I guess it’s a pretty known fact that HK is one of my favorite destinations abroad – it’s just a two-hour flight (shorter than going to Fairview from Makati on a weeknight), and it has theme parks (kid at heart here!), shopping (hello, outlet stores!), and perhaps the best reason of all: it is a paradise for foodies like me.
For my trip with my friends last holiday season, we wanted it to be as laid back as possible, and maybe sneak in a couple of tourist spots. But our main agenda was, yes, you guessed it: FOOD.
And we couldn’t even wait until we stepped out of the airport. First stop – the one Michelin star Ho Hung Kee. We were initially planning on going to their main outlet over at Hysan Place in Causeway Bay but as we where about to step out of the airport, we noticed that there is actually a Ho Hung Kee right there!
We weren’t really that hungry so we just got some shrimp siomai, noodles, and of course, their world famous congee.
To be honest, I am not a dimsum fan. In fact, I don’t even like Chinese food that much (or maybe, I grew up eating too much of it that I had grown too used to it). But their siomai was so good. Ever thought of how some siomais tend to rely on their main ingredient, like if it’s pork, it’s just the pork that carries the entire dish? Well, the meat of this one was equal parts sweet and salty, and the shrimp was fresh and tender and not gummy at all. Even the yellow wrap was very tasty – I wanted to cut the siomai into different parts so I could taste each. And the crab roe added a nice texture to the siomai. I didn’t even need my usual soy sauce/chili/calamansi mix!
We couldn’t decide on what noodle dish to get so we got the house specialty wonton noodles in soup. The wonton was good! Same with the siomai, the wrapper itself was tasty. And, the noodles were also a bit sweet! A welcome surprise as I had gotten used to salty noodles. Plus, the dish itself was very heavy – we split all our food into three parts but we still could not finish everything.
For our finale – we got their abalone, pork and chicken congee. I was expecting a lot from their congee since this was what got them on the Michelin list. But, I was quite taken aback that it was… Sweet. The porridge was a little too sweet for my taste, and the rice too fine that it felt like I was eating puree. I had to drizzle pepper and salt on mine before I could eat it. It was good and tasty, with the individual ingredients all accounted for in terms of taste and yet creating a whole that was greater than each part but, maybe for my Pinoy tastebuds, it wasn’t what I was expecting in a congee. I was expecting something along the lines of my beloved arroz caldo with all its ginger, chicken, salt, and atsuete seed coloring but got something like ginataan malagkit, minus the coconut and a tad less sweet.
All in all, I would still recommend Ho Hung Kee, if only to experience that authentic congee and dimsum. And, for a Michelin-rated restaurant, the price was pretty much hard to beat: our entire meal only costs us about HK$600, with drinks.
(Watch out for the next parts of my HK Food Trip!)