In a city that never sleeps, you can always find something to satisfy your hunger 24/7 in Hong Kong. Everytime I go back, I try to fit as many meals in as possible and I try to compensate that by doing more walking (ahem shopping).
Here’s a few places I tried in my latest trip back to Hong Kong.
Sister Wah’s Beef Brisket Noodles
I go back to this place time and time again. What makes this place special is the soup in which the brisket is cooked in. The soup is made overnight with dried mandarin peel, cow’s backbone, star anise and cinnamon. The fat is skimmed from the broth, allowing a clear consume like soup to remain. The brisket is then cooked in the soup, adding extra flavour to the soup. The brisket is soft and just melts in your mouth. You pretty much can get any combination of noodle soup you like, I usually get beef tendon, brisket and stomach with rice noodles. The stomach is tender but still has a bite to it and the tendon is jelly like goodness.
Instead of having the usual boiled vegetables on offer, they have radish/daikon cooked in the beef soup. The radish absorbs all the flavour of the beef and it doesn’t require any other sauces to dip the radish into.
Saboten Japanese Cutlet
This largest Tonkatsu chain in Japan has 2 outlets in Hong Kong, one in Causeway Bay and the other at the airport. The pigs are bred for over 180 days and are fed barley to produce a sweeter and more tender meat. Their ability to retain the juice in the pork whilst providing it with a crispy outer coating which is not oily at all, is the draw card for me to stop and fuel up before I hit the duty-free stores in the airport.
The sauce which accompanies the tonkatsu is made from scratch using onions, tomatoes, apples and carrots together with over 10 different spices. To eat it, you first must grind up the sesame seeds into a paste like mixture and poor in the tonkatsu sauce in. The tenderloin is deliciously moist in the middle and oh so tender!
The name is derived from back in the 1950s whereby low-income earners would have a cheap meal from street vendors selling noodles in a cart with various toppings of your choosing. Typical ingredients include pigs blood, curried fish balls, turnip, pork skin, chicken wing tips etc. Long gone are the street vendors and cart noodles are now sold in your average noodle joint. I love eating this because it’s a DIY noodle where I can choose as many or as little toppings as I want along side of choosing whatever type of noodle, egg, rice, vermicelli, hokkien and the list goes on.
You can also get street food snacks which they sell by the skewer. My favourite is chilli fish balls and fish siu mai. I look for the springiness texture in the fish ball, there are some which have way too much flour mixed through the fish meat and as a result tastes really processed.
Eating is certainly a sport in Hong Kong whereby the only loser is your waistline. Stayed tuned for more updates on where to eat in Hong Kong.