today we're food hunting in Hong Kong we're gonna take you on a massive food
tour and show you some of the best food Hong Kong has to offer let's go and eat
Hong Kong is a city with a unique food culture, we're food hunting here to bring
you some iconic and delicious foods, you don't want to miss this video we're
going after the best food in Hong Kong including succulent roast goose, Hong
Kong's famous egg waffles, a dim sum feast and a meal in one of Hong
Kong's quirky local cafes get ready for some mouth-watering food
I'm Thomas and
I'm Sheena and we're Chasing a Plate, we hope you're hungry
let's eat!
one of the ultimate eating experiences in Hong Kong is yum cha
yum cha is a meal where you drink copious amounts of tea and snack on
little dishes called dim sum and this restaurant behind me is pretty well
known for its yum cha feast so let's go
"char siu rice noodle rolls please"
so at this restaurant you come up to the dim sum area and the lady here talks
you through what you've got, what they've got and you just go ahead and pick what you want to eat
and then they mark your card
"thank you"
when you're dining in local restaurants in Hong Kong you'll find that space is at a
minimum so you often find yourself sharing tables with other diners and
so because we've only got half a table we went with three dim sum to start with we've
got har gow which are shrimp dumplings, siu mai which are shrimp and pork dumplings in a dumpling wrapper
and then chee cheong fun so rice noodle rolls and these ones have got char siu in so barbecue pork
I'm gonna pour some
soy sauce onto the chee cheong fun and get that all over it
this restaurant is really well known because they make all their own dim sum
fresh so some of the restaurants in Hong Kong have resorted to using like factory made dim sum
but these guys come in really early in the morning and make all these
fresh for that day's service so let's give them a go
mmmm, so this is made up of a flat rice noodle that they fill with filling so in this case char siu or barbecue pork
and then they steam it, it's really good, the skin of the chee cheong fun is quite thick in this case
but it's still really soft and the barbecue pork has a really great flavour
this dim sum is siu mai and it's a real classic when you come to yum cha and
so it's made up of a pork and shrimp filling and then it's got a dumpling wrapper, wrapped around it
and then it's topped with crab roe, so I'm actually gonna dip it in some chilli oil
and then just pop it in my gob
mmmm, mmmh!
mmmm it's got a really good flavour a real beautiful mix of fatty pork as well as lean pork
and then it's quite bouncy and crisp from that prawn
and that chilli oil is ace
"thank you so much"
we got another stack of dim sum, so I've ordered us
some custard and lava buns which we hear that this restaurant is super famous for
so we got that and we've got some chiu chau
fun gor so some dumplings which are filled with minced pork and peanuts and all
sorts of other treasures and then a classic dim sum, just some steamed spare ribs with
some chilli and garlic
yum cha is a really social, fun type of meal and often the
restaurants are really rowdy and busy and lively and so this restaurant here they're actually at the
back they're making the dim sum as we speak, there are servers walking back and
forth with trays piled high with steamers, people are laughing, chatting, eating and of course
drinking copious cups of tea so you always drink Chinese tea when you're eating dim sum
I've got this chiu chau fun gor which is a Teochew style dumpling, let's see what's inside
ohhh it's hot
it's got a really, almost gluggy dumpling skin and then inside the filling is quite sweet
there's dried shrimp, there's water chestnuts which are pretty crunchy
there's a tiny bit of minced pork, this is one of my favourites
time to rip into one of these famous lava buns ohhh we've let them go a little bit
cold but hopefully these really explode when I rip into it so it'll have a
custard inside oh man ohhh it actually looks like lava so it's quite an oily custard
actually look at that I'm gonna eat this side with lots of custard
whoa
mmm, mmmm
Wow that's an egg custard so it's really sort of gritty but is packed
with flavour, it's really rich it's quite sweet but not over-the-top
and the flavour is just, it's explosive and all that sort of oil just popped out of the, out of the custard
that was super, super tasty
this custard bun is unreal and we've just worked out it's quite gritty because there's
actually salted egg in here so it's like salted egg custard ohhhh
that was a brilliant yum cha session that
restaurant's open from 3:00 a.m. right through to 4:00 p.m. so you should
definitely come when you're in Hong Kong we would usually order heaps more
dim sum than we did but we've got a huge day of eating ahead so let's go and get some
more food
next up we're gonna grab a really common street snack here in Hong Kong
it's an eggette or a gai dan zai which is a sweet treat and we're gonna grab it from this
stand right over here
we've picked up our eggette and this thing smells amazing so it's pretty much just
a very basic batter, a very egg heavy batter as well so egg, wheat flour to get
this simple pretty much like a waffle so they put it into a waffle press or an
iron which cooks it and has all these egg shapes and it's incredibly light and
incredibly crispy, I'm just gonna break a big bit off whoaaaa so those thin bits in between
the egg shapes are really really crispy, let's crunch in
oh man, mmmm
so inside there is a little bit soft, it just is a very basic taste
we got the plain one you can get these and all sorts of flavours like chocolate,
chocolate chips and things but we just wanted the plain one and that is
beautiful it just tastes like a very egg heavy batter cooked with that
beautiful crispy edge and it's so light it's not too sweet it's definitely a sweet
treat but it's not overridingly sweet and I love the crunch in all those
middle bits, so you've got the nice soft eggs you can see that there, it's full
of air, a little bit soft that batter inside so it's only just cooked inside
and then super crispy
oh great crunch these are super popular in Hong Kong and this stand does an
