One of the things I miss about Hong Kong is their tong sui. It’s not that we don’t have it here in Malaysia. There’s one delicious tong sui stall in my town. It’s just that there are more variety and more tong sui shops in Hong Kong, plus their opening hours are longer. I have my eyes on a tong sui shop in Jordan, but because we were pressed for time, we decided to simply find one near our Airbnb on day 2.
The shop we visited is called Mum’ Dessert Shop 小妹甜品 (The Chinese and English names didn’t match!). Besides desserts, they also offer lunch and dinner menu such as noodles and rice. We were there early (dinner time), so most customers were having dinner except us. Hehe We didn’t eat dinner because we were still full from our lunch at a 1 Michelin star restaurant earlier today.
Black sesame soup and walnut cream @ HK$24.
After dinner at Mak Man Kee Noodle Shop, we decided to stop by Lee Keung Kee North Point Egg Waffles since it’s just 6 mins walk away. I read online that Lee Keung Kee North Point has the best egg waffles, and that’s why I choose it. I have eaten egg waffles before in my past Hong Kong trip and also in Malaysia.
I visited Hong Kong last month, and food being the trip’s main agenda. There were more eating activities than visiting attractions I tell you. So, ahem… I’ll probably blog quite a bit on Hong Kong’s food in the coming weeks.
We arrived Hong Kong in the afternoon and by the time we reached our Airbnb place was around 3pm. We had a quick nap before going out at 4pm for dinner at Mak Man Kee Noodle Shop. I’ve heard about Mak Man Kee a lot and this is the reason why I choose this place for my wonton noodles fix. Their signature dishes are prawn wontons (dumplings), duck egg noodles and braised pork knuckles. This restaurant was awarded the Bib Gourmand by Michelin in 2018, which means ‘Inspectors’ favourites for good value’.
Nam yue, nam yue, I love you! 💞 Nam yue 南乳 or also known as hung fu yue 紅腐乳 is red-colored fermented bean curd. The red color is obtained by using red yeast rice. Whether it’s fried, braised, grilled, steamed or roasted, nam yue tastes fantabulous with pork. In this post, I’ll be sharing a roasted nam yue pork recipe.
Roasted nam yue pork ribs with meat. 😋
I was introduced to ginseng soup at a young age by my grandma and mom. During all those growing up years, I have never felt any after effect from drinking ginseng soup. Young and energetic ma. It’s only when I got much older that I can finally feel the differences in my body the day after. Ginseng helps boost one’s energy. Whenever I go for a holiday, I would pack a packet of sliced ginseng with me. If I got tired of walking or depleted of energy, I would pop one in the mouth.
To make the ginseng soup extra therapeutic (in Hokkien & Cantonese we say poh), we add black chicken. Black chicken doesn’t mean chicken with black feathers. It means the skin, meat and bones are black! We usually buy black chicken at the morning market or wet market. You can also find black chicken in some supermarkets. They are pricier than regular chicken, with good reason!
A healthy tonic that energizes you!
What can you do with wild pepper plant (pokok kaduk in Malay)? Why not use it as wrappers to make cute meat parcels?
Minced pork wrapped in wild pepper leaves. 💝
Wild pepper plant is also known as wild betel, however, it’s better to call it by its former name. Because you see, the name wild betel is most often confused with another almost similarly named plant, called betel (sirih in Malay). The shape and color of the betel leaf can look quite similar to wild pepper from a distance. However, both taste a world’s apart. Anyway, make sure to use the correct leaf for this recipe ya. If not, you’ll be in for a big shock! Hehe