Hellow guys, Welcome to my website, and you are watching Street Food Bosses of Hong Kong!!! Inside the Kitchens that Created Hong Kong Cuisine!!. and this vIdeo is uploaded by Best Ever Food Review Show at 2019-12-26T04:29:59-08:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Street Food Bosses of Hong Kong!!! Inside the Kitchens that Created Hong Kong Cuisine!! |
| Video Uploader | Video From Best Ever Food Review Show |
| Upload Date | This Video Uploaded At 26-12-2019 12:29:59 |
| Video Discription | 🎥 STRANGE SEAFOOD IN HONG KONG! » https://youtu.be/-kyqE2Nq3pc 🍜BOOK WITH HUMID WITH A CHANCE OF FISHBALLS » http://bit.ly/HWACOF 💗SUPPORT OUR MISSION» http://bit.ly/BestEverPatreon Thanks to Virginia for joining us on this Hong Kong food tour! 📷 Humid With a Chance of Fishballs: IG @ilikefishballs | YouTube: http://bit.ly/HWACOFYT Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS + Holiday Special (Valid until Dec 31, 2019): GET 3 MONTHS FREE WITH CODE: BEFRS3 - - - - - - - - - - - - - - - - - TRADITIONAL HONG KONG FOOD 1. LIN HEUNG TEA HOUSE ADDRESS: 160 - 164 Wellington Street, Central, HK OPENING HOURS: MON - SUN: 6:00AM - 10:00PM 🐖PIG LIVER SHUMAI: Slice pig liver, then blanch it. Season with ginger & fried garlic oil. Shape the shumai base into balls and place the liver on top. Leave for 30 minutes. Steam for 10 minutes and then serve with soy sauce, chili oil and vinegar. 🐥STEAMED CHICKEN FEET WITH BLACK BEAN SAUCE: Poach chicken feet in hot water for 30 seconds and then deep fry. Boil for 1 hour, then season with cornstarch, fried garlic oil and black bean sauce. Add chili and steam for 10 minutes. 💸PRICE: Shumai - 30HKD/$3.8USD | Chicken Feet - 26HKD/$3.3USD - - - - - - - - - - - - - - - - - 2. SHAM TSENG OLD TIME - YUE KEE ROAST GOOSE RESTAURANT ADDRESS: G/F 12 Queen Victoria Street, Central, HK OPENING HOURS: 11:00AM - 11:00PM WEBSITE: http://yuekee.com.hk/ 🐦CHARCOAL ROASTED GOOSE: Season goose with sugar, five spices, salt & dried shallots and then soak in maltose water. After, hang the goose on tensile hooks for 6 hours to dry and then refrigerate it for 6 hours. Finally, roast the goose in a clay pot for an hour and serve with plum sauce. 💸PRICE: 680HKD/$86.87USD - - - - - - - - - - - - - - - - - 3. LUNG KEE RESTAURANT (DRAGON RESTAURANT) ADDRESS: 87 - 89 Man Nin street, Sai Kung, HK OPENING HOURS: MON - SUN 7:00AM - 10:00PM SOCIAL: https://www.facebook.com/lungkeerestaurantsheungwan/ 🐖ROASTED SUCKLING PIG: Clean the pig and flatten it on the table by cutting along its spine and fleshing out a bit of the back legs’ meat. Hang the pig on a tensile hook. Soak it in hot water and then rinse with cold water. Place the pig in a sugar, salt and five spice marinade. Next, pour cold water on it and a concentrated sugar-vinegar mixture. After, place the pig in an oven for 30 minutes. Finally, dry it and hand-roast for 10 minutes. Serve with black bean sauce and sugar when ready. 💸PRICE: 700HKD/$89.43USD - - - - - - - - - - - - - - - - - 4. HAPPY TOGETHER HOTPOT ADDRESS: G/F 70-72 Tak Ku Ling Road, Kowloon City, HK OPENING HOURS: MON - THU & SUN: 5:30PM - 2:00AM | FRI - SAT: 5:30PM - 3:00AM IG: @happy_together_hotpot 🐟FISH MAW BROTH HOTPOT: Clean the fish and remove the bladder. Hotpot: Cut the winter melon in circles, then place it in the pot. Add bamboo fungus, cabbages, mushroom, yam, goji, leaks & chinese celery. Place sliced chicken in the pot. Add chinese herbs, fungus & chinese ham. Put the pot on the stove with the broth and allow it to boil with all the ingredients. 💸PRICE: Fish Maw - 108HKD/$13.8USD | Swim Bladder, Duck blood, Black Beef Tripe: 58HKD/$7.41USD | Fish Maw Broth: 188HKD/$24.02USD #BestEverHongKongFoodTour - - - - - - - - - - - - - - - - - 💬COME SAY HI: INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow) FACEBOOK » http://bit.ly/BEFRSFacebook 💗SUPPORT OUR MISSION: Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon Our VIP Patrons: David Baliles, Joaquin Rueda VI, Ryan Rhodes & Muhammad Octovan 🥒ABOUT BEFRS: Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture. - - - - - - - - - - - - - - - - - 🎬CREDITS: DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải CAMERA OPERATOR » Nguyễn Minh Đức VIDEO EDITOR » Lê Anh Đỗ PRODUCER » Huỳnh Hà My PRODUCTION ASSISTANT: Gabbie Nain LOCAL FIXER » Virginia Chan COLOR & MASTER » Quí Nguyễn Selected tracks via Audio Network For business inquiries: marketing@befrs.com |
| Category | Travel & Events |
| Tags | Hong kong | hong kong traditional food | food | suckling pig | pekking duck | roasted goose | dim sum | best ever food review show | hot pot | fish maw | where to eat in Hong Kong | sonny side | Hong kong food | hong kong safe to travel now | hong kong safety | hong kong tourism |
