4 ICONIC HONG KONG STREET FOODS | Eating Food With Foodies On Friday Ep. 1
Hello, everybody today I'm going to start a new series, on my channel and, it's, gonna be called. Getting. Food, with, foodies on Friday and yes that was heavily inspired, by comedians. In cars getting coffee and. I know it's not Friday today but I wanted to launch it today last week the, video wasn't ready on Friday and, I need to launch it now because, I'm gonna be backed up with videos but next, week it will be launched on Friday and, hopefully, every Friday after, that but, basically I thought, doing, something like this would be a great way to get. To know Hong Kong experience. The culture more and meet, some new people so, I hope, you enjoy the first episode and, let's, get eating I don't. Know why I wait I'm. Gonna see you guys in the next clip okay. As. A traveler, you can learn so much about, country, and its culture through, food not. Only the eating but the buying the, cooking and everything that goes with it this, series will follow my desire to better understand, the people culture, and traditions. Wherever, I may be in the world by eating I, want, to immerse myself in, the markets, dine with locals at small traditional shops, and learn, more about how the food is made but, there's just one thing I don't know exactly what's, in which, food that's, where the local food bloggers come in they're. Gonna tell us what to eat and where, to eat it. Today. We're eating Street food in Hong Kong this. Place is a paradise, for snackers, with an abundance, of cheap but delicious options Hong, Kongers take street food seriously it's, more, than just the food it's the crowds the noise the, mixture, of smells there's, so much to this experience, for. Today's episode I'm meeting up with kimchi and sham Shui PO. I, know. It's kinky she is a food, blogger and, youtuber here, in Hong Kong and, she's joining me today for my first episode for, this food, journey we're gonna go on she, is a local here so she's gonna she. Knows a lot about food basically, so when did you start food, blogging I was, to year to year and the coming weekend is two. Years anniversary. So. First we're gonna go and chai hung fun which, is am, I saying that right we're having fun Chung fun, fun. Fun, fun, fun, Qian, Qiang. Fun fun, yeah, showing, fun we're, trying to have fun today and that is one of my favorite, choked, fun is a rice noodle roll, made from a rice mixture that is poured on a special towel steamed. Rolled, then, cut you, can add different toppings and sauces, we. Set out to find a place that's famous for this popular dish have, you been to this place before yes. Famous. Yeah. Yes so, is this where the most street, food in Hong Kong is would, you say like. The most condensed, try, to Genosha uh-huh. Because. Many. They've, got a community. To get the shop get a shop and when. Is raising raising so right, is. Keep. The traditional. Okay. Yeah, yeah you, mean now, because of commercialization, all, the big chain restaurants such. As Cafe, de coral, or something is taking, over all the shops so, the small little local, like mom-and-pop, shops can't survive so, promote. Eats better it's better for rent so they can survive there I see. That's. That's too bad.
But. It's kind of like this all over the world. With. Occult. Hi-top, yet the guy from, the look of it it looks not that like. Fancy. Yeah, very very simple, not fancy which. I think it means it's gonna be good they don't need to rely on anything, else just the food in. So many years stay open so many is really, yeah and so the recipe stays, the same it's a traditional, recipe, okay I'm, sorry. We've, got the Cheung fun on top is this, is a spicy one and this is sweet, sauce sweet, sauce and then there's a peanut sauce and sesame, seeds yes okay. All. Right, it's a track and I'm hungry. It's, so nice it's so like soft, and delicate yeah. A really light flavor it mostly, just tastes like with the sauces, our. Flavor does but at. The same time it's kind of like dim sum very delicate, yes. Get. Up straight and easy to eat yeah, easy and quick convenient. Probably, filling because it's like a noodle this sesame is the horn. Of the. Office. Trevor okay cuz this different texture oh. Yeah. I like when they include different like it's. Like salty, but sweet but, pea nutty nutty. My mini case you have an extra yeah. So. Good some people like to the add the spicy source hold. On okay I'm gonna try the spicy have so, many tips. The only difference is I really like the fried one when. They have like it's, a little bit crunchy and, oily, I like them. Yes. I like the fried ones but. This is good for like a lighter, style. Chompin. With XO. Sauce