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  • - Oh that is a,

  • oh that piece keeps on going.

  • (upbeat music)

  • - Good morning everyone it's Mark Wiens

  • with migrationology.com in Hong Kong.

  • I just took the metro to Sham Shui Po

  • and on our way to have a quick breakfast this morning.

  • (upbeat music)

  • (customers chatting)

  • - Only one.

  • - [Mark] Scrambled egg beef sandwich for one

  • and then lemon tea and coffee.

  • This is a classic and they serve a number

  • of my tea has just arrived.

  • It was just about a five minute walk

  • from the metro station and this place is famous

  • for their breakfast especially their sandwiches.

  • So we came here to have a tea and a sandwich

  • and it's kind of right within a market area

  • and luckily there was a table right in the back

  • with available seats.

  • My tea and sandwich came out literally seconds

  • after ordering and this is one of my beverages

  • of choice in Hong Kong which is a lemon tea.

  • I love how they just slice up,

  • that's at least half a lemon just sliced up

  • and put into a cup of dark black tea,

  • and what you do, if you really squish down

  • that lemon, release all of that lemon juice

  • and that lemon peel, get all of that goodness out of there

  • into the tea and then I think a lot

  • of people would add sugar to this,

  • but I like it just black tea, no sugar,

  • and just that strong lemon.

  • (gasps)

  • Oh that'll wake you up in the morning.

  • Oh that's sour, really really sour!

  • It will almost make you squint

  • and then it's really strong black tea that,

  • yeah, it's delicious and it's so soothing

  • on the throat.

  • The main thing I came to eat here though is the toasted beef

  • and egg sandwich and again, this came out

  • literally in like seconds.

  • Let's take a look inside.

  • I think it's like a oh, oh it looks awesome on the inside.

  • I wasn't expecting it to look that good on the inside.

  • There's minced meat, there's egg in here,

  • and then just toasted bread.

  • Oh that looks fantastic.

  • The beef is so tender and then just coat it in egg

  • and then with that white bread toast,

  • it has maybe a sesame oil flavor to it.

  • That is a very good delicious breakfast sandwich.

  • And I think it goes fantastic with lemon tea.

  • For my next half, I think I'm gonna bump up the taste level

  • by adding some of the chili oil to it,

  • but it is really good.

  • It's remarkably simple and good.

  • This is the chili oil that's used

  • for the noodles that they serve here,

  • but I'm gonna take advantage of it.

  • All right, I'll add maybe a bit more.

  • The dried chili oil maybe

  • and some kind of sesame oil or something.

  • Mm!

  • That steps up the level of flavor one more notch.

  • I don't need too much oil

  • but that dried chili is just stunning.

  • You just add it to that bite there.

  • I'm gonna put away the chili

  • before I consume the entire bottle.

  • This is like a five star omelet sandwich.

  • Thank you, thank you.

  • (people speaking in a foreign language)

  • The tea was good, but that beef egg sandwich

  • was the real reason that it was well worth coming here

  • so simple but so good, perfect amount of butter

  • and he whips up all the sandwiches

  • and cups out the tee

  • and the drinks from just a little tiny like kitchen

  • within the cafe and they have been doing it since 1968

  • and, yeah, just a classic little cafe in Hong Kong

  • and by the way they do also have bowls of noodles

  • and they have a pretty good selection

  • of different dishes on their menu but I just came

  • for that toasted beef and egg sandwich,

  • and I wasn't disappointed.

  • We are just walking around this market area.

  • There is a lot going on around here

  • and a lot of fruits and vegetables.

  • Ying is about to buy some more cherries.

  • (women speaking in foreign language)

  • We are coming in here to the fresh wet market now.

  • That is a lot of meat

  • and we're gonna just walk around here for a little while.

  • Oh there's seafood there's meat

  • and visiting fresh wet markets along with eating

  • is one of my favorite things to do when I travel.

  • (upbeat music)

  • You can get any type of food at this market

  • and we just passed through the meat and fish section,

  • seafood section, and now moving on.

