The Best Restaurant in Hong Kong!! $200 FLOWER CRAB You Don’t Want to Miss!

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HONG KONG – Today we’ll be eating everything from a $6 bowl of wonton noodles to a $200 flower crab at a restaurant rated the best in Hong Kong. It’s going to be another delicious Hong Kong food tour!

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Lau Sum Kee Noodle (https://maps.app.goo.gl/SgFiYTVnfeQiUTjf8) – You can’t visit Hong Kong without eating a few bowls of shrimp wonton noodles, and this places does it well. They also make egg noodles with braised beef and shrimp powder that’s absolutely spectacular, and affordable. Price – 48 HKD ($6.14) per bowl

The Chairman Restaurant (https://maps.app.goo.gl/ipryhZS5nrYgPdM17) – Rated #4 on Asia’s 50 Best Restaurants, The Chairman is the highest rated Hong Kong restaurant serving innovative Cantonese cuisine. Chef Danny Yip focuses on extremely fresh and local ingredients. We met up with Chef Andy who showed us the kitchen and prepared us for this incredible next level Cantonese meal. The precision, quality and balance of flavor was unparalleled.
Price – 1,560 HKD ($200) per person

Wing Kee Restaurant (https://maps.app.goo.gl/NkQrciCSHofPJu2e6) – For a totally different meal we headed to Wing Kee Restaurant at the top food court of Bowrington Road market. They specialize in classic Hong Kong Cantonese food, and a quintessential Hong Kong cultural experience. Total price – 467 HKD ($59.72)

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today we’re eating at one of the best
restaurants in all of Hong Kong fully
booked for the next 3 months the
chairman is the highest rated Cantonese
restaurant in Hong
Kong this is going to be a highlight
today their signature flower crab all
that crab is insane and we’ll also try
about 10 of their other best signature
dishes that deserves a moment of silence
it’s the most tender pork tasu you’ll
ever have then later tonight we’ll have
a completely opposite Hong Kong food
experience anytime I have the
opportunity to order eggplant I take it
at a chaotic food court known for
Cantonese food Classics and Big
W but first we’re starting with a $5
meal you can’t leave Hong Kong without
trying hey everyone it’s Mark weans and
we just arrived to Shamu post station
the first restaurant should be just down
here and around the corner there’s a big
Market here especially for clothes this
is another busy area of Hong Kong full
of markets streets I mean you can buy
anything you’re looking for somewhere
within this market
area oh they actually have two locations
one around the corner one here but I
think this one is the original one this
is the spot this is a very popular place
we had to wait a little while at the
door but we made it in pretty fast uh
and you have have to share tables it’s
really quite tight quarters in here this
is a legendary restaurant dating back to
1956 it’s three generations still in the
family and they are most famous for
their on ton noodles and their homemade
noodles uh from which I was reading that
they still make their own noodles and
they still use the bamboo Pole to knead
the dough uh so it’s fresh it’s quality
it’s still family
made comes out pretty fast got the this
one is the classic just the egg noodles
with the the shrimp one tons and yeah
from what they said the the shrimp one
tons they contain a whole shrimp so if
you can see that yeah actually the
wrapper is quite transparent if you can
see there’s a whole
shrimp oh it’s
hot
oh and you can’t come to Hong Kong
without eating shrimp one ton a one ton
noodle soup oh that is good the shrimp
is really bouncy and it is an entire
shrimp within a dumpling try that
broth has this nice little hint of a
sweetness to it but really well balanced
not too salty rich but not too oily and
now for the noodles
MH okay that is the texture you want
when it comes to egg noodles when it
comes to one ton soup noodles oh man
they’re so thin they’re so bouncy and so
springy in your mouth that perfect
little chewy bite almost like it just
like almost a hint of elasticity in them
but that texture is so good like they
don’t feel flowery or doughy
whatsoever just silky soft and smooth
I’m going to add a little bit of chili
oil to my
bowl I like to scoop down for the chunk
the
chunkiness and then reach in for the
let’s go in for another shrimp shrimp
one t
that is
outstanding oh delicious I mean this is
one of the dishes that
represents Hong Kong so all of that
