- they're kinda similar to shrimp, but a little bit, orquite a bit different. i'm gonna need to just reachin with my fingers here. oh, here we go. alright, i think that's a goodpiece, i'll eat that there.
Central Hong Kong, it's everything you want ina good chinese restaurant. (lively instrumental music) good morning everyone, it's mark wiens with migrationology.com in hong kong,
just took the metro to tinhau station this morning, and actually, i reallywanted to go this coffee shop street food stall called bing kee which is right in thisarea, and i went there last time i was in hongkong, it's a great place, but unfortunately, theyare closed on vacation, so we are heading overto a different place to have some roast meat. (upbeat electronic music)
(people speaking in foreign language) - good morning, sir.- good morning. yeah, for here, for here. char siu. and pork. roast pork. one pigeon. made it to this restaurant,and it is called kwan yu, and this is a definite meat paradise.
you are met at the entrancewith just a cabinet, a glass cabinet that'sfilled, fully stocked, with an assortment of differentroast and braised meats, there's chicken, there'sduck, or maybe that's goose, there's roast pork, there's char siu, all things delicious meat arewithin that front cabinet. and they do have a dining room in the back where you can take a seatand eat, but they also, it seems a lot of peoplecome here for takeaway,
get a styrofoam box full of meat to go. i got one plate of ricetopped with both char siu, and how could i resist that roast pork, they literally have the entirecarcass, rib length of pork, roasted, and that golden, bubbly skin, that is just irresistible, soi had to get some char siu, which is the chinese barbecue pork, plus the roast pork over rice, and then, also, i reallywanted to have a pigeon,
so i had to get a pigeon. let me grab a pair of chopsticks. he very expertly chose the meat and then sliced it up expertly, the char siu is on the bottom, and look at that roastpork, that looks ridiculous, all over rice, there's asplash of sauce on the bottom. let me just go for a pieceof the char siu first. that was actually a verylean piece of char siu.
not too fatty. mm! and what's actually really good about that is it's not too sweet. sometimes char siu can be alittle bit too sweet for me, this one is more on the salty side, with just a little bit ofbalance of that sweet glaze. oh, it's really good. has a really nice salty smokiness.
wow, okay, on contrary to that char siu, which was pretty lean,this is like pure fat. i think that whole part is fat, and then a piece of meat at the bottom, but look at that crustof skin, and that color. wow, that is fatty. but that just melts in your mouth, until you get to that skin,which is just like, pure, pure, ultimate crispiness.
that has to be balancedwith a bite of rice. and maybe i should balanceit with a piece of vegetable. i think it's choy sum. mm. has a little bit of a bitterness to it. really good. i'm gonna make my wayover to the pigeon now, and i don't think this isroasted, i think it's braised. maybe soy sauce braised?
i think so. and i have to begin with that little wing, that little drum right there. look at the dark color of that meat, and how succulent it is. and in fact, i'm justgonna tear that guy off, and get the whole drum in my first bite. oh! that is like a really,really succulent meat, mm!
the skin? yeah, it's definitely not roasted, but it has almost likea sweet honey glaze, is what it tastes like, andthen that meat underneath, it's like dark meat, butit's very, very lean, and very, very succulent. oh, that's so good. next up, this is more of thethe breast piece, i think? oh, yeah.
that actually tastes like liver! oh, it's so lean, and just so pure, and it has a little of a mushy texture, similar to the liver, and a little bit of an iron-y taste to it. all of the meats hereare really, really good, but on this plate, the charsiu is definitely my favorite, and normally, i wouldprefer the roast pork, because the char siu can be kind of sweet,
but the char siu here is excellent, and then, i think justenough the piece we got of the roast pork is a littlebit on the extreme fatty side, it's a little too fatty for me, or the ratio is a littleon the fatty side, but the char siu in particular here is just absolutely fantastic. when you come here, youhave to get some char siu. but actually, my absolutefavorite thing here is the pigeon.
this pigeon is just insanely good. i think this is the wingwith a little bit of the breast part. and i love pigeon, how the,the skin is really good, but the actual meat isreally, really lean. okay, that's not gonnabreak, i'm just gonna have to bite it. this is an amazing place toeat your fill of roast meat when you come to hongkong, and the staff here,
the owners are really nice as well, so if you're looking for somedelicious meats in hong kong, this is a great place. thank you very much, thank you. (mark laughs) that was a delicious meatexperience in hong kong, and i just have to emphasizethat one more time, char siu is not always my favorite, but their char siu was fantastic.
