One of the MUST-EAT food, when you are in a Hello! Hong Kong tour is the Hong Kong-Style french toast called Sai Do Si. You can easily find this delicious food in any Cha Chaan Teng that offers a wide selection of Western-influenced Chinese comfort food. It has peanut butter inside and served with syrup or condensed milk making it very tasty best paired with hot local milk tea!

Very easy food to make at the comforts of your home and the Ingredients are all can be found in your kitchen. Below is the recipe on how to make the delicious Sai Do Si

Come taste this sweet and tasty Sai Do Si with Hello! Hong Kong Tours.

photo credits to hklazytravel

INGREDIENTS

• 2 slice milk bread

• 1 egg

• ½ tsp vanilla extract

• Peanut butter

• 1 slice of butter

• Maple syrup / sweetened condensed milk/honey

PROCEDURE

• Prepare a pre-sliced loaf of bread that you can buy at any grocery store of your choice.

• Evenly spread a generous amount of peanut butter on one side of bread, about 1.5 tbsp

• Put two slices of bread together and gently press the bread to seal the sides. Remove the bread crust from the 4 sides

• Make the egg batter by beating the egg with vanilla extract until well blended

• Drench the bread in the egg batter until all sides are well coated

• For the healthier version, pan fry the toast in a non-stick pan with 1.5 tbsp of oil until all sides are golden brown, about 1 minute per side over medium heat. Make sure you pan fry all 6 sides to get that uniform look. For the traditional version, deep fry the toast until golden brown, about 2 minutes. Plate the toast, place a thin slice of butter in the center of the toast and drizzle either maple syrup or condensed milk, or honey over the toast

Serve the toast with hot or cold Hong Kong-style milk tea and there you have your homemade Sai Do SI!!
Happy Snacking!

Recipe credit to yireservation.com

 Red bean soup is a popular Chinese dish served in Mainland China, Hong Kong, and Taiwan. In Cantonese cuisine, it is commonly served as a dessert - Hot during winter and Cold during summer which is a very popular dessert in local Chinese restaurants. Feel free to ask your Hello! Hong Kong tour guide to add it to your itinerary!

If you have a sudden craving for this sweet dessert, below is an easy to make a recipe that you can do at the comforts of your home.

iNGREDIENTS

• 10 ounces red (Azuki) beans

• 1/2 teaspoon vanilla extract

• 1 cup sugar

• 8 cups water

• 1 orange

  PROCEDURE

• Put beans in a slow cooker (Crockpot)

• Add water and sugar, and mix well.

• Turn heat to high

• Close lid and let it cook for 8 hours

• Open lid.

• Add vanilla extract and mix well.

• Add orange.

• Close lid again and let it cook for 20 minutes.

• Open lid and remove orange.

• Turn off heat and serve on small bowls.

Photo credit: ChinaSichuanfood

Taste this delicious red bean soup dessert on your Hello! Hong Kong Tour

Now, you can enjoy your homemade Red Bean soup! You may also put a little twist to it by adding sago, coconut milk, ice cream, glutinous rice balls, or purple rice. Happy Snacking!

Recipe and procedure credits to simplecookingstudio.com

Har Gow is a traditional Cantonese dumpling served in dim sum. Surely the #1 top pick from customers in all dim sum restaurants. A must try when you are on your Hello! Hong Kong day tours especially on our food tour!

If you love to cook and would like to try making Har Gow recipe, the procedures are pretty simple to make once you have the right ingredients. The only challenge that you will probably face is folding the wrapper. Do not worry! if you find yourself struggling with it, there are several youtube instructional videos to help you. As what they say practice makes perfect!

A must try dimsum on your Hello! Hong Kong Tour1

Photo credit: Thewoksoflife

INGREDIENTS

For the filling

• 1/2 Pound raw shrimp (225g, peeled, de-veined and patted dry)

• 1 Teaspoon oyster sauce

• 1 Tablespoon vegetable oil

• 1/4 Teaspoon white pepper

• 1 Teaspoon sesame oil

• 1/4 Teaspoon salt

• 1 Teaspoon sugar

• 1/2 Teaspoon Ginger (minced)

• 1/4 cup bamboo shoots (finely chopped)

For the dough:

• 1 cup wheat starch

• 1/2 cup cornstarch (or tapioca starch)

• 1 1/4 cups boiling water (add an additional 1 to 2 teaspoons in dryer climates)

• 3 teaspoons lard (or oil)

PROCEDURE

For the filling:

• Mix everything (except the bamboo) together; whip in one direction for a few minutes until the mixture starts to look sticky. Now add the chopped bamboo shoots, and mix everything together. Cover and refrigerate while preparing the dough.

