the famous Michelin recommended rice rolls place 2016-09-19 silverthoughts (共有925篇食評)
I had cousins from Canada in town. And like any foodie who wants to take her cousins for a real local foodie adventure, boyfriend and I decided to take them to the wonderful world of ... Sham Shui Po. Yes ... what better way to truly eat what Hong Kong is all about than to have it in this area. Where food is at it's most real. If it's good enough for Michelin to recommend, it's good enough to bring my visiting cousins who can't read Chinese anyways. Have my other cousins take them to where the expats eat. I take them to where the people eat.
Anthony Bourdain would be proud.
So, yeah. First stop?
合益泰小食 (no English name although it's listed as Hop Yik Tai in the Michelin guide). As long as I've known, there has always been a line. But after the Michelin nod, the line has increased but there have been more people with cameras, recording their experience. It's not a big shop. There is indoor seating though a bit cramped. However, you also have to option of standing out in the alleyway to eat as well. Just remember to return the plates into the wash bucket after you're done. Menu is in Chinese only. There is no 10% service charge.
Usually people eat the rice rolls (cheung fun) as that is their most popular item. It costs $7 for four long strips that they cut for you. The cheung fun is famous for it's made with lard and doused again with it just for good measure. Yes, don't consider this a healthy dish.
We decided to sit inside this time and added a plate of daikon and pork rind and curry fish balls. The fish balls were luke warm but the the curry sauce was fairly good. Very thick and fragrant and not spicy at all. The daikon was exceptionally sweet and the pork rinds were ok. I think the daikon tasted better. The cheung fan was delicious as always. That added touch of lard sure makes a difference. It was smooth and not starchy at all.