Check out my Hong Kong travel diary!
Korean Shaved Ice
We split Korean shaved ice dishes from Hanbing in Harbor City, Hong Kong’s largest mall. The desserts were gorgeous and extremely well made. Blocks of milky ice are shaved into tiny ice crystals, yielding a soft and light-textured snow. Packed into bowls and scattered with toppings, they are more delicious and beautiful than what I’ve had in mainland China or America. Though they are not cheap (80 $HK or $10 each), the texture is really the game changer.
Our Mango shaved ice was topped with fresh mango and a scoop of vanilla ice cream, and sprinkled with crushed, freeze-dried raspberries. Our Oreo shaved ice was dusted with Oreo crumbs, topped with a scoop of vanilla and an Oreo.
Tsui Wah Restaurant
Most restaurants in Hong Kong are like that, rarely focusing on service. The wait staff would probably be considered rude and impatient, and will tell you bluntly that they don’t have time to stand in one place for more than ten seconds. But in return for their brashness, they’ll be unbelievably quick about bringing your food. If you want to become an expert at ordering, have your order ready when the waiter comes around. You’ll learn to not be too fussy and to not ask too many questions. Head to a dim sum restaurant and test this out – did you know that Hong Kong is the birthplace of dim sum?
My lime smoothie was bright green due to the addition of fresh mint, and very sweet, sour and refreshing. Our fish ball soup featured pleasantly chewy fish balls in a simple yet flavorful broth. Our side of fresh vegetables featured bright green, slightly bitter greens that were crunchy and fresh. The dark instant noodles (pictured left) were paired with prawn and a slightly spicy XO sauce, with a side bowl of broth to mix up your own ramen soup. Our fried rice dish was flavored with super soft, shredded pork. This bone marrow was stir fried with bits of egg and vegetable, cooked in a flavorful sauce that turned the rice dark. We finished our meal with a simple, classic Hong Kong dessert, condensed milk on bread. It reminds me of something a public school cafeteria would serve students on leftovers day. I mean that in a wow-that’s-really-innovative sense.
Our Sunday brunch at another Tsui Wah Restaurant consisted of a balance of sweet and savory dishes. The Hong Kong Bolo Bao (famous pineapple bun) is traditionally served freshly baked with a slice of iced butter sandwiched in between.
Because the franchise is well-known for their fish-centered dishes, we also ordered a bowl of satiating fish ball noodle soup.
Our food came accompanied with hot, unsweetened Hong Kong milk tea, which is slightly orange in appearance. It’s the territory’s drink of choice, served on pretty much every street corner, and tastes a bit stronger than conventional milk tea.
Wildfire is one of many restaurants situated at the top of Victoria Peak, which I covered in my Hong Kong travel diary. My mom and I had a delicious meal with a great view of the Hong Kong skyline, Victoria Harbor and Kowloon for ~200 $HK.
Our Wildfire House Salad was refreshingly light and intricately complex, made with smoked duck, olives, tomatoes, croutons, frisée lettuce, artichokes, onions and a Green-lady type dressing.
Our appetizer platter featured a variety of Western foods. The quesadillas were topped with sour cream and guacamole, and the calamari was decent, though I liked the crunchy fried exterior more than the tough squid inside. The chicken wings were perfectly juicy, flavorful and crunchy, and twists of smoked salmon sprinkled with capers atop spinach leaves were elegant. A few boiled, seasoned potato wedges were paired with ketchup and a creamy Ranch sauce.
On our way back to the airport, we grabbed fresh fruit juice from a street vendor. At 16 $HK each, our cups of kiwi and dragon fruit juice were simple and sweet. It was merely fresh fruit blended with a bit of water, seeds still intact.
Café De Coral
My mom and I stopped in a food court to grab a bite to eat and bought a meal from Café De Coral, a McDonald’s-esque Chinese fast food chain with many locations in Hong Kong. It’s about the same quality you’d expect from a Mickey D’s, with bland noodles, a generic and mediocre slice of toast slathered with sweetened condensed milk (a Hong Kong classic), and an overly sweet red bean milk drink.