JesseField's Profile

I love the ambience, tourists and locals eating together above the massive wet market building at the corner of Fa Yuen and Mong Kok roads. The juk here is smooth, with little trace of rice grains, and a balanced broth, lightly salted compared to normal stalls. Ingredients are king here, with ultra fresh carp belly and pork liver in my bowl. Old fashioned delights like hot boiled coke with lemon are a treat. It’s not that different from a thousand other congee places in Kowloon, but there are subtle details that make this place a stand out. …Read More

It’s so much more humble than the fancy pubs and Japanese places on this street, but I’d rather go here than any of those places. The stir-fried rice noodle with beef is excellent, smoky wok-char taste without burning the meat. But the glorious must-order is the casserole of grouper belly 鱼腩. Yes, grouper is one of many unsustainable fish consumed in hyper quantities in Hong Kong, and this fish and the whole ocean may end up biting the dust. Oh well, I’m just gonna stuff my face with the last few bits, I guess. Or maybe grouper could be sustainably harvested, if world governments started getting around to it? …Read More

My sister lives in West Florida. When we visit, it’s all about shrimp and oysters. This is the Cantonese version of the gulf coast oyster and shrimp shack. The hard-fried shrimp are bad ass! Juicy. Eat the shell, suck the head. Enormous (presumably farmed?) oysters are expertly stir-fried with ginger and onion. Super simple, delicious. Just gorge. No rice. Cold beer! Love the crowded, boisterous locals here. …Read More

This place is for serious eaters. We wait, we go in and order, tuck in, and we are out again. We two white guys are next to two middle aged Hong Kong women, and they were very serious about the food but ready to trade tips about ordering and eating. Everything here is top notch. Go ahead, get weird dessert ball things, fried crispy things, and vegetables all at the same time. The char siu is inevitable, and worth it. Juk is done right. Good, good, good. We ate too much.…Read More

Just around the corner from 一点心,but much less crowded. I came early Sunday evening and the restaurant was mostly empty. But the choices are all excellent. Good place for a single diner, with their mixed dim sum bamboo steamer, which has two char siu bao, two veggie dumplings, two shrimp dumplings and two dumplings with lots of water chestnut, for a great price. “This is not a spring roll” 这不是春卷 is a fun fried delight. The tofu skin rolls are served in rich broth here, where they are deep fried and crispy at 一点心. My only unsatisfactory thing was the shrimp on rice, for the beautiful Hong Kong shrimp was over cooked, and dry, and they didn’t really give any sauce or salty bits for it, so it’s really plain, with plain white rice. So don’t get that. I would have gotten desserts like ginger pudding or purple sweet potato dumplings, but I had to save room to go for tong soi somewhere else. Looks good, though. Kindly service. Happy to see foreigners eating dim sum. …Read More

Very near the express bus back to Shenzhen. I was on my way to the mainland but wanted a nice Hong Kong snack. Yes! This is it. Shaomai with hot sauce, only 15 hkd. Dessert soups, much more expensive, mostly 35-50 hkd, but really great examples of a Hong Kong specialty, worth the money. Waitress recommended water chestnut soup, I got this with longan. Divine. …Read More