Thursday, March 20, 2008

• Hong Kong... Kowloon Hong Kong...

  ...I like Hong Kong...

  I have a spare moment at work (mind you, it's already 8pm Thursday evening before the Easter long weekend) to blog about some of the amazing Chinese food that I dearly miss so much in Sydney. It doesn't even compare - not even close!

  
  Wonton noodles at 何洪記 (Ho Hung Kee) 2 Sharp St, Causeway Bay
  It's all about the extremely thin, but super "springy" noodle texture. Established in 1946, the quality has not changed. In fact, my parents used to go here on dates when they were still in high school. How adorable!

  
  
  Dim Sum at 富聲 (Fu Sing) 1/F, 353 Lockhart Rd, Wanchai
  The siao long baos are very soupy with an extremely thin wrapping that's not supposed to burst because of it's elasticity; crumbed turnip pudding with prawn 'stuffing' on top; flakey pastry cha-siew pork buns (soooo good), and roast pork - the way it's supposed to be, with a very crispy skin, minimal grease and dipped in yellow mustard and caster sugar. Oh, and who can forget my favorite dessert 楊枝金露 - cold sago soup with pomelo pulp!

  
  My favorite delicacies - 花膠 (fish stomach?) with goose webb, and stuffed sea cucumber

  We took the boat out to this island - I totally forgot the name, but there is only one restaurant on that island:
  
  
  The island is known for producing great sea vegetables and other dried seafood goods. Where else can you get dried shrimp that is gutted, and the size of your index finger? Too bad customs would never let me take those back to Sydney. Some of the dishes we ate included giant clams with garlic vermicelli, and scallops with chilli bean sauce. They do a mean lobster noodle (伊麪) too!

  Who can forget the classic Hong Kong styled diners, I went to one in Happy Valley for breakfast:
  
  Deep fried HK style french toast, with butter on top, and peanut butter in the centre. Crispy on the outside, warm and fluffy on the inside. Pour that maple syrup all over it!

  Will update during the long weekend on my favorite non-chinese dishes.... mmm
  NOW you know why I had been dieting for 4 weeks prior to my trip, during the first 48 hours I had already gained 8lbs!

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