Hong Kong: Freshness Burger

It seems almost silly to be writing about hamburgers while we’re on the subject of Hong Kong… but Freshness Burger, a Japanese burger chain that has become hugely popular in Hong Kong (but not yet available in other parts of Asia), is really good.

The classic Cheeseburger is my favourite… an incredibly juicy patty (watch that white shirt), fresh lettuce, tomato, onion and grilled cheese… the burgers here are simple but very well made. There is also a wide range of interesting drinks available (Think matcha lattes, yuzu sodas, etc) which makes this burger chain a breath of fresh air in the not so fresh world of dodgy fast food joints.

Hong Kong: The Way Things Were

The oldest teahouse in Hong Kong is hard to get into… there was a two hour waiting time during peak lunch hour in order to secure a table (which we made full use of by snacking around the area). Was it worth the wait? Well… yes and no.

The dim sum here isn’t outstanding in today’s standards where many restaurants have made it an art - offering freshly made cooked morsels with interesting twists cooked to order. What you get instead is a taste of what yum cha in Hong Kong used to taste and feel like. Traditional favourites of steamed prawn dumplings (Har Gow), steamed pork dumplings (Siu Mai) and steamed rice in lotus leaves are on offer here.

What you also get is great service – the waiters here have all done their jobs for a long, long time (some have spent their entire working life here) and it shows in their attention and unobtrusive care while you dine.

Sure the dumpling casings could have been a little thinner and the egg tarts could have had a more flaky pastry… but for a restaurant that gives you a dying bit of history and looks after you while you have it, Luk Yu Teahouse may just be worth a visit.

Luk Yu Teahouse
24-26 Stanley Street
Central, Hong Kong

Hong Kong: Chinese Morsels

There’s a lot that I like about Wang Fu, located in Central. The food is fast, hot, tasty and affordable. This unpretentious eatery is a great place to go to if you’re craving for Chinese dumplings… the pork, scallop and yellow chive dumplings were great and definitely worth coming back for. We were somewhat disappointed with the noodle dishes we ordered, which lacked flavour. There is however an extensive menu of Northern Chinese bites which I’ll love to try next time I’m back in town.

Wang Fu

98A Wellington Street

Central, Hong Kong

Hong Kong: Myths & Legends

There are some establishments that have achieved legendary status for their food. Some manage to retain the edge that awarded them this status… others become commercially successful but lose that special appeal in the process. Yung Kee is unfortunately one of those restaurants that fall in the latter category. Highly awarded and highly acclaimed – this eatery is recommended in gourmet magazines, visited by Michelin starred chefs and lauded for its roasted goose, its star attraction.

On our visit, we were not only disappointed with the food – but also with the service. The roasted goose was decent – but not something I would come rushing back for… the skin was not as delightfully crisp as many have raved about and the accompanying rice… overcooked and mushy (one of my pet peeves). The century eggs here however are worth a try – very fresh (if that can be said of century eggs to begin with) – the yolk is deliciously creamy and definitely not something you’ll get in commercially made versions.

But what was most disappointing was the service – for a highly acclaimed restaurant, service was unpersonable, short and at times plain apathetic. My personal bad experience at Yung Kee probably won’t stop the hordes from packing it in to this popular restaurant… but its reminded me of a simple fact - that legends can sometimes be myths as well.

Hong Kong: One Hit Wonder

One of my favourite places to eat whenever I’m in Hong Kong is Gow Kei Beef Brisket. Tucked away in the charismatic back streets of Sheung Wan… this place does only one thing – beef brisket. But that doesn’t stop crowds of regular patrons and curious foodies from coming at all times throughout the day to sample two basic variations of this dish – beef broth or curried stew. You even get to choose from egg or rice noodles to accompany your bowl of heaven.

The beef broth is pure robust bovine goodness and is great spiked with a splash of red wine vinegar that you help yourself to at the table. The curried stew (order the beef tendon version if it hasn’t sold out) has fantastic depth and has a surprisingly strong spicy kick that’s sure to work up a sweat. The brisket here is wonderfully tender and a real joy to eat. Both versions are winners due to the brilliant beef stock used in their preparation.

One thing you’ll notice when you visit Gow Kei is how despite the crowds, the restaurant is strangely tranquil and quiet. Instead of the loud chatter you get in other eateries around Hong Kong, all you hear is silent slurping and a sense of appreciation and reverence for the dish that has made this one of the most highly recommended local eateries in Hong Kong.

九記牛腩

21 Gough Street

Sheung Wan

Hong Kong: Old School Passion

Long time readers of this blog (bless you for your patience) will know that I have a soft spot for perfectly cooked rice. It was for this reason that I made it a personal mission to seek out the famous Hong Kong dish of Claypot Rice (煲仔飯) on a recent trip there to attend a close friend's wedding.

Wing Hup Sing (永和成) in Sheung Wan has made quite a name for itself for its interpretation of this dish. This family run restaurant is as old school as they come - and helmed by the grandfather of the family who first developed the technique of baking his claypot rice in a baker's oven (given his background as a Chinese pastry chef).

The most popular dish at this humble restaurant is the shredded beef and raw egg claypot rice... and it is good. Piping hot with perfectly cooked grains - the heat from the rice cooks the egg which is mixed through. But claypot rice purists be warned - because this version is not cooked on a charcoal stove but is instead baked, there is no charred burnt crust at the bottom of the pot which some may find disappointing.

But regardless of which school you come from, you will be impressed by this establishment's dedication to perfectly cooked rice. The founder of the restaurant is known to request patrons not to use a spoon when they first dig into their meal as he feels that just cooked rice is slightly moist and may become mushy if eaten with a spoon straight away.

On my visit, a regular customer was overheard to be discussing with the owner at what point sauce should be added to the rice during the cooking process. This may not be the best claypot rice that I've ever tasted - but as far as passion and dedication goes - its one place I'll definitely be coming back to whenever I'm back in Hong Kong.

永和成茶餐厅

Wing Hup Sing
G/F, 113-115 Jervois Street, Sheung Wan

(Closed on Sundays)