{"id":1154,"date":"2018-07-01T17:47:09","date_gmt":"2018-07-01T23:47:09","guid":{"rendered":"https:\/\/www.irenenorth.com\/writings\/?p=1154"},"modified":"2024-04-22T02:46:14","modified_gmt":"2024-04-22T02:46:14","slug":"the-food-of-hong-kong-part-2-of-2-good-eating","status":"publish","type":"post","link":"https:\/\/irenenorth.com\/writings\/2018\/07\/01\/the-food-of-hong-kong-part-2-of-2-good-eating\/","title":{"rendered":"The food of Hong Kong, Part 2 of 2: Good eating"},"content":{"rendered":"
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I’m sure it is, but I’m not fond of seafood.<\/p><\/div>\n

After spending six hours going through my photos of food, cropping them down to manageable sizes and putting cutlines on each one, I realized I ate a lot of stuff in Hong Kong and Macau. Some of it, I wish I had with me right now so I could eat more. Some of it, I’m glad I tried it, but never again.<\/p>\n

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Breakfast came with our hotel room at the Holiday Inn on Nathan Road. We had a wide variety of food to choose from, allowing me to choose many different things to try. If I liked it, when we were out, I’d look for more. If I didn’t like it, at least I wasn’t wasting food.<\/p><\/div>\n

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I’m not a big meat eater, but if you are, there was a selection of meats each day in the Executive Club to choose from. I mostly stuck with fruits, vegetables, and Chinese dishes.<\/p><\/div>\n

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This is a sauteed steamed rice roll with bean sprouts and soy sauce. It was okay and I ate what I had on my plate, but I won’t ever seek this out. The rice roll was mushy and tasted like it had been eaten before.<\/p><\/div>\n

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Steamed rice cake on the left, sambar, or steamed lentil curry with tamarind on the right. Both were okay. I’m up for trying different curries anytime. It’s not my number one choice. The steamed rice cake was too chewy. I didn’t like the texture.<\/p><\/div>\n

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I had muesli, cucumbers, watermelon, and cantaloupe every day for breakfast with whatever else looked good that morning.<\/p><\/div>\n

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This is sort of like Gatorade, but tastes much sweeter. Don’t drink it unless you are sweating buckets.<\/p><\/div>\n

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We at lunch one day at The Pond restaurant. I had the Sichuan chicken. It was extra spicy. I think I ate some snot as well.<\/p><\/div>\n

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I also had pork won ton soup at The Pond. Never again.<\/p><\/div>\n

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Paul had the minced pork. He said it was okay, but he wouldn’t eat it again. It looks like it was already eaten when he got it.<\/p><\/div>\n

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“I suppose we shouldn’t judge other people’s cultures by the food they eat,” Paul said. “But, my god, some of the shit they eat…” I concur and I’m sure they do the same to us.<\/p><\/div>\n

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I don’t use salt, but the salt and pepper at our table at the Holiday Inn were in containers where we ground it up as we needed it.<\/p><\/div>\n

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Fresh figs.<\/p><\/div>\n

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Paul ate these. He said they tasted fruity.<\/p><\/div>\n

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Aloo bhaji (potato curry) and paratha. Of course it was good.<\/p><\/div>\n

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Wok fried noodle with soy sauce and vegetables. This was tasty with a blend of different flavors. the soy sauce was just right without being overpowering so you could actually enjoy the other flavors in the dish.<\/p><\/div>\n

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In Ngong Ping village, Paul had a donner kebab for lunch at Ebenezzer’s Kebabs and Pizzeria. There were a lot of options to choose from here.<\/p><\/div>\n

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I had the chicken biryani with salad. It doesn’t look like much, but Paul finished it for me.<\/p><\/div>\n

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The folks at the table next to us got pizza. The person on the left should be stabbed with that silverware. You DO NOT eat pizza with utensils. EVER. Just don’t. the person on the right can live.<\/p><\/div>\n

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Lots of food is available at the Temple Street Market. You can find just about anything you want there.<\/p><\/div>\n

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So very good.<\/p><\/div>\n

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Marshmallows are at every salad bar I saw.<\/p><\/div>\n

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My beef with Kellogg’s is that I ate their Mueslix cereal all the time. Then, they took it off the shelves in America. Every time I travel overseas, including Hong Kong, Tanzania, and the U.K., they had it.<\/p><\/div>\n

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Floss buns typically use pork for the floss part on top of their buns.<\/p><\/div>\n

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Chocolate custard horns.<\/p><\/div>\n

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Turnip cake with XO sauce. Not eating it again.<\/p><\/div>\n

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Free samples are everywhere in Macau. All of them were good.<\/p><\/div>\n

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This lady will cut you a sample of jerky with scissors.<\/p><\/div>\n

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After trying a sample from the large tray, you can purchase as much as you like at this shop in Macau. I just ate the samples. It tastes like jerky.<\/p><\/div>\n

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Dragon fruit is awesome. It tastes a bit between a watermelon and a kiwi.<\/p><\/div>\n

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I ate about 1\/3 of this plate of dragon fruit.<\/p><\/div>\n

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Fish in tomato and lady finger curry. No. Not again.<\/p><\/div>\n

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Fruit with coconut chunks. Tasty.<\/p><\/div>\n

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Kale and soba noodles with chicken, ginger, and chili sauce. It was okay. I’m not a fan of ginger and it distracted a bit from the taste of the rest of the dish.<\/p><\/div>\n

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Sauteed celery with fungus and other bits of food. No. It wasn’t good. It looked nice though.<\/p><\/div>\n

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Just say no thank you to New Zealand mussel meat.<\/p><\/div>\n

