What are your fave HK food dishes ?

[Skyhook]

Having had an Australian born HK boss ( my first full time job ) when I worked for Sony in the 80's and being located 50 metres from Melbournes China Town, I got a pretty good appreciation/understanding for the Chinese food for lunch during those years.

So when it came to living in Hong Kong, I was already pretty familiar with many of the popular items that HK does well.

For me, Char Sui faan ( BBQ Pork ) served with bok choy was always going to be my all time lunch time favourite with Sui Yuk faan ( Crispy Pork Belly ) coming in as a close second fave. I also got introduced to the once a week Yum Cha after work on a Saturday for a bit of Dim Sum, when shops shut at 12:30pm ( in Melbourne ) and we'd venture down to the Shark Finn Inn in China Town. For some reason, an ice cold can of classic coke, to accompany this dish, seemed to be the best palate cleanser and just works well. It's the only time I drink the stuff outside it being used as a spirit mixer.

Because of that experience ( indoctrination ? ) in Melbourne, when we lived in HK, I made it our usual Wednesday morning ritual in Sai Kung, to have Yum Cha, with a couple of SK mates who also appreciated a bit of cha. I am pretty sure over the years we pretty much ate everything that was offered on the menu including Fung Zao ( chicken feet) pigs ear/intestine and so on and enjoyed every bit of it.

So, what are your fave goto HK dishes ?

[Coolboy]

Sweet and Sour pork, baby. Also, Yeung Chau Fried Rice. Wonton noodles. Egg rolls. So many.

[Skyhook]

Sweet and Sour pork, baby. Also, Yeung Chau Fried Rice. Wonton noodles. Egg rolls. So many.

Yes Yangzhou fried rice is another fave, which my lopor and I make a pretty killer one, as we're not stingy with the prawns and Chinese sausage, when we make it. I also make an awesome Lobak Go ( Turnip cake ) which is a bit time consuming to make, but we usually serve it with a side of freshly wok cooked Yangzhou fried rice.

Lucky that my eldest brother in law and my late father in law were both cooks, as my wifes family owned a Cha Chaan teng in Mong Kok for a number of years prior to him retiring. So because of that I learned a LOT of recipes, which my wife and I cook when we're feeling like a bit of authentic HK comfort food. My sister in law reckons my Lobak go is every bit as good as her family's, of course it is, I got taught by her family lol

I must admit, having had lobak go served to me here at our fave yum cha restaurant here in Brisbane, I always find that they are a bit stingy on the ingredients, not putting enough shrimp, mushroom and Chinese sausage ( lap cheung ) in it, so much prefer it when we make our own.

[huja]

Specifically, Beef brisket noodle soup at Kau Kee.

Generic noodle soup joints - the kind where you point to what you want in your bowl and the proprietor gives those ingredients a quick boil to reheat and combines with the noodle of your choice (I'm a ho fan guy)

Dim sum, specifically the hargau is unmatched.

Strong cup of milk tea.

Dan tat (Cheating a bit as it's a Portuguese/Macau thing)

The beef and wide rice noodle dish cooked in a blazing hot wok. Great example of "breath of the dragon" or wok hei that is nearly impossible to replicate with a home stovetop. Tasty has a nice version of it but The Chairman's was the best (and most expensive) version of it.

Cocktail buns.

Wonton noodles as mentioned already.

Tripe simmered all day in a vat of five-spice stock and cut with scissors and presented to you on the roadside to eat with two skewers.

[Coolboy]

I must admit, having had lobak go served to me here at our fave yum cha restaurant here in Brisbane, I always find that they are a bit stingy on the ingredients, not putting enough shrimp, mushroom and Chinese sausage ( lap cheung ) in it, so much prefer it when we make our own.

They are eaten most commonly around the Chinese new year, correct? What's the official English name for that anyway, is it Chinese carrot pudding or Chinese carrot cake?

[huja]

They are eaten most commonly around the Chinese new year, correct? What's the official English name for that anyway, is it Chinese carrot pudding or Chinese carrot cake?

Turnip or radish cakes. Really poor translations for what they actually are.

[Skyhook]

They are eaten most commonly around the Chinese new year, correct? What's the official English name for that anyway, is it Chinese carrot pudding or Chinese carrot cake?

It's a Chinese Turnip cake, that is made for Chinese New Year or served as a Dim Sum item when having Yum Cha, using the shredded Lobok Japanese turnip ( DaiKon) which you cook first and then set via steaming it in a wok with rice flour and finely chopped cooked lap cheung, Chinese mushrooms and shrimp in a square or rectangular tin. Once its set after steaming it, you take it out of the tin and cut it up into 3 inch portioned squares, which we either eat then and there after pan frying it again or we freeze the squares and reheat in the fry pan when we feel like it later as a bit of a weekend morning breakfast dish. Goes awesome with lao gan ma crispy chilli oil, I love it !

[chuckster007]

YEUNG CHAU CHOW FAN is my ultimate fav, i can literally eat it 3 times a day if its cooked properly. Back in the day when I lived on Granvile road there was a Ka Ka Lok in the dead end road of Hau Fook Street.

Their Yeung chau chow fan was the best i've ever had in HK, i would literally buy two and eat it in one sitting LOL must add Koon Yick Wah Kee Guilin Style Soy Chilli Sauce. OMG mouth is salivating just writing this lol

[bsh]

Like Huja, anything Chow Ho Fun! And Crispy Chow Mein.

Will happily forego rice then.

[Coolboy]

Turnip or radish cakes. Really poor translations for what they actually are.

Agreed. The name really doesn't do it justice.