We were led into this place (18 Granville Road, Shop B, G/F Kiu Yip Building, Tsim Sha Tsui, tel : +852 2721 7881) by our new friend Sheng, who is a urologist in Dublin and had spent his childhood between Hong Kong and Singapore. Him having spent years in Ireland as a doctor and myself being the food tourist, we've come into an agreement that we wouldn't be eating anywhere else that doesn't serve what is generally accepted as local food. While that's was something that was not entirely unfamiliar, it was yet different enough in quite a few ways which we really enjoyed.
This was one of the numerous tradition char chan teng locations that's scattered around. The point to this particular one were the roast meats, soup beef briskets and wantons.
Roast meats in Hong Kong are similar yet different from home. Portions are usually more generous, char siew have a nice soft layer of fat as compared with leaner varieties at home and the roast pork belly in general have a good crispy layer of crackling. I'm guessing it's like that almost everywhere her. This lunch pig out also included delectable bowls of tender mixed beef tendons with briskets huddled in a rich broth and fat tasty wantons that had a flavour of dried shrimps in the stuffings.
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