topping all of that dust that’s all
shrimp row and then we’ve got some
pieces of brazed beef here some of the
tendon with that brazing juicy juicy
sauces let’s try these dry noodles first
though
oh
man again it’s the same noodles they
have the same texture they’re really
thin they’re not doughy or powdery at
all but just that incredible springiness
to them then with that shrimp R
topping that’s so much flavor has a
little bit of a seafood but at the same
time it has this well rounded kind of
sweet Aroma to
it um a little bit of salty there that
is so tasty what a combination I’ve
never had that that topping on on
noodles like this before okay let’s move
her into the the wobbly pieces of
tendon
mhm delicious so creamy so jiggly and
wobbly
big big chunks of
beef so tender and
fatty they really have a nice ratio of
really thin wrapper to loaded with
fillings thank
you oh that was incredible inredible
fantastic uh one ton noodles especially
the brisket with the shrimp R I think
that was what stood out to me but again
one ton noodles are something you have
to eat when you come to Hong
Kong okay so next up we’re going to go
meet my friend my food friend SNY and we
are on our way way to go eat at what
many people say is the best Cantonese
restaurant in all of Hong
Kong we’re in the heart of Hong Kong at
Central the restaurant is located within
this building the Wellington on the
third
floor oh hi good to see you good to see
you we met up with s yes so good to see
you again it’s been 5 years since we
last saw each other and thank you so
much oh here we are level three welcome
to the chairman and we’re meeting up
with Chef Andy hey Chef Andy this is
Chef Andy of the chairman team he worked
here for many years and very familiar
for a theaters excellent excellent this
is from Bangkok and today we come here
to frame the
S I mean for sure this is one of the
meals I’m most looking forward to in
Hong Kong so I can’t wait to see what
we’re going to eat thank you exed
beautiful restaurant uh and again uh
this restaurant is called the chairman
and really one of the highest regarded
local Hong Kong restaurants serving
traditional yet Innovative I mean we’ll
find out in all of Hong Kong the
chairman was started uh 14 years ago and
I know one of the things that they
especially emphasize is extremely fresh
ingredients and Cantonese food is the
best when it’s very fresh and so they
really emphasize that fact I think
that’s something that’s really going to
stand out for our meal now Chef Dany who
is the head chef he’s traveling right
now but we’re going to be with Chef Andy
who is going to take very good care of
us and we’re also going to be with s
also my friend Virginia to enjoy this
meal and so I think we’re going to head
straight into the kitchen to see a
little bit of the cooking and see what
the the process is that goes into the
behind the scenes of what you eat at
chairman before we
[Music]
[Music]
eat oh that that beef gets a nice
marinade oh you can see the quality of
that beef as
well okay
[Music]
[Music]
oh that’s smokiness okay so first that
choice suum is cooked the local choice
suum just on a roaring jet flame
fire and then he trains that and I’m
cleaning the
[Music]
walk okay so some ginger goes
in oh my didn’t just oh just friy the
ginger to bring out the fragrance and
the flavor and then drain it and now the
beef goes in
oh that Aroma is unbelievable
[Music]
[Music]
okay and now I think he’s actually
assembling the dish with garlic oh and
that fried Ginger goes in oh man that
smells
incredible oh man that was such a cool
dish we could prepare so what he’s
making is a fresh beef with a seasonal
type of choome vegetable and there were
so many steps to the cooking process and
everything like it wasn’t just throw all
the things into the walk everything has
a step everything has a preparation
method to be able to highlight and treat
all of the ingredients to their maximum
potential what a dish that you can just
tell it just is going to highlight all
of the ingredients and just maximize
their flavor potential just respecting
all the
ingredients I think we’re getting some
extra bonuses for this meal today but I
think we should dig in while it’s still
hot and what is the there’s two I
noticed there’s two pairs of Chopsticks
what is the what for your personal use
like just eat and then this one you just
um to pick oh oh okay so one is for
picking up from the communal plate and
the other is from the white Chopstick is
for your your own consumption KU yes
