Hong Kong Eats

Abalone appetizer at Wanya Japanese Restaurant – my favorite of the entire trip!

It’s been a whirlwind of eating, I don’t think I can recall every detail of each meal. So, I’ll let the pictures speak for themselves. I don’t have a picture of every single dish that passed through my mouth,  either due to bad lighting or we simply forgot to capture the plate. But one thing’s for sure, the Iphone has replaced the point and shoot. Didn’t even bring a camera on this trip.

The Shanghai Soup Dumplings were from Crystal Jade and were some of the best I’ve had. The dumpling purses were soft and the broth inside was plentiful.

Xiao Long Bao

Restaurants are usually found by memory, and not by name. Still don’t know the name of the establishment below.

Some Hong Kong restaurant

All I know is, this roast goose was delicious…


and so was this braised abalone


aaaaaaaaand this

steamed grouper

Yay for Hainanese Chicken rice from Seargent’s at the Food Republic! It’s hard to replicate this dish stateside because the chicken itself is a different breed. Notice how substantial and yellow the skin is.

hainanese chicken rice

Ramen from Ippudo HK.


The best dinner I had was not from a Chinese restaurant but from a Japanese one. Reservations were required a month in advance at Wanya – an all-you-can- eat type of establishment. There was no buffet table though, you were given four kinds of menu to order from: Teppanyaki, robatayaki, shabu shabu and sashimi/sushi and they were prepared to order and ALL YOU CAN EAT!

We had about 18 plates of different dishes and we couldn’t even get to the shabu-shabu as we were so stuffed. In restrospect, we should have started with shabu-shabu, being a soup and all.

grilled cod
grilled enoki mushroom wrapped in beef
Very fresh mixed sashimi
lamb chops!
a very unique tasting herring and roe sashimi

4 thoughts on “Hong Kong Eats

  1. For Hainanese chicken, it has much less to do with breed. I come from a Hainan family, and at home the breed matters little. The key is, they get fed once a day, other times they walks about in the open to look for worms and random things to eat. we raise them for about 8-12 months before they are butchered and eaten. what you had in Hong Kong is considered the Singaporian/Malaysian way, not the original. The chicken used is only slightly better than the free range stuff you have state side. with proper recipe you can easily recreate this stateside.

  2. Hi BLT – Thanks for your input! Would you by any chance know of any good recipe for Hainanese chicken. I think I can ask several local poultry farmers about how they raise their chicken and see if any would be suitable for the dish. Usually the free range chicken have very anemic looking skin though I have seen some before with yellowish tinges.

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