Hong Kong Eats

The wonton noodles served at the Noodle Bar which is located in a few of Cathay Pacific’s Business Lounges, comes in a small portion but it is delicious.
I love it most with a splash of Sichuan pepper oil (which I swear is a doppelgänger for extra virgin olive oil). If you have eaten “ma la” dishes, you’ll find the fragrant spiciness it adds familiar. As with anything dim-sum related at the Business Lounges, the silky-skin wontons are executed well and are above average in tastiness. I could however, do with more than two in a bowl.

Every time I am at Hong Kong International Airport, I make it a point to have a bowl of shrimp wanton noodles from 正斗粥面 eatery. Their dumplings have a crunchy pork and prawn filling that always taste remarkably fresh while their egg noodles have a springiness I like.

Apart from looking like a spectrum of pretty colours, the ice-cream flavour I chose, Space Cake, was actually scrumptious. The vanilla-ish concoction of cake batter ice-cream, shortbread cookie pieces and prices of red velvet cake was fragrant and thankfully, not too sweet.
Like a moth to light, I was drawn to the Froot Loops-decorated cone. Unfortunately, it wasn't the best choice as the rainbow cereal was a bit stale, lacking the vital crunchiness I expected.

Prettily presented, the risotto was perfectly cooked with just the right amount of bite and lots of lobster flavour infused into each grain. The four large prawns on top were incredibly fresh and crunchy.

I am Teochew on my dad's side but this is the first time I had this dish. It is similar to the classic oyster omelette but minus the oysters and the egg. So what you get is the starch with generous pieces of fresh whitebait fish. Very tasty with the light vinegar-ish dip.

Raved by many, this heart-stoppingly good dish is a specialty at the Kimberley Chinese Restaurant. The piglet is completely deboned before being stuffed with glutinous rice that's been mixed with all sorts of tasty ingredients. After which the piglet is roasted to a perfect golden crispness. It is served table-side in its whole glory for maximum photo-taking opportunities. The staff then takes a chopper and cuts the stuffed piglet into thick slices to serve. One thing to note - this dish requires advance order and payment at least 1 to 2 days before.

If you like rose, this is a latte you should try. Somehow, the way they balance the rose essence with the coffee works nicely. I like inhaling the floral scent just before taking each sip.

The cute presentation is a winner and the soup is above average. Bonus points for not being overly salty which seems to be the problem I've had with most lobster bisques. (Price: approximately SGD$11).

This is classic Hong Kong fare that is far from healthy. But how to resist when the pork chop bun in all its simplicity calls out to you like a siren? The best you can do is wash it down with the signature hot milky tea and pray that your cholesterol level doesn't go through the roof.

Potato chips on a pizza? Seriously? Seeing this on the menu of a Michelin-starred chef's restaurant was slightly mind-boggling to say the least. However, all doubts vanished with my first bite. Of traditional Western Mediterranean origin, the Coca pizza is made with organic flour, and in this version, it was smothered in fine straws of crisp-fried potatoes. Piled on with those were quail's eggs, lashings of white truffle butter and blobs of burrata cheese. Must eat when it's still hot for maximum pleasure.

Superbly fresh prawns are used to make the filling of the dumplings at this famous hole-in-the-wall eatery. Portions are small but that actually works to your advantage, because it leaves you precious tummy space to indulge in all the other gastronomic delights in Hong Kong.

Vi Cool at Harbour City has a Michelin-starred Spanish chef behind it, so authenticity is guaranteed. The premium Iberico Ham (about HK$300) is attractively presented on a wooden board and you're suppose to eat it with the toasted homemade bread, tomatoes and cloves of raw garlic that are served alongside.