For the dough:

• Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly. Now add in the lard (or oil) and continue to stir. Knead the dough for a couple of minutes, until it turns into a smooth dough ball. Roll the dough into a long cylinder, and divide it into 18 equal pieces. Cover the dough pieces with a damp paper towel.

To assemble and cook the dumplings:

• Turn on the stove to pre-boil the water in the steamer. Take one piece of dough and roll it into a 3” diameter circle. Add a spoonful of filling and fold the dumpling as shown in our video. Continue assembling until all the dumplings are made.

• Once the water in the steamer is boiled, steam the shrimp dumplings for 6 minutes using high heat and serve hot. Make sure that they each have an inch and a half to expand during the cooking process.

Now you can try making your own Har Gow dumplings! If you are in doubt and would like to see how to properly fold the wrapper, you can check out thewoksoflife Hargow recipes as they have given a very detailed instruction on how to make this very delicious dish. Happy cooking!

Recipe and instruction credits to Thewoksoflife

Hong Kong-style eggs waffle in an all-time childhood food favorite and long-standing popular street food in Hong Kong. It is best served hot and mostly plain which is a must-try snack on your Hello! Hong Kong tour!. There are several hawker stores that sell egg waffle and some of them put a little twist by serving it with fruit and flavors such as strawberry, coconut, or chocolate.

Hong Kong-style egg waffles are very easy to make and the ingredients are easily available in all stores. below is the easy recipe that you can do at the comforts of your home!

INGREDIENTS

• 180g of all-purpose flour,

• 1 tbsp of custard powder,

• 7g of baking powder,

• 28g of tapioca starch,

• 2 eggs

• 120g of sugar,

• 28g of evaporated milk,

• 1 tsp of vanilla extract,

• 140ml of water,

• 25ml of vegetable oil,

• extra vegetable oil to grease the pan
  

  PROCEDURE

• Sift the flour, custard powder, baking powder and tapioca starch into a large bowl and then set aside.

• Whisk the eggs and sugar until well homogenised/mixed.

• Add in the evaporated milk, vanilla extract, water and vegetable oil until smooth.

• Pour the wet ingredients into the dry ingredients and whisk briefly until just combined. Sift this mixture with a strainer into a measuring jug with a spout.

• Grease an egg waffle pan liberally with vegetable oil. Preheat both sides for 1 and a half minutes over a medium flame.

• Pour batter and fill about 80% full. Close pan and flip the pan quickly to evenly distribute the batter.

• Cook on each side for 2-3 minutes. Once done, use skewers or a fork to remove the waffle.

• Let cool slightly and serve warm whilst crispy on the outside and soft on the inside

Try the egg waffles on your Hello! Hong Kong Tours

Now you can make this very tasty snack for your family, friends especially for kids!! Happy snacking!

Video Credits to iSaamuel
Photo credits to themissinglokness

Egg tart is a local dessert that consists of an outer pastry crust filled with egg custard. A favorite snack of locals and tourists alike because if its sweetness and also the snack is a representation of the colonial history of Hong Kong. You can buy egg tarts at any Chinese bakeries, where you might be lucky enough to get a warm one or if you book Hello! Hong Kong tours food tour this is one of the local food that you will be trying out.

Luckily, egg tart can be made at home. he recipe and procedure is not that complicated at all!

Video credits: Room For Dessert

INGREDIENTS

For the Tart

• 1 Cup All-Purpose Flour

• 1/2 Cup Unsalted Butter (1 Stick)

• 1 Egg Yolk

• 1/8 Cup Powdered Sugar

• 1/8 Cup Water

• 1/2 Tsp. Salt

For the egg custard

• 1/8 Cup Water

• 1/8 Cup Sugar

• 1 Egg

• 1/4 Cup Milk

• 1 Tsp. Vanilla Extract

PROCEDURE

For the tart

• Mix and kneel well until all ingredients are mixed well.

• The dough is done when there are no chunks of butter left and you can form a ball.

• Wrap the dough in a plastic cling wrap and refrigerate for 15 to 20 minutes.

• Roll the dough to at least 1/4 inch thick

• Cut the portions of the dough for your tart crust and put it on your tart molder

For the egg custard

• Mix 1/8 cup of sugar and 1/8cup of water and melt in the microwave

• Mix 1 egg, 1/4 cup of milk and 1 teaspoon of vanilla extract stir well

• Add your melted sugar onto the mixture

• Pour the mixture onto each of your egg tart molds

• Bake for 425F for 15minutes

Voilà! you can now enjoy your homemade egg tart Hong Kong style! Happy snacking!

