Traditional Cantonese Breakfast

Traditional Hong Kong Cantonese breakfast usually consist of congee plus stir fried noodle or steamed rice rolls. As for congee, usually sliced salty lean pork and millennium eggs are added.

Another breakfast duo is plain congee plus deep fried dough sticks.

I have recently had a short trip to Macau and found this at the breakfast buffet table of Hotel Sintra. We were given quite a number of accessories to add to the lean pork congee. So I have tailored my own congee with deep fried dough sticks, green onion, millennium egg and salty egg and some others. Unfortunately no stir fried noodle or steam rice rolls available. However they did provide some Cantonese dim sum instead. Not to mention salads, cereals and many other foods of international taste.

Though Hotel Sintra is ranked as 3-star, I do appreciate their buffet breakfast as it is far better than some other 4-star hotels in Macau.

My congee from breakfast buffet

Hong Kong Food Blog - Cantonese Congee Breakfast

Super Value Tea Set

Hey, I can't wait to post this. It is such a good deal - only HK$28 (US$3.58), inclusive of a cup of tea or coffee. This tea set is only available between 3pm and 5.30pm at Boston Restaurant in Hong Kong, and it is for take away only. Look, its size is just like a regular dish and it is cooked to order. Extremely delicious. So I've decided to do lunch and dinner together. Mmmm, breakfast + lunch is called brunch, what about lunch + dinner? Can someone invent a term for it?

Baked Spinach Noodle with Ox Tongue and Tomato

焗鮮茄牛脷波菜面 HK$28 (US$3.58), including a drink

Boston Restaurant

3 Luard Road, Wanchai, Hong Kong 852-34211822

This is one of the oldest restaurants in Hong Kong serving western food. I particarly like their take away dishes as they are extremely delicious and of super value.

Hong Kong Food Blog - Fast Food

Home Made Drunk Chicken

Hong Kong weather is turning hot, so I tried to make a cool dinner last night.
Drunk chicken is a famous Shanghainese cold cut starter and is quite easy to make at home. Season the chicken (thighs or wings) with grinded black pepper, salt and a bit of soy sauce. Add Shao Xing cooking wine (usually known as Hua Diao wine) depends on the amount of alcohol you can take.

You can season for overnight if you want stronger fragrance, otherwise just a couple of hours will do. Wrap the whole thing up with aluminum foil, pin a few holes with a toothpick and steam for 15 minutes. Let it cool down and put into the fridge for a couple of hours before serving. Wow...I really love the fragrance, very delicious. Of course, my cool dinner also included soba and fruits.

Drunk Chicken 醉雞

Actually I did try the hot version and it was also very good.

Hong Kong Food Blog - Home Made Drunk Chicken

Poon Choi - Hong Kong Traditional Food

Poon Choi (Big Bowl Cuisine) is a traditional cuisine of villages in Hong Kong New Territories. Usually during Chinese New Year or festivals, Poon Choi will be served. Nowadays it has become one of the popular Hong Kong Chinese foods year round.

Last week, I had a chance to join a local cultural event which included a Poon Choi dinner in Yuen Long and a Chinese music concert in the Hong Kong Cultural Centre and a little outing in the afternoon. The whole thing was really a good deal which costed only HK$80 per person, all inclusive.

Poon Choi in Chinese means cuisine in a big bowl. Instead of an 8-course dinner, all the food were assembled in a big bowl which was served on real fire to keep the heat. Our menu included prawns, chicken, duck, pork, fish balls, tofu sheets, mushrooms, cabbages and so on. I would say this was quite an economic menu. As I know some of the more expensive Poon Choi will include ingredients like abalone, scallop, oyster, sea cucumber and many other more expensive ingredients.

元朗圍村盆菜 The fun of eating Poon Choi is to have a few hundred of people eating together. Each one of us had two pairs of chop sticks - one to pick the food from the big bowl, and one for our personal eating.

