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  • Hong Kong is the quintessential example of east meets west,

  • and it's fusion food is world- renowned.

  • Over the next couple days as we film our episode,

  • we're taking you with us to try the best food in Hong Kong....

  • from street food to Chinese barbecue. Let's do it.

  • The story of Hong Kong is pretty wild.

  • It was a sleepy fishing village until the 1800s

  • when a series of crazy events led it to become part of the British Empire.

  • Back then the British Empire had a problem:

  • a major trade deficit with China.

  • The British were importing tons of things from China: silk, tea, and porcelain,

  • but the Chinese didn't want to bring anything back from Britain, just take the gold.

  • So the British came up with a devious plan:

  • they got the Chinese hooked on opium.

  • They grew it cheaply in their colony of India and flooded the Chinese market

  • to the point of causing a full-blown opioid epidemic.

  • When the Chinese tried to put a stop to the trade,

  • the British responded militarily in what became known as the First Opium War.

  • There were two.

  • Put simply, the Chinese lost and the British took Hong Kong as a colony.

  • Hong Kong remained a British colony for a hundred and fifty six years,

  • becoming a major trading port with a fabulously wealthy economy

  • before returning to Chinese rule in in 1997 with the promise of 50 years of autonomy.

  • Alright ladies and gentlemen, right now we are in the neighbourhood of Kowloon on the peninsula.

  • Hong Kong is actually the Island of Hong Kong,

  • but the region is actually the surrounding areas, including this peninsula.

  • Now the island is super small,

  • so everything there is a lot more expensive because there's not a lot space.

  • We're going to a local market called Mong Kok Market,

  • which is a wet market and that's apparently the best place to get street food in the area.

  • Let's go check it out.

  • In order to get there, we're going to have to hop on the subway.

  • So let's go for a ride.

  • We've descended into the subway,

  • but before we can get to a subway station, we've had to walk through a mall.

  • Hong Kong is very world famous for its shopping....

  • tons of designer brands, usually at prices much more affordable than back home,

  • some of the shops of dubious quality,

  • but when in Hong Kong you've got to shop, got to eat.

  • Well, I literally stopped a film for maybe 15 seconds,

  • and I've totally lost Mark down here.

  • There are just so many people,

  • and it's kind of like sensory overload,

  • but that was quick.

  • I got lost in maybe 10 seconds.

  • There's so many people here. 130?

  • All right, we got day passes.

  • We'll be able to use the metro, which goes all over Kowloon and connects us to the city, as well.

  • We'd like to get to the island by the scenic Star Ferry, but first things first.

  • We're hungry, and this is the fastest way to get the market.

  • First up we're going to try to keep things a little bit healthy in the beginning.

  • We are at a produce market, and we're going to have some jackfruit,

  • which is a type of fruit that grows here in Southeast Asia.

  • This jackfruit is a typical fruit from this part of the world.

  • You don't find it a ton in the US,

  • but it's becoming more popular with vegan cooking because it's like a meat substitute.

  • Not too sweet though.

  • There's a little bit of a seed pod in there.

  • Yeah there is, right there.

  • And when he's chopping it up, it's almost like a garlic,

  • like shelling a garlic. I lost my seed pod.

  • That's what the seed looks like.

  • Not bad.

  • It's pretty neutral, like the flavor's neutral.

  • It's not that sweet. It's not that savory.

  • Well this place is incredible.

  • When you come to Hong Kong, the food scene here is so diverse. It's so vibrant.

  • But what a lot of people miss is where those raw materials come from.

  • A market like this is very representative of how local people here get their food.

  • Dish by dish, day by day, they come to the market.

  • They get the ingredients fresh.

  • A lot of times, especially with the fish and stuff,

  • they're delivered still alive, which means you can't get produce

  • you cannot get materials fresher than this,

  • and that is one of the main reasons why the food here is so good.

  • I was in Hong Kong nine years ago on this trip I did through Southeast Asia after college.

  • I went to Hong Kong for about a week stayed at the Chungking mansions,

  • the cheapest places around, and I was partying by going in that

  • 7/11 over there and drinking beers from the refrigerator.

  • We're getting some directions from some friendly locals because we're a little bit lost .

  • The market that we came to, Graham Street Market,

  • we thought was going to be be more of a street food market,

  • but turns out it's like more of a produce market.

  • The mission continues.

  • It's starting to get a little late.

  • It's about 4:30 in the afternoon,

  • but really street food does not really take off until the evening until 7 or 8 p.m.

  • We still have some exploring to do.

  • We're going to find food.

  • One of the coolest things about the city is the geography.

  • It's a small island; it's very, very steep.

  • And there's a lot of people living in a very small place.

  • You have all these streets like this that go up and down the hill,

  • and they're like massive highways of foot traffic.

  • On top of them a lot of them have these escalators that basically take you up and over the crowds

  • and drop you in central spots.

  • It's a very good free budget activity

  • because it's like almost going on a gondola across the city.

  • You get to see everything just about 30- 40 feet above the ground. It's very cool.

  • We've come to Yat Lok.

  • This is a restaurant that's been around since 1957,

  • but it actually has a Michelin star, and that's because here in China,

  • the Michelin Guide has

  • really expanded to include a lot of stuff that's

  • street food and little like mom and pop spots like this, especially here in Hong Kong and Macau.

  • It's been in the Michelin Guide for the last four years.

  • They're famous for their roast goose and noodle soup,

  • and it's time to eat.

