Tag Archives: Hong Kong

Photo Friday

Here’s some happy snaps from a recent visit to the renovated Hong Kong Barbecue…

Hong Kong Barbecue

Hong Kong Barbecue

It’s my favourite spot for Chinese barbecue – the roast pork is crispy and the duck glazed to a beautiful bronze.

The char siu features the perfect charred-to-tender ratio, adding a caramelised depth of flavour that makes me weak at the knees.

Hong Kong Barbecue

Hong Kong Barbecue

This time, we also tried the stuffed tofu with seasonal greens, which was a delicious surprise! Fat chunks of firm tofu were stuffed with fish paste, fried until golden, then doused in a savoury sauce.

The whole lot was surrounded by plump garlands of bok choy, tender yet crisp, and the perfect accompaniment to the otherwise rich, meaty dishes.

Hong Kong Barbecue

Best enjoyed with hot steamed rice – the perfect medium to soak up the flavours of the roasted meats. 

Hong Kong Barbecue

As we left the restaurant, I gazed at the window of roasted delights and thought, let’s never part. 

Hong Kong BBQ House on Urbanspoon

Quick bites: Triple O’s

Found in Hong Kong: the most picture perfect fast food tray I’ve ever seen.

Triple O’s is a Canadian fast food chain, which has several outlets in Hong Kong.
J and I decided to share a roast beef roll (which comes with horseradish sauce) and a pickle slice. The beef was Australian Angus, which was delicious, and surprisingly good quality for fast food.

We upsized to a combo meal, as I had to try the hand cut chips. They were hot, crisp, and I loved the rare appearance of potato skin – such a rare thing when it comes to fast food.

Cleanliness is obviously a priority here – and as we saw in many other food places in Hong Kong, face masks are the done thing. It made the ordering process feel a little like being at the dentist, but when in Hong Kong …



Quick bites: Outlet shopping, Hong Kong style!

We visited Hong Kong during the week of my birthday, and in an especially fitting tribute, J decided we should go outlet shopping during the day, before our big meal at BO Innovation.

After buying way too much (I was in shopping heaven. Good labels at a fraction of retail prices!), we took a break for lunch. I was immediately drawn to the Macau Cuisine shop in the food court – our time in Hong Kong was nearly up and with completely full days we never made it to Macau.

Not wanting to fill up too much, J and I shared a Pork Chop Bake Rice, which came with complimentary broth (which was surprisingly rich and meaty in flavour – yum!).

The super crispy and tender pork chop was probably fried (not baked) and underneath was a bed of yellow rice which tasted like it was cooked in a vegetable stock. The tomato sauce had lots of soft and sweet carrot pieces and tomato chunks in it. Scattered around were a couple of black olives. It was simple but delicious!

Not wanting to be beaten by full bellies, we later stopped for an afternoon coffee – upon finding a little espresso bar we grabbed our coffees and this lovely Opera. It was the perfect combination – pretty to look at (note the gold leaf on top!) and absolutely delicious.

Shopping and eating. A winning combination! Who knew outlet food could be this good? Seriously. All you get in Perth at our one official outlet mall is a dodgy kebab or some sad looking sushi.


Bo Innovation, Wan Chai, Hong Kong

One of the most interesting meals we had while on holiday was at BO Innovation, a restaurant located in the Wan Chai district of Hong Kong.

We had the 15-course Chef’s Menu, which was amazing, well executed, funny, strangely unsettling (but in a good way) and basically just damn good.


The menus at BO change on a regular basis, and contain a mix of new experiments and tried and tested favourites.

Alvin Leung ‘The Demon Chef’ behind BO, originally trained as an engineer. He’s self taught, which I think is pretty outstanding.


Chef’s Menu
September 2010

Green onion | oyster, lime, ginger snow

Har Mi | Carabinero prawn, capellini, chili, sage

True-8 vinegar | tomato, foie gras, ginger

Scallop | kaffir lime, kyoho grapes, passionfruit, mango, shichimi, potato

Iberico 36 | morel, vermicelli, onion

Molecular | “xiao long bao”

Hunan ham | onion, honey, compressed winter melon, shiitake, pine nuts

Black sesame | hamachi, ponzu

Squid | sweetbread, lettuce greens

Sichuan vanilla | apple, suckling pig, peas

Sex on the beach

Sandalwood | almond, hawthorn

Shui Jing Fang | banana, vanilla, caramel, raisins

Petit dim-sum

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Obanyaki a-go go

The City’Super store was a happy discovery for J and I as we shopped our way through Times Square in the Causeway Bay area of Hong Kong.

Stocking all sorts of foodie delights (imported french leg ham, anyone?), stationery and general merchandise (clothing, cosmetics, accessories, shoes); another wonderful and delicious part of the basement level of the store was the special ‘festival’ section, filled with lots of ultra-expensive and exclusive food items for the Mid-Autumn (mooncake) festival.

One of the great things we found was the Obanyaki stand. Obanyaki is a Japanese pancake-like snack, filled with all manner of tasty treats like sweet red bean paste, custard or ham and cheese. I’ve read that Obanyaki