  • Well lot's of tofu and preserved vegetables

  • and moving on into more of the fresh vegetable section.

  • There's some stalls that are so busy it's hard

  • to even get a glimpse of what they're selling.

  • So many people are fighting to get the fish and the meat.

  • (upbeat music)

  • It's starting to drizzle again this morning.

  • It's been very rainy so far this trip to Hong Kong

  • but it doesn't look like it's gonna rain too much today.

  • We are walking over to a place now to eat noodles.

  • I don't know a whole lot about this restaurant

  • but when I was doing research

  • for where to eat won ton noodles,

  • I came across this place and what I like about it

  • is that they still made the noodles using a bamboo pole

  • to press the dough, and so I'm hoping

  • that I'm gonna get a chance to see them making the noodles,

  • not fully sure but gonna go check it out and see.

  • (men speaking in foreign language)

  • We made it to the restaurant just as they opened

  • and this restaurant has an interesting story.

  • It's actually a newly opened restaurant in 2010,

  • but the owner got his recipe for making the noodles

  • from his grandfather who had a restaurant

  • or a shop in Macau and made the traditional style noodles

  • and kneaded the dough with a bamboo pole

  • and so they still make the noodles the traditional way here

  • and unfortunately, I don't think I'm gonna have a chance

  • to see them making the noodles,

  • but they have a room in the front

  • you can see the bamboo poles.

  • So when they still need to make noodles,

  • they still make them that way,

  • and so I'll have a chance to try the noodles

  • but maybe not see them being made.

  • Ying and I got two different dishes to share

  • and they have come out.

  • They look fantastic and these are bamboo kneaded noodles.

  • This is the classic bowl of won ton on noodles with soup

  • and shrimp dumpling.

  • Let me just taste the broth first.

  • (slurps)

  • Mm!

  • Oh that is a richly flavorful broth.

  • I think it's fish based broth

  • and then you can taste kind of like the flower

  • of the noodles within there are well.

  • Grab chop sticks and before doing any seasoning,

  • I just gotta taste those noodles.

  • And this is very light and you can just see the beauty

  • of these noodles.

  • Yeah, look at that individual-ness of the...

  • (laughs)

  • Okay, I don't know if that made any sense,

  • but they do look good.

  • Mm!

  • It has like a little bit of a rubbery texture to them

  • but then at the same time they chew very easily

  • and just sort of like almost dissolve in your mouth.

  • Mm!

  • It's awesome, like a slight rubbery al dente,

  • not really al dente more of like a very tiny elasticity

  • like almost like your chewing on a rubber band,

  • but then it just breaks.

  • Probably go for one of the won ton.

  • Mm!

  • Filled with shrimp!

  • Oh that's delicious.

  • The owner said he used the dry chili oil for the soup

  • and then there's a different chili sauce

  • for the other noodle.

  • Okay let me add some of this chili.

  • This is the dry chili oil.

  • Oh this looks fantastic.

  • Oh and that smells just so good.

  • I'll just add a little bit to start with.

  • (customers speaking in foreign language)

  • Mix this around, oh oh yes.

  • Follow that with some soup.

  • Mm!

  • That adds some nice heat to it

  • and then I can feel that chili oil down my throat.

  • Oh that's a wonderful burn.

  • The texture of those noodles is amazing.

  • It really has a little like rubbery factor to it,

  • but it's fantastic.

  • They're bouncy, that's what they are, they're bouncy

  • and this has probably gotten a little bit dried out.

  • These are like tossed noodles

  • so I'm gonna re-toss them a little bit

  • and this is with beef brisket.

  • Oh, you can immediately smell that like braised aroma

  • to that brisket.

  • Now let me just taste a few strands of noodle

  • before adding anything again.

  • There's just a very light sauce to it.

  • The bounciness and they don't really have a strong

  • like starchy taste to them,

  • and then he gave me some of this chili sauce

  • to add to these noodles he said.

  • I'm gonna scoop it on, or maybe wipe it all out.

  • I didn't want any of it to go to waste.