incredibly good version that is awesome
you cannot come to Hong Kong and not have roast goose we're popping into this
place here for it and remember we always put the details of where we're eating
down below in the YouTube description box
"two plates of roast goose on rice please"
"two plates of roast goose on rice okay"
"thank you"
so roast goose is really famous in Hong Kong and you see it everywhere on almost
every street corner this place does an incredible version so look at that
crispy beautiful goose skin on top, we'll just peel it apart so you can see really
juicy meat and big bits of meat it's all sitting on white rice and then doused in
this incredible brown sauce but not too much of the sauce because that will be
quite salty, let's just grab this this middle piece look at that ohhhh
ohhhh
oh my god, mmm
oh the meat is so rich, it's got a really good bite to it so it's not super tender it
doesn't just fall apart, it's not all sort of slippery it doesn't break up it's got a bit of bite
and then the skin was not
super crispy but had a beautiful little crunch on the top and that layer of
fat underneath just burst in my mouth
whilst I was filming Thomas I could
smell the aroma of that roast goose wafting up into my nose and I've got to
get in and try it, all right so rice, a big piece of goose
mmmmm, mmmmm
wow
when you bite into that skin, like Thomas said it's not overly crispy
but the fat, the layer of fat that is just under that skin just
explodes in your mouth and it melts in your mouth and there's so much flavour
and that meat still has a bit of bite to it it's got a
beautiful almost gaminess to the meat the flavour of the meat
I've got to grab this piece of skin so there's no meat on here at all it's all
just fat and skin look how glossy it is, I want to put that whole piece in in
one go
Oh man, oh man
that fat
bursts, it absolutely bursts
it turns to liquid when you bite into it, the skin actually had
really no crunch at all that piece, just super soft but not chewy so skin when it
can be not actually crunchy can often be a bit chewy but this just your teeth go
straight through it like a knife through butter, that fat just bursts in your
mouth and it has a real sort of smoky, sort of maple-ly flavour almost
sort of smells like wood and maple syrup infused into this fatty skin it is
heaven
oh yeah that was amazing and you can always trust a restaurant when
Michelin one, two, three, four years in a row
unreal goose, let's go get some more food
our next stop is is a cha chaan teng
and a cha chaan teng is a really casual local eatery that serves fusion foods so it's a
fusion of Chinese and Western dishes and there is some really interesting stuff
on these menus we're gonna grab a baked pork chop on rice, let's go
so you'll find some really unusual menu items when you're dining at a cha chaan teng
like check this one out it's a baked seafood and mozzarella
cheese with fried rice and then this one here ox tongue and mushrooms in port
wine with spaghetti but what we're here to eat is this the baked pork chop with
fried rice and tomato puree
"thank you"
"you're welcome"
my gook ju pa fan or baked pork chop on rice
has arrived and oh my gosh it looks pretty wild so what the dish is made up of is
it starts with a bed of egg fried rice you can see the egg fried rice
underneath there and then they top it with a huge pan-fried pork chop so let
me just push aside some of this sauce you can see that pork chop um hiding
underneath there and then they top it with a tomato sauce so the tomato
sauce is cooked with a ton of vegetables I can see some carrot there's some
celery there's also some onions and mushrooms and then they've sliced a piece of
tomato and topped the dish with that and then covered it with cheese and then
they put the whole dish under the grill so that the cheese can melt and get all
bubbly and then you can see there's like a little bit of a crust which has formed
on top of umm like where the pork chop is and also on some of that sauce
hopefully it's pretty tender yep it is I don't even have to use a knife
and I can break off some of that pork chop get a big spoonful, okay
all right
ohhh it's super hot haha
mmmm, mmmm, mmmh!
this is one of my favourite dishes to eat when we come back to Hong Kong because
it is just comfort food at its finest the egg fried rice, it's really plain but
it's still got a nice savoury flavour there's a lot of egg in there, it's a little bit oily
you've got that sweet tomato sauce and then that pork chop is super tender it's
just a little bit crispy as well where it's been pan-fried, this bite has got
some pork chop, mushroom, tomato and then also that rice
mmmm, mmm, mmmm, mmmmm!
the rice is a little bit oily, the pork chop is really tender and meaty
that tomato sauce has got a really almost a tanginess and a sweetness and then
those vegetables that are cooked in with it are just really smooth and add a
little bit of flavour this is such a comforting hearty dish
a lot of the joy
about eating this type of food is the atmosphere of the cha chaan teng themselves
so this cha chaan teng has been going since the 1960s and it's pretty crazy there's
wrought iron chairs, vinyl booths, gaudy chandeliers
colored lights and so they're almost pretty nostalgic and the fact that the food is
fusion so a mix of Cantonese food and Western food brings back a lot of umm
Hong Kong's unique past it being a former British colony and the food it's
not gonna be the best thing that you eat in Hong Kong it's not elegant or refined but
it's a lot of fun and it's really unique to Hong Kong so you definitely have to
eat at a cha chaan teng when you're here, they're open all the way from the morning up
until the nighttime and they save a whole range of food so don't miss out
it's a lot of fun
another massive and incredible day of eating here in Hong Kong the food here is
just so good, don't forget to check out our other videos that we've made while
we've been here in Hong Kong, thank you so much for watching, remember to hit
that subscribe button we've got heaps more videos coming soon we're heading to
Taiwan next so a ton of food content coming from Taiwan, remember to
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bye bye joy geen, bye bye