Saturday, May 4, 2013

Eating Hong Kong (Food Diary)

Just got back from a two week stop in Hong Kong to see family and work on a few personal projects.  Good eats were involved, as always.  Some places were my usual all-time favorites, and some were new joints that I think you should try out too.  Here were the pit stops:

Mak Siu Kee 麥兆記
32 King Kwong St, Happy Valley, Hong Kong
Tel: +852 2989 1638

legit Hong Kong wonton mein

Fu Sing Shark Fin Seafood Restaurant 富聲魚翅海鮮酒家
1/F & 3/F, Sunshine Plaza, 353 Lockhart Rd, Wan Chai, Hong Kong
Tel: +852 2893 0881

A favorite place to go for char siu fanatics

baked char siu bao, ethereal.  I ate 3 of these in one sitting.

9/F Circle Plaza, 499 Hennessy Road, Hong Kong
Tel: +852 2591 1281
Thank you Brian for introducing this late night spot.

Okono-miyaki and Teppan-yaki and more post 1am on a weekday at Kozy.

  Why go to Tsui Wah when you have these kinds of options?

Excellent value for these generously sized buggers.

The best part.  "It's like eating chips," says Brian.  I think these are even better.

Like opening a Christmas gift.

Fook Lam Moon 福臨門
35-45 Johnston Rd Wan Chai, Hong Kong
Tel: +852 2866 0663

Suckling Pig at my family's usual Sunday stop. 

Grandparents, dad, and the kids.  Piles of dim sum.  Also try the egg custard bun here.

Brother and I shamelessly pushing our guts out after lunch.

Motorino Hong Kong
14 Shelley Street, Soho, Central, Central Hong Kong
Tel: +852 2801 6881
One of New York City's most famous pizzerias has arrived in Asia.

Motorino NYC is most famed for its Brussels Sprout pizza, though it took a bit more to convince my Hong Kong friends to even try this.

Soppressata Piccante, a pizza that Motorino HK always encourages patrons to try.  Tomato sauce based with spicy soppressata (Italian pressed sausage made of dubious, but surprisingly tasty pig parts), chilies, garlic, pecorino, oregano and fior di latte (mozzarella). 

The month's special, meatball pizza.  I would have preferred having a meatball appetizer instead of a pizza version (the crust got soggy much too quickly), but it'll do Donkey.  It'll do.

I don't have photos, but also try the Octopus & Potato salad.

Stanley Main Street

Sunday Afternoon strolling around Stanley.

Hong Kong's classics

These push carts are getting harder and harder to find on Hong Kong Island these days.  If you spot one, buy some and cherish every bite.  I found this at Wellington Street, Central Hong Kong corner by GNC.

I can't remember the name of this local spot, but it's been around for ages.  You'll find it along Caine Road, a few doors down from the Mid-Levels Escalators.

Milk tea and pork sandwiches anyone?  Lan Fong Yuen 蘭芳園, 2 Gage Street, Central

French-fry me.

Fleur de Sel, 51 Graham Street, Central Tel: +852 2645 9828
This May, Chef Gregory Alexandre presents a special Burgundy-inspired twist to the Brittany classic, the galette.  Must-try: Oeuf Meurette (poached egg, mushrooms, bacon, croustons with Burgundy Red Wine sauce), Bourguignonne (Fricassee snails, mushrooms, bacon, spinach in white wine sauce), Epoisse (my favorite French cheese, also ultra stinky... the way I like it), La Speculos (using Belgium's creamy Speculos spread over a crepe.  Comfort-dessert-maximus).  Wash it all down with a couple glasses of Brittany's Kerisac ciders.

The Lounge at Four Seasons Hotel, 8 Finance Street, Central Hong Kong
To satiate my sweet tooth, I also popped by my favorite hotel to visit Pastry Chef Gregoire Michaud.  We first met last year as two of the panel speakers at Social Media Week Hong Kong (photo).

Domani Ristorante
One Pacific Place, 88 Queensway, Admiralty Hong Kong
Tel: +852 2111 1197

Saturday brunch with my lovely cousins.  We all enjoyed the antipasti selection.

Celebrating my niece's first birthday with friends I haven't seen in ages.

Weekend brunch is not complete without free flow wine or champagne.


A souvenir gift from Mexico, from dear Tim Ho!

There's never enough time nor stomach space to eat it all.  So many new places to try, but I can't help but make my comfort food spots priority.  It's been too long since I've spent proper time in Hong Kong.  I'll be back soon.


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