Hong Kong Wing Wah Noodle Shop

The article is from http://www.hulutrip.com/en/hk-news/hong-kong-wing-wah-noodle-shop.html

The information is from http://travel.cnn.com

Shark bones are the not-so-secret ingredient.
Right off the bat, the discerning foodie will be able to tell that there’s something slightly special about the broth at Wing Wah, now in its 61st year of business.
Shark bones are used to create a delicious broth that supposedly helps joints stay supple. Just one more reason to slurp down the soup at the end of the meal.
Newspaper clippings yellowed with age are found on every wall in the cramped space of Wing Wah. The articles compliment the chef on hand-making his noodles in the traditional method -- by kneading with a long unwieldy bamboo.
Overall, an excellent bowl of wonton noodles made with meticulous attention to detail and decades of experience.
The 5 a.m. closing time also makes Wing Wah a great late-night eatery.
Price: HK$32
Location: 永華麵家 Wing Wah Noodle Shop, 89 Hennessy Road, Wanchai, 
Tel: +852 2527 7476
Opening hours: open Monday-Saturday noon–5 a.m., Sunday noon–1 a.m.

Hong Kong Best Eats Winner - Loaf On's abalone

The article is from http://www.hulutrip.com/en/hk-news/hong-kong-best-eats-winner-loaf-on-s-abalone.html

The information is from http://travel.cnn.com

Chef Sam "Tiger" Chung is "simply marvelous." So is his abalone.
Sam "Tiger" Chung doesn't just make deep-fried chili-salt abalone at his Sai Kung restaurant Loaf On. He babies it to life.
So, yeah, he can be gentle, but they don't call him "Tiger" for nothing. Because it's so easy to turn the expensive seafood into rubber, this is a dish that few chefs dare attempt.
Scrubbed, steamed, then dusted with flour ground from seven different grains, the abalone is finally fried for not more than 30 seconds before being seasoned in chili and salt.
With Chung's deft touch, the result is a firm abalone that practically massages your teeth. Food critic Michael Lam calls it "simply marvelous."
Opening hours: Open daily 11 a.m.-10:30 p.m.
Location: Loaf On, 49 Market St., Sai Kung, tel. +852 2792 9966

Hong Kong Imported Japanese Food - Ginza Bairin's tonkatsu

The article is from http://www.hulutrip.com/en/hk-news/hong-kong-imported-japanese-food-ginza-bairin-s-tonkatsu.html

The information is from http://travel.cnn.com

There's deep-fried pork with rice and curry they sling out at Japanese diners. Then there's Ginza Bairin's epic tonkatsu.
Tonkatsu is an imported dish that hedonistic Hong Kongers find absolutely irresistible.
The deep-fried pork cutlet is a constant craving for certain foodies, including WOM Guide co-founder Fergus Fung, who weighed in with our panel in favor of the katsu curry rice at Ginza Bairin.
The Japanese Kurobuta pork -- the Wagyu of pork -- is battered in house-made bread crumbs and fried in cottonseed oil until it attains a magically balanced ratio of crunchiness to juiciness. 
Combined with thick Japanese curry and that unmistakably sweet-sour tonkatsu sauce, it's as much an addiction as it is just a dinner.
Open daily, noon-11 p.m.
Location: Ginza Bairin, Shop B124, K11 Mall, 18 Hanoi Rd., Tsim Sha Tsui, tel. +852 3122 4128

Hong Kong Food - Yan Toh Heen's Golden Scallops

The article is from http://www.hulutrip.com/en/hk-news/hong-kong-food-yan-toh-heen-s-golden-scallops.html

The information is from http://travel.cnn.com

We're hoping chef Lau will consider selling these in bulk.