okay okay so really thin slices of be
okay and you could see it I mean it’s
straight out of the walk it’s flaming
hot thin slices of beef and like I’m
actually very interested to try that
Fresh Choice um okay I think we should
just go for it
M oh that is that is freshness on
another level that longleg Choice sum so
crispy and not stringy or anything it’s
not like Barky you know sometimes
sometimes you get some of the choice
something that’s kind of old and like
stringy it’s when it just like
completely is crisp in your mouth and so
fresh that thin slices of beef which
were marinated the flavor the aroma of
the ginger and the garlic oh that’s
delicious
s would you say that one of the the
things that makes chairman so special is
the use of fresh local ingredients yes
specialist is most important in Canon’s
Cuisine like um because we need to have
the original original favor of that like
the PO Tre and the
seafood that’s the actual flavor of the
ingredients needs to really stand out
yes correct nothing overpowering yeah
you don’t need to do anything else oh
this is outstanding oh the beef is so
good yeah the beef just melts in your
mouth and it’s cut so thin as well it’s
so good want to
eat man we’re off to a good start that’s
outstanding wow
phenomenal they’re all coming you
so we are moving on to the actual
courses on the menu the first thing is
ginger and vinegar Pig trer
kin I think I think it’s a one
[Music]
bit oh that’s one of the greatest meat
jelly
ever oh and the vinegar of it you taste
the flavors of like a brazed pig chots
and the spices like the star Anis and
the soy sauce the sweet soy sauce in
there and yet it has this cold jelly
texture okay next up on the menu is the
cold soy marinated baby squid flavored
with Citron pepper oil and stuffed with
dried squid oh so it’s like squid on
squid
wow oh that’s totally
unexpected oh you know you immediately
taste the flavor of a Sichuan chili or
Sichuan pepper oil but it’s not so
numbing but you taste the flavor of it
that citrusy oh you get a little bit of
numbing so there’s chives and water
chestnut on the inside that gives it a
nice crunch to it oh that’s delicious
actually then with that kind of like a
soy sauce flavor the Citron pepper oil
that’s
outstanding amazing this is the stinky
tou this is the dish right here that you
could smell smell it okay you can and
you can smell it as soon as he brings it
to the table stinky tofu you must use
these two okay oh so you take some of
the chili sauce oh you make a little
crater make a little crater and fill it
up oh s’s eaten this before
here you know how to do it SNY has the
the move here where she makes a little
crater in the stinky tofu yeah that what
I us what I usually do okay separate it
a little bit oh as soon as you part it
open you can get more of the aroma
of the the stink of the tofu I’m going
to put in the the chili sauce
yes and I’m going to go like a little
bit of the sweet sauce to get that
ratio and then and then from there would
you kind of like mix that around and
then just just eat it made it just eat
it bite the whole thing yes all right
it’s really heavy and dense
actually you can ask Andy about this M
oh and a oh the stinky tofu oh thank you
Chef Andy and how how long fermented is
the tofu oh just a few days oh a few
days okay okay a woman um in the village
make it for us oh nice it’s still made
in the village very cool very cool oh
it’s so tasty I love it okay so that
stinky tofu it’s incredible I mean I
love stinky tofu this one is on the next
level this is a really a Next Level
stinky tofu and you do taste in the
ferment is more complex than other
versions of stinky
tofu man yeah almost
cheesy phenomenal what do you think the
texture is also different from the
street one like the outside is reallyy
and quite hard and
then it’s like soft but also harder it’s
like like like cheese it’s actually
quite nice it smells stinky but it’s
really fragrant inside and then the
sauce makes it like good that’s the most
premium delicious complex stinky tofu
ever thank you oh man thank
you okay I cannot wait to try the chasu
that Char that mix you can even smell
the smokey
and the the
glaze
wow that deserves a moment of
[Music]
silence oh that’s insane it’s the most
tender melt in your mouth yet balanced
flavor of pork chassio you’ll ever have
the sweetness is not nearly as sweet in
your face as a lot of the chassio you’ll
get but it’s just this mellow sweetness
did you say it was honey actually or I