but i think my absolutefavorite thing was that pigeon. you have to have a pigeonwhen you come here. we're going back to thesubway and back to central. we made it to centralstation, took exit d2, and on our way to goeat at a dai pai dong. one of the great things about hong kong is that it's so hilly, andso it gives you a chance to get some exercise just walkingto the next restaurant. (waitress speaking foreign language)
a dai pai dong is a registered, licensed cooked food stall in hong kong, and oftentimes, theyare street food stalls, or even at market stalls that serve food, but, one of the things about hong kong is that they used to be very popular, but now, a lot of the dai pai dongs, because they run within thefamily, have started to faze out as hong kong has becomemore and more modern,
but there are still somestreet food gems in hong kong, this being one of them,and i am excited to be here for lunch. this dai pai dong is called sing kee, and it's one of the mostlegendary dai pai dongs in hong kong. what i love so much aboutthis is the atmosphere. you're sitting like, we'reright at central in hong kong surrounded by malls andfancy, modern shopping centers
and buildings, but thenright within this alley, there are some street foodstalls, and you come here, people are hanging out,people are relaxing, it's really a throwbackto traditional hong kong, and they have a full menu of different mostly stir-fried dishes and some soups, and i just ordered acouple of different dishes, i am ready to eat for lunch, this is my kind of an environment.
oh, thank you! i was just standinghere watching him cook, and he was cooking oursweet and sour pork, and he just gave me a tasteof it, right out of the wok. okay, it's so hot, i gotta. oh, that's hot! at first, i thought you justwanted me to take a photo. - aw!- but then you, like, held it out, and you're justlike, "take it, take it!"
we ordered a couple of different dishes including sweet and sour pork ribs, and then also ordered chickenfried with green onions and lots and lots of ginger,and then also some clams stir fried in black bean sauce. already tasted this, because while i went to go film him cooking,he was cooking this, and he gave me a pieceright out of the, literally, right out of the wok, andright out of the spatula,
but i'll taste another piece. it's crispy and deep fried, andinside is pretty fatty pork, but it's sweet and sour,it is a little bit sweet, but it's balanced with sourness, and you can just tastehow he cooked it so fresh. and that needs to be followed with rice. the clams just came toour table right now, so i'm gonna try them whilethey're hot and fresh. clams stir-fried with black bean sauce,
there's some chilies inhere, and some onions. i will just grab that top guy right there, filled with sauce. oh, that is awesome. oh, those are just bites of joy! and the black bean sauce hasa wonderful slightly, like, well, salty, but like apreserved taste, and then, it is a little bit spicyfrom those green chilies. and you can also reallytaste the breath of the wok,
which is called wok hei,which is the smokiness that only comes as a resultof stir frying something on a very high heat. and then finally, thisis stir fried chicken with lots and lots of green onions, and what i love is thatthey're just full, like, mashed chunks of ginger in here as well. but let me try a piece of chicken first. that's my kind of a dish.
it has a wonderful charred flavor to it, and then with a brown gravy sauce, and you can really tastethe ginger as well, as well as the green onions. ginger, mm! a little bit of a spiciness to it, too! and that is salty. that definitely needsto be eaten with rice. i'm gonna go for this clam down here.
and there are some sliced upred chilies in here as well. oh, that is just coveredin sauce, and chilies. mm, and they do taste really fresh, and just the way they cookedthem, and this atmosphere, i love this place. i'm down to my final clam, and i promise i didn't plan to puttwo clams in one shell, i just found it likethat, i just kept eating, and this was at the bottomof the stack, a double.
look at this beauty andlook at all those toppings. okay, i did add the toppings on top, but i promise i didn't add the clam to the other side of the shell. i'm just gonna go ahead andslurp this entire thing. this is the best dish, for sure. oh, that is so good. but i also really like thechicken with the ginger. not only is the food good here,
it's a little bit oily and salty as well, and that's partly why it tastes so good, but what's such greatabout this dai pai dong is that ambiance, how you'reright in central hong kong surrounded by skyrise buildings,and then within the alley, it's just a totally different world. anti is tallying up our bill right now. okay, total price comes to 169. we are heading back to thehotel for a little while
this afternoon. it's hard to believe thatthis trip around the world for food with staralliance is almost over, tomorrow, ying and i fly from hong kong back to bangkok back home, and, yeah, it has been an amazing trip,but this is our final dinner, and i was just trying to look around for places to eat in hongkong, and i ran into a blog, it's called strippedpixel.com,and his name is paul,
and he gave me some inspirationto go to a restaurant, it's a little ways from here,we're gonna take the subway, might take about 30 minutes,maybe 45 minutes to get there, but it looks like a food missionthat i do not want to miss, and as a traveling food lover, there's nothing betterthan taking a food mission. right now, we're at admiralty station, and we're gonna go allthe way up to fo tan. made it to kowloon tongstation, and now transferring
to the east rail line, whichis the light blue line. the light blue line is actually a railway, and so we're waiting for the train now, this food mission is onlybuilding my anticipation for dinner tonight. that took exactly 32 minutesto get to fo tan station, and it should just be a short walk to get to the restaurant from here. in the train, we passedthrough a mountain,
and we are in a valleynow, mountains surrounding and still skyscrapers,but it's very quiet. we took a little walkthrough the lush greenery and emerged into an apartment community, this is called the wo che estate, and it's like a little mini city. we are getting reallyclose, i can feel it. and i'm getting my firstglimpse of the place, it's right here, we made it.
