Tham Jiak means in some way "love to eat" in Hokkien. I am a Malaysian Hokkien and truly love to eat.
Showing posts with label Hong Kong. Show all posts
Showing posts with label Hong Kong. Show all posts

Monday, February 20, 2006

Hong Kong Food Still in Exposure

It continues...

Next into the street food, the highlight was the chow tau fu (stinky tofu!) well, I tried it! From far you can smell a distinct unpleasant smell where first thing that comes to your mind is a huge smelly drain. But as you go nearer to the frying place you'll be tempted to buy and try one.

Well it does stinks before you put it into your mouth but with a little grimace you'll be able to do it and once you bite into it, you'll find it juicy and a little bit sour (from the fermentation I guess), after all its suppose to be 'spoilt', which meant so literary in Cantonese "chow", which ironically also can be meant by "smelly". Well, all said in one word, it is spoilt and smelly but yet...still delicious. Warning though, it does left a weird after taste in your mouth and you wouldn't want to go talking to anyone near for that matter!

Then there was the special or chien (fried oyster with eggs) which is entirely different from Malaysia version. This one is ultra-crispy with the eggs all fluff up with extra crunchy batter plus with generous amounts of oysters. The ones in Malaysia are usually flatter ones. But somehow, at the end of the meal, one can feel "jelak" (sick) of its richness and also partly because it is pretty oil laden. Anyhow, a must try in one of the stalls in miu kai.

Well, you guys must be thinking, where is the dim sum!?! That’s what Hong Kong is famous for! Well, of course I do have loads of dim sum picture, I had it 3 times for breakfast and once for lunch! Imagine that!

My favorite of the lot is siu long pau (Shanghai dumpling) that is soupy inside with fresh meat and really goood to bite...I missed it so much!

Here's the juice oozing...mmmm

Next is the Shanghai beef pau which is sweet meat in a crusty bread. Shanghai has the best dim sum I guess and they can't seem to have enough of beef.

My friends and I so wanted to try the lor mai kai (steamed glutinous rice with chicken) and see the difference from the ones in Malaysia. Well it is certainly different, in fact it wasn't even called lor mai kai, I forgot what's it called but we sure had a hard time describing to the poor waitress for it! LOL

I heard that the spring rolls is a must try but to me, it is just so-so, I prefer the ones in Malaysia.

This is a char siew pau (pork meat bun), which I’m not sure what version it is but it sure is good. The bun is soft and fluffy, with honey glazed on top with the extra kick of juicy sweet and salty pork filling...yummy. It is certainly a variant from the usual steamed pau as this one is baked.

Here’s an array of one of the dim sum breakfast I had in a different restaurant. Notable ones here are the fried mango in the middle which is crunchy and sweet, really special and the package type of bean curd with filling inside which is really different and good. Sigh, I miss my dim sum fix in Hong Kong!

There’s this which I think is considered a dim sum dish too, which is called char leong, which is actually yau char guai wrapped with cheong fun! Really special combination but tasty nonetheless! Crunchy coupled with the smooth cheong fun...something that delights the palate indeed.

Oh, look at this grilled chicken salad...

Yummy looking eh? Guess what? It is from McDonalds! The McD over there has a whole set of fresh menu where you can choose a range of salads and also flatbread with fresh meat and vegetables for more filling ones. Here’s a favourite flatbread among us, the Korean beef flatbread

Last but not least, is this lovely tong sui (sweet dessert) that we had in one of the little shop in a corner street of Kowloon, which is actually black sesame dessert. Look how thick it is!

That’s all for how three girls from Malaysia eat their way through Hong Kong in 1 week. Hope you all enjoyed it as much as we did!

Friday, February 17, 2006

Hong Kong Food Exposed

I am having work up to my neck these few weeks. Today I had just nailed a presentation and a test in my university. In less than two weeks, my final year project is due for testing and my part is still half way there. I hope this is a good enough reason for my missing in action.