you know what. So. Where we going next, we're, going to use a tofu, stinky. Tofu okay. Okay. Stinky. Tofu is a marinated, then fermented, tofu that has a really, strong smell to it it, can take several months to Fermin and there's a wide variety of flavors, available depending on the region you buy it from you'll. Definitely, know it's around you from the smell oh. It's. Just gonna get worse as they get closer to. And you can smell illustrate. So. Basically, you'll just wander, around and, when you smell it you're like oh it's there and you'll find your way just, from the smell. Follow. Your nose in it's, a restaurant I always go is the Chinese word literally. Translate. Just. Smelly tofu yes. Why. Do they they just call it that because of the smell they're really smelly but, it tastes good it, doesn't taste like the smell. This, is a sweets or designer Trentham, okay, and it is in different, type spicy. Source okay, and, it is. Mustard. Okay so, these three are the most popular for this dish okay, I'm gonna try it first with no sauce so I can really get, in the flavor. Don't. Smell it just taste it. You. Would rub it there you go, it. Smells so bad guys I've. Always. Like been around this I've smelt it I've lived in Hong Kong for four years before and I've never tried this just because the smell is so bad. It's. So good. What. The heck oh my. God I'm so surprised yeah. Okay. It's. Crispy, on the outside but, really, soft on the inside. It. Definitely, reminds. Me of cheese but, like when the cheese is fried, and kind of or, grilled and like crispy on the outside. Doesn't. Taste like cheese though it definitely tastes like tofu with a slightly. Salty. Flavor, to it maybe get a very special texture, yeah it's a special texture, and like flavor of tofu, wow. That's really good and you sit at some source it's different, I like it just like this yeah. Okay, which one would you recommend for, me. Sweets. Ours, just. Like this yes. It's, different. Totally. Yeah, totally. I'm a sauce person, I like all the sauces I, need. To have many different flavors. So, this place is your favorite place to get it I think it's better you like this one this malli is the. Most, smelling. All. The sauces. This, is my first time trying, the stinky tofu it was, surprisingly. A lot better tasting. Than it smells and I wasn't expecting, that and, I. Think I would rate that nine. Nice, I, liked, it. I think, it's peasant also they, have a one. Big, one, it's. More juicy, yes. Inside. The tofu. Texture. Is more fat, sounds and more juicy. I think. That sounds really good okay I changed mine I'm gonna go a 7.5. Next. We were off to eat will main which I see a lot here but I've never tried there's. A bunch of skewers, of all different meats seafoods.
And Organs, a lot of locals really love organs which I couldn't bring myself to try even today this. Spot is actually a lot, of people's favorite and it's, always super busy we, arrived early before even open but there was still a small line why. Is this place so, famous. I don't, know why has so many people cube. Or this one honestly. It tastes good really yes I try it before so you can there's different, it tastes different depending, on the shop a little. Bit different because sometimes, they would smell not good something, shop will make it so smelly in this not fresh I'm excited, I haven't, tried this before anywhere. Because. It's quite intimidating when you walk by and you see all these different things and, it. Looks yeah it's it looks a bit scary, and you, don't know what is why or what to order or, like, yeah or we can rent color yeah. For. You yeah yeah. I'm. So glad to walk, around with you because. In. Hong Kong you really can't judge a book by it's cover like, things, that don't look so appetizing or. Don't smell so appetizing they, they, kind of steer me away from it but I've learned today that you, just need to go and you need to try it because it's actually really tasty. So. If you wouldn't come from Oakland is something that's local. -. Thank you guys. Oh my goodness, the Hongkong could always use a resource. And. They. Are the same sauces. We. Took our food to a nearby park to, eat somewhere a little quieter. So. Which one you want to try which, one's your favorite out of these kidding. Really, yeah that song. How are you in there, I said, Turkey. Kitty kitty, okay go. For it. Good, like Dennis. Of some sound when you write. On it I don't, think that we're going for the squid. To. Take it. It's different Kaiser, hmm. I'll. Go you mean even this one it's like. It's. Like, because. Sometimes, squid, can be too chewy and it's hard to chew but, the texture is like the perfect amount of chewy, and