Hong Kong-Day 2 continue

Since we were around the vicinity of Mongkok as you can remember from my previous blog Hong Kong-Day 2 where there are abundant of street food, we decided to stop and try some. This stall sells everything from stinky tofu, sausages wrapped in bacons to tripes and innards of all kinds. Recommended to try are the famed stinky tofu and I can tell, you definitely can smell it from a mile away.

Lots of variety to choose from...

Of innards...octopus and curry fish balls

We took a break from eating and headed to the biggest shopping mall in Hong Kong, Harbour City in Tsim Sha Tsui. We were there for about two hours but we only managed to cover one third of the place. Too many shops and too many good offers...

On the way back to Tsim Sha Tsui MTR station, we stopped at one of Hong Kong's famous desert chain, Hui Lai Shan for their mango dessert. This place never fails to surprise me after so many years. The variety have increased and it still tastes as good as before. You can find this shop all over Hong Kong.

Hui Lau Shan's menu

Mango with red bean-loads of mango...

Please check out more from their website...Hui Lau Shan Healthy Dessert

Dinner was another highlight of the day as we headed to Central to the award winning restaurant, Yung Kee. They have won many awards eg. The Best Restaurant, My Favourite Restaurant Reader's Choice and of course received the one star in the Michelin Guide. Their must have are the roast goose and preserved eggs. The roast goose was heavenly as it was juicy and tender. The plum sauce that came with the dish complemented the goose very well and the fermented soybeans at the bottom added a crunchy texture. It was unfortunate that we didn't get to try the preserved eggs as many friends said it was very good.

Their must order item on the menu-roast goose

Barbecued pork (char siu)-nice and tender. Slightly different from the Malaysian version

Steam kai lan-fresh and crunchy!

Yung Kee Restaurant

Opening hours: 11am-11.30pm

Address: 32-40 Wellington Street, Central

Direction: Central MTR, Exit D1 & D2

Hong Kong-Day 2

Well..after a satisfying 1st day, we were on a roll for more good food and dim sum was definitely high on our list. So armed with our food guide, we headed across to Kowloon in search of this up and coming place called Tim Ho Wan in Mongkok. Now, this was back in February and since then, we heard they have even opened a branch in Sham Sui Po.

We were warned of the long queue, so we decided to head there early around the time of their opening but we were in for a shock when we reached there half an hour late. The queue was super long and our number was 50 away from the calling number. You might be wondering what is the fuss about...apparently Tim Ho Wan received one star in the MICHELIN guide Hong Kong/Macau 2010 and it's considered one of the cheapest Michelin-starred restaurant around. This restaurant is opened by Mak Pui Gor. He is the former dumpling master at Lung King Heen, the three-starred restaurant in Hong Kong's Four Seasons Hotel. Their most famous dim sum is their crispy char siu bao which sells about 750 pieces per day. Wow!! That's alot of bao!

We decided not to wait around as you can take your number and come back later but make sure your number must not be more than 5 numbers off from the calling number if not, you have to take a new number. We came across lots of food stall behind the restaurant and at the corner of Yin Chong Street and Fa Yuen Street is this interesting shop (can't remember the name) that sells different kind of baos. We asked for their speciality and they recommended their pork and vegetable bao. It was good especially on that cold and wet day.

Pork & vegetable bao-the dough is super soft and the filling is just right. Yummy!

We walked around Mongkok and did some shopping as there are many interesting shops along Nathan Road as well as the famous Ladies' Market nearby. After about 4 hours of going back and forth from the restaurant, we finally got our table. We were starving by that time and we just ticked most of the available items on the menu. Verdict: for the quality and price you are paying, the dim sum affair was awesome but it's really quite an experience for such a long wait. I heard that the queue at the new branch is much shorter but rumours has it that it doesn't taste as good.

Look at the long queue...

Part of Tim Ho Wan's menu

Pork liver cheong fun-liver was gamey with a nice contrast of thin and very smooth rice sheets

Teochew fun guo-filled with different texture of peanuts, pork, shrimps and chives. Nice!

Staple in every dim sum-siu mai

Crispy char siu bao-crispy on the outside and soft and warm on the inside. Simply divine!

Flower petal jelly with wolfberry (kei chi)-Refreshing

Tim Ho Wan

Opening hours: 10am-10pm

Address: 8, G/F Phase 2, Tsui Yuen Mansion, 2-20 Kwong Wa Street, Mong Kok

Direction: Yau Ma Tei MTR, Exit A2

Read more in the next post...Hong Kong-Day 2 continue

Kaiseki

Kaiseki is a traditional Japanese cuisine usually refers to a formal multi-course dinner. The word Kaiseki in Kanji means hot stone in kimono fold and it came from the story that Zen priests would ward off hunger pangs by keeping hot stones(seki) in the front fold(kai)of their kimono. Kaiseki used to be served during traditional tea ceremonies and called cha-kaiseki.

Originally, kaiseki comprised of a bowl of miso soup and 3 side dishes and it has since evolved to consist of anywhere from 6 to 15 different kind of dishes including appetizer, sashimi, a simmered dish, a grilled dish and a steamed course. Kaiseki is often serve in ryokan and commonly found in Kyoto. Prices tend to vary according to places and more expensive in formal restaurants. We were lucky to try mini-kaiseki in the town of Nara. Very reasonably price...