it's called chan kunkee, and this is a huge, open-aired dai pai dong-style restaurant, and they've only justopened for the evening, so that's why it's not packed yet, but they must have atleast 100 tables in here, some of them huge roundtables that can accommodate 20 people at a table, andthere are a couple of tbales where they are already feasting. ah, but there are, i'm surewithin an hour from now,
it's just gonna be packed out. normally at this restaurant,they have a pad of paper and a pen, and you write down your order, but since i don't know cantonese and i can't write cantonese,the good news this, they do have a picture menu with some of their signature dishes, so i'm just gonna try to gofind someone and tell them, and ask them to kindlywrite down our order for us.
service is a little bit tricky here, but that is a sign of a great restaurant, i'm not who is workinghere, who is serving, or who is eating here, but anyway, the lady who is servingbeer, she was very kind, and she helped me to writedown the dishes i wanted, and now we gave it tosomeone, and hopefully, our order is being processed. gonna pour some of thistea into the basin.
oh yeah, that's hot. rinse these up, and then... you wanna make sure to rinse everything, the spoons, the bowls. and even the entirety of them. another thing that i need topoint out at this restaurant is that on all the tables,they have a piece of plastic, and, because they havefans which are blowing throughout this entire restaurant,
and there's lots of air movement, in order to keep the... thank you. in order to keep the plastictablecloths from blowing away, i think they wet the tablesand then just set them down, so the tablecloths are half flapping, but it works pretty well! the first dish has come out,and i think they're just gonna kinda bring dish by dish,so i'm not gonna wait
for everything to arrive,i'm gonna get started eating. the first dish is drunkenchicken, and i got 1/2 a chicken, and immediately, as she brought this over, you could smell the, ithink it's rice wine, that it is prepared in,and there is a whole set of quail eggs, i think, on the side, and this is a beautifulchicken served in a metal bowl within a wooden vessel. and you know it's a good chicken
when there's still a featheron the skin over here. i'm gonna take this piece right from here. oh, look at that. ah, that's beautiful. the layers of that is amazing! oh, wow! look at all those layers of chicken! and then the skin on thetop, you can see how the skin will actually just peelright off of that meat.
mm, wow, okay. oh, that is amazing! it's served cold! and then that texture of the chicken. it's chewy, it's a little bit chewy, and it has that countryyard bird texture to it. oh, that's awesome. and then, although it has avery strong aroma of liquor, it doesn't have a muchstrong taste of liquor,
but you can definitely taste a little bit, mostly just like a fragrance. it's perfectly salty,and just that amazing muscular texture of the chicken. you do have to be careful ofbiting into little bone shards, because how they'vechopped up the chicken, so sometimes, there's a littlepiece of bone in your bite. the next dish that hascome is a fried fish, and i think it's a barramundi,
and you just have to checkthis out, the eyeball. it must've been fried on such a hot fire, within such hot oil, thatthe eyeball just popped out like a piece of popcorn. i might need my spoon for this. oh, wow, that is very soft. and yeah, i think it's a barramundi fish, and then it's just toppedin a bunch of gravy sauce with green onions, andi think that's ginger.
