fun to remember what you eat!


Breakfast at the Airport

Waking up early to make it in time for the plane was not the best way to begin a holiday especially as not enough sleep + a 9 hour plane ride= BAD plane sickness. I get awfully plane sick (hence no pictures of planes anywhere!) and spend most of the trip there either sleeping or looking/feeling dead. I really envy those who can eat on planes because I can’t even stand the smell of plane food- it makes me vomit. Although not as much now that I’m a BIG girl =] (although it may have something to do with the travel sickness pills I take………)

I recover from plane sickness quickly once I get off the plane and away from the airport, and my lack of eating for so long leaves my tummy very empty, but not for long……

Egg Waffles, $7 HK (~$1 AUD)

It was winter when we visited (hehe……yes this was 5 months ago) and with the occasional bursts of coldness, street food is very comforting and convenient whenever we feel hungry. Asian waffles are extremely popular and we witness many people lining up for hot crunchy waffles whilst they’re being made. I’ve never had these as I prefer the egg waffles, which, I suspect is made from the same (or at least a similar) batter to the other waffles as they look the same. When freshly made, the exterior is crispy with a soft, slightly cakey centre. The sweet and eggy taste makes them taste slightly like pancakes- although these are better =] A couple are made in advance, I guess for the convenience, but they cool down quite quickly and are usually warm when purchased. They are awfully good though, even when warm and I just wish I could try one hot! Sadly, every time I buy one, there’s already a premade one =[ Some stalls also sell them in different flavours such as taro, chocolate and sesame although they’ve always run out when I want one =[ *sigh* I have such bad luck with these things……

Red Bean + Green tea waffles $13 (~$2 AUD) from Coco Sweets, which, I suspect is somewhat affiliated with Beard Papa’s

When I saw these waffles sandwiched with a selection of cream fillings, neatly packaged in clear plastic wrap, sitting elegantly with a selection of cakes and desserts, I had to have one. With so many flavours to choose from, I spent a couple of minutes just choosing which one to have. Since I love foods with an Asian twist so I chose the red bean and green tea waffle which was advertised as a ‘crispy waffle’. The waffle was cold, as it had a cream filling which had to be refrigerated so maybe this was why, when I took my first bite, I was severely disappointed to find out that it was any BUT crispy. The texture was like a hybrid of asian and western waffles- it was slightly breadier than the asian waffles I had on the streets but still had a sort of cakiness to it……. The ratio of waffle to cream was much too low and left the mouth filled with cream. As much as I love cream, it made the waffle taste really weird and even with four people, we didn’t end up finishing it and had to throw it away. I think I’ll stick with the crispy waffles from the streets =]


With the coldness of the winter, hot food is something that will never fail to attract me, no matter how full I am. Roaming around on the streets of Yuen Long, we passed an interesting looking cart which advertised a bowl of noodles for $10 ($1.50 AUD). With the freezing coldness, we decided to buy a bowl, despite the fact that we were making our way to dinner anyway. Turns out the cart was only part of the marketing plan to lure customers in. They made us pay in the store! After we paid a large bowl of noodles was ladled up from a huge pot and given it to us. Eating noodles on the streets is terribly difficult- taking a photo of a hot noodles in the middle of an overcrowded street is even more difficult so excuse my poor photography here! The noodles are smooth and thin, the bowl is full of various different ingredients and the broth is awfully flavoursome.

We later stumble past this little snack shop on the streets (as we make our way to dinner….tehehe) which sells a variety of little things- bread, dumplings, sweets etc. We buy two buns (pan fried buns) which are still warm, and so delicious in the cold weather that we would buy more, if it weren’t for dinner waiting for us.

The store is very small and cramped- it’s only about the size of a store in the food court but has clear windows so we can watch the food as it is being made. What’s interesting is that they have a huge pan to pan fry almost anything such as these potstickers!


A barbecue is a great way to catch up with friends and relatives so it we always have one with our relatives whenever we come to Hong Kong. Although this place is old and may look as though you’ve entered Stonehenge, we’ve been going to this place for ages and ages and any attempts to change the location have always been hindered by something. It is pretty much in the middle of nowhere and to travel here requires a trip on a public van which only comes here once every half an hour or so and sometimes even longer than that. Going home takes forever.

We arrive bright and early as the barbecues get taken quickly. We save two as our group is pretty big. The males start up the barbecue- I’m not sure how but it’s got something to do with fire, coal, and a lot of fanning with newspapers.

The Hong Kong style barbecue is quite different to the Aussie one- it’s more like the cooking marshmallows on a stick on a campfire type thing I’ve seen in movies. We bring our own food, coal and forks to the place and when the barbecue is up and burning, we stick food onto the ends of our barbecue forks and cook them over the flame. The food can be anything really, but there are almost always fish balls and sausages. We try to be a little creative with the food and get things which we can’t buy in Australia.

Barbecuing does require a certain degree of skill because you have to cook all the sides evenly. And if you’re not paying attention, your food may end up burnt like this.

The kids will usually cook the food so that’s it’s burnt on one side and raw on the other. And then give up halfway and go off to play whilst their parents cook the food for them…….not that I’m talking from self experience…………..=]


Getting certain foods into the fork can also be quite a challenge because some foods have awfully tough skins. My uncle poked holes into the eel beforehand which made it easier to put onto the fork, although finding the holes proved to be a difficult task in itself (but definitely easier than trying to poke through the eel). Eels work very well with the barbecue- it cooks relatively quickly and the skin goes really crispy, as does the exterior.


We had intended on ordering a suckling pig to cook but carrying a suckling pig across Hong Kong was a difficult task so we got pigeons instead. The barbecue meat shops sell cooked pigeons (I think they’re cooked in soy sauce) and so we only have to barbecue them until the skin goes crispy. I like to cook my food extremely slowly, and I manage to cook this pigeon in the time my uncle cooks two…….I don’t even know how I cook it so slowly! The pigeons are delicious though! The skin is really really crispy and the pigeon is really hot by the time it’s done. I like to eat it with my hands, although it gets awfully messy with all the oils (pigeon is pretty oily…) The pigeons are really filling though, but this doesn’t stop me from eating two =]

………Now, what’s a packet of pads doing at a barbecue?


They’re actually marshmallows! Tehehe……
We wanted to play a trick on our cousin but it didn’t work because he’d seen it before =[but we figured marshamllows would make a good snack, OR we could barbecue them. I bought another pack of these to trick my firends- it was very fun! A packet of these aren’t cheap though (I think it costed ~$9 AUD for a packet)….and it took us ages to find a shop which stocks them.

Turtle soup

Just to try something different, we visit a snake shop in Hong Kong ( don’t know what the name of the shop is…..) It’s small and cramped and very old, but that doesn’t stop the customers from coming. It’s hard to miss the shop- they have a huge tank at the entrance with live snakes. They good for scary children……..’if you’re naughty, we’ll let the snakes out on you!’….hehe The walls are filled with newspaper articles and photos of celebrities eating their slightly ‘famous’ snake soup (蛇羹).

Supposedly, snake soup is healthy, as is turtle soup, another thing they sell. We order that to try but to me, it tastes like a really ordinary salty soup…..

Snake Soup

The large bowl of snake soup is around $50 HK ($7 AUD) if I remember correctly…..and we share one between two of us, incase we (me and my sister) don’t like it. At first, it seems like any other thick soup I’ve had- with lots of mushrooms and pork, all cut long and stringy. I struggle to find the snake in it, until I ask my parents and see strands of strange looking things (which, might I add, look nothing like snake) of which you can barely taste. The soup is not bad, although I was disappointed that it didn’t feel like eating snake……