Lecture Notes: Top 10 Local Favorites in Hong Kong

Introduction

Presenter: Virginia Chan from Human for the Chance of Fishbowl
Caveat: Local dishes may have a different flavor and texture profile from what non-locals are used to.

Top 10 Local Favorites

1. Brisket Noodles (GiaoGai)

History: Oldest restaurants in town with 90 years of history, celebrity hype.
Characteristics:
- Specifically uses beef brisket, sometimes with tendon.
- Brisket is tender after long cooking.
- Famous for curry beef brisket broth with Yi Min/Yi Fu noodles (Cantonese egg noodles).
- Flavor Options:
  - Clear soup for true beef essence.
  - Curry for stronger flavors.

2. French Toast (San Hanyuan)

Reputation: Consistently ranked among the top in the city.
French Toast:
- Two pieces of bread, often with peanut butter or coconut jam.
- Egg-drenched and deep-fried.
- Kaya (coconut jam) used instead of syrup.
- Not a breakfast item, more for afternoon tea.

3. Clay Pot Rice (Kun Gai)

Famous: Recommended by Michelin.
Cooking Time: Takes 30-40 minutes.
Technique: Balance of heat for crispy bottom.
Toppings: Beef, chicken, lap cheung (Chinese sausage).
Soy Sauce: Dark sweet soy for flavor and color.

4. Satay Instant Noodles (Wingi)

Story: Opened in 1994, operated by the second generation since 2016.
Characteristics:
- Cooked in clay hot pot.
- Satay sauce from a famous local sauce company.
- Known as the "espresso of the satay world."

5. Rice Rolls

Sales: Sells about 50,000 rice rolls a day.
Description: Made with rice flour, tapioca, or glutinous rice flour.
Sauces: Soy sauce, sesame, sweet hoisin sauce with sesame seeds on top.

6. Tofu Pudding (Gong Wo)

Quality: Silky texture.
Flavors: Subtle, aromatic; sweetened with sugar.
Serving: Hot or cold, but personally prefers hot.

7. Cart Noodles (Mungay)

Popularity: Four shops in one street.
System: Conveyor belt service, pay with octopus card.
Toppings: Radish, fish maw, chicken wings, beef brisket.
Noodles: Oil noodles recommended.

8. Glutinous Rice Dumplings (gai gai)

Ingredients: Black sesame filling with mochi-like skin.
Associated Festivals: Mid-autumn, Chinese New Year, Winter solstice.
Broth: Ginger soup broth.

9. Clams in Black Bean Sauce (Oima-san)

Dish: Popular at dai pai dongs.
Tip: Only eat clams that are open.

Conclusion

Each dish offers a unique cultural and taste experience.
Encourages trying local flavors to appreciate Hong Kong's culinary diversity.

Gemini

Top 10 Local Hong Kong Food Favorites

This is a guide exploring 10 local Hong Kong dishes, focusing on what makes them special and where to find the best versions.

1. Beef Brisket Noodles:

Where: Kau Kee Restaurant (九記牛腩)
Why: One of the oldest restaurants (90 years of history) with celebrity hype. Famous for their curry beef brisket broth with egg noodles.
Virginia's Tip: For the true beef brisket essence, try the clear soup. If you prefer stronger flavors, go for the curry, but it might overpower the beef flavor.

2. Red Bean Ice:

Where: Sing Heung Yuen (勝香園)
Why: Consistently ranked as one of the top in the city. Famous for their red bean ice, a cold drink with red bean paste, evaporated milk, and ice. Popular during the British colonial era.
Virginia's Opinion: A sweet indulgence. Focus is on the plentiful red bean paste rather than the drink itself.

3. Hong Kong Style French Toast:

Where: Sing Heung Yuen (勝香園)
Why: Known for their French toast filled with peanut butter or coconut jam, dipped in egg and deep-fried. Traditionally, coconut jam was used as a cheaper alternative to imported syrup.
Virginia's Take: Not a breakfast item, but more of an afternoon tea treat. Decadent, airy, fluffy, and not oily despite being deep-fried.

4. Clay Pot Rice:

Where: Kwan Kee Claypot Rice (坤記煲仔飯)
Why: Highly acclaimed for clay pot rice, even receiving a Michelin recommendation. Rice and toppings are cooked from scratch in a clay pot, resulting in a crispy bottom layer.
Note: Be prepared to wait 30-40 minutes for your order. Achieving the perfect crispy bottom requires precise heat control, making it a culinary art.
Virginia's Advice: When your clay pot rice arrives, open the lid, add soy sauce, mix gently without scraping the bottom, close the lid to let it steam, then open again to scrape and enjoy the crispy rice.

5. Satay Instant Noodles:

Where: Wing Kee Noodle (詠記麵家)
Why: A feel-good story of a family-run business (opened in 1994) now operated by the second generation. Ray, the current owner, combines tradition with creativity. Uses clay pot and a special satay sauce created in collaboration with a famous local sauce company.
Virginia's Impression: A premium satay instant noodle experience. The noodles are infused with the rich and creamy satay flavor.

6. Rice Rolls:

Where: Hop Yik Tai (合益泰小食)
Why: Specialists in Cheong Fun (豬腸粉), literally translated as "pig intestine" due to its appearance. Reportedly sell around 50,000 rice rolls a day.
Note: Rice rolls are plain on their own and are enjoyed with a trio of sauces: soy sauce, sesame sauce, and sweet hoisin sauce, topped with sesame seeds. They are made with rice flour, tapioca, or glutenous rice flour.
Virginia's Tip: Mix the sauces well for optimal flavor.

7. Tofu Pudding:

Where: Kung Wo Beancurd Factory (公和荳品廠)
Why: Famous for their incredibly silky tofu. Their tofu pudding is also highly regarded for its smoothness, subtle yet fragrant tofu flavor, and sweetness.
Virginia's Recommendation: Try the cold tofu pudding with a generous amount of sugar on top.

8. Cart Noodles:

Where: Man Kee Cart Noodle (肥姐小食店)
Why: Famous establishment with four shops on one street. Offers a customizable bowl of noodles where you choose your preferred toppings. The concept originated from mobile food carts selling noodles with various toppings on the street.
Virginia's Suggestion: Go for the oil noodles (egg noodles), a local favorite often paired with cart noodles.

9. Glutinous Rice Dumplings:

Where: San Choi Heung (生記粥品)
Why: Known as "San Cho Heung" which implies using quality ingredients without cutting corners. Their glutinous rice dumplings are filled with black sesame, believed to promote healthy hair, and served in a ginger soup broth. A traditional dessert eaten during Mid-Autumn Festival, Chinese New Year, and Winter Solstice, symbolizing family unity.
Virginia's Observation: The black sesame filling is fragrant with a slight grittiness. The ginger soup is warming and flavorful.

10. Clams in Black Bean Sauce:

Where: On Lee Noodle (安利魚蛋粉麵)
Why: One of the most famous and popular dishes at a Dai Pai Dong (open-air food stall). Offers an authentic Dai Pai Dong experience.
Virginia's Tip: Ensure the clams are open when cooked. Any closed clams might have been dead before cooking and should be avoided.
Note: Dai Pai Dongs provide an authentic Hong Kong dining experience with their open-air kitchens and bustling atmosphere.

This guide provides a great starting point for exploring the diverse and delicious food scene in Hong Kong, focusing on local favorites and the stories behind them. Enjoy your culinary adventure!

Exploring Hong Kong's Top 10 Local Dishes