like hardness. That you can get through it easily then it tastes fresh. Good. Is the pulp. And testa. In texture. Really. No jewsy with fresh, extra, yeah, I, expected. That this was fried, and very, straw, and like give a very strong fishy flavor it's, completely opposite, of what I thought, it, tastes fresh it tastes. Not. Not, heavy or oily, it isn't, oily at all and the sauce is really nice for every. Reader ruk. Mentioned. That don't, wear white gold, move, to its traitors. Yeah because you have to. Super. Super careful, so, what happened today. Then. We were on a two-woman mission, to find fish balls which. Are Hong Kong staple, pinky. Recommended, two main shops which, one do you recommend. A. Spicy. - spicy burner okay let's see. Oh he looks so colorful it smells so good yeah. Going. Wow. The, fishbowl is totally different than what I'm used to like you can get in a normal shop like 7-eleven or something it's. More like, spongy. I want to say squishy. And sponge ear. And the sauce is really delicious. Yeah. The. Sauce is get insider divisible exactly, both, of the insight is fish for taste and it's, inside spicy, cake yeah so. Good this. Is dangerous dangerous. Even, is this board I have so many different types and different tastes that is the sauce yeah it is blue so, it, a and other fish but it is much, more better how, you. Next time wear this. One. But. Little, spicy little spicy and big spicy this is your favorite the middle one and the first for texture is different. Really. Okay. Not. Sauce love the starts mm-hmm, sauce it's so amazing, yeah. Haha. So. This is your 10. And. That one's 8 yes, this Bunge this bird, yeah, I love this way I don't know they're pretty close I love this sauce, but. Something about that simple. Fish. Ball just relying on good texture, and simple sauce was a nice course you, have after case. It's. Got a squeaky outside and in other case. After. That we had a drink at a cafe, and then we headed to Kennedy town for last snack. What's. Your favorite, street food, Hong Kong Street food we, met she was like a second. Ago panda. To. My portal. I. Just gotta put this on. Dannan. Microphone. Check one two, one two. Gonna. Tell you what I'm gonna do we're, gonna eat Cheung, fun in, Kennedy. Town oh. It's. Here okay. This is the last place we're going to today this, place, is. Famous. For, a lot of local. University. Students would you say like yeah the younger, crowd is hip with the young kids. It's. You, famous. For a chunk fun right because they make it with egg. Many. Different, famous. Oh not. Just showing fun not just ransom, which are these most. Famous, people people, okay I'm excited for this because I love chunk fun I've never had it with egg or this style so it's gonna be very interesting to try and. No. One's gone. A. Whole family to, run this shop oh whoa it's a family.
Grandson. Wow. Oh, yeah. I can't. I'm you got on why, don't you do. It. With a wow. That. Looks so delicious you. Can enter Street stores. Huh. I'm. Gonna get a mixture of all the sauces, and the egg for all. Its. Stuck together. Is. It fried with, the egg right. Oh that's. A good yeah that's a good one. This. Zone. Mean. How. Sticky. Sticky yeah. Even. A transient detector detector is sticky this is so good and the yoke is like. All. Around it the egg yolk and, he's. Solve, in your mouth mmm. Okay. This is my favorite junk bond now it's. Really good. It. Has a little bit eight sores, on, it they, make it different mm-hmm. This place is my favorite I think. Too. Dangerous mmm-hmm. Good. Enough Travis oh I love children so much what's. Your favorite snack of today. This. Is more I knew that with the sauce, this. Sauce is incredible. Someone. I'm. Coming back here all the time now. It's. Closed at 4:00 a.m. so you can come literally. Yeah yeah in the middle of night. What's. The craziest. Food. You've ever tried, it. Means crazy. Good or bad. Fusion. Just. Like something really strange or. Weird yes, I'm I'm, taking, some video for my two. Anniversary, of. My channel, it's called this. Sec it's, read is, so, we. Give. Evening, but yes when, I was young. Bitter, yeah yeah this, is a turn is. It I. Like. It I like. It a lot engine, eight. Eight. Yeah. All. Right so we're all done, eating, for today this episode, is over yeah. You're really cool vo it was I had such a nice day I learned, a lot thank you so much pinky for showing me around and, I, will see you again on the future episode yes I will link all of her stuff below so you can go check it out when she tries a lot of interesting, food not only in Hong Kong but all over the world right you travel a lot yeah. Yeah, and, Korea, and Taiwan thanks, thank you guys for watching.