think it’s coming from honey the
sweetness so it’s not as it’s not like
sugary but just
this soothing sweetness to
counterbalance the smokiness and that
Char oh man
that’s insanely flavorful
yeah I think you might be right that
might be the the best chos you ever in
history I would say in town in town yeah
Virginia how’s the CH doesn’t matter how
many times I have it I love it very much
oh I don’t think you could get tired of
this one and then the sweetness coming
from that chasu is a type of Local Rose
syrup and so like it doesn’t the
sweetness doesn’t taste sugary but it’s
more just like this gentle Sou smothing
sweetness that’s not overwhelming or
overpowering the
fat thank you very much okay thank you
very much excellent excellent next
course is a guoy duck Ki and now guoy
duck I think the last time I had guoy
duck was actually in Seattle where we
harvested some uh but if you’re
unfamiliar with a guoy duck which you
probably you may already know it already
but if you’re unfamiliar with a gooey
duck it’s one of the most unique and
strange and bizarre Seafood shellfish
creatures on Earth and uh has a very
unique shape before she slices up our
gooey duck I just I want us all to get a
close-up look at this thing this is an
amazing
amazingly strange and awkward thing
almost like a like an elephant trunk uh
or I mean you could you could definitely
compare it to many things kind of like
explodes out of the Shelf if you feel is
it actually does feel like an elephant
trunk it’s so leathery what a what a
unique strange bizarre creature this is
kind of it’s a little bit floppy too but
anyways uh they’ve made this into a
kanji a very very smooth kanji like you
can’t even see the the grains of rice at
all it’s more like a a real puree let me
just try the the rice soup
first oh yeah oh the AR of the fish oh
and it’s kind of sticky yeah it’s like a
brothy soupy rice
soup you definitely taste the flavor of
the infusion of that that guoy duck as
well like very seafoody and now it’s
guyu time thin slices of
guu oh oh the GU duck is
incredible it’s sweet it almost has the
same kind of flavor and texture as a
conk or a CCH or a sea
snail really nice and crisp really sweet
really fresh ah so let’s try this eel
and Chef Andy explained to us that it’s
basically like a stinky tofu of eel they
marinate the eel in the stinky tofu
juice fermented juice um and so that’s
why it has a it smells like T stinky
tofu but it’s eel oh I can’t wait to try
this that’s so unique
that actually tastes like cheese that’s
like eel cheese oh man the texture is
really bouncy and gelatinous
almost and as the as you chew kind of
the the sweetness of the flavor comes
out of it and the stink of the tofu
that’s like a it’s like fish stinky fish
it’s stinky fish that’s what it is oh
it’s it’s
wonderful it’s very
unique oh yeah Qui very firm as
well for the next dish we’re going to go
to the kitchen to see how it’s made so
this is the seafood live seafood okay
live seafood Al so this is the the
famous flower
crab so one of the signature and most
famous dishes at the chairman is their
flower crab and we have the rare
opportunity and the privilege to be able
to see the process of it this is this is
way bigger than I expected it’s a huge
flower crab look at that Floral
[Music]
Pattern there it is the entire crab as
fresh as possible and I think I don’t
think I’ve ever had this type of flower
crab before
okay so that fresh crab then it gets
plated some green onions scallions a few
slices of
Ginger oh what is what is that chicken
fat oh that’s the signature look at how
yellow that chicken fat is oh that’s
going to be just melt into the crab or
the broth or stock with wine Ching wine
and that goes directly into the
steamer along with the noodles which is
also part of the dish it’s going to be
part of the dish oh it’s a lot of steam
so that goes into the steamer for 5
minutes you can immediately just see how
fresh how vibrant all the ingredients
are I mean from the crab to the chicken
fat everything is to its maximum flavor
potential to the scallions and green
onions and the ginger uh and that rice
wine all of it together Steam for 5
minutes uh then there’s still a lot more
to the dish which we’re going to see as
soon as he pops it out of the
steamer they send people to the seafood
market to pick the crabs every morning
so they get them fresh and local local
as well yeah from right here in Hong
Kong oh man they get the best the best
quality very exciting yes Alo the
yolks three 2