Hong Kong Chinese Food - Poon Choi

German Buffet in Hong Kong

Lunch buffet date: April 4, 2010
12.00 to 4.30pm – only on Saturdays, Sundays and public holidays
Cost: HK$145 (US$18.6), plus 10% service charge, includes one free drink
Restaurant name: King Ludwig Beerhall, G/F Hopewell Centre, 183 Queen’s Road East, Hong Kong
Restaurant telephone: 852- 2861 0737

When I eat Chinese food overseas, I always sense a taste of west. Likewise when I eat western food in Hong Kong, I always sense a taste of Chinese. However at today’s Easter German buffet, I feel a 100% German taste.

Only my favourite Crisp Roast Pork Knuckle and the Sausages justified the whole fee. I must say this is the best pork knuckle I have ever tasted in Hong Kong – very crispy skin, very tender and delicious meat. There are not many types of sausages, but already good enough to please me.

Items that chefs make in front of guests include: toast with ham and cheese, stir fried spaghetti with your own choice of ingredients and waffles.

I am extremely happy with the wide range of desserts and ice creams – wow…extremely yummy. They kept refilling with variations, so if you have a big stomach, you can stay there and keep eating for four and a half hours. Finally our buffet finished with a cup of very nice coffee. Actually there were choices of beer, coffee, tea or soft drinks.

They will serve one dish of Crisp Roast Pork Knuckle to each table.

But you can collect additional portion from the buffet table.

Here is my additional knuckle.

Egg-shape Sausages and Ham

Onion Soup and my Easter Eggs Ham and Cheese Toast with Mushrooms

Very crispy and delicious

Plenty of Easter Eggs

Hot Desserts

More Desserts

Cold Desserts

King Ludwig Beerhall

Very German Feel

I like sitting at the bench facing the street.

King Ludwig has a branch at Murray House, Stanley, Hong Kong.

They serve buffet also on Saturdays, Sundays and public holidays.

Lunch buffet: HK$168 (US$21.5) - 11am to 3pm

Tea buffet: HK$118 (US$15.1) - 3pm to 5pm

Hong Kong Food Blog - German Buffet

Old Fashion Hong Kong Dish - Pomelo Peel

This dish reminds me of my childhood. My mother used to do it at home when we were kids. It is not a dish with expensive ingredients, however needs skills and time to prepare it. Indeed, for many years, Hong Kong restaurants do not produce pomelo peel dishes. I found it on the menu last night when I had dinner. The chef combined it with mushroom and broccoli together with a shrimp roe gravy. Quite a healthy dish. For vegetarians, you can just ask to omit the shrimp roe.

Pomelo Peel with Shrimp Roe Gravy

HK$58 (US$7.4) 蝦子柚皮

香港懷舊菜 - 蝦子柚皮
You may not believe that pomelo peels are eatable.

Indeed, they are.

It is fun to make use of the left overs to make a dish.

Hong Kong Food Blog - Old Fashion Hong Kong Dish

VERY Attractive Price Dim Sum Restaurant - Hak Ka Hut

Everything so so, except price which is extremely attractive. Last weekend I tried a new restaurant in Causeway Bay which is famous for its good deals - no service charge and tea is also free. The two of us spent only HK$66.5 (US$8.5) for an early lunch. Except weekday peak hours, this restaurant has special offers all the time, such as 40% off dim sum if you settle your bill before 12.45pm.

The food, environment and services are reasonable. However it just costs like a fast food take-away shop which is really tempting. Although its name indicates Haka food, but I can find all the Cantonese dim sum here.

Deep Fried Dace Fish Balls, with clams sauce

(not spongy enough!) 蜆蚧鯪魚球

Stir Fried Rice Roll 煎腸粉
Pan Fried Stuffed Trio 煎釀三寶
(should be three different pieces,
but we got two eggplant and one tofu;
oooops also no soy sauce!) 雖然有三件, 但只有兩寶!
Wanton Soup with Chicken 雲吞雞湯

Steamed Rice with Minced Pork 蒸梅菜肉餅飯

Hak Ka Hut 客家好棧

21/F Lee Theatre Plaza, 99 Percival Street,

Causeway Bay, Hong Kong. Tel: 2881 8578

Allow some waiting time, as there are plenty of people at early lunch and late afternoon tea. (Six branches altogether)

Hong Kong Food Blog - Special Price Dim Sum