oh yeah! that is ginger. oh, the fish is good. crispy on the outside, andkinda fleshy on the inside. a little bit salty, a little bit oily, and then with that nice taste of little, of crushed ginger all overit, as well as green onions. for their system, asthey bring out the dish, they bring out the dish one-by-one,
but as they bring out the dish, then you have their dishesthat you wrote down, and they check it off toconfirm that you got it, so we're still waiting on one more dish, but the third dish has arrived. these are mantis prawns, and these are, they're kinda similar toshrimp, but a little bit, or quite a bit different, and i think, yeah, they have a prettyhard outer shell, so,
and... maybe i'll pluck off that,pull off that head first. oh wow, and what's under, oh, okay, i see. actually, come take a look at this. looks like they arebraised in a chili sauce, and then there's pieces oftofu on the bottom here. oh, let me eat one of thosepieces of tofu right now so i can taste that sauce. oh, it just looks likeit's purely absorbed
all of those juices down there. oh, and i can smell cumin too! wow! oh, that is delicious. oh, that's like hot chili oil below there. when i bit into that piece of tofu, the chili oil just explodedand hit the back of my throat! okay now back to the mantis prawn. it kinda looks like a centipede,
like a cross between acentipede and a shrimp. oh, there we go. pull off that whole, ohno, i broke him in 1/2! okay, let me eat that. it's similar to shrimp,but with a little bit of a crabby flavor as well. and maybe has like a littlemore of like a fishy taste than shrimp. i'm honestly not sure what isthe easiest way to peel these.
that really kinda tastes like a cross between crab and shrimp. yeah, it's kinda stringy, like crab, but then it has the taste of shrimp, but with a little bit of a sweeter, kind of more softer texture. that's a hot bowl of rice. and finally, this isthe last dish i ordered, and i didn't actually haveany idea what this is,
but i just saw it on themenu, on the picture menu, and because of all these chilies, that was enough to make meorder it, and it has come, and it is just as prettyas i thought it would be, and i think it's actuallyfish, slices of fish down here, there are just loads ofdried chilies in here, i think this is siamese cardamom, you can smell the sichuan pepper in here, you can smell the ginger.
i'm glad i decided to order this, and i had no idea what itwas, but i saw the picture right up there, it's rightabove where i'm sitting, and so i had to order it. i'll start with this piece of fish here. oh yes. that is as good as i had hoped for. oh, that fish has anamazing silky texture to it, and then there's so manydried chilies in here,
you can really taste the cumin, and also, you can reallytaste the, maybe ginger, and so many spices going on in here. what is this, kind of a nut or spice, yeah, there's a lot goingon, and it is creating just a medley of delicious spiciness. i didn't even realize,the restaurant is full! when we came, it was almostempty, now it's packed, there's not even an empty table.
okay, back to the fish. oh, and you do have tobe careful of bones. there are bones, lots of them. let me fish this guy out. oh, i'm so happy i ordered this dish. eat that with rice, that's amazing. let me try one of those dried chilies. oh yeah. and i think it's a little spicy,
but it might kick in in a little bit, in a few seconds from now. and then on the bottom,there's some pickled, i think preserved mustardgreens, as well as bean sprouts. i'm also really lovingthe drunken chicken. and you can see some of these pieces, the skin has just started to like... gelatinize, because of its cold, yeah, look at that gelatin right there.
that's like cold chicken gelatin. oh, and that piece from the bottom, you can definitelytaste the alcohol in it. mm, it's really, really good, though. the texture of the chickenis so wonderfully chewy. what? oh, hello, ying! wow, was that good! and the restaurant isjust packed right now.
i think you have to walk yourbill up to the front to pay. wow, wow, wee-wah! okay, we found the linewhere you pay for your food. ying is at the cashier now paying, and i am just absolutelymarveling at this restaurant. it is so huge, theremust be like 1,000 people eating right here, andit's busy, it's chaotic, it's everything you want ina good chinese restaurant. so i'm glad we got hereearly to get a table,
and we are now out of here, but that was an unbelievably-memorabledining experience in hong kong. it is just insane howthey're able to serve so many people at one time,and maintain the quality of the food, and theyhave it down to a system. alright, now walking backthrough the apartment complex, back to the trainstation, mission complete! we walked back over tothe railroad station, that was one of the meal experiences
that is worth traveling for. the food was good, theatmosphere was just pure, exciting hong kong, and yeah,i absolutely loved that, i'm gonna say that was an ultra successful mission accomplished, for food tonight. oh, and it was worth everyminute on the subway to get here. i would say that this restaurant, it would be really helpfulif you could come here if you had a local with youwho could speak cantonese,
i didn't really know whati was doing to order, i just had to choose off of the pictures, but as i was walkingaround the restaurant, i saw lots of people had orderedmany, many different dishes that all lookedincredible, and if you knew how to order them, thatwould be even the upper hand, but anyway, it's a fantastic restaurant, it's worth the trip out here,we're gonna head back now to hong kong island, soi'm gonna end the video
for today right now,thank you all very much for watching today's video,it's been a fantastic food day in hong kong, and pleaseremember to give this video a thumbs up if you enjoyed it, make sure you click subscribefor lots more food videos, and i will see you on the next video, thank you again for watching.
