🏮Hong Kong 🚠Hong Kong🚃

If you like Foie Gras, the goose liver sausage from Kam’s will not disappoint. The flavor is so robust it’s foie gras on steroids for me.

Deadly combo of thin, crinkly, al dente egg noodles in bonito broth. A must have each time. Love their flavours best compared to 麥奀and 沾仔記。This time I tried all 3 on consecutive days.

Another must have is their fried fish balls 炸鯪魚球 which comes with their signature clam chilli sauce.

Surprised to find this as a regular item in its sumptuous breakfast spread. The egg is runny and well executed on a proper open face English muffin with ham.

Breakfast option is keeping me away from the other noodle eatery in the proximity. This is really nice and love their chili oil 辣椒油.

What are the odds that you find this Singaporean style congee and claypot restaurant in HK? A pretty new establishment in the Lantern Street in Causeway Bay. We were not sure what to expect as my host ran out of ideas after a few places he wanted to bring us were either closed or have moved. This restaurant has a clean cut minimalist feel. The menu also carried many other options such as beef, seafood etc, so it didn't cross our mind that this is Singaporean. It was until we saw the rows of golden duck salted egg fish skin that we can't help but ask the restaurant manager. He was delighted that we can spot his dishes as Singaporean as he explains he is not but his chef is from Singapore. The Kung Pao is in my view more delicious and savoury. We ended up finishing 2 pots of congee and frog legs; and feeling very "shiok", the Singapore way.

https://www.weekendhk.com/dining/銅鑼灣-陳伶俐-宮保-新加坡-登龍街/3/

五拼 5 combo: 牛腩 Beef brisket 牛筋 Beef tendon 蘿蔔 Raddish 墨魚丸 Squid ball 雲吞 Wanton. Go full on for the maximum ingredients in this iconic HK Street noodle. The options for ingredients are beyond boundaries: think chicken wing, soy cake, sausages, pork skin, pork shoulder, cuttlefish... the list runs on. Served in a piping hot bowl of soy braised broth and noodles.