  • All right, toss them up a bit

  • and on the noodles, it's just a very light glaze

  • but I think it's some of the broth from

  • that beef brisket has a beefy,

  • a very light beefy taste to it.

  • That chili sauce is a little bit sour

  • and it has like an amazing like almost nutty flavor to it.

  • And it's a little bit spicy.

  • Oh yeah, that is tender indeed,

  • and it has that wonderful like star anise flavor to it.

  • It is, that's good.

  • I'm really enjoying these noodles,

  • but I really love this soup.

  • Oh man it is so good.

  • (slurping)

  • (man speaking in foreign language)

  • But normally it's every day.

  • - Uh, not every day, maybe three or four times a week.

  • - Oh okay, but all of the noodles

  • are made with the bamboo pole?

  • - Yes.

  • - All right, thank you.

  • Those were some serious good quality noodles.

  • I enjoyed that and I was just talking with the owner,

  • he said that all of the noodles that you'll eat at the shop

  • are all made with the traditional way, using the bamboo

  • to knead the dough, but if you come,

  • he said about three or four times per week

  • they make the noodles and sometime in the afternoon.

  • So if you are lucky not only will you get to eat the noodles

  • but also see them being made.

  • And also I should just quickly mention that the bamboo pole

  • kneading method for noodles is becoming very very rare.

  • It is a traditional way to make noodles

  • and it's very very hard to find these days in Hong Kong.

  • We're heading to the subway station

  • and going down a couple stops to Mong Kok.

  • (carefree music)

  • This is one of the busiest areas of Hong Kong,

  • a big shopping area.

  • The streets are just clogged with signs and stores

  • and lots and lots of people.

  • One of the things that's just crazy about this area

  • of Hong Kong is the signage.

  • There are so many billboards and so many signs

  • and so many colorful bright lights

  • and this is always a busy area, you can shop

  • for just about anything you want around this area

  • and also there are quite a few markets.

  • Oh and what's coming up here?

  • Some kind of a procession.

  • (clanging)

  • This stretch of market is often referred

  • to as Ladies Market and you can find a lot

  • of souvenirs within this lane

  • and then a lot of pretty budget clothes and what else?

  • Oh just rows and strips of backpacks and handbags,

  • t-shirts, some kids toys, lots of random stuff,

  • but this is a huge market area.

  • What I love most about this market is

  • that it's almost like you're in a slot canyon

  • because there are sky rise buildings are huge

  • like towering condos on either side

  • and then just this like sprawling flea market

  • within the center of the alley.

  • (upbeat music)

  • We didn't really have any shopping to do

  • so we just wondered around for a little bit

  • and now we are heading,

  • well we're walking along Nathan Road to the bus stop

  • and gonna take the bus a little ways down the road

  • towards Tsim Sha Tsui.

  • We are heading towards Tsim Sha Tsui

  • and I'm not sure if I got that pronunciation quite right,

  • it's pretty tough to pronounce,

  • but it's also a shortened abbreviated as TST,

  • so I'm gonna call it TST,

  • but it's the area of Kowloon which is right at the harbor

  • of right across from Hong Kong island.

  • We just drove past the Chungking Mansions

  • and we're not gonna stop there today

  • but it is a huge international building

  • and you can find people from all walks

  • of life in that building and it's an amazing building

  • and I have good memories

  • because on my first trip to Hong Kong,

  • that must have been about eight years ago,

  • maybe back in 2009 or 2010 or something like that,

  • I stayed at the Chungking Mansions

  • at a hostel within the Chungking Mansions

  • so I have some great memories there,

  • it's a very interesting place.

  • We just got off the bus at the promenade

  • which is right on the harbor

  • and overlooking Hong Kong island.

  • This is the view of one of the most recognizable skylines

  • in the world and maybe one of the ultimate skylines

  • of the world.

  • Unfortunately it is pretty hazy today, though.

  • (uplifting music)

  • The view of Hong Kong skyline is always nice

  • and we actually might come back tonight

  • cause they have a famous light show in the evening.