  • Roasted goose with noodles and BBQ pork is good right now.

  • The broth Is really light. It's super flavorful.

  • The goose is delicious.

  • The skin is like crispy and sweet.

  • It's really yummy.

  • We found this little street food joint.

  • They specialize in seafood and we've ordered what we think are fish balls.

  • They come with some bok choy, it says dace, but we don't know what dace is.

  • It's really nice. It's light.

  • It's not too fishy

  • It's really good. Try some.

  • This is basically a dumpling without the flour outside of it.

  • It's like a snail outside of its shell.

  • All right, so we are off the island.

  • We're back on the peninsula; we're at Temple Street.

  • There's a night market here.

  • They sell all sorts of gifts books and gadgets, as well as a bunch of street food.

  • Now we're going to try to find some of the most authentic street food from here in Hong Kong.

  • It's very local; it's very busy,

  • and it's very cheap. Let's go.

  • All right, here we have curried fish balls.

  • They're basically fish balls that are cooking on a curried sauce served on a stick.

  • I got six of them here for just over one u.s. dollar.

  • That's nine Hong Kong dollars. So let's see what they taste like.

  • The fish ball is super good.

  • I've have had fish balls and other parts of China.

  • The curry though, I don't know where it comes from.

  • Maybe it's from the influence of Indian migrants who've come here over the years.

  • I don't know, but it tastes delicious.

  • Right now we're about to get what could be one of my favorite foods on planet earth....

  • Quintessentially, Cantonese dim sum.

  • They have a bunch of different styles here.

  • You can get it all over the city in Hong Kong,

  • but we're going to hop across the street here,

  • grab some dim sum, and see how it is.

  • Let's go.

  • Honestly, this is probably the crappiest dim sum in the city,

  • and it's still really good.

  • Alright next up is stinky tofu.

  • It's like tofu, but it stinks.

  • Alright, we're going to see how it tastes.

  • Hopefully, it tastes better than it smells.

  • This is a classic street food here in Hong Kong .

  • It is stinky because the tofu has been soaking in a brine of milk, meat, and veggies

  • for quite a while, usually a couple of weeks.

  • So that's what makes it smell bad.

  • It doesn't smell that bad.

  • Does it smell bad?

  • It kind of smells like an old sock.

  • Super appetizing. Yeah.

  • Wow

  • Pungent taste.

  • Stinky taste? It tastes stinky.

  • I actually think it tastes worse than it smells,

  • no offense to locals here who love it.

  • If Marko gave it that review, I'm not going to lie.

  • I'm slightly worried because usually Mark's all like,

  • all chirpy, all positive, even with disgusting foods.

  • Let's give stinky tofu a shot.

  • Smells like sweet and sour sauce because I did a thorough dipping,

  • but I'll try the side that's not covered in sauce first.

  • It doesn't taste bad.

  • It's just like...it's sour.

  • It's legitimately sour; it's kind of bitter,

  • and it creeps up on you like the first bite. Oh, it's fine.

  • It's just deep fried tofu.

  • And then once you start to chew it and it hits your taste buds,

  • it's almost like your mouth starts watering

  • It kind of smells like if you went to the gym real hard

  • and then you left your gym clothes in the closet for two or three days.

  • That's kind of what it smells like.

  • Mmm

  • Way better than stinky tofu.

  • This is nice. Yeah

  • Garlic

  • garlic, fresh green onions, glass noodles,

  • and I've never seen a clam like this.

  • It's extremely long.

  • It's like six inches long

  • Without a doubt, that is the winner so far on the street food scene.

  • Delicious.

  • So good the clams with the glass noodles

  • and a very generous serving of garlic and spring onions on top.

  • It's just absolutely delectable.

  • We've made some friends with our neighbors here at the restaurant.

  • They're from Korea, super friendly and they've offered us a little bit of their chicken meat.

  • It's actually really good.

  • It's garnished with some cashew nuts,

  • some pepper, some spring onion, a little bit of lettuce.

  • Is that garlic as well? Wow.

  • Super good.

  • Alright guys, thanks for watching.

  • We did our best to eat some local Hong Kong food.

  • Probably didn't get it all.

  • If you have some tips on what else we should try next time we come to Hong Kong,

  • leave them below in the comment section.

  • As you may know, we have been doing this in our spare time

  • while hosting our new TV show.

  • As Marko said this is by no means an extensive one-stop-shop for Hong Kong,

  • but we do want to come back.

  • We want to do a big Southeast Asia trip.

  • So if you have any destinations that you really want us to cover,

  • please share them down in the comment section.

  • If you have any tips, any restaurants for other travellers,

  • make sure to share those as well.

  • Don't forget, we also made a full-length TV episode about Hong Kong.

  • We ate at some great restaurants, everything from street food to Michelin-Starred restaurants.

  • Make sure you go check that out on Tastemade channel on

  • YouTube TV here in the United States.

  • And hopefully that will be available internationally soon.

  • If you enjoy this video, you know to do:

  • big thumbs- up, share it with your friends,

  • subscribe, turn on notifications.

  • And in the meantime remember:

  • stay curious, keep exploring, and we'll see you guys on the road.

  • Peace.

Hong Kong is the quintessential example of east meets west,

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香港街頭美食之旅及旅遊指南 (Hong Kong Street Food Tour & Travel Guide)

  • 16 1
    John Yu 發佈於 2021 年 01 月 14 日
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