How can I cover dim sum in a single post, you may be wondering? There are so many different dishes that make up this type of cuisine, so many flavours, textures and cooking methods.
Your concern is admirable and well-founded (I would have expected nothing less).
Before arriving in Hong Kong I imagined dim sum lunches every day. I pictured H and I visiting out-of-the-way cafÃ©s where old ladies trundled round trolleys and we selected a delicious array of dim sum while feeling secretly smug at how we were “keeping it real”.
Continue reading Hong Kong Food Exploration: Dim Sum
Dumplings. Is there anything they can’t do?
Well obviously, yes. But I love British suet dumplings (as you can probably tell from this post), fried Jamaican dumplings, Japanese gyoza and Jewish matza balls, to name but a few.
Chinese dumplings are another treat, and having read about Wang Fu (65 Wellington Street) in a few online posts, when we found ourselves hungry and in that very street, it made perfect sense to go there.
Continue reading Hong Kong Food Exploration: Wang Fu Beijing Dumplings
While reading one of my favourite food blogger’s websites for tips on Penang, I came across a long post on a 2010 trip to Hong Kong.
One place mentioned that caught my eye was a cafÃ© called Sun Kee (Shop 13-14, G/F, Champagne Court, 6-20 Kimberley Rd).
To be strictly honest, it was less the place than a particular dish, namely grilled pork neck and cheese noodles. My love of cheese made my attendance a must, and so one evening we pavement-tangoed our way to Kimberley Road and tracked down Champagne Court.
Continue reading Hong Kong Food Exploration: Sun Kee
Over 5 years ago I used to work in London, and would very occasionally walk down to the Golden Gate Cake Shop in Macclesfield Street to purchase a sweet Chinese bun. From all the varieties available, my preference was for one filled with thick, slightly grainy, butter-yellow custard.
Hong Kong is home to a plethora of similar bakery shops, and they are the ideal place to pick up a snack or light breakfast.
Continue reading Hong Kong Food Exploration: Baked Goods
My dad was a keen cook, and most weekends would turn the kitchen upside-down to create a meal which was immense in size, calories and deliciousness.
Thick Yorkshire puddings with a crispy base that can only be achieved by the use of alarming amounts of oil, mixing bowls full of buttery mashed potato, bread and butter puddings which could feed a family for a week; even the vegetables would find themselves drowning in butter or reclining in a white sauce.
Boiled beef brisket was another of his specialties, usually served with a squadron of airy dumplings. I love beef cooked this way. As a child I wasn’t keen on a red-rare Sunday joint, and much preferred the tender slices of brisket accompanied by long-stewed veg and those heavenly dumplings. For years I tried to emulate the aforementioned dumplings, for some reason under the mistaken impression he had used butter and not suet. It was only when I had a go with suet one day that I recreated the taste I remembered so well.
You can probably appreciate, therefore, that when I saw brisket noodle soup on the menu in Hong Kong, I was very keen to try it.
Continue reading Hong Kong Food Exploration: Beef Brisket Noodle Soup