For Kee is tucked in on a back street in Sheung Wan, a quieter neighborhood to the west of Central on HK island. The menu shows shades of a typical Hong Kong cha chaan teng -- an inexpensive type of comfort cuisine that developed in HK in the 1950s and 60s and just seems bizarre to me. Think of a fusion of western foods like buttered toast with scrambled eggs or peanut butter and like spaghetti and meatballs and coffee mixed with tea and condensed milk and then think about your local Chinese take-out chef whipping these things up and ask yourself "why?" IDK. Anyway, For Kee is particularly known for its pork chop, and that is exactly what we went for.
Tuesday, April 30, 2013
Saturday, April 27, 2013
Walking around the streets of Kowloon, the mainland part of Hong Kong, is a mouthwatering, yet terrifying experience. If you people-watch for just a few minutes, you'll see scores of people eating; corner stalls full of pork buns or roasted ducks or sticks with weird looking meatballs and sausages on them abound. Then you think about trying to obtain a snack for yourself. "How do I approach that mean looking vendor with the dumplings? Where does the line start? How do I pay? DO I LOOK STUPID?" These phrases will probably haunt you every time you want a tasty morsel, which is like once every five minutes for me. Seems like a huge hassle for a mere cha siu bao. Lucky for me, I have been able to conjure up the courage to get past that shit and make it happen; if it were up to my travel companion, Chuck, I might just starve. Lucky for him too, then, I guess!
Thursday, April 25, 2013
...for breakfast. In fact, they have it at every meal, but I was most disturbed to see this choice gracing the limited breakfast menu in the Hong Kong airport. Alongside normal McD's breakfast offerings like sausage egg mcmuffin and hot cakes, customers are also faced with fliet o'fish sandwich and this bowl of cavatappi, corn, chicken and broth. What's worse is that instead of chicken, this dish also exists with egg and sausage on top. K?
Wednesday, April 24, 2013
The Chungking Mansions on Nathan Road in Kowloon, Hong Kong are pretty much the stuff nightmares are made of. Think of a huge, knackered apartment building with tiny old elevators and battered flats turned into fluorescent-lit guesthouses named for random obscure countries. Then think of having to enter the building through two dim floors full of currency exchange places, cell phone hawkers, samosa sellers and general riff-raff. To get in any elevator you'll most likely have to wait online, and don't even think about making a quick escape down from a high floor. You'll have to let numerous elevators pass up and down and try to get on one until you don't hear the dreaded beeping of the overload warning. Could take 20 minutes of waiting. Now you have a good feeling for the Chungking Mansions.
Monday, April 22, 2013
On our last night in Hong Kong, after four full days of eating Asian food, Charlie and I were both craving the same thing: burgers. ANYTHING but Asian food. I researched a few burger places but let's face it, burgers aren't an Eastern specialty. We chose one on Wellington Street but said we'd browse the rest of the local options first before committing to Western sin, because I think we both felt a little guilty cheating on the Asians. We came across Wang Fu, which I'd read about on a few blogs. They're known for their dumplings, especially their interesting filling combo of egg and tomato. We persevered and found our second wind.
Sunday, April 21, 2013
OK. I'm finally writing about Hong Kong. When we got there, I hadn't done too too much research on the exact places I wanted to eat. I knew we had to get dim sum, seafood and wonton noodle soup, but I did not know where to go for each. Sitting on the bed in our little Yau Ma Tei room (acquired through airbnb.com,) I had my first Eastern Hemisphere meltdown. There are just too many choices of where to eat in Hong Kong. Every website has different suggestions, and when I would finally settle on one place, I'd find another site shit-talking it. I was overwhelmed and terrified of wasting my money -- Hong Kong ain't cheap, yo.