  • Still not sure if we'll make it or not,

  • but we may but we are now heading to the star ferry

  • and we're gonna take the ferry across back

  • to Hong Kong island.

  • (upbeat music)

  • Just going from Kowloon to Hong Kong island,

  • it's just a really short trip, but enjoying some great views

  • of Hong Kong island and also the harbor

  • and giant cruise ships.

  • We are gonna take the metro now to North Point

  • and on our way to go eat dinner.

  • We arrived to North Point station and the restaurant

  • should just be a very short walk up the street from here.

  • The restaurant is within the Java Road Market

  • and I think it's on the second floor.

  • (restaurant patrons speaking in a foreign language)

  • Made it to the restaurant, it is on the second floor

  • of the Java Road Market,

  • and this restaurant is called Tung Po,

  • and this is a huge dai pai dong,

  • it is a local Hong Kong restaurant.

  • Right now it actually just opened,

  • so I wanted to come early because I think it can be hard

  • to get a table if you come here right around dinner time

  • so it's 5:30.

  • There are only a couple tables occupied

  • but you can tell how they are prepared

  • for the masses to come in here

  • and just chow down and hang out.

  • This is truly an amazing menu.

  • There are so many different dishes on the menu

  • and there's also some really interesting mixes of dishes.

  • A lot of things have a Thai influence.

  • It says Thai style and then also Ying and I can hear some

  • of the chefs speaking Thai

  • so they have some Thai influence here

  • and then also some of the dishes have, you know,

  • Western influence, there's pasta dishes

  • and also it's definitely worth mentioning

  • that on the mention it says all dishes do not use any MSG

  • or chicken powder.

  • Before the food comes I'm gonna get started

  • by rinsing off our dishes.

  • You rinse your little bowls and spoons

  • and chopsticks with hot tea.

  • All right I think that's good,

  • and just kind of make sure everything gets rinsed off

  • with the hot tea.

  • And then also the chopsticks,

  • and by the way this is our order, this is what we ordered.

  • He wrote it down and then stuck it in the chopstick tin.

  • (clanging)

  • We got a table very close

  • to the kitchen where they're cooking all of the food

  • and you can just continuously hear those woks roaring.

  • It sounds almost like a jet engine

  • they keep those fires so hot.

  • Cooking, cooking the food here,

  • these are gigantic razor clams

  • and I think that they have taken them in half

  • and split them length wise and then stir fried

  • with bell peppers, there's onions in here,

  • there are black beans and garlic.

  • And it almost looks like squid.

  • Wow, okay, I'm just gonna taste a piece

  • of that razor clam oh that piece keeps on going.

  • (laughs)

  • Oh that is amazing.

  • Oh that sauce, you can really taste the onions

  • and the bell pepper in there!

  • And then that saltiness from the black bean sauce

  • and then that razor clam,

  • it almost tastes like a combination between squid

  • and a scallop with a sweet tinge to it.

  • Yeah, it's like a clam in different shape.

  • It is wonderful.

  • The rest of the food has all arrived now.

  • For rice I had to go for

  • this is their specialty rice

  • which is I think there's some kind

  • of duck flavoring in the rice

  • and then also with mushrooms

  • and then steamed in a lotus sleeve.

  • Let's take a look at it.

  • Lift the lid, oh, lift the lid to this.

  • Oh that looks awesome!

  • Oh it's packed full of I think it's chicken as well.

  • Chicken and lots and lots of mushrooms in here as well.

  • Oh and that aroma.

  • Put some of this into my bowl.

  • Oh this smells fantastic.

  • Again, it's just embedded with

  • that essence of the lotus leaf.

  • It's really really hot, and really fluffy

  • and it's not too salty you can taste the fragrance

  • of the lotus leaf and also the mushrooms in there.

  • And I think it does have a little bit

  • of a duck fragrance as well.

  • This a fried fish and I actually meant

  • to order a steamed fish.

  • So I think I ordered the wrong thing,

  • but anyway, this is what it came,

  • it's a fried fish little like nuggets

  • of fish deep fried, there's ginger in here,

  • there's green onions and sauteed in some kind

  • of a glaze sauce.

