As any traveler will tell you, it's the little differences that make a place seem foreign, and often these trifles are exasperating and exhilarating at the same time.
'Hong Kong' on Serious Eats
Chef Cyril Dupuis has quite the track record, including 14 years of pastry experience with Alain Ducasse and a few more with Pierre Hermé at Fauchon. Dupuis moved to Hong Kong in 2011 to take over as pastry chef at InterContinental hotel in Victoria Harbor, where his desserts and tea service are legendary.
Many of the best things I ate in 2013 were in Hong Kong. And that is why, as the new year begins, I'm reflecting on a trip I took...almost a year ago.
The sweets I ate during a one-week trip in Hong Kong are among the most memorable I've eaten all year.
"Steamed milk in two films." This dessert may not have the most attractive name, but there's a reason it's the the most famous dish at Yee Shun Milk Company, a popular cha chaan teng chain in Hong Kong. The reason: it's so good you'll still be thinking about it months after you eat it. At least, that's what happened to me.
Snapshots from Hong Kong: Dim Sum at Tim Ho Wan, aka the World's Cheapest Michelin-starred Restaurant
I knew my trip to Hong Kong wouldn't be complete without at least one dim sum meal. But how do you choose where to go in a city with hundreds of dim sum choices? Maybe narrow it down to Michelin-starred restaurants. Maybe super narrow it down to the cheapest Michelin-starred restaurant in the world: Tim Ho Wan.
Po Lin Monastery isn't a destination meal, but it's perfectly good and reasonably priced for a major tourist attraction.
Ngau Kee Food Cafe is an old school, family-run Hong Kong-style restaurant well known in the neighborhood for good, inexpensive, homey Cantonese food. Unfortunately, Ngau Kee's landlord doesn't share the same appreciation for awesome food, and the restaurant is closing this Sunday, April 21.
It was with no small amount of excitement that multiple friends—from die-hard pizza aficionados in New York City to fellow expats who have been living a rather bleak, pizza-less existence—barraged me with the news that Motorino was opening its first international outpost here in Hong Kong. Needless to say, I was eager to see how the famed New York pizzeria was faring in its early weeks abroad.
Boiled Coke with ginger and lemon started off as a popular cold remedy in Hong Kong, but now it's a popular anytime drink that's found at pretty much all Hong Kong diners. As a first-time, not sick drinker, I found it surprisingly pleasant. The cold and fizzy are gone, but you're left with sweet, spicy, a little tart, a smidge medicinal—all things that would feel restorative on a cold day or in a stream of warmth going down a sore throat.
Here's a peek at what's hitting the pizza headlines this week.
Fluffy egg sandwiches, peanut butter-stuffed French toast, and toast topped with peanut butter and condensed milk = my breakfast of champions.
In addition to the standard apple pie, McDonald's in Hong Kong also serves a red bean pie. I had to try it.
In the overwhelmingly dense shopping mecca of Hong Kong, the store I ended up shopping at most was...7-Eleven. Here's what you'll find inside.
Here's what's going on in the grand old world of pizza!
To celebrate Chinese New Year, McDonald's Hong Kong released the limited-time-only Prosperity Burger featuring an elongated beef or chicken patty coated in pepper sauce on a sesame seed bun.
If you're looking for piles of fresh fruits and vegetables, rows of pork ribs hanging from hooks, or fish heads so fresh they're still twitching, head to one of Hong Kong's neighborhood wet markets. Here's a look at a wet market in Mongkok, a good example of a typical wet market.
The name gold coin chicken (gum chin gai in Cantonese) somewhat describes this sandwich's shape, but it tells little else about its components. For one thing, there's no straight-up chicken meat in it—but it does contain a slice of chicken liver. Besides that, this deceptively dainty-looking sandwich is mostly pork-based in the form of round, tender roast pork slices layered with square, charred slabs of roasted pork fat.
I used to be easily lured in by the sweet and eggy scent wafting from egg puff stands in Manhattan's Chinatown—until I realized the cakes tend to smell far, far better than they actually taste. Thanks to Lee Keung Kee North Point Egg Waffles in Hong Kong, I now know what they're supposed to taste like. That is, awesome.
Part of the reason I'd want to live in Hong Kong: so I can eat Yat Lok's roast goose and roast pork over and over and over and over again.