- they're kinda similar to shrimp, but a little bit, orquite a bit different. i'm gonna need to just reachin with my fingers here. oh, here we go. alright, i think that's a goodpiece, i'll eat that there.
Central Hong Kong, it's everything you want ina good chinese restaurant. (lively instrumental music) good morning everyone, it's mark wiens with migrationology.com in hong kong,
just took the metro to tinhau station this morning, and actually, i reallywanted to go this coffee shop street food stall called bing kee which is right in thisarea, and i went there last time i was in hongkong, it's a great place, but unfortunately, theyare closed on vacation, so we are heading overto a different place to have some roast meat. (upbeat electronic music)
(people speaking in foreign language) - good morning, sir.- good morning. yeah, for here, for here. char siu. and pork. roast pork. one pigeon. made it to this restaurant,and it is called kwan yu, and this is a definite meat paradise.
you are met at the entrancewith just a cabinet, a glass cabinet that'sfilled, fully stocked, with an assortment of differentroast and braised meats, there's chicken, there'sduck, or maybe that's goose, there's roast pork, there's char siu, all things delicious meat arewithin that front cabinet. and they do have a dining room in the back where you can take a seatand eat, but they also, it seems a lot of peoplecome here for takeaway,
get a styrofoam box full of meat to go. i got one plate of ricetopped with both char siu, and how could i resist that roast pork, they literally have the entirecarcass, rib length of pork, roasted, and that golden, bubbly skin, that is just irresistible, soi had to get some char siu, which is the chinese barbecue pork, plus the roast pork over rice, and then, also, i reallywanted to have a pigeon,
so i had to get a pigeon. let me grab a pair of chopsticks. he very expertly chose the meat and then sliced it up expertly, the char siu is on the bottom, and look at that roastpork, that looks ridiculous, all over rice, there's asplash of sauce on the bottom. let me just go for a pieceof the char siu first. that was actually a verylean piece of char siu.
not too fatty. mm! and what's actually really good about that is it's not too sweet. sometimes char siu can be alittle bit too sweet for me, this one is more on the salty side, with just a little bit ofbalance of that sweet glaze. oh, it's really good. has a really nice salty smokiness.
wow, okay, on contrary to that char siu, which was pretty lean,this is like pure fat. i think that whole part is fat, and then a piece of meat at the bottom, but look at that crustof skin, and that color. wow, that is fatty. but that just melts in your mouth, until you get to that skin,which is just like, pure, pure, ultimate crispiness.
that has to be balancedwith a bite of rice. and maybe i should balanceit with a piece of vegetable. i think it's choy sum. mm. has a little bit of a bitterness to it. really good. i'm gonna make my wayover to the pigeon now, and i don't think this isroasted, i think it's braised. maybe soy sauce braised?
i think so. and i have to begin with that little wing, that little drum right there. look at the dark color of that meat, and how succulent it is. and in fact, i'm justgonna tear that guy off, and get the whole drum in my first bite. oh! that is like a really,really succulent meat, mm!
the skin? yeah, it's definitely not roasted, but it has almost likea sweet honey glaze, is what it tastes like, andthen that meat underneath, it's like dark meat, butit's very, very lean, and very, very succulent. oh, that's so good. next up, this is more of thethe breast piece, i think? oh, yeah.
that actually tastes like liver! oh, it's so lean, and just so pure, and it has a little of a mushy texture, similar to the liver, and a little bit of an iron-y taste to it. all of the meats hereare really, really good, but on this plate, the charsiu is definitely my favorite, and normally, i wouldprefer the roast pork, because the char siu can be kind of sweet,
but the char siu here is excellent, and then, i think justenough the piece we got of the roast pork is a littlebit on the extreme fatty side, it's a little too fatty for me, or the ratio is a littleon the fatty side, but the char siu in particular here is just absolutely fantastic. when you come here, youhave to get some char siu. but actually, my absolutefavorite thing here is the pigeon.
this pigeon is just insanely good. i think this is the wingwith a little bit of the breast part. and i love pigeon, how the,the skin is really good, but the actual meat isreally, really lean. okay, that's not gonnabreak, i'm just gonna have to bite it. this is an amazing place toeat your fill of roast meat when you come to hongkong, and the staff here,
the owners are really nice as well, so if you're looking for somedelicious meats in hong kong, this is a great place. thank you very much, thank you. (mark laughs) that was a delicious meatexperience in hong kong, and i just have to emphasizethat one more time, char siu is not always my favorite, but their char siu was fantastic.