one precise right out of the
steamer oh oh the chicken fat has melted
come on this side thank
you totally the chicken fat has just
totally melted into the
broth all that juice gets
separated okay
and then back onto the crab but you can
see how it’s thickened with the egg
yolk that goes back into the steamer oh
man what a process I mean he has to work
so fast just draining that broth mixing
it with the egg yolk that emulsification
so that it thickens with the egg yolk
then back under the crab that steams
again and that’s going to thicken what a
process in just building the layers of
flavor and
texture 30 seconds later
oh you can see even the color has
changed again it’s more really yellow oh
and then the noodles over here the rice
noodles oh there it is it’s prepared
this is the signature dish the flower
crab steamed flower crab and that’s
sauce I cannot wait to try it the crab
is
here holy
crab oh what a dish yeah go ahead I
already done two picture before Oh than
thank you thank you wow that’s pretty
heavy here is one of the signature
dishes at the chairman it is the steamed
flour crab with rice noodles in a sauce
made with chicken fat and broth and
chosing wine all emulsified together the
presentation is absolutely beautiful the
creativity and the thought process
behind this dish and being able to see
the process of them making it with such
Precision such care this is
one of the representations of chairman
and while the whole menu revolves and
changes seasonally this is the one dish
that has remained constant through all
of chairman so you’ll scoop out a little
bit of everything so those noodles
within the the
Emulsion oh let them fully absorb table
side
let it absorb all of that butter juices
oh I’ll start with that hind one of
those legs you can just see how
beautiful that meat is I mean that’s as
fresh as possible we saw the the whole
process and they do not they take
freshness to another level here but
let’s try the crab
first well that crab is
insane So Fresh So Sweet that Row in
there has a nice complexity to it as
well and then the flavor of that sauce
yeah you really taste the flavor of the
wine the wine the wine is what they
steamed it in the H Shing wine the Shing
wine yeah H the it has so much
complexity to it as well that’s what
like and it also has a sweetness to it
the Shing R right crap so flash they
pick they send people to pick up the the
crab every day to the market okay and so
these are all local crabs yes from from
the waters here in Hong Kong amazing the
crab itself is unbelievable I mean as
fresh as possible it’s so meaty it’s so
flaky and
stringy then I love that sauce yeah that
sauce I mean it’s it’s thickened and
riched with the chicken fat and also egg
yolks all that crab though is
unbelievable I like this dish is just so
so complex yet so simple and fresh I
totally forgot there was chicken fat
like you can’t really taste it but it
just I guess it brings another level of
fragrance adds that richness as well I
think that richness that thickness that
oiliness I’m going to I’m going to go in
for a bit more of that that sauce over
my noodles let’s move into the noodles
which have absorbed that sauce and the
crab
[Music]
juice oh and the noodles they’re so
silky smooth like kind of like the sheet
noodles sheets of noodles and they’ve
just totally AB AB when you eat the
noodle you really taste the shaing wine
like that’s what really evident
flavor and the richness of the sauce the
chicken
fat how’s the crab s it’s good I love it
very much well actually if you ask me a
dish I love
here otherwise I won’t bring you here
yeah it’s
true and Virginia how’s the Krab so good
and I’m hard at work with my
tool you’re
torture crab torture devices crab picker
yes okay we’re going into the the flower
Crab Claw I think I’ll drizzle it again
with some of that wonderful sauce let it
absorb soak in to the Shell before we
then PE it oh the shell just pops off
all revealing the inside look at
that oh he smashed it perfectly so that
claw just pops out oh it’s effortless CB
claw
oh man that crab is insane the cloth
that’s one of the juiciest crabs you’ll
ever
have it’s so sweet it’s so flaky and
stringy and
again I mean they’ve cooked it perfectly
so it remains at its juicy maximum
potential yet cooked all the way through
and I think one of the things that the
the sauce and the brazing or the Ching
wine it really preserves the the
moistness and the juiciness of the crab
itself without overpowering it
