The two floored Chuen Cheung Kui Restaurant has been in Mong Kok since 2004 and is one of many in Hong Kong that serves up Hakkanese fare. Typical dishes include salt-baked chicken, stuffed tofu and lush braised pork belly with dried mustard greens. Don’t expect…
After 3 years of waiting, I finally made it to May Chow’s Little Bao in the Central Part of Hong Kong. She is a modern pioneer of the culinary world by meshing together an American Diner style with a modern Asian twist. It doesn’t stop there…
Tim Ho Wan has become another cult in the food scene and is dubbed the cheapest Michelin Starred experience in the world. It has 5 branches in Hong Kong and growing their international acclaim with other openings around the globe now. So what is it…
Din Tai Fung was founded in 1958 by Yang Bingy and I’ve heard are the reigning authority of Xiao long bao, those famous steamed dumplings filled with seasoned pork & ripping hot soup, usually served with a condiment of ginger vinegar. There are a variety of techniques…
Mak’s Noodles’s has it’s roots derived from Guangzhou, brought over by wonton master Mak Woon-chi, which is now run by his third-generation descendant Mak Chi-Ming. The Mak’s are now in multiple locations around Hong Kong, Mak Chung Kee, Mak An Kee, Mak Siu Kee, and Mak Man Kee, all…
Congee was traditionally a way to stretch your rice reserves by boiling it down into a glorious gloopy porridge to get the most out of it. It holds a special place in Hong Kong’ers hearts, as many grew up eating the stuff which comes in…
Dai Pai Dong represents a perfect example of quintessential Hong Kong dining, just like having your dim sum. These street-food style restaurants have been offering wok seared delights for decades, however, they are getting really scarce these days. This is mainly to do with the Food…
H&H Bagels started in 1972 when Puerto Rican Helmer Toro and his brother-in-law Hector Hernandez (thus the name “H&H”) bought Midtown Bagels at Broadway and 80th Street for a mere $5,000! ($29,000 in 2018 dollar terms) in cash. The latter was bought for $50,000 ($290,000 in…
An “Osteria” is traditionally known to be a drinking hole for folk in rural Italy, often pouring cheap local wine straight from the barrel, whilst serving food on the side, made fresh on the day with what was available, meaning menus were rendered pointless. Michael…
Co-founding chefs, Jeremiah Stone and Fabian von Hauske launched Wildair on Orchard Street in the summer of 2015, next door to their other venture Contra. The 40 seater was heaving every time we tried to get a table, which was three times in total. The first two…