For this posting, I will list down the MUST EAT FOOD in Hong Kong. Hopefully it helps those who are planning a trip to Hong Kong.
1. Wan Tan Mee (Shrimp dumpling noodles soup)
This I can safely say is super yummy. Don't worry, just drop by any noodle shop in any corner of HK, the quality won't run far. The Hong Kong "wan tan mee" is definitely different from the Malaysian version. I still don't understand why such a big difference but then again who cares.... as long as both are yummy and has it's own uniqueness. The Hong Kong version is in soup and with large shrimp dumplings. The Malaysia version is dry with dark soy sauce and with BBQ pork and comes with tiny pork dumplings in soup for the side.
Alright, whatever they put in there... I hope it is a good thing but all I can say is that it is super yummy!
I frankly don't find this dish in Malaysia or at least I have not eaten it in Malaysia. My friends told me it is available in some Chinese restaurants. I actually first eaten it in USA. When both me and Hubby-D first put the Hong Kong "char leung" in our mouths ....hmmm..hmmm..hmmm no words to describe. The "yaw char kway" was super crunchy and the skin of the rice noodles was tender and smooth combined with the saltiness of the soy sauce. Ohh!! It was marvelous!
Infact, we liked it so much that we went back to the same shop the morning before we left and ordered one for our tummies before we headed home. The watch-out is that this dish is best consumed immediately after they make it. If they have made it earlier and put it in the hot steamer (for the next customers), the crispy dough would be a little soggy and that would make a huge difference between a great "char leung" and a not so great "char leung"!
Ever so often in any TVB series, they would have congee for breakfast or supper whether at home or they pack back to the house. In Hong Kong, you can get congee anytime of the day. It is made fresh with whatever ingredient you desire....pork, chicken, fish, pork stomach, pork blood, pork liver, century egg, etc etc. Why I like Hong Kong style congee? It is the way they cook the rice....it is so soft, so blended and watery. Yeah...! I like the watery soft congee and not the "teochew" type whereby each strand of rice is still visible.
4) Roasted Goose ("Siu Ngor Pei")
I think Roasted Goose is probably "the" must have dish in Hong Kong. Not many places have this and I must say that Hong Kong is most popular for this dish. Check out my next posting on where is the place to go for the best and most popular Roast Goose.
After this trip, I now understand why the Hong Kong people always have dessert after their meals. That is because there is so many varieties and it is all super yummy. And to me, someone who don't have a sweet touch and not a fan of sweet dessert. But, I was super impressed with the many different varieties.
Yoong Chi Kam Loe (Chilled Mango Puree with Sago and Pomelo)