Fa Yuen Street Market 花园街街市 – Hong Kong’s wet market & cooked food stalls

market stalls

market stalls

after an excellent late roast goose & congee lunch at fu kee congee 富记粥品, followed by equally enjoyable dessert at hoe kee dessert 浩记甜品馆, we walked back along fa yuen street 花园街.

fa yuen street market

fa yuen street market 花园街街市

& saw the fa yuen street market 花园街街市.

market stalls

market stalls

the dry goods stalls & stalls selling braised duck, chicken, pigeon, roast meats & char siew were at one end.

we were quite attracted to the char siew (but later poor experiences made me decide never to take char siew & siew yoke in hong kong) & also the braised meats, but we were mindful that we were going for late dinner afterwards & should not overload ourselves & spoiled the appetite.

a friend wanted to buy pork & liver sausage. there were many stalls selling that, but he did not know the prices nor had confidence in the stalls.

i later brought him to 楼上 at lippo sun plaza level 5 (a dry goods retail chain) where he bought lots of pork & liver sausage 肝肠腊肠.

market stalls

market stalls

& in the middle there were the wet market stalls selling live fish & seafood (top photo & above).

on 12.1.2016, we were around looking for dessert shops.

hoe kee dessert 浩记甜品馆 was closed 2 days in the row.

we were not interested in the guilingao龟苓膏like hoitintong 海天堂 etc. we saw that fa yuen street market 花园街街市 had levels 2 & 2 cooked food stalls. thinking they were like singapore hawker/food centres, we happily went up.

but actually their cooked food centre houses daipaitongs 大排档. there were like 6 daipaitongs 大排档 selling the zi char dishes, not a bad idea, just that we were wanting desserts.

c.h.e.f andy

 

Royal Plaza Hotel & Mongkok Locality Hong Kong 10-14Jan2016

royal plaza hotel

royal plaza hotel

for this hong kong trip 10-14.1.2016, we looked at hotels in tsimshatsui but they were expensive. the one i stayed often when traveling with wife was kowloon hotel, next to peninsula.

this time it was expensive though, & really the rooms were small & it’s 4 stars. so were other hotels at tsimshatsui, small & expensive.

the last time i traveled with sister, we stayed at royal park at shatin.

it was excellent 5 star hotel, & it was just HK$754+/night.

and you can take airport bus A41 direct to royal park hotel, just 2 stops, 50mins & HK$22.3,

but it was a little less convenient traveling tsimshatsui & hong kong island etc.

this time, after considering various options we decided on royal plaza at mongkok east, at HK$1260+/night.

one friend traveling with us had his family of 4 with him & they had a tsuishatsui airbnb apartment for 1 week. we decided not to stay at tsimshatsui but at least staying at royal plaza, it was easier to co-ordinate & meet.

the considerations for royal plaza-

  1. 5 stars, room is huge 33m2, 2 queenbeds, very comfortable.
  2. royal plaza located right at mongkok east mtr station on the east rail line, and is connected by covered walkway to mongkok mtr station on tseun wan line, and in between there is street markets, and many nice eating places.
  3. & since this time we were going mainly to tsimshatsui, central, central pier & dragon’s back, the mongkok location was quite perfect for our purpose.
  4. there were 6 of us so getting to royal plaza by taxi was quite fine, 2 taxis of 3pax, costing about HK$260, not much different from taking airport express.

must say that though royal plaza is located alongside sun hung kai property’s MOKO Mall, we did not bother to look around the mall itself.

view from our 9F hotel room

view from our 9F hotel room

the view from our royal plaza 9F hotel room, nothing much to talk about. 🙂

indo maids at covered walkway mongkok on a sunday 10.1.2016

indo maids at covered walkway mongkok on a sunday 10.1.2016

we arrived on a sunday 10.1.2016. after checking in, we went to look for fu kee congee 富记粥品 at fa yuen street 花园街.

