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“I Love Hong Kong Food Tour” & Hong Kong Cantonese Food Names Reference by Robert Chaen

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Yin-Yang Tea-Coffee Mix in art form (“Yin-Yong”)

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Anthony Bourdain in HK

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HK Food Art

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Temple Street Night Market, Yau Ma Tei
Try the Oyster Omelette (“Cheen Ho”), and Claypot Rice (“Ngar Po Farn”) with meat choices like chinese sausage (“Lap Cheong”)

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Egg Tart-eating Tourists.
Chris Patten’s (the last British Governor) favorite high tea snack.

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Jumbo Floating Restaurant – night time

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HK Dim Sum (means to touch the heart) – the best in the world

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“This is great gourmet Chinese roast… I’m ready to try something more adventurous …”
“hmmm foreign ghost (“gwei lo”) likes my signature dishes (“chew pai choi”)”.

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Baked Pork Chop Rice lunch set – typical at two of the most popular fastfood chains: Maxim’s Hong Kong and Cafe De Coral

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Famous Beef noodles (“Ngau Charp”).
My favorite HK Soup Noodle: Ngau Pong (pancreas) and Ngau Cheong (intestines) + Char Yue Pei (fried fish skin)

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Beef brisket (“ngau lum”), tendons (“kan”) and spare parts – lungs (“fei”), stomach (“tou”), intestines (“cheong’)

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HK Style Roast Goose (“Siew Gor”). A goose is twice the weight and size of a duck and has a unique physical characteristic of a big bulge on its forehead.

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Sesame paste soup (“Chee Mar Wu”) – a favorite Chinese “Tong Shui” (Sweet Soup Dessert)

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Century egg (“Pay Tan”) eat with slices of pickled ginger – 2 months to make.
Yung Kee Restaurant is best (in Central).

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1. “Char Leung” (fried dough wrapped with chee cheong fun). 2. “Lor Bak Koh” – white turnip fried 3. “Cheuk” – rice porridge

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“Chee Cheong Fun” (rice noodles) with “Mar Yau” (sesame sauce) & “Teem Cheong” (sweet sauce)
Best HK Curry Fishball & Chee Cheong Fun shop: Mastery Food 通達食店
48 Pitt Street, Yau Ma Tei MTR Station Exit A2

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Chinese tea and tea pots art

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Chinese new year sweet cake (“lin ko”) fried in egg (“tan”)

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Go to a coffee shop with a good crowd or queue (“Cha Chan Tang”). Order any of the following noodles:
[ ] Singapore Beehun noodles (“Sing Chau Chow Mai”)
[ ] Dry fried noodle with beef (“Kon Chow Ngau Yoke Hor”)
[ ] Shredded pork fried noodles (“Yoke See Chow Mein”)
{ ] Capsicium spare ribs fried noodle (“See Chiew Pai Kuat Chow Mein”)
[ ] BBQ pork fried noodle with XO sauce (“Kon Chow Char Siew XO Kung Chai Mein”)
[ ] Duck braised noodles (“Yarp Mun Mai”)
[ ] Wet fried with whatever choice of meat/ noodle (“Sup Chow”)
[ ] Char sauce braised noodles (“Char Cheung Lo Mein’)
Pic: Pork Chow Mein
My favorite Cha Chan Tang is Tsui Wah Causeway Bay

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Curry fish balls from hawker (“kar lay yee tan”)
Corner Hawker store at Sogo Street Intersection or Russell Street opposite @Times Square Hong Kong

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“Kai Tan Chai” (HK Egg Waffle)

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Food Street, Causeway Bay

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Lung King Heen, Four Seasons HK

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French Toast HK style with butter and golden syrup (“Sai Tor See”)

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Fried Intestines (“Char Cheong”)

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Chinese herbs

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Famous HK Egg tart (“Tan Tart”) and Pineapple Bun (“Por Lo Pau’)

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Jumbo Restaurant – night time

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Jumbo Floating Restaurant – iconic but overrated

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Kau Kee most famous curry beef tendon e-noodles (“Ka lay ngau kan yee mein’), Gough Street Central

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Kau Kee Restaurant 九記牛腩
Kau Kee, famous beef noodle, Central – tiny cramped shop, 6 sitting in 1 small table.
The owner “Ah Kau” (means nine) is fierce-looking, impatient, and barks orders.
After patronizing his famous dishes for 10 years weekly I finally took courage to introduce myself. I joked that the air-ticket and taxi fare to go to his shop cost more than the HK$50 bowl + HK$12 clear beef broth. He laughed and we became friends and wish me “Lor Bert Chai”) every time I dropped by.
I highly recommend “Shong” which the very best tender beef brisket.

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Korean BBQ HK style

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Super spicy hot (“Mar Lat”)

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Moon cake (“Yuet pang’)

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Oyster omelette – a typical Chiu Chow cuisine (“ho cheen”)

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Phoenix Claws (“fung chow”) – chicken feet in black beans sauce, a favorite Dim Sum dish

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Layered festive rice (“Poon Choi’)

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Pineapple bun with a thick slice of butter (“Por Lor Yau’)

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Salted duck egg (“Ham Tan”)

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“Shore” – chic restaurant bar in Central

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Hawker fried snacks

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The infamous HK smelly Tau Foo, fermented for 2 weeks (“Chow Tau Foo”) – can be smelt 3 blocks away!
Crispy on the outside and soft on the inside, an acquired taste. Eaten with red sweet sauce (“teem cheong”)
The HK version is very different from the Taiwan, China, and Malaysian versions. It tastes much better than it smells!

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Snake soup popular during winter (“Seh Kung’)

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Fried spring rolls (“Cheun Kuin”)

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Steamed milk with ginger juice (“Tan Lai’)

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My favorite Tsui Wah Char Chan Teng – with typical “Char Chan Teng” cramped cubicle seating (“Car Wai’).

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Tsui Wah Restaurant, Causeway Bay – my favorite local coffee shop (“Char Chan Teng”)

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Wonton noodles with a stuffed big prawn Wonton (dumpling)

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Wife cakes (“Lo Por Pang’) @Morison Street, Sheung Wan

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HK Wine & Dine Festival

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The Original Wong Kok Char Chan Teng in HK (branches in Malaysia)

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Yeung Chau Fried Rice (“Yeung Chau Chow Fan”)

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Yung Kee – one of the most famous restaurants in HK. Famous roast goose (“Siew Gor”)and century egg with ginger slices.

 

“I Love Hong Kong Food Tour” & Hong Kong Cantonese Food Names Reference by Robert Chaen

Q. Like Anthony Bourdain, do you dare to try some of the most unusual Chinese Cuisine e.g. smelly tau foo, snake soup, chicken feet, century egg, etc.

Included is a Quick Reference of the most popular Cantonese Food Names for you to order when you are in Hong Kong. 1st July is Hong Kong Special Administration Region Establishment Day – it’s the 20th Anniversary after the Handover from UK to P.R. of China.

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