whatsoever that crabb’s insane
unbelievable oh that crab
yeah I mean it’s just what a dish what a
recipe and immediately Upon finishing
the crab Chef just brought out the
goose I think I’m just going to go in
with my fingers and go for that
drumstick yeah finally I need to put on
my
glass
oh oh
wow oh thank
you that
smokiness is
incredible the fat has just rendered
into the
meat it’s still so tender and juicy mhm
oh it’s so good the crispiness of the
skin and what’s amazing is the smoke has
gone all the way to the Bone like the
meat is fully fully Smoky and tenderized
and just melt in your mouth all this
Goose even before you bite down
you get this burst of smokiness and
Aroma in your
nose SNY what is what is this this is
double boiled vegetables with the a
fried pork skin Oh there’s vegetables
there pork skin there’s vegetables
underneath the pork skin yes here is the
pork skin so this is actually a
vegetable dish yes awesome vegetable
vegetable and the and the trry BS I’m
I’m going to try this this vegetable and
from looking at this vegetable you would
not even know it’s a vegetable dish it’s
just piled with a mountain of pork skin
but it’s actually double boiled
vegetables with fried pork skin and
dried cherry blossom
[Music]
shrimp
oh oh that vegetable is
fantastic the flavor of the porkin is
almost milky crey it doesn’t taste fatty
or oily at all so I think they’ve
strained out a lot of the fat that just
leaves the the collagen and the the
creaminess and then you taste you really
taste the flavor of those dried
shrimps and the freshness of that
vegetable again and the crispness of
it oh that soup is phenomenal it’s like
cream of pork
oh this
one that Aroma is incredible so for the
rice course we’re getting Clay Pot rice
but a very special Clay Pot rice so
there’s rice on the bottom there’s some
slabs of pork belly on top and then
preserved Greens on top of that and so
as the rice cooks and as it uh comes
together in The Clay Pot the pork pork
fat melts into the rice just crisp
ifying it the aroma coming out of this
pot is unbelievable and you can see how
crispy that rice is going to be on the
bottom so the pork cooks for 4 hours and
then it combines with the rice and then
it Cooks all together and all that fat
drips down into the rice crisp ifying it
in that Clay Pot okay now the plating of
it oh the pork
belly oh that’s so
fragrant so
fluffy look at that it’s so crispy you
can hear the
crispiness it’s also perfectly
even that is phenomenal
well done Chef perfect he digs out the
center puts the pork belly and look at
that it’s like a it’s like a fossil
almost a perfect fossil of rice
perfectly golden I mean I don’t think
I’ve ever seen a claypot rice come out
so evenly so perfectly that’s incredible
skill timing and knowledge of heat to be
able to to produce that and it’s just
perfectly even I’m going to smash it oh
all the crispiness it’s so beautiful I
don’t really want to smash it but
there’s only one way to eat
it oh that’s so crisp oh you need a like
a little bit of a splatter guard it’s so
crispy oh it comes apart
like oh wow oh that crispiness is
unbelievable so we got the The Clay Pot
rice now porkbelly on the top oh you can
just break through that pork belly with
your chopsticks like butter the rice
underneath the fermented vegetables
that pork belly is literally just
liquefying oh look at the ooz of that
pork belly oh
man oh
wow oh the fermented vegetable the
complexity of it the melting pork fat
The Fragrant fluffy rice which is cooked
perfectly that’s straight up pig
butter oh man just embedded in that rice
okay that is
unbelievable it’s so
gooey all that fat has just melted down
into the
rice instead of being boiled in water
this is rice boiled in pork
fat we going to just imagine how rich
and flavorful it is it’s the crispy
bottom of the rice time rice one two
let’s go three 1 2 three we’re all
waiting for it that perfect crispiness
and it’s thick too
so
crispy ASMR
yeah yourself phenomenally crispy I said
don’t buy
yourself oh yeah last time in the Korean
seafood market I got a strange a a
stranger face because I bite myself when
I eating the cver it would be yeah you
would be able to bite yourself in this
oh and the next version with the
remaining bottom of the the CLI
rice oh we’ve got a soup okay so with
the rest of the bottom of that Rice Chef
Andy has made a soup with clams with
broth and
coriander so next version of the rice
the clay pot with the
cleans oh so many Textures in there and
the Really the flavor of the broth the