So I am taking this opportunity to post up food pictures that I had took from my last year travel to Hong Kong. Yea, I know that seems like ages ago but yet, I am still thinking of it, salivating about it and still hankering to go back for me.

I had posted up about it before in KC, which was more lightly written, thus I just replicate what I had reviewed after the trip:

The Long Ago Post: Hong Kong Food Exposed

I had a trip to Hong Kong late last month. As we all know, Hong Kong is said to be a food paradise. Well, I CONFIRMED it. Everything I eat had at least a certain degree of standard. So I’m here to share pictures of some of the food that I found really good and hit right on the Hong Kong spirit!

I had tried char siew fan twice, once in Hong Kong island another in either Jordan/Tsim Tsa Tsui (these are the two connecting area in Kowloon, the mainland of Hong Kong) and I certainly loved the one in Kowloon much better. The meat was huge, juicy and tender and still crispy on the outside. The sauce is marvelously sweet and goes right well with its soft and fluffy rice. DELISH! I’m missing it already....

As for another main meal, we (my friends and I) had adventurously tried out the mixed beef mee (which consists of parts of the cow which I prefer not to know so much in detail). Nevertheless, I had a friend who was fond of eating all sorts of pig parts to test these ones out first and then rate it for us to try.


As you can see, the hive look thing (which I later found out is the stomach) is surprisingly crunchy and tasty as it had soaked up whatever soup it was boiled in. Then another part was also crunchy and not too much of distinct taste. But the black part (which we presume is the liver) had a red light from my friend who managed only to choke it down.

Another main meal we had was the infamous yu tan fan (fish ball mee) which is just as its name, fishballs and mee. The different this is from Malaysia is the fishball itself! It is fresh and springy and of course with no fishy smell (seng mei) which causes me to avoid fishballs all the time and you can surely taste the authenticity of the fish in it. This dish is pretty bland compare to other rich tastes of food. Still a must try if you're in Hong Kong, for the fishballs’ sake.

We also had seafood one of the nights in Miu Kai (Temple Street). All the seafood here are really fresh with the seafood still alive and only made to order. I went over to the counter, bombarded with endless choices of moving creatures, I just simply pointed out two unfamiliar seafood (I was guessing I can't get these in Malaysia) and ask them the best way to cook it. They recommended both hot but then I chose one to be just boiled fresh.

One of the dinner we also had jok (porridge) with yau char guai (fried twisted bread). This is one of the simplest dish that I believed originated from here. Both of it just complements well with each other, the crunchy yau char guai with the soft gooey porridge that coats it so well. YUM!


As for breakfasts, we had wan tan mee, where the wan tan are totally different than those in Malaysia. It is gigantic, with generous filling of meat and a huge prawn in every piece. It is tender and juicy and besides, the mee is thin and obviously home made material compare to those I found in Malaysia (except the ones in Taiping which is thick but still home made).

We also had ngau lam min (beef mee). Unlike the ones in Malaysia, this one is with clear soup but distinct taste of beef. The slices of beef are soft yet chewy and juicy!

Of course breakfast in Hong Kong is not complete without trying out the set breakfast style in its own Hong Kong "fast food" version. It come with variety of choices where you can mix and match and it includes the infamous drink of lai cha (milk tea), yin yong (mixture of milk, coffee and tea) and Milo.

In this set we had opt for American style breakfast, egg, luncheon meat, sausage, toast, oatmeal at the side with yin yong.

Another set we had was the mini dim sum set of mini pau, dumplings and mini springrolls, with meehoon and ham at the side plus lai cha.

I just want to highlight that their lai cha (milk tea) and yin yong is absolutely heavenly, due to its richness of milk taste but still with distinct taste of tea and coffee. I suspect the difference it had from the ones in Malaysia is in the milk itself. It must be fresh!

To be continued....
* Malaysia * Good Food * Recipes * Travel *Reviews * Asia *