Layers of texture are hidden within the deep-fried golden scallops spun from executive chef Lau Yiu Fai's imagination.
That's the reason they're one of Hong Kong food blogger KC's favorite dishes at Yan Toh Heen.
Lau is showing off with this dish. But as they say in Texas, he's got the goods to backup the brag.
A bite through the crisp batter opens up a slice of just-cooked scallop embedded within a mash of prawn and Yunnan ham. A slice of cooked pear tucked under the scallop goes on top.
The fresh, fruity pear flavor offsets the intense umami from the seafood and ham, completing this small miracle of textures and flavors. 
Opening hours: Open for lunch Monday - Saturday, noon-2:30 p.m, Sunday & public holidays, 11 a.m.-3 p.m., dinner daily, 6-11 p.m.
Location: Yan Toh Heen, G/F, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, tel. +852 2313 2323

Purchasing Dried Seafood in Hong Kong Seafood Street

The article is from http://www.hulutrip.com/en/hk-news/purchasing-dried-seafood-in-hong-kong-seafood-street.html

The article is from http://travel.cnn.com


With Chinese New Year around the corner, Sheung Wan’s 'dried seafood street,' which stretches along some 200 shops on Des Voeux Road West, is humming with frantic activity. Housewives haggle over preserved sausages and delivery boys whiz past with overloaded bikes. It’s all part of the Chinese custom of stocking up for the new year and dried goods are in particular demand. Many of them have names that pun on auspicious phrases, and they are prized in Cantonese cuisine. They are used liberally in Chinese New Year dishes and also make generous traditional new year gifts.
Here, three vendors reveal how to identify the best produce and how to cook each one.



Dried abalone
When it comes to dried abalone, Amidori abalone from Japan ranks among the best, according to Leung Wing Chiu, owner of the 91-year-old Tung Hing Tai Kee Marine Products. The star of most Chinese banquets, dried abalone is valued for its resemblance to the ancient Chinese ingots used as currency. The texture is like a meaty, chewy mushroom, and it’s often cooked in a rich soy-based broth. Leung recommends home cooks to soak the abalone in water for two to three days in the fridge, then dunk it in boiling water for an hour, and leave it to cool in the pot. After rinsing the abalone under running water for two hours, it’s ready to be stewed with red meat such as ham and roasted goose.


Fish maw
Fish maw, with its silken texture and abundant collagen, is much loved by Chinese ladies. 
“For fish maw, it’s best if they have a deep yellow hue, as opposed to a whiter one," said Leung Huen, owner of Yuen Hing Ho, a dried seafood shop that has been on 'seafood street' for over two decades. "A richer color means the fish maw will maintain its texture even with prolonged cooking.” The older the fish maw is, the better. Older fish maws have less oil and thus less of the unpleasant fishy taste.
"It’s a really popular item in Chinese New Year banquets because people like to eat well at the end of the year, but not because it has any superstition attached to it,” Leung adds. To re-hydrate dried fish maw, cook it in boiling water for half an hour. Place the replenished fish maw under slow running water for one hour, then cut and store in the freezer for later use.


Black moss and dried oyster
These two delicacies are popular during Chinese New Year because of their auspicious names. Dried oysters (bottom) are called 'ho see' which sounds like good deeds, good fortune, or prosperity, while black moss (top) is a pun on 'faat choi' which means 'to get rich.' 
The briny dried oyster is the perfect compliment to black moss, which is bland by itself but soaks up flavors like a sponge. Leung Huen, says the best dried oysters are plump ones from Japan and Korea. They should be soaked in water for half an hour before cooking. As for black moss, keep an eye out for fakes. The best way to tell is to soak a small section in water -- fake black moss turns the water murky.

Conpoy
The brackish conpoy, or dried scallop, is a versatile ingredient that can either be served whole, or shredded in vegetable, meat and rice dishes.
“The best quality conpoys are from Japan and should have sharp, clean edges. They are the ones with strong aroma and flavor,” says Leung Huen. “The ones with rounded edges are from Mainland China and are generally less fragrant with more impurities.”
Conpoys should be soaked for half an hour in water before cooking.



Preserved meats
Preserved sausages, which are mildly sweet and have tiny pockets of fragrant fat, are usually steamed, sliced and served with rice. Leung Wan, who owns the 52-year-old preserved food specialty store Man Lee Long, cautions against buying preserved sausages that are too red in color.
“It indicates there’s a lot of artificial coloring," says Leung. "A good quality preserved sausage should also be free of stale smells and feel bouncy to the touch.”
As for cured pork belly, good ones should have alternating layers of fat and thin pork, giving it the moniker 'five-storey meat.' Leung suggests boiling preserved meats for 15 minutes to remove the surface layer of fat before cooking or frying them. 

The information is from http://travel.cnn.com