flavor of the clams come through comes
through nicely with this green fragrance
from the coriander and the green onions
I think in there as
well oh yeah the soup is excellent and
just the fact that you have that rice
with that kind of crispy texture still
but also gummy as well so many different
textures of the
rice I’ll change back to the oh thank
you very much I like that
one okay I’m going to start with the the
ice cream cuz he said we need to we need
to eat that first before it melts I see
you eat a lot H huh yeah you eat a lot I
ate a lot yes thank you you got a lunch
that was a big
lunch the ice cream is you
finish yes he did yes he
did he so so jealous he
so it’s so
good that Goji ber scam is so good
really buttery with the sweetness of the
Goji berries in there oh
that’s and I love the the portion sizes
of the desserts that’s perfect let’s go
for the red date jelly wo that is that
is incredibly
jellyish sticky not too sweet bouncy in
your mouth the flavor of that date all
the smokiness of it and then chase out
with the the warm almond
milk that is an amazing that’s the
greatest almond milk ever it’s so foamy
and thick and Rich oh it’s almost like
almond
butter so we have the final bite here uh
first of all thank you Chef Andy thank
you all of the incredible staff at
chairman incredible service incredible
cooking it’s been a phenomenal meal
thank you also s and Virginia comes down
to the the final bite of this absolutely
phenomenal meal all right cheers oh
they’re cold too Cheers Cheers
Cheers oh
is that is it like a a bean paste on
this end red beans red beans okay yeah
the past is mung bean and the pastry on
the outside is M Bean oh so that’s why
it doesn’t taste like flowy it’s more
like the mung beans but it crumbles at
the same time and then you’ve got that
sweet bean paste on the inside oh that’s
incredible thank you thank you again
this was yeah this was such a thank you
much such a highlight
meal thank you you that was incredible
thank you thank you yes thank you so
much for your amazing service you are
the best thank you you are the best not
me thank
you oh man that was an incredible meal
totally new dining experience for me
just it it blew me away and just to let
you know about that meal I had every
intention to pay in full for our meal
but Chef Dany and team uh they wouldn’t
let us pay so just to to keep it
completely transparent but what a
absolutely astonishing delicious like
taking Cantonese food to the next level
[Music]
meal so for dinner tonight we’re in
Causeway Bay this is a busy area of Hong
Kong we just took a long walk but we’re
on our way to the borrington food cooked
food market which is a it’s a fresh wet
Market but on the upstairs floor it is a
cooked food market and a great
restaurant so we are on our way there
now for
[Music]
dinner oh wow it’s packed already
tonight oh
man welcome this restaurant is called
Wing key and it is a legendary like food
court style dipie dong style uh Market
Restaurant extremely popular in the
neighborhood in Causeway Bay Still
Remains traditional famous for all sorts
of Cantonese food this is where we’re
having dinner and it’s a bit hectic
environment we got here actually right
as they open but already it’s a pretty
hectic
environment Go
go I love this place it’s Rowdy it’s
hectic it’s fastpaced you really know
you’re in Hong Kong when you’re here so
this is basically the successor to diong
when they would let the diong operate
out on the street they push them outside
to these uh push them upstairs to these
hooked Food Markets like a food court
except it’s all one restaurant right uh
no or is it multiple restaurants right
here daytime is multiple restaurants and
then at night is just this one
restaurant and downstairs is the wet
mark okay the one that we walk through
so that they get all the fresh sauce
downstairs okay it’s
amazing this is the kitchen it’s an
insanely fast-paced environment Two
Chefs just non-stop action energy
cooking over the Roaring walks the walk
the the breath of the walk and I mean
they know these recipes by heart they’re
just so good and they just crank out
dish after dish to meet the
supply
cheers boy
G oh what a
place Street and S has arrived
yes this is such a quintessential Hong
Kong experience nowhere else quite like
it such a Rowdy incredibly loud
environment it’s hectic it’s confusing
and you wouldn’t want it any other way
and if you get yelled at it’s part of
the experience yes oh sweet and sour
pork I can’t
