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2014-01-25
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As a traveller, what I often miss most about being back in Hong Kong is the food. Asking Fortune 500 leaders if they have the choice for their last meal, an overwhelming number of them choose cheeseburger. That's right, not foie gra wagyu truffle but burger. Because in the end it is not the pride of wealth but what really matters - bliss.The absolute pinnacle of foodie heaven, Hong Kong created an environment where its people eat out a disporportionate of times compared with people of other citi
Asking Fortune 500 leaders if they have the choice for their last meal, an overwhelming number of them choose cheeseburger. That's right, not foie gra wagyu truffle but burger. Because in the end it is not the pride of wealth but what really matters - bliss.
The absolute pinnacle of foodie heaven, Hong Kong created an environment where its people eat out a disporportionate of times compared with people of other cities. But what do the locals like to eat? One of the finalist of the list would definitely be noodles. Specifically, the Cantonese style egg noodles that has evolved with Hong Kong, with a fish based consumme, garlic chives, and wonton, and you would find the best of Hong Kong at Lau Sum Kee.
If you are familiar with Wonton Noodle ( Wun Ton Min) a purist will tell you about how it is traditionally hand made with bamboo apparatus. It is pressed by the chef onto the noodle
dough until the gluten proportion in the dough is
of just the right amount not unlike to what foreigners would like to see in al dente Speghetti. Most of Hong Kong noodle shop has abandoned this skillset for the mass production product. Lau Sum Kee has maintained this craft, and the foodies return just like those who seek the best pastas.
My favorite is the beef brisket Lo Min (soup served on the side). The gravy is amazing, and the beef brisket is tender. I myself come often to buy take outs too. The same gravy goes into the sautéed mushroom. For those of you unfamiliar, let's say it's a Cantonese equivalent to those of us used to portobello cooked in steak trimmings. It's decadent.
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