Street Food Bosses of Hong Kong!!! Inside the Kitchens that Created Hong Kong Cuisine!!

? STRANGE SEAFOOD IN HONG KONG! » https://youtu.be/-kyqE2Nq3pc
?BOOK WITH HUMID WITH A CHANCE OF FISHBALLS » http://bit.ly/HWACOF
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Thanks to Virginia for joining us on this Hong Kong food tour!
? Humid With a Chance of Fishballs: IG @ilikefishballs | YouTube: http://bit.ly/HWACOFYT

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TRADITIONAL HONG KONG FOOD

1. LIN HEUNG TEA HOUSE
ADDRESS: 160 – 164 Wellington Street, Central, HK
OPENING HOURS: MON – SUN: 6:00AM – 10:00PM

?PIG LIVER SHUMAI: Slice pig liver, then blanch it. Season with ginger & fried garlic oil. Shape the shumai base into balls and place the liver on top. Leave for 30 minutes. Steam for 10 minutes and then serve with soy sauce, chili oil and vinegar.

?STEAMED CHICKEN FEET WITH BLACK BEAN SAUCE: Poach chicken feet in hot water for 30 seconds and then deep fry. Boil for 1 hour, then season with cornstarch, fried garlic oil and black bean sauce. Add chili and steam for 10 minutes.

?PRICE: Shumai – 30HKD/$3.8USD | Chicken Feet – 26HKD/$3.3USD
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2. SHAM TSENG OLD TIME – YUE KEE ROAST GOOSE RESTAURANT
ADDRESS: G/F 12 Queen Victoria Street, Central, HK
OPENING HOURS: 11:00AM – 11:00PM
WEBSITE: http://yuekee.com.hk/

?CHARCOAL ROASTED GOOSE: Season goose with sugar, five spices, salt & dried shallots and then soak in maltose water. After, hang the goose on tensile hooks for 6 hours to dry and then refrigerate it for 6 hours. Finally, roast the goose in a clay pot for an hour and serve with plum sauce.

?PRICE: 680HKD/$86.87USD
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3. LUNG KEE RESTAURANT (DRAGON RESTAURANT)
ADDRESS: 87 – 89 Man Nin street, Sai Kung, HK
OPENING HOURS: MON – SUN 7:00AM – 10:00PM
SOCIAL: https://www.facebook.com/lungkeerestaurantsheungwan/

?ROASTED SUCKLING PIG: Clean the pig and flatten it on the table by cutting along its spine and fleshing out a bit of the back legs’ meat. Hang the pig on a tensile hook. Soak it in hot water and then rinse with cold water. Place the pig in a sugar, salt and five spice marinade. Next, pour cold water on it and a concentrated sugar-vinegar mixture. After, place the pig in an oven for 30 minutes. Finally, dry it and hand-roast for 10 minutes. Serve with black bean sauce and sugar when ready.

?PRICE: 700HKD/$89.43USD
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4. HAPPY TOGETHER HOTPOT
ADDRESS: G/F 70-72 Tak Ku Ling Road, Kowloon City, HK
OPENING HOURS: MON – THU & SUN: 5:30PM – 2:00AM | FRI – SAT: 5:30PM – 3:00AM
IG: @happy_together_hotpot

?FISH MAW BROTH HOTPOT: Clean the fish and remove the bladder. Hotpot: Cut the winter melon in circles, then place it in the pot. Add bamboo fungus, cabbages, mushroom, yam, goji, leaks & chinese celery. Place sliced chicken in the pot. Add chinese herbs, fungus & chinese ham. Put the pot on the stove with the broth and allow it to boil with all the ingredients.

?PRICE: Fish Maw – 108HKD/$13.8USD | Swim Bladder, Duck blood, Black Beef Tripe: 58HKD/$7.41USD | Fish Maw Broth: 188HKD/$24.02USD

#BestEverHongKongFoodTour
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?ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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?CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Huỳnh Hà My
PRODUCTION ASSISTANT: Gabbie Nain
LOCAL FIXER » Virginia Chan
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network

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