The Problem with Food in Hong Kong!!

Special thanks to our Hong Kong guide, Virginia https://www.instagram.com/virginiachanofficial/ and her tour company:
Humid with a Chance of Fishballs https://www.instagram.com/ilikefishballs/

They do Hong Kong food, city, and cultural tours…
They also specialize in MahJong classes as well!
*Book a tour with them HERE!!*
📌 https://humidwithachanceoffishballs.com/hong-kong-tours/private-tours-in-hong-kong/

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🇭🇰 *Hong Kong, CHINA* (Pearl of the Orient)
😱 *HONG KONG’S WORST RATED FOODS!!*

1️⃣ *Hong Kong Cuisine 1983*
1/F, Elegance Court, 2-4 Tsoi Tak St, Happy Valley
👨🏻‍🍳 *Chef Silas Li* (Executive Chef)

🟤 *FERMENTED BEAN CURD* (Chinese Cheese)

2️⃣ *Tasty Congee & Noodle Wantun Shop*
T21 King Kwong St, Happy Valley, Hong Kong
👩🏻‍🏫 *Mrs. Ho* (Owner)

🍚 *PLAIN CONGEE*
🥬 *STIR FRIED LETTUCE*
(+ Fermented Bean Curd)

3️⃣ *Duddell’s* https://www.instagram.com/duddellshk/
3/F & 4/F, 1 Duddell Street, 1 Duddell St, Central
👨🏻‍🍳 *Chef Chan Yau Leung* (Executive Chef)

🐸 *FROG FAT & RED DATES STUFFED PIGEON* 🕊️
Debone pigeon (remove feet, neck bone, spine, ribs, thigh bones). Stuff with red date, lotus seed. Frog fat (soup from goji berry, conch). Add Chinese rice wine, corn starch.

4️⃣ *Fire Well Hot Pot and Seafood Restaurant*
419 Queen’s Rd W, Sai Wan, Hong Kong
💁🏻‍♂️ *Nicky* (Owner’s Son)

🍒 *BULL & CHICKEN TESTICLE HOT POT*
Freeze, remove skin, slice. Chicken testicles (marinated with wine made from: goji berries, dried longan, red dates, Chinese angelica, Tang Shan, Chinese yam). Yin yang hot (two broth styles in one pot: satay and signature). Hot pot (satay soup: garlic, dried shrimp, peanut, shallots, shrimp paste, onion, evaporated milk, coconut milk, peanut, curry powder, turmeric powder, sesame). Signature soup (chicken feet, pork intestine, pig skin, tomato, pickle mustard, celery, garlic sprouts)

5️⃣ *Greater China Club*
9號 Cheung Yee St, Cheung Sha Wan, Hong Kong
👨🏻‍🍳 *Will Chan* (Executive Chef)

🐢 *BRAISED SOFTSHELL TURTLE*
Slaughter, remove head, drain blood, blanch. Remove skin, shell and organs. Stir fry chopped meat with wine, oil, shallot, garlic, ginger, mushrooms, minced garlic, black sauce, red sauce, tangerine peel. Seasoning (salt, sugar, chicken powder, oyster sauce, soy sauce, and dark soy sauce). Add pork belly, tofu skin, corn starch. Garnish with red pepper and spring onion. Pour wine on the pot’s lid, then light on fire to infuse wine aroma into the food.

Timestamps:
0:00 » Intro
0:29 » Fermented Bean Curd
5:31 » Frog Fat & Stuffed Pigeon
9:53 » Chicken & Bull Testicles
15:57 » Soft Shell Turtle
20:48 » Recap & Favorite Food!
21:44 » Shoutout to Virginia!
21:59 » Ah Peace… Fishballs!!

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🥒 *ABOUT BEFRS:*
Hey, I’m Sonny! I’m from the US but 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. Peace!

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🎬 *CREDITS:*
DIRECTOR/HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Trần Quang Đạo
CAMERA OPERATOR » Đinh Tuấn Anh
CREATIVE DIRECTOR » Lê Anh Đỗ
EPISODE EDITORS » Ngọc Lê Hồng, Dương Quốc Huy
ASSISTANT EDITOR » Nguyễn Hoàng Đức Huân
MOTION GRAPHICS » Khang Bùi
COLOR & MASTER » Quí Nguyễn
PRODUCER » Van Ho
PRODUCTION ASSISTANT » Andrew Chan
CO-HOST » Calvin Bui (3x BEFRS Besty Awards Winner — Best Co-Host) https://www.instagram.com/fkndeliciousness/

Selected tracks via Audio Network 🛆

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