Hong Kong Part 2!

恭喜发财! 2nd week into HongKong and it’s the celebration of the Chinese New Year. Its my first time spending CNY here, the atmosphere and customs is very different from Singapore. You don’t see red containers of tarts and bak kwas and you don’t 捞鱼生. But you do give wrapped boxes of chocolates and cookies and 饮 a lot of 茶!



Frankly, it was also the first time I had steamboat for eve because my mum, as a traditional shanghainese, insisted on cooking a complete 10 dish dinner every year. This year she decided to relax abit but still prepared some special things, like de-boned chicken wings stuffed with asparagus and enoki mushrooms, and minced meat stuffed in beancurd skin. We also bought US beef slices, japanese king crab legs and a fresh fish for the broth. Furthermore, the chilly weather was perfect for a hotpot!




Claypot rice with abalone clams and frog leg (~HKD58, SGD11.60)

What about a sizzling hot claypot rice? This place was highly recommended by a local food magazine and there’s certainly a long queue as well as waiting time, since each pot was perfectly cooked upon order, giving you that wonderful aroma of freshly-cooked rice and tasty individual grains. With toppings of your choice and a simple drizzle of soy sauce, heavenly in the cold cold winter! And don't forget the crispy rice base, but not too much of it!



Triple Fatburger + Cheese + Bacon + Fried Egg (~HKD95, SGD19)

Now this was the burger that set me drooling. I admitted that 3 patties was a little too much but I just had this crazy urge to have their most expensive burger. And boy, it was huge! What’s makes this better than even Carl’s Junior was that the grounded US beef was chokeful of flavour, with juice overflowing as you sank your teeth into it. No fanciful porterhouse mushroom, no teriyaki black pepper sauce whatsoever, just a solid beef burger that made you lick your fingers clean!



Foie Gras (100 grams for HKD100, ~SGD20)

Sick of outside food? What about some gourmet homecook? Fusion of pan-fried foie gras with 豆苗, a sinful large chunk that is best eaten with a sweet sauce (I used apricot jam!). Watch the cholesterol, don’t do this everyday!

I will do one more post on HongKong as I’m coming back next Friday!