Sunday, September 28, 2014

Fei ngau from the noodle shop at 209 Sai Yeung Choi South Street


I admit that I was suckered into this shop (209 Sai Yeung Choi Street South, Mong Kok) by the signage that they had outside (middle row, fourth column). It looked like they were advertising for rare sliced beef on top of piping hot rice noodles, but the outcome was rather different. Granted, I never specifically asked for doneness of the meat so it might have been my fault. Still the bowl tasted pretty good.

The bright spot for this event was actually the discovery (I could be really slow to this but...) of beef that I could order from regular Chinese stall/shops that I would eat apart from briskets and offal. Yes, cow meat that's not been bicarbonated to death prior to any cooking. And the name is fei ngau. Which directly translates to fatty cow/beef. Those thinly sliced fat laced meat that are used for shabu shabu/hotpots.

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