but i think my absolutefavorite thing was that pigeon. you have to have a pigeonwhen you come here. we're going back to thesubway and back to central. we made it to centralstation, took exit d2, and on our way to goeat at a dai pai dong. one of the great things about hong kong is that it's so hilly, andso it gives you a chance to get some exercise just walkingto the next restaurant. (waitress speaking foreign language)
a dai pai dong is a registered, licensed cooked food stall in hong kong, and oftentimes, theyare street food stalls, or even at market stalls that serve food, but, one of the things about hong kong is that they used to be very popular, but now, a lot of the dai pai dongs, because they run within thefamily, have started to faze out as hong kong has becomemore and more modern,
but there are still somestreet food gems in hong kong, this being one of them,and i am excited to be here for lunch. this dai pai dong is called sing kee, and it's one of the mostlegendary dai pai dongs in hong kong. what i love so much aboutthis is the atmosphere. you're sitting like, we'reright at central in hong kong surrounded by malls andfancy, modern shopping centers
and buildings, but thenright within this alley, there are some street foodstalls, and you come here, people are hanging out,people are relaxing, it's really a throwbackto traditional hong kong, and they have a full menu of different mostly stir-fried dishes and some soups, and i just ordered acouple of different dishes, i am ready to eat for lunch, this is my kind of an environment.
oh, thank you! i was just standinghere watching him cook, and he was cooking oursweet and sour pork, and he just gave me a tasteof it, right out of the wok. okay, it's so hot, i gotta. oh, that's hot! at first, i thought you justwanted me to take a photo. - aw!- but then you, like, held it out, and you're justlike, "take it, take it!"
we ordered a couple of different dishes including sweet and sour pork ribs, and then also ordered chickenfried with green onions and lots and lots of ginger,and then also some clams stir fried in black bean sauce. already tasted this, because while i went to go film him cooking,he was cooking this, and he gave me a pieceright out of the, literally, right out of the wok, andright out of the spatula,
but i'll taste another piece. it's crispy and deep fried, andinside is pretty fatty pork, but it's sweet and sour,it is a little bit sweet, but it's balanced with sourness, and you can just tastehow he cooked it so fresh. and that needs to be followed with rice. the clams just came toour table right now, so i'm gonna try them whilethey're hot and fresh. clams stir-fried with black bean sauce,
there's some chilies inhere, and some onions. i will just grab that top guy right there, filled with sauce. oh, that is awesome. oh, those are just bites of joy! and the black bean sauce hasa wonderful slightly, like, well, salty, but like apreserved taste, and then, it is a little bit spicyfrom those green chilies. and you can also reallytaste the breath of the wok,
which is called wok hei,which is the smokiness that only comes as a resultof stir frying something on a very high heat. and then finally, thisis stir fried chicken with lots and lots of green onions, and what i love is thatthey're just full, like, mashed chunks of ginger in here as well. but let me try a piece of chicken first. that's my kind of a dish.
it has a wonderful charred flavor to it, and then with a brown gravy sauce, and you can really tastethe ginger as well, as well as the green onions. ginger, mm! a little bit of a spiciness to it, too! and that is salty. that definitely needsto be eaten with rice. i'm gonna go for this clam down here.
and there are some sliced upred chilies in here as well. oh, that is just coveredin sauce, and chilies. mm, and they do taste really fresh, and just the way they cookedthem, and this atmosphere, i love this place. i'm down to my final clam, and i promise i didn't plan to puttwo clams in one shell, i just found it likethat, i just kept eating, and this was at the bottomof the stack, a double.
look at this beauty andlook at all those toppings. okay, i did add the toppings on top, but i promise i didn't add the clam to the other side of the shell. i'm just gonna go ahead andslurp this entire thing. this is the best dish, for sure. oh, that is so good. but i also really like thechicken with the ginger. not only is the food good here,
it's a little bit oily and salty as well, and that's partly why it tastes so good, but what's such greatabout this dai pai dong is that ambiance, how you'reright in central hong kong surrounded by skyrise buildings,and then within the alley, it's just a totally different world. anti is tallying up our bill right now. okay, total price comes to 169. we are heading back to thehotel for a little while
this afternoon. it's hard to believe thatthis trip around the world for food with staralliance is almost over, tomorrow, ying and i fly from hong kong back to bangkok back home, and, yeah, it has been an amazing trip,but this is our final dinner, and i was just trying to look around for places to eat in hongkong, and i ran into a blog, it's called strippedpixel.com,and his name is paul,
and he gave me some inspirationto go to a restaurant, it's a little ways from here,we're gonna take the subway, might take about 30 minutes,maybe 45 minutes to get there, but it looks like a food missionthat i do not want to miss, and as a traveling food lover, there's nothing betterthan taking a food mission. right now, we're at admiralty station, and we're gonna go allthe way up to fo tan. made it to kowloon tongstation, and now transferring
to the east rail line, whichis the light blue line. the light blue line is actually a railway, and so we're waiting for the train now, this food mission is onlybuilding my anticipation for dinner tonight. that took exactly 32 minutesto get to fo tan station, and it should just be a short walk to get to the restaurant from here. in the train, we passedthrough a mountain,
and we are in a valleynow, mountains surrounding and still skyscrapers,but it's very quiet. we took a little walkthrough the lush greenery and emerged into an apartment community, this is called the wo che estate, and it's like a little mini city. we are getting reallyclose, i can feel it. and i'm getting my firstglimpse of the place, it's right here, we made it.
