Wednesday, June 27, 2012

Four Mouth-watering Hong Kong Foods

Hong Kong - Mak's Chutney Pork with Noodles

Hong Kong is the bustling, glinting silver heart of South East Asia.  A kaleidoscope of flavours assaults the senses from Shanghainese, Cantonese and colonial British roots. It's all mixed up in a blender and creates an exhilarating ride into foodie heaven!  Here are four mouth-watering local delicacies to try when in Hong Kong.  Four awesome reasons to book flights to Hong Kong!

Cha Siu Baau
A white fluffy Cha Sui Baau bun, has the texture and appearance of clumps of fairy floss, it's light and feathery on the palate and seemingly innocent to the uninitiated.  Break it open to reveal a centre of velvety, glistening pork and inhale the heady aroma of caramelised soy, wine and hoisin sauce.  It never fails to move people to something akin to a religious experience. 
Hong Kong - Morrison Side Street Eats

Stinky Tofu
New travellers will smell this stench coming from the night market and mistake it for sewage – this is one dish that doesn't sell itself well through the nasal cavity. Stinky Tofu is essentially fermented tofu, one of South East Asia's most iconic 'weird foods'. The smell will get into the clothes and be hard to shake from the consciousness for months. Of course, for the devil-may-care traveller, it's the perfect 'dare' material.   

Hong Kong French Toast
Did you get a little too lively and animated at the Karaoke last night? This is the perfect deep-fried consoling hug. Unlike the more refined and low-fat French version, this is the revved-up, sugar-happy version of French toast, that is bad to the bone! Two pieces of toast are lashed with peanut butter or kaya jam, then soaked in egg batter, deep fried and then served with even more butter and loads of syrup. This is a glorious combination of sweet and savoury, crispy and soft. 

Trendy Hot Pot
In Hong Kong, groups of students and couples gather together in trendy eateries for hot pot, wine and a rowdy good time. Plunge a colourful patchwork of meatballs, Asian greens, noodles and animal parts into a base of congee and soymilk or simple vegetable stock. Go where the trendy locals go to socialise.  Grab those tongs and get involved.   


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