Recipe and procedure credits to Room For Dessert
Photocredits buzzfeed

A rice noodle roll is a Cantonese dish commonly served either as a snack, small meal or as a variety of dim sum. In Hong Kong, In Hong Kong, you can find a simpler version of this tasty snack in hawker vendors in the streets of Hong Kong which is often served with soy sauce, hoisin sauce, sesame sauce, and roasted sesame seeds. Try it out on our small group Kowloon tour!

You may find the video and Ingredients helpful if you wish to do and try making Cheung Fun at the comforts of your home.

Video credit: 美味生活HowLiving

INGREDIENTS

Batter

• 1 cup rice flour , 110g

• 1/3 cup corn starch , 40g

• 50 g wheat starch

• 500 ml water

• a tiny pinch of salt

• 1 tbsp. vegetable oil

Filling

• 1/2 cup chopped shrimp , either dried shrimp or fresh shrimp

• 1/3 cup chopped green onion

Sauce

• 1/2 tbsp. oyster sauce

• 1/2 tbsp. dark soy sauce

• 2 tbsp. light soy sauce

• 2 tbsp. water

• 1 tsp. rock sugar

• 1/2 tbsp. sesame oil

Garnishing

• Chopped spring onion

• Toasted white sesame

• Sha Cha sauce or fried shallots

PROCEDURE

• In a large bowl, mix rice flour, cornstarch, wheat starch, salt oil and water. Stir well to make sure the batter is well mixed. Set aside for 10 minutes.

• Prepare a rectangle or square pan and a large wok that can hold the pan. Bring enough water to boiling and then place your pan in.

• In a small bowl, pour a small amount of oil and then brush the steaming pan with a very very thin layer of oil and then pour the batter in. (I pour around 3 tablespoons of batter each time and it should spread to form a very thin layer at the bottom). Make it even and then steam for 1 minute until the batter firms, then sprinkle shrimp and green onions. Re-steam for 2 minutes over high fire.

• Transfer out, use a knife to separate the edges from the pan first and then roll it up to a 2-3cm wide tube. If you prefer, you can cut the tube into one-bite size sections.

To make the sauce

• In a saucepan, add all the ingredients expect sesame oil and heat to boil. Then turn down the heat and let it simmer for 3-5 minutes. Add sesame oil and ransfer out to cool down.

Now, you can enjoy your homemade Cheung Fun! It might look a lot of work to do this dish but it will all be worth it once you have tried and mastered making one for your family and friends! Happy cooking!

Recipes and procedure credited to China Sichuan Food website
Photocredits healthynibblesandbits.com

Char Siu is a popular way to flavor barbecued pork in Cantonese cuisine. A very versatile food that you can partner with rice, noodle or you can stuff it in a bun. Char Siu can be purchased from a siu mei establishment, which specializes in meat dishes. If you are in a Hello! Hong Kong tour, you might have seen it once or several times as these shops usually display the merchandise by hanging them in the window.

Making Char siu is pretty straight forward and you can easily make it on your own. You can make at the comforts of your home for your family gatherings or just a simple dinner or lunch.

Video credits: Thewoksoflife

INGREDIENTS

• 2 Pork tenderloins

• ½ Cup soy sauce

• ⅓ Cup honey

• ⅓ Cup ketchup

• ⅓ Cup brown sugar

• ¼ Cup Chinese rice wine

• 2 Tablespoons hoisin sauce

• ½ Teaspoon red food coloring (optional)

• 1 Teaspoon Chinese five-spice powder (optional)

PROCEDURE

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag

• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze the air from the bag, and seal. Turn the bag a few times to coat all pork pieces in marinade.

• Marinate pork in the refrigerator, 2 hours to overnight.

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.

• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.

• Cook pork on a preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

You can now enjoy your home made Char Siu barbecue pork! Happy cooking!

Recipes and procedures credited to allrecipes.com
Photocredits thewoksoflife

Po Kee is familiar to anyone who’s lived in Western District as it’s been a feature here for over 40 years and for many local residents a bowl of rice noodles (Lai Fan) with roasted duck leg remains a cherished childhood memory. To prepare his own roast meats, the owner built a factory behind the shop when he moved to the current address. Regulars know to come before 2pm which is about the time the pork sells out each day. Pre-ordering is allowed.

Signature dishes include Roasted Duck and Roasted Goose.

Michelin Award: Bib Gourmand

Po Kee, community’s favourite BBQ Roast Meat shop in Western District. Photo credit: dayanlife.com

Address: Shop P, G/F, 425 Queen's Road West, Shek Tong Tsui, Western District (1-min walk from Exit B1, HKU MTR Station)
Opening Hours: Mon - Sat: 11:30 - 20:00, Sun: Closed, Public Holiday: 11:30 - 20:00
Online reviews: Michelin Guide - OpenRice

 

Michelin Award: Bib Gourmand

UNDERSTANDING THE MICHELIN AWARDS

STAR: Coveted by many chefs but bestowed upon only to an excellent few. Getting a star (or three) could change the fate of a restaurant.

BIB GOURMAND: Good quality, good value cooking.

Not quite a star, but most definitely not a consolation prize, the Bib Gourmand is a just-as-esteemed rating that recognizes friendly establishments that serve good food at moderate prices.

PLATE: Fresh ingredients, carefully prepared: a good meal.

In 2016 a brand new L’assiette or The Plate symbol was launched to recognize restaurants that 'simply serve good food'.

With thanks to the Hong Kong Tourism Board and Michelin Guide for the content.

This family-run shop has been feeding hungry locals with Cantonese noodle soup since 1994. It prides itself on its signature beef brisket – braised one night ahead and steeped in a spiced marinade overnight for silky tenderness and deep flavours. Their oven-grilled char siu is made with pork shoulder and pork neck and has a juicy, springy texture thanks to the fine marbling. The deep-fried wontons also earn unanimous praise.

Michelin Award: Bib Gourmand

Eng Kee noodle shop in Sai Ying Pun has been running for generations. Photo credit: gourmetkc.blogspot.com

Address: GF, 32 High Street, Sai Ying Pun, Western District, Hong Kong (3-min walk from Exit B2, Sai Ying Pun MTR Station)
Telephone: +852 25407950
Opening Hours: Mon - Sun: 09:00 - 19:00
Online reviews: Michelin Guide - OpenRice

 

Michelin Award: Bib Gourmand

UNDERSTANDING THE MICHELIN AWARDS

STAR: Coveted by many chefs but bestowed upon only to an excellent few. Getting a star (or three) could change the fate of a restaurant.

BIB GOURMAND: Good quality, good value cooking.

Not quite a star, but most definitely not a consolation prize, the Bib Gourmand is a just-as-esteemed rating that recognizes friendly establishments that serve good food at moderate prices.

PLATE: Fresh ingredients, carefully prepared: a good meal.

In 2016 a brand new L’assiette or The Plate symbol was launched to recognize restaurants that 'simply serve good food'.

With thanks to the Hong Kong Tourism Board and Michelin Guide for the content.

Its gigantic red sign, typical greasy spoon style interior and traditional stir-fries all point to an authentic Hong Kong culinary experience. Claypot rice is only served at night and features a three-rice blend enrobed in the oil brushed on the bottom of the pot. The rice is chewy and fragrant, with a crispy crust at the bottom perfectly scorched from the right amount of heat and time.

Signature dishes include White Eel Clay Pot Rice and Boiled Pig Bone with Soup.

Michelin Award: Bib Gourmand

Kwan Kee Clay Pot Rice, dubbed the best clay pot rice in Hong Kong. Photo credit: myannoyingopinions.com

Address: Shop 1, Wo Yick Mansion, 263 Queen's Road West, Sai Ying Pun, Western District (3-min walk from Exit B1, Sai Ying Pun MTR Station)
Telephone: +852 28037209
Opening Hours: Mon - Sat: 11:00 - 14:30, 18:00 - 22:30, Sun: 18:00 - 22:30
Online reviews: Michelin Guide - OpenRice

 

Michelin Award: Bib Gourmand

UNDERSTANDING THE MICHELIN AWARDS

STAR: Coveted by many chefs but bestowed upon only to an excellent few. Getting a star (or three) could change the fate of a restaurant.

BIB GOURMAND: Good quality, good value cooking.

Not quite a star, but most definitely not a consolation prize, the Bib Gourmand is a just-as-esteemed rating that recognizes friendly establishments that serve good food at moderate prices.

PLATE: Fresh ingredients, carefully prepared: a good meal.

In 2016 a brand new L’assiette or The Plate symbol was launched to recognize restaurants that 'simply serve good food'.

With thanks to the Hong Kong Tourism Board and Michelin Guide for the content.