first time we were there but we read about the roast goose & congee. we were NOT disappointed. in fact we went back 2 days later for another go. ^^

it was quite easy to look for fa yuen street 花园街, though the first time, we were quite lost trying just to get out of MOKO mall. once we saw the direction signs, everything was quite straightforward.

indo maids at covered walkway mongkok on a sunday 10.1.2016

indo maids at covered walkway mongkok on a sunday 10.1.2016

as it was a sunday, the covered walkways to mongkok mtr station & fa yuen street 花园街 enroute was filled with indo maids. i guess in the same way as filipino maids filled up kowloon park. anyway people do need a place to gather & socialise.

street food

street food

after our excellent dinner at fu kee congee 富记粥品, we walked around fa yuen street 花园街 & neighbouring streets.

first we past the fa yuen street market 花园街街市.

the we walked round the street night market.

street food

street food

we stopped by one of many skewer stalls.

street food

street food

actually we were attracted by stinking tofu臭豆腐aroma. 🙂

street food

street food

& we took out a beef offals too 牛杂. 🙂

selling ornamental fishes

selling ornamental fishes

they have the instant ready-packed way of selling guppies & other ornamental fishes. maybe they do that in singapore too these days? not sure.

we liked the royal plaza location. i think i will stay there again my next visit to hong kong, of course subject to price, other options & the convenient base to visit the places we want to go.

c.h.e.f andy

Relish Hong Kong Food Fun Moments on 20Jan2016

#1 samgyaetang 参鸡汤

#1 samgyaetang 参鸡汤

6 of us had a lot of fun in hong kong 10-14.1.2016. ^^

weather was good to us except for rain on the first evening & second morning (so we had a leisurely dimsum breakfast at tao heung mongkok 稻香旺角).

great hikes & walks at cheung chau, dragon’s back, peak circle walk & lamma island, and we had excellent food at daipaidongs and the tao heung group restaurants, a fairer price restaurant chain.

our only bad & forgettable meal was when we kena waylaid into the wrong tai yun 泰源??(we think).

6 homecooked dishes + 1 dessert

6 homecooked dishes + 1 dessert

so, coming back, naturally i went about recreating several great dishes we had in hong kong (see above menu).

6 homecooked dishes + 1 dessert

6 homecooked dishes + 1 dessert

& here they are (above photo..the rice came later, not in photo).

#1 samgyaetang 参鸡汤

#1 samgyaetang 参鸡汤

my chicken soup was very tasty (though maybe still not as intense as the wonderful glutinous stuffed chicken soup we had at tao hueng tsimshatsui) & chicken very tender as my friends noted.

i stuffed the chicken with 3 tbsp glutinous rice (soaked in water for 1 hr according to one internet samgyaetang recipe), 3 cloves garlic & 3 dried red dates, sliced ginger, 2 spring onions.

i boiled the small 1kg chicken with chicken stock i made the day before, added 3 more red dates & sliced ginger & spring onions, salt (to taste) & boiled medium for 45mins, then turned over medium low for 30mins.

seems that the glutinous rice in the recipe was too little, would have been better with more so texture of soup will be better. will try 1/2 cup next time.

#2 black bean sauce bittergourd with fake kurobuta回锅猪项肉豆屎苦瓜

#2 black bean sauce bittergourd with fake kurobuta回锅猪项肉豆屎苦瓜

we had black bean sauce bittergourd with kurobuta at the accidental find yue bo 鱼宝食馆.

it was very good. 🙂

i used a cheap marbled pork collar to fake the kurobuta. i put it in 90degC oven for 2 hrs to convert the tough connective tissues to flavourful gelatine, then added it to the black beans bittergourd dish like a double-cooked pork 回锅肉.

my friends liked this dish very much. firstly the bittergourd had the special flavour but not bitter as i brined it with sugar the day before & the black beans & slow braise made it very tender & tasty, and the pork collar was excellent, flavourful & tender.

