I was quite ambivalent about the cuisine in Hong Kong.

Where I expected high quality dim sum, luscious barbeque, and full-blown family-style Chinese dinners, I was met with ho-hum varieties to the likes of which I can easily find here in the states.

 

The Highlights

Highlights of the gastro excursions included the BEST ramen I’ve ever devoured in my life (I’ve never been to Japan so don’t judge!) and bomb.com dirty rice noodles from a local hole-in-the-wall I found courtesy of my new favorite foodie app “Open Rice” aka “Yelp” for most large metropolitan cities/countries in Asia. Luckily we were able to sniff out other veritable spots indicative of what HK’s serving up nowadays.


Tong Tai Seafood Restaurant

Tong Tai is the largest street market vendor at the Temple Street Night Market. They feature fresh seafood and fried favorites including salted fish and ham fried rice, mantis shrimp, and spicy pork. Perfect drinking food when downed with and ice cold 40.


 

Mak’s Noodle

After spending the evening at the nearby Temple Market (above) we were still pretty famished and happened to chance upon this teensy noodle shop with a guy making fresh noodles in the window. A second look at said window featured an article with Anthony Bourdain’s visit to Mak’s Noodle on a previous Cook’s Tour- SCORE!!! I trust Mr. Bourdain to make all my foodie decisions…

 



Wai Kee Noodle Cafe

Our last meal in Hong Kong on a rain-drenched morning.  We opted to do a search for the highest rated noodle in town and found this hole in the wall about 7 miles from the hotel. Thank goodness for the storefront image on Open Rice or else we’d have never found the place- no English-language signs, a-duh!

Their specialty: Beef noodles. You have a choice of ramen noodles, rice noodles, or macaroni and choice of protein- beef/ ham/ spam/ eggs/ pork, etc… We all got a bit of each but the beef stock was the same. Super clean broth (although the chitlins would show otherwise) that TOTALLY hit the spot. They also served 2 different kinds of toast, one jam-filled, egg-covered concoction (above) and another brick toast with a buttery jam spread (below). Friggin’ delish!

 

 


Traditional Chinese Cuisine

This was another random find while strolling on the streets by our hotel.  The window had plastered images of what I can only assume are local celebrities whom have dined here so I was immediately SOLD on the spot. Or just a brilliant marketing ploy with featured family members smiling away while dining in the restaurant, lol. Either way, a traditional family style dinner for our first meal in Hong Kong.

 

 

Our waitress was completely ogling le bf and after many flirtatious advances, offered us this honey-battered dessert with floral essence on the house! Hahahaha pays to date a Hong Kong supastahhhhh, lol. It was light, fluffy, crunchy, and NOT as “deep fried” as it looks. Almost a cross between a shrimp cracker and fried wonton skin, simply melts in your mouth after the initial bite. Lovely!

 

Which concludes the food porn from our Hong Kong Cuisine Part I~ Thanks for reading!

Bon Appétit mes amis!

 

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14 Comments

  1. Omg…I almost died looking at that food! I wish I had a bowl of that ramen you spoke of and holy crap, the fried mantis prawns! My favorite prawns ever and I haven't had them in forever! The beef broth noodles look so simple and yummy! I totally want to tuck into a plate of that fried dessert, a hybrid of wanton skin and prawn crackers? Throw me a bag and let me get fat!

  2. OK, I have been looking at several posts from your blog and I must confess I LOVE ALL THE FOOD!!!!! and of course your adorable casual style. Besides spending time with my sons and my significant other, fashion and food are my favorite things to do, reason why I find your blog fun.
    xo
    Carelia
    Mysmallwardrobe.com

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