  • Yeah these are like deep fried pieces of fish

  • there's kind of a garlicky tasting oyster sauce

  • and also you can taste the fragrance

  • of ginger on it as well.

  • And then finally for a vegetable,

  • I've got a plate of bok choy with garlic.

  • I think it has both garlic sauce

  • and then fried garlic on top.

  • Let me set this into my bowl.

  • That's just very light, sauteed full of garlic

  • and then yes it has both fresh garlic

  • and then fried garlic sprinkled on top.

  • So you've got double garlic on there.

  • As I'm sitting here eating the restaurant is starting

  • to really fill up now and even people are coming

  • and they're having to turn away and wait

  • because some of these tables I think all

  • of the tables are reserved, but now you've got more

  • of a dai pai dong Hong Kong atmosphere

  • and the razor clams is by far the best dish

  • and not only the actual razor clams themselves

  • but the sauce, the black beans and these onions.

  • These onions are jut incredibly good.

  • Let me get a good chopstick full of them.

  • The onions are like half caramelized

  • but they're still crisp and then just coated in all

  • of that black bean sauce, chilis in there,

  • that sauce is amazing.

  • And this is that type of restaurant

  • that would be really good to go to

  • with a big group of people.

  • If you come with 10 people you can order 10 or 15 things

  • off the menu and share all the different dishes

  • because the plates are really big

  • and there's such a variety of different dishes.

  • I would've loved to try many more

  • of those dishes on the menu,

  • but just coming with two people couldn't order too much

  • but the food was good.

  • On some previous visits to Kong Hong,

  • I've been to some restaurants like this as well

  • where the service is pretty bad,

  • or there's just zero service.

  • But this restaurant they actually have quite good service,

  • very good service, the waiters are friendly

  • and the staff are nice

  • and so this is like the perfect Hong Kong atmosphere

  • and also with good service.

  • (carefree music)

  • From here we're going back to the subway

  • and I think we're gonna head over to Kowloon

  • because it is perfect time to go see the light show.

  • Made it back to Tsim Sha Tsui,

  • and we are walking to the Harbor.

  • I think we arrived here just in time

  • but every night they have a lights show

  • that's coordinated with music

  • and the lights shine across on all of the buildings

  • and so it is a major attraction in Hong Kong.

  • The skyline of Hong Kong island is spectacular

  • throughout the day but at night it really comes alive

  • with all the lights.

  • When you come to Hong Kong you definitely need

  • to come here at night and see the skyline

  • of Hong Kong all lit up with the lights,

  • but honestly the actual show, the like symphony of show

  • wich is coordinated with music,

  • it's a little bit underwhelming.

  • It's actually not really that much different

  • from the actual skyline how it looks,

  • except it involves music coordinated

  • with like some spot lights coming from the top,

  • but I think the real beauty is just the actual skyline

  • at night anytime so that was a good way

  • to end the day.

  • Thank you all very much for watching today's video

  • please remember to give it a thumbs up if you enjoyed it

  • and also make sure you click subscribe

  • for lots more food and travel videos

  • and I will see you on the next video,

  • thank you for watching.

  • Just wanted to quickly let you know

  • that I wrote an entire Hong Kong travel guide

  • for food lovers over on my blog, migrationology.com.

  • Within that blog post you'll find all of the details

  • from our Hong Kong trip including

  • where we stayed and transportation,

  • all the attractions that we visited

  • and especially all of the food and restaurants

  • plus details about how you can go there yourself.

  • So the link is in the description box below

  • and I'll try to link it somewhere on this video as well,

  • but go check that out for all the details

  • about visiting Hong Kong.

- Oh that is a,

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香港美食之旅--早餐、竹筒面餛飩、中式大排檔! (Hong Kong Food Tour - Breakfast, Bamboo Noodles Won Ton, and Chinese Dai Pai Dong Feast!)

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    John Yu 發佈於 2021 年 01 月 14 日
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