wait okay I’m done bread look at that
sauce oh it’s sticky and Oozy I love the
big chunks of onion and bell peppers in
there oh
that’s that’s everything you want in a
sweet and sour park I love the Tang it’s
a little bit more tarp mhm I would say
the first flavor is Tangy or or sour
then sweet and then
salty and it’s like you taste the the
favor the flavor of the Walk The Vinegar
it’s like vinegar in this too right yeah
there is pineapple in the middle I’m
going to go for a pineapple and bell
pepper oh the pineapple is good I’m
going to serve up some of the the
eggplant almost eggplant casserole with
pork hot oh it’s so hot yeah yes oh
there’s salted fish in here too so
there’s minced pork in here there’s
Salty Fish a little bit of chilies a
little bit of spring onions and
coriander you can smell the ginger as
well oh yeah oh I feel
hot yeah you do immediately taste the
ginger in there oh man I love it I love
eggplant in every form and shape anytime
I have the opportunity to order eggplant
I take it
this is another classic Cantonese Hong
Kong it’s actually a fried chicken right
where they B where they keep basting the
chicken in the oil and keep dunking it
in the oil so you got that perfectly
crispy golden skin put a little bit in
that salt and pepper
mixture before put
some oh man that’s good that’s good it’s
so
juicy and the chicken the skin is so
crispy I actually ate here on my trip to
Hong Kong 8 years ago my LA on my last
trip to Hong Kong seven or eight years
ago I remember eating here and the dish
that stood out to me was this Fried
Chicken so I knew when I on this trip to
Hong Kong I knew we had to come back to
try this fried chicken again it’s just
as good as I remember oh and then do you
want some toilet paper as a napkin yes
please
don’t thank you thank you cuz that’s how
they do it
here water Morning Glory The Taste of
Home yes definitely in Thailand it’s
very common as well stir-fried water
morning glory and it has a fermented
bean curd oh nice I put fermented bean
curd inside great also with lots of
garlic in here as well okay so you eat
this a lot at home oh I’m too lazy to
wash it so I’ll eat
outside that’s go it’s really nicely
show it’s really crispy very crispy yeah
the fermented Bean C gives a little bit
of a a stronger flavor yeah almost has a
it’s like the beginning stage of a
stinky do stinky doou yeah just before
it goes too stinky but this is a common
pairing with war and glory in Hong Kong
great well go this is like a classic
Hong Kong fried
noodle oh yes oh nicely
done oh that was a great shot right
there but plastic Hong Kong noodles I’ll
add a little chili sauce little chili
sauce some chili
sauce it’s everything you want nothing
more nothing less just classic noodles
wet you taste the smokiness of the walk
the chili sauce actually makes it really
good yeah okay yeah and he really lik
cranks out those noodles as well like
making them at about four plates in a
batch just cranking it out with that
walk just igniting them on fire as you
cook again just fast comforting
tasty some of the food is simple too but
really this atmosphere is
unbeatable it’s like I said like I said
before oh yeah like I said before like
this is a quintessential Hong Kong
experience
you really feel like you’re in Hong Kong
when you’re
here can we take the elevator down are
we taking do we take the elevator down
okay okay as we’re leaving it’s a packed
house and I think the other Market door
is shut so we need to take the elevator
down oh man that was an incredible
experience what a day of food I am happy
and very full but three different places
three total toally different experiences
all fantastic I mean the chairman was
hard to beat that’s one of the the
Highlight meals of my trip to Hong Kong
uh I’ll have all of them listed in the
description box below and I want to say
a huge thank you to my friend s uh I’ll
have her links in the description box
below and also to my friend Virginia
from humid with a Chance of fishballs uh
she makes food videos and she also does
the best food tours in Hong Kong so be
sure to check her out I’ll have all
their links in the description box below
and I want to say big thank you to you
for watching this this video please
remember to give it a thumbs up if you
enjoyed it and also remember to watch
this entire Series where we’re traveling
eating our way through Hong Kong some of
the best food that you don’t want to
miss thanks again for watching good
night from Hong Kong I’ll see you on the
next video