Hong Kong Food Diary: Week 2

Soft shelled crab

Thumbnail: Banana cream pie
Thumbnail: Fried white Chinese carrot cake
Thumbnail: Banana pancake
Thumbnail: Barbecue spare ribs
Thumbnail: Stewed Chinese cabbage and spare ribs
Thumbnail: Cauliflower with pork
Thumbnail: Stir fried Chinese broccoli with garlic
Thumbnail: Chiu Chow Congee
Thumbnail: cloud ears, tofu, Chinese mushrooms, and glass noodles
Thumbnail: Canoe congee with calamari
Thumbnail: Deep fried banana
Thumbnail: Deep fried fish
Thumbnail: Fish balls and pork rice noodles
Thumbnail: Iced Horlicks
Thumbnail: steamed fish with black bean sauce and minced pork
Thumbnail: French toast
Thumbnail: Fried eggs with preserved pickles
Thumbnail: fried noodles with bean sprouts and bbq pork
Thumbnail: Fruit bowl
Thumbnail: Green tea tiramisu
Thumbnail: Ham and mozzarella sandwich
Thumbnail: Honey and lemon tea
Thumbnail: King fried noodles
Thumbnail: Minced beef roast congee
Thumbnail: Mixed Chinese vegetables
Thumbnail: Fried noodles with bean sprouts
Thumbnail: Noodles with shrimp
Thumbnail: Oil fried ghosts
Thumbnail: Oil ghosts in flat noodles
Thumbnail: omelette with Chinese onion and bean sprouts
Thumbnail: Paninin
Thumbnail: Pho
Thumbnail: Pho garnish
Thumbnail: Pigs blood congee
Thumbnail: Plain big flat noodles with peanut and sweet sauce
Thumbnail: Pork chop, wings, and fries
Thumbnail: Pork and preserved egg congee
Thumbnail: Pork jerky
Thumbnail: pork knuckles, ginger and eggs in black Chinese vinegar
Thumbnail: Stewed preserved Chinese cabbage with spare ribs
Thumbnail: Sea salted chicken
Thumbnail: Bean sprout shrimp omelette
Thumbnail: Small pizza
Thumbnail: Smoked fish patty
Thumbnail: Soups and noodles
Thumbnail: spare ribs with black bean and red pepper
Thumbnail: Steamed fish
Thumbnail: Stir fried chicken with string beans
Thumbnail: Stir fried glass noodles with shrimp
Thumbnail: Fried tofu with Chinese onions
Thumbnail: Chinese vegetables with fatty pork
Thumbnail: Vietnamese coffee
Thumbnail: Vietnamese sandwich
Thumbnail: Vietnamese spring rolls
Thumbnail: Winter melon and pork bone soup

My cousin brought over some Japanese apples that cost $90 HKD ($15 CAD) for a pair. They were light green and quite large, but they did­n’t taste that unique. My uncle believes the cost comes from the way the apples are grown: all the branch­es but one are cut from the apple tree, so all the nutri­ents go into one apple.

I’m so glad my fam­i­ly knows how to eat; I get to par­take in all the amaz­ing food they buy or cook. Even snacks — cook­ies, can­dy, ice cream, and drinks — are of a par­tic­u­lar qual­i­ty. I’m won­der­ing how much weight I’ve gained so far.

Other weeks in my Hong Kong Food Diary

Sum Sum eating dessert


  1. ok heres the thing jeff you ether need to stop post­ing all this awsome food or bring it all back 4 me lol.all i doo is look at them read ur dis­crip­tions and think god damn i got­ta go to hongkong apper­ent­ly there is noth­ing there i will not eat and cal­i­mari is awsome ur nuts lol­may i sug­jest u bring home ur share lol
    theres no take out place in kingston that even comes close to the lev­el of what ive seen in ur posts

    ps if green tea flan tastes like green tea ice cream did u may wana bring me home a slice 2 lol

    • Unfortunately, I can’t bring any food back, espe­cial­ly since I’m going through US cus­toms, who are much more strict than any oth­er coun­try I’ve been to. Otherwise, I’d bring you back some cala­mari flan. :D

  2. I was just won­der­ing myself how much weight you must have gained! Actually, I’m sur­prised at the vari­ety of fried foods that are served, like bananas!? Neat! At least we don’t have to wor­ry about you starv­ing over there :). Come home safe!


    • You’ll have to tell me where you notice it, if there’s any weight gain. I’d rather have it in my cheeks than in my bel­ly. Tons of stuff here is fried (which has a dif­fer­ent word from stir-fried in Chinese, pos­si­bly only because it’s cook­ing with a wok instead of a pan). I think that’s why Chinese peo­ple drink so much tea. Fried food is con­sid­ered yang, and tea is yin, so they bal­ance out. Otherwise, one would get sick.

  3. Oh man! Bee Cheng Hiang makes the BEST crunchy sweet cured meats like that lit­tle square you had. I about did a hand­stand the first time our “Uncle” brought us some from HK. Lok Bok Go (the daikon cake)is like my Asian equiv­a­lent of mashed pota­toes — clas­sic com­fort food. I total­ly miss the good kind. And the FRENCH TOAST!!!EEE!!. Love it. The places that do it right even put a wee bit of peanut but­ter in the mid­dle of the slices, it’s sooooo good.

    You are SO lucky. Eat your­self sil­ly while you have the chance!

    • It’s been so hard not to eat myself sick; I have to remem­ber to pace myself because there’s just too much to try!

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