#3 pork + liver sausage fried kailan 腊味芥兰

#3 pork + liver sausage fried kailan 腊味芥兰

i had the pork + liver sausage fried kailan 腊味芥兰 for the first time at fu kee 富记粥品.

so i decided to buy some fairly good pork & liver sausage, steamed them & then fried & added chicken stock to bring out the 腊味 flavours then added the kailand stems & leaves & later oyster sauce & corflour the usual way.

i think my version was as good today maybe better than fu kee 富记粥品’s 腊味芥兰, very flavourful indeed.

#4 dried mustard leaves belly pork 梅菜扣肉

#4 dried mustard leaves belly pork 梅菜扣肉

we did not have 梅菜扣肉  in hong kong. this my first try & in any case a good opportunity to get friends to try..it was very well done. ^^

i varied a 梅菜扣肉 recipe i read on internet.

i placed the belly pork in a 90degC oven for 2 hrs (together with my pork collar to save electricity), instead of boiling it in water for 35mins according to the recipe.

i then seared the skin & sides & added 1/2tbsp dark sauce to coat the belly pork. & sliced the belly pork when cool.

then i melted 1 tbsp sugar, added 1 tbsp oil & fried the 梅菜 & added 1/2cup chicken stock.

then i placed the 梅菜 on the sliced belly pork & placed in the steam oven for 75mins.

the 梅菜 was just perfect, texture, colour, taste, everything & the belly pork 扣肉excellent, so tender & tasty! ^^

#5 salted fish minced pork 咸鱼饼

#5 salted fish minced pork 咸鱼饼

salted fish minced pork 咸鱼饼 was another great dish we had at yue bo 鱼宝食馆.

the salted fish minced pork 咸鱼饼 was good, as usual.

today i experimented 1/2 on belly pork (which was sous vide at 90degC for 2hrs) & lean pork..turned out they tasted quite the same. my friends couldn’t really tell. me too. 🙂

#6 steamed minced garlic prawn rice 蒜蓉鲜虾蒸饭

#6 steamed minced garlic prawn rice 蒜蓉鲜虾蒸饭

the lotus leaf steamed minced garlic prawn rice 蒜蓉鲜虾蒸荷叶饭 was another great dish at yue bo 鱼宝食馆

#6 steamed minced garlic prawn rice 蒜蓉鲜虾蒸饭

#6 steamed minced garlic prawn rice 蒜蓉鲜虾蒸饭

this one though i had some difficulty getting it right!

i used chicken stock to cook the rice in the rice cooker.

then i added some soy sauce mix (similar to those used for fun cheong & also for adding to rice) & added to the cooked rice.

& i had lots of minced garlic.

still the taste was not comparable to the one prepared by yue bo 鱼宝食馆

#7 lotus seeds ginkyo nuts mango cheng chow 白果莲子芒果凉粉

#7 lotus seeds ginkyo nuts mango cheng chow 白果莲子芒果凉粉

& we also had wonderful dessert at Hoe Kee dessert 浩记甜品馆.

#7 lotus seeds ginkyo nuts mango cheng chow 白果莲子芒果凉粉

#7 lotus seeds ginkyo nuts mango cheng chow 白果莲子芒果凉粉

of course i won’t try to make the almond paste 杏仁糊,walnut paste 核桃糊, black sesame paste 芝麻糊 etc。

but lotus seeds mango cheng chow 莲子芒果凉粉is something i can do.

i cooked 1 packet of lotus seeds 莲子 & 1 packet of ginkyo nuts白果 with 4 tbsp brown sugar & reduced.

i let it lightly boiled for 1.5hrs to 2hrs, a friend brought the mangoes, so it was just an assembly of the 莲子白果 on the mangoes & cheng chow 凉粉.

lunch was a display of all the food we liked & enjoyed while in hong kong (except the 梅菜扣肉 dish). it was wonderful to be able to relish the fun food moments in hong kong.

c.h.e.f andy