it's called chan kunkee, and this is a huge, open-aired dai pai dong-style restaurant, and they've only justopened for the evening, so that's why it's not packed yet, but they must have atleast 100 tables in here, some of them huge roundtables that can accommodate 20 people at a table, andthere are a couple of tbales where they are already feasting. ah, but there are, i'm surewithin an hour from now,
it's just gonna be packed out. normally at this restaurant,they have a pad of paper and a pen, and you write down your order, but since i don't know cantonese and i can't write cantonese,the good news this, they do have a picture menu with some of their signature dishes, so i'm just gonna try to gofind someone and tell them, and ask them to kindlywrite down our order for us.
service is a little bit tricky here, but that is a sign of a great restaurant, i'm not who is workinghere, who is serving, or who is eating here, but anyway, the lady who is servingbeer, she was very kind, and she helped me to writedown the dishes i wanted, and now we gave it tosomeone, and hopefully, our order is being processed. gonna pour some of thistea into the basin.
oh yeah, that's hot. rinse these up, and then... you wanna make sure to rinse everything, the spoons, the bowls. and even the entirety of them. another thing that i need topoint out at this restaurant is that on all the tables,they have a piece of plastic, and, because they havefans which are blowing throughout this entire restaurant,
and there's lots of air movement, in order to keep the... thank you. in order to keep the plastictablecloths from blowing away, i think they wet the tablesand then just set them down, so the tablecloths are half flapping, but it works pretty well! the first dish has come out,and i think they're just gonna kinda bring dish by dish,so i'm not gonna wait
for everything to arrive,i'm gonna get started eating. the first dish is drunkenchicken, and i got 1/2 a chicken, and immediately, as she brought this over, you could smell the, ithink it's rice wine, that it is prepared in,and there is a whole set of quail eggs, i think, on the side, and this is a beautifulchicken served in a metal bowl within a wooden vessel. and you know it's a good chicken
when there's still a featheron the skin over here. i'm gonna take this piece right from here. oh, look at that. ah, that's beautiful. the layers of that is amazing! oh, wow! look at all those layers of chicken! and then the skin on thetop, you can see how the skin will actually just peelright off of that meat.
mm, wow, okay. oh, that is amazing! it's served cold! and then that texture of the chicken. it's chewy, it's a little bit chewy, and it has that countryyard bird texture to it. oh, that's awesome. and then, although it has avery strong aroma of liquor, it doesn't have a muchstrong taste of liquor,
but you can definitely taste a little bit, mostly just like a fragrance. it's perfectly salty,and just that amazing muscular texture of the chicken. you do have to be careful ofbiting into little bone shards, because how they'vechopped up the chicken, so sometimes, there's a littlepiece of bone in your bite. the next dish that hascome is a fried fish, and i think it's a barramundi,
and you just have to checkthis out, the eyeball. it must've been fried on such a hot fire, within such hot oil, thatthe eyeball just popped out like a piece of popcorn. i might need my spoon for this. oh, wow, that is very soft. and yeah, i think it's a barramundi fish, and then it's just toppedin a bunch of gravy sauce with green onions, andi think that's ginger.
