Hong Kong 香港吃貨

Hong Kong 香港吃貨

Featuring Ho Hung Kee 何洪記, Oddies Foodies, Mak's Noodle 麥奀雲吞麵世家 (Jordan), Under Bridge Spicy Crab 橋底辣蟹, Kam Fung Restaurant 金鳳茶餐廳, Tsim Chai Kee Noodles 沾仔記, Honolulu Coffee Shop 檀島咖啡餅店, Ming Court 明閣, 灣仔華星冰室, Lan Fong Yuen 蘭芳園
Daniel Food Diary
Daniel Food Diary

Back to try my favourite Cremia, but somehow not as amazing as the one in Japan though. Hmmm.... This is the Matcha powdered soft cream.

Here’s a breakdown of its parts: 25% Hokkaido fresh cream is used to that rich deep flavour and full-bodied milk feel; 12.5% high milk fat content for a well-rounded flavour; langue de chat us for the cone; and its form is a silky, wavy shape said to look more graceful.

Aircon temperature here. But melted too fast. #DFDHongKong #DFDSoftserve

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These three ingredients became the source of their popularity, and known to provide sizable income to feed 3 generations of their family.

The shrimp wontons at Tsim were a class of its own – fresh chunky prawns (two per dumpling) and minced pork packed into a big ping pong sized dumpling that gave a tasty crunch on every bite.
Therefore many Hong Kongers also call this the ‘ping pong wanton shop’. #DFDHongKong #DFDNoodles

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They symbolise 團團圓圓 which is togetherness.
Auntie from the dessert shop was scolding people who asked if there were any more dumplings. NO MORE.
And Guess what we found in the Sesame Paste. Such a blessing.

After this, we not only 團圓 but 圓圓. #DFDHongKong

Truffle Scrambled Eggs. #DFDEggPorn #DFDHongKong

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I found the spicy garlic bits, fried till crispy and fragrant, to be the best part of the dish.
Otherwise, the crab was not particularly memorable, unfortunately. Not as fleshy or juicy as expected. Perhaps the restaurant has become too touristy.
#DFDHongKong

Mammy Pancake 媽咪雞蛋仔
makes gai dahn jai in town using quality eggs from Holland and creative fillings.
We had the chestnut ones which were filled with “gao luck”. Crispy and fragrant. #DFDHongKong

Wah.

While I wasn’t that big a fan of their Roast Goose, their thick chunk Roast Char Siu was one of the kind - big but melted in the mouth.

Can see why it’s that popular. And we over ordered again. #DFDHongKong

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We entered the shop cos we smelled the aroma from far away. Queued for about half hour?
Was totally fluffy and made of good quality basic ingredients. Though once is probably enough. #DFDHongKong.

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A Friend wanted to try, so we are here.
Actually this Egglet on Softserve is still worth a try, ‘traditional’ street food with modern take, a mix of hot and cold.
We had the Nutella, and you get traces of that in the egg waffles. Made us feel like a child once again.
http://danielfooddiary.com/2015/12/08/oddiesfoodies/ #DFDHongkong

Kam Fung Cafe 金鳳茶餐廳 at Wan Chai serves a pretty good rendition of this breakfast dish.

The café is more known for its two other things – Chicken Pie and Polo ‘Pineapple’ Buns, till I realised that even its HK Milk Tea enjoys certain fame.

Anyway, am looking forward to my Macau trip next week, can try some of these ‘traditional’ HK food.
http://danielfooddiary.com/2018/03/11/kamfungcafe/ #DFDHongKong

DanielFoodDiary.com. Food, Dreams, Christ.

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