Sample menu from Edogawa

Tatami mats around the restaurant

Edogawa's speciality-Eel

Another choice-Unagi don

Rustic entrance of Edogawa

Edogawa

Address: Chuin-cho, Nara-shi (same row as Gangoji Temple)

Direction: JR Nara Station or Kintetsu Nara Station

Hong Kong-Day 1 continue

Continuing from my previous post on Hong Kong-Day 1, we headed to H & M on Queen's Road Central to do some shopping to burn off all that food we just had. Got a few items at a very affordable price. I heard the prices are unbelievably cheap during the Hong Kong Summer Sale. On the way back to the hotel, we passed by Lin Heung Tea House, famous for it's dim sum. This place was listed as one of the ten things to do in Hong Kong in TIME and also received the Bib Gourmand distinction in MICHELIN guide Hong Kong/Macau 2010. It was too late for dim sum but we bought some pastries to take back to the hotel.

Dim sum is serve upstairs and pastries are sold near the entrance

Lin Heung Tea House

Opening hours: 6am-11pm (dim sum from 6am-3.30pm & dinner from 6pm)

Address: 160-164 Wellington Street, Central

Direction: Central MTR, Exit D1 & D2

Prior to this trip, I went online and redeemed my Asia Miles points for 'A Symphony of Lights' dinner cruise voucher for 2 adults with Harbour Cruise-Bauhimia. I have to bring the voucher to the ferry pier at North Point in exchange for the tickets. For this cruise, we got to enjoy 'A Symphony of Lights' show, dinner buffet, live band performance and cruise around Victoria Harbour for two hours. They also have sunset dinner cruise for those of you who prefer watching the sunset and you can purchase tickets from their office or make online reservations. Prices are from HK$ 250 onwards.

View of 'A Symphony of Lights' show from the buildings on Hong Kong Island

Misty night above Victoria Harbour

Harbour Cruise-Bauhimia

Opening hours: 9am-7.30pm (Mon-Fri, till 6pm on weekends)

Address: North Point (East) Passenger Ferry Pier

Direction: North Point MTR, Exit A1

Hong Kong-Day 1

Our sole purpose to Hong Kong was to EAT. Maybe a little bit of shopping as well....hehe! We arrived quite early and we took a 10 minute cab ride straight to Tung Chung where the famous outlet mall, Citygate Outlets is located. You could also take bus number S1, S52 or S64 from the airport. This place is home to many branded names like Coach, Polo Ralph Lauren, Adidas and many more. Heaven for the girls ;) We decided not to have lunch here but wait till after we've checked in as the place around our hotel has many good eateries. Walking distance from the mall is Ngong Ping 360 where you can take the cable car up to Ngong Ping Village and the Tian Tan Buddha Statue.

All visitors to Hong Kong should get the MTR tourist day pass and for HK$ 55, it's quite a good deal as one way ticket from Tung Chung Station (nearest station to airport) to Sheung Wan Station (where our hotel and the Macau Ferry Terminal is located) cost HK$ 21 and any trips between HK Island and Kowloon will cost you around HK$ 10.50-11.50. We checked into Mingle on the Wing, a boutique hotel that's a few steps away from the Sheung Wan station. Quite reasonably priced for the amenities provided and the location.

Let's get to the food...1st stop, Sang Kee Congee Shop. This family run business has been around for 40 years and it's famous for it's variety of congee like fish, crab, pig's innard and beef. It was winter and a hot bowl of congee was just perfect. Look at the queue...definitely a must try. I found the congee very smooth! The portion is huge as you can see from the photos, the congee is almost overflowing from the bowl.

Beef congee. Complimented with a small bowl of soya sauce, fresh spring onions and ginger

Congee with pig's innard of liver, kidney and etc...

Pan-fried fish cake

Sang Kee Congee Shop

Opening hours: 7am-9pm (Closed on Sundays)

Address: 7-9 Corner of Burd and Hillier Street, Sheung Wan

Direction: Sheung Wan MTR, Exit A2

After that hearty meal, we walked along Wellington Street towards Central. We came across Mak's Noodles, fame for its wonton. This restaurant received the Bib Gourmand distinction in MICHELIN guide Hong Kong/Macau 2010 and many famous people have tried this place including Anthony Bourdain. While we were there, we bumped into Hong Kong singer Kenny B. We asked the staff for recommendations and they were very helpful. We noticed the portions were slightly smaller than what you would normally find in Hong Kong but it makes up in it's taste and luckily we were still quite full from the congee. Noodles were chewy and quite tasty. We love the shrimp wonton...fresh and chrunchy!

Noodles with shredded pork

Noodles with shrimp eggs sprinkle on top

Prawn dumplings

Shrimp wonton

Mak's Noodles Ltd

Opening hours: 11am-8pm

Address: 77 Wellington Street, Central

Direction: Central MTR, Exit D1 & D2

Read more in the next post...Hong Kong-Day 1 continue

Reviving the blog...

Wow...I can't believe it's more than a year since I started this travel blog but I have to say I've not been giving it much loveeee. Told myself I have to start doing something. Can't just leave it neglected like that.

Let's see...what have I been up to. So much have happened...I really don't know where to start. Work these past few months have brought me to most of the southern towns in Malaysia as well as to the east coast of Pahang. And I have been tremendously bless this year as I got to go to Bangkok, Hong Kong, Macau, US and Canada. Let you guys have a sneak preview first and I will update more soon. The places we went was awesome and more importantly the company was fantastic...you know who you are! Love you guys...

Good news for all, from midnight tonight to the 15th of August, AirAsia will be having RM 1 Sale. Bookings are from travel period between 1st April to 11th August 2011 and it doesn't include AirAsia X. Start planning now :)

Hubbard Glacier in Alaska

Panoramic view of Grand Canyon

Night view of Hong Kong

Busy...busy...busy

One word to sum up my absence from this blog-BUSY. Time passes so fast when you are preoccupied with work. Let's see...I attended a workshop on communication skills in the office, travelled to Ipoh twice for work (will upload some photos later on the yummy food I had), flew to Singapore for Anthony Robbins's seminar, went for 3 interviews...and the list goes on. All was fantastic and I'm sure it happened for good reasons. Will share more later :)