oh yeah! that is ginger. oh, the fish is good. crispy on the outside, andkinda fleshy on the inside. a little bit salty, a little bit oily, and then with that nice taste of little, of crushed ginger all overit, as well as green onions. for their system, asthey bring out the dish, they bring out the dish one-by-one,
but as they bring out the dish, then you have their dishesthat you wrote down, and they check it off toconfirm that you got it, so we're still waiting on one more dish, but the third dish has arrived. these are mantis prawns, and these are, they're kinda similar toshrimp, but a little bit, or quite a bit different, and i think, yeah, they have a prettyhard outer shell, so,
and... maybe i'll pluck off that,pull off that head first. oh wow, and what's under, oh, okay, i see. actually, come take a look at this. looks like they arebraised in a chili sauce, and then there's pieces oftofu on the bottom here. oh, let me eat one of thosepieces of tofu right now so i can taste that sauce. oh, it just looks likeit's purely absorbed
all of those juices down there. oh, and i can smell cumin too! wow! oh, that is delicious. oh, that's like hot chili oil below there. when i bit into that piece of tofu, the chili oil just explodedand hit the back of my throat! okay now back to the mantis prawn. it kinda looks like a centipede,
like a cross between acentipede and a shrimp. oh, there we go. pull off that whole, ohno, i broke him in 1/2! okay, let me eat that. it's similar to shrimp,but with a little bit of a crabby flavor as well. and maybe has like a littlemore of like a fishy taste than shrimp. i'm honestly not sure what isthe easiest way to peel these.
that really kinda tastes like a cross between crab and shrimp. yeah, it's kinda stringy, like crab, but then it has the taste of shrimp, but with a little bit of a sweeter, kind of more softer texture. that's a hot bowl of rice. and finally, this isthe last dish i ordered, and i didn't actually haveany idea what this is,
but i just saw it on themenu, on the picture menu, and because of all these chilies, that was enough to make meorder it, and it has come, and it is just as prettyas i thought it would be, and i think it's actuallyfish, slices of fish down here, there are just loads ofdried chilies in here, i think this is siamese cardamom, you can smell the sichuan pepper in here, you can smell the ginger.
i'm glad i decided to order this, and i had no idea what itwas, but i saw the picture right up there, it's rightabove where i'm sitting, and so i had to order it. i'll start with this piece of fish here. oh yes. that is as good as i had hoped for. oh, that fish has anamazing silky texture to it, and then there's so manydried chilies in here,
you can really taste the cumin, and also, you can reallytaste the, maybe ginger, and so many spices going on in here. what is this, kind of a nut or spice, yeah, there's a lot goingon, and it is creating just a medley of delicious spiciness. i didn't even realize,the restaurant is full! when we came, it was almostempty, now it's packed, there's not even an empty table.
okay, back to the fish. oh, and you do have tobe careful of bones. there are bones, lots of them. let me fish this guy out. oh, i'm so happy i ordered this dish. eat that with rice, that's amazing. let me try one of those dried chilies. oh yeah. and i think it's a little spicy,
but it might kick in in a little bit, in a few seconds from now. and then on the bottom,there's some pickled, i think preserved mustardgreens, as well as bean sprouts. i'm also really lovingthe drunken chicken. and you can see some of these pieces, the skin has just started to like... gelatinize, because of its cold, yeah, look at that gelatin right there.
that's like cold chicken gelatin. oh, and that piece from the bottom, you can definitelytaste the alcohol in it. mm, it's really, really good, though. the texture of the chickenis so wonderfully chewy. what? oh, hello, ying! wow, was that good! and the restaurant isjust packed right now.
i think you have to walk yourbill up to the front to pay. wow, wow, wee-wah! okay, we found the linewhere you pay for your food. ying is at the cashier now paying, and i am just absolutelymarveling at this restaurant. it is so huge, theremust be like 1,000 people eating right here, andit's busy, it's chaotic, it's everything you want ina good chinese restaurant. so i'm glad we got hereearly to get a table,
and we are now out of here, but that was an unbelievably-memorabledining experience in hong kong. it is just insane howthey're able to serve so many people at one time,and maintain the quality of the food, and theyhave it down to a system. alright, now walking backthrough the apartment complex, back to the trainstation, mission complete! we walked back over tothe railroad station, that was one of the meal experiences
that is worth traveling for. the food was good, theatmosphere was just pure, exciting hong kong, and yeah,i absolutely loved that, i'm gonna say that was an ultra successful mission accomplished, for food tonight. oh, and it was worth everyminute on the subway to get here. i would say that this restaurant, it would be really helpfulif you could come here if you had a local with youwho could speak cantonese,
i didn't really know whati was doing to order, i just had to choose off of the pictures, but as i was walkingaround the restaurant, i saw lots of people had orderedmany, many different dishes that all lookedincredible, and if you knew how to order them, thatwould be even the upper hand, but anyway, it's a fantastic restaurant, it's worth the trip out here,we're gonna head back now to hong kong island, soi'm gonna end the video
for today right now,thank you all very much for watching today's video,it's been a fantastic food day in hong kong, and pleaseremember to give this video a thumbs up if you enjoyed it, make sure you click subscribefor lots more food videos, and i will see you on the next video, thank you again for watching.