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You can also say no to duck, chickpea, celery, and orange salad.<\/p><\/div>\n

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Time for some desserts, but not mango pudding.<\/p><\/div>\n

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I didn’t get the name of these little cakes, but they were yellow inside. And they were good. I could have eaten every last one of these.<\/p><\/div>\n

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Portuguese almond cake is one of the best things I ate in Macau.<\/p><\/div>\n

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Front row: Sara dura mousse with coffee biscotti – gross. Back row: chocolate mousse – yummy.<\/p><\/div>\n

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No. Just no.<\/p><\/div>\n

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Water is essential to life. After an extra hot day in Hong Kong, we came home to a clean hotel room and a hint from housekeeping. This was the only light on in the room.<\/p><\/div>\n

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Ice cream with coco puffs is available at Victoria Peak. You can also get it with Fruit Loops or Trix.<\/p><\/div>\n

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Ice cream is a meal, right?<\/p><\/div>\n

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Right?<\/p><\/div>\n

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No. I will keep my money.<\/p><\/div>\n

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Five-year-old me almost won out here. Fortunately, old, spoil sport me said these were too expensive. These are $4.84 each.<\/p><\/div>\n

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Drinks go with food, so here’s a strawberry lemonade. We drank water 90 percent of the time and there’s nothing special about a photograph of water.<\/p><\/div>\n

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Pork dumplings. Ick.<\/p><\/div>\n

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Whatever vegetables were with this rice dish, it was really good.<\/p><\/div>\n

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Sorry for being out of focus. This is wok-fried Shanghai noodles with vegetables. It wasn’t too bad.<\/p><\/div>\n

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These are the longest green beans I have ever seen.<\/p><\/div>\n

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Desserts.<\/p><\/div>\n

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At the Ka Ka Lok Fast Food Shop, this guy’s job was to fill the takeaway containers with their portion of rice.<\/p><\/div>\n

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One of the cooks at the Ka Ka Lok Fast Food Shop cuts pork (I think) on the grill.<\/p><\/div>\n

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Noodles are everywhere. I did not get the entire aisle in my photo or the other side.<\/p><\/div>\n

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With our takeaway from the Ka Ka Lok Fast Food Shop, we head back to our room one last time. Or so we thought. Our flight was canceled, so we were put up in another hotel, the Metropark Kowloon where dinner was buffet-style.<\/p><\/div>\n

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A good selection of food was available at dinner. This was one of nine areas where you could get food.<\/p><\/div>\n

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You could have as much of this as you wanted.<\/p><\/div>\n

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This area had lamb cutlets, tiger prawns, and goose liver. I just kept on walking.<\/p><\/div>\n

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No matter where you go, this seems to be available for every meal. I’m okay with that.<\/p><\/div>\n

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Durian pudding. It tastes like someone mixed in dirty, old socks with custard. The raspberries were good.<\/p><\/div>\n

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The key to eating at a buffet is to always grab some desserts with your meal. That way, you don’t stuff yourself on all the “meal” bits and miss out on the scrumptious bits.<\/p><\/div>\n

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Canadian green sea whelk. Even Paul wasn’t willing to try it.<\/p><\/div>\n

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I’m not fond of food that looks at me.<\/p><\/div>\n

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Especially when the back end looks like this.<\/p><\/div>\n

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I prefer my food cooked. I have a hard time getting one of each of these down when they are raw.<\/p><\/div>\n

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This guy served up some great roast beef and ham.<\/p><\/div>\n

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Even more food to eat.<\/p><\/div>\n

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I’m done with dumplings. I don’t want to eat another one. They aren’t that good to begin with. Well, maybe they would be if you stuffed them with chocolate instead of pork.<\/p><\/div>\n

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This was some kind of barbecue pork roll. The roll tasted like fish and completely overpowered the taste of the barbecue pork. It’s the only thing I refused to finish in all my time in Hong Kong. I gave it a proper burial under my napkin.<\/p><\/div>\n

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This is what Paul does to ordinary buns.<\/p><\/div>\n

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Breakfast had all of this, salad fixings, and a selection of dumplings. I’m done with dumplings.<\/p><\/div>\n

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After 11 days of trying many different foods, some I liked, some I would never go near again, this is what passes as breakfast on United Airlines. Why is it that Emirates Airlines has their act together and has fantastic food while American carriers continue to serve its passengers with barely edible and\/or identifiable garbage?<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

After spending six hours going through my photos of food, cropping them down to manageable sizes and putting cutlines on each one, I realized I ate a lot of stuff in Hong Kong and Macau. Some of it, I wish I had with me right now so I could eat more. Some of it, I’m […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[146,183,226],"class_list":["post-1154","post","type-post","status-publish","format-standard","hentry","category-photos","tag-food","tag-hong-kong","tag-macau"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/irenenorth.com\/writings\/wp-json\/wp\/v2\/posts\/1154","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/irenenorth.com\/writings\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/irenenorth.com\/writings\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/irenenorth.com\/writings\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/irenenorth.com\/writings\/wp-json\/wp\/v2\/comments?post=1154"}],"version-history":[{"count":1,"href":"https:\/\/irenenorth.com\/writings\/wp-json\/wp\/v2\/posts\/1154\/revisions"}],"predecessor-version":[{"id":3836,"href":"https:\/\/irenenorth.com\/writings\/wp-json\/wp\/v2\/posts\/1154\/revisions\/3836"}],"wp:attachment":[{"href":"https:\/\/irenenorth.com\/writings\/wp-json\/wp\/v2\/media?parent=1154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/irenenorth.com\/writings\/wp-json\/wp\/v2\/categories?post=1154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/irenenorth.com\/writings\/wp-json\/wp\/v2\/tags?post=1154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}