Looking through the fridge there was an assortment of leftovers bits of this and bits of that. Some udon, pumpkin, roasted eggplant and bacon. Dinner time in 30 mins let’s create a semi healthy stir fry.
Started with the bacon, I tried to remove as much fat as possible and then added in the pumpkin which i cut into small pieces to mesh into a thick gooey sauce to coat the noodles. A quick spin of Kampot pepper, salt and olive oil and the piping hot udon which i boiled for 5 mins was added in. It still had some water in the noodles so i it helped make the sauce more light, quick chopsticks and wrist action to coat the noodles. Last sprinkling of pepper, chilli flakes, and a quick snip of spring onions from my pot and ready to go.
I think quick meals are possible, incorporating vegetables into our diet is also quite important, I can’t claim to be miss healthy but I think baby steps!
The udon was firm and chewy, the pumpkin added a nice sweetness to the dish while the bacon helped with the savory and salty. The eggplant was just another texture, spongy mushroom like. The spring onion was the bit of green, i didn’t use any garlic or onions as i wanted each of the flavours in the pot to shine, garlic and onion usually dominates in simple dishes and i wanted only flavours of the 5 ingredients to really have their own part. Everyone liked the colors and balance of flavours. Leftovers done, let’s see next week!
Tsimsha Sui is always one of my favorite spots in HK. There’s lots of things to see and do, and of course Mong Kok. There’s cheapo things among the more prestige labels, cheap eats mixed with the affordable and the luxury delicacies. On our trip we went to Chee Kei which is quite well known franchise in HK with i think a few shops around Hong Kong and Kowloon side.
Hot strong tea is served while waiting for your mains to arrive.
The funny thing is they are famous for crab congee and wontons but I always order plain congee and the pork leg. Although we ordered the wonton this time. In Hong Kong the norm here for veggies are boiled and served with a side of oyster sauce. In Thailand, vegetables are always stir fried with some sort of sauce, the only naked veggies are salads. And then Thais plop dressing on top.
The wontons came in a steaming piping hot claypot, it was shrimp wontons with pork broth or soup. Not too salty and quite savory, a good porkiness. The wonton wrapper was not over cooked like most shops so when they are sitting around for a long time. This is a firm, chewy lovely consitency. The Shrimp mixture was a good mouthful with chunks of shrimp. Good. It’s a nice professional homey feel to it. I like mine witha spash of vinegar and chilli paste.
For those in the know, XO sauce isn’t sauce with congnac, I’m not sure exactly where the real origins are but every seafood restaurant has their own recipe or like amazing traditonal housewives. It’s made of according to recipie, the black ham, conpoy or the dried scallops, dried shrimps, oil, chillies and garlic.
Hong Kong Congee I think is the reigning King of all rice porridge dishes. The rice is a silky, creamy thick delicate thick soup. I can’t replicate the taste, i’m not sure why but it’s just not the same which is why every trip back to HK is a treat. This time we ordered the fish which has raw slices of fish in our boiling congee, it’s cooked within seconds!
Yummy and not at all oily. Usually the feet part isn’t fatty, if you go up the leg then it gets more fatty and less meaty kind of. This is stwed until soft but has a firm texture, a soft delicate taste with the turnip. I like the balance of flavours, sometimes the 5 spice blend is too harsh and it covers up everything else. I think that is for people who like a dark sauce.
For a normal lunch or dinner 200 HK bucks is quite steep, still affordable but a bit pricey since cha cha teng or side stalls are like 30 – 40 bucks a bowl but it’s nice to order from an english menu and eat in a nice surrounding. So i recommend this for an affordable cheerful eats in HK.
It does help when you walk along the street and a friendly looking fellow beckons you into a simple looking side street cafe/restaurant with cheap and cheerful looking tables. How much can it cost?
You also feel good when you see the clean restaurant and the numerous clippings and celebs plastered on the wall and a sigh of relief when the menu is in english. Now rewind, we were walking back from ST Pauls to our Royal hotel when we passed this place and decided to have dinner.
If i remember correctly they seem to make their own curry blend, their chilli sauce and their handmade egg noodles beaten or dried on bamboo mats like how people used to do it traditionally before.
When we got back, we found out the reason for the outrageous pricing is because apparently they were mentioned in the Michelin Guide book so that’s why their pricing went cray cray.
The table setting was simple, but yet clean and has everything you need, plastic gloves, crab claw crusher?
We ordered simple stir fried iceberg lettuce which must be cooked really quickly or else it’s too wilted and looses all crunchiness and will be just wilted lettuce leaves. This was juicy, crunchy, delicious real skill!
The pork bone soup was simple, with carrots. It was porky, savoury with a hint of carrot sweetness. I didn’t taste any other ingredients, maybe some peanuts but i feel that soup in HK, China & Macau seem to have this depth of flavor that i can’t copy in Bangkok. No matter what type of bones i use. I must find out!
The fried sardines or mackerel was not at all greasy of floury. It was light, crispy, crunchy, garlicky and if you chew on the chilli pepper it gives it a kick of spicy hot hot hot!
This type of curry crab is vastly different from what you get in thailand, their curry sauce is more coconutty, delicate sweetness. Thailand has a more eggy scrambled egg texture feeling with more spicy oil and let’s say a more rough tasting palate. This was delicate, creamy a more tender feeling curry crab. It’s like a ballet vs rock. Nice to have a balance of both in curry crab once in a while.
Note the size of the mud crab, it filled that gigantic bowl. Now in the menu it just said market price, which is why we didn’t expect all our allowance to be gone into one single dish. There was another table next to us with 8 people and they ordered one to share which is enough to go around. We had to force our party of 3 to finish it once we found out the price. really. Look at the bill. We didn’t try to congee or the egg noodles which is supposedly the star of this restaurant however as a splurge come. Really do not miss this restaurant. It’s clean, it has english menu, and the people are nice and friendly. Just dont order this dish if you come less than 5 people or unless you’re rich. Or you really want to.
Wong Kun Sio Kung
G/F, 310A R. do Campo, Avenida de Almeida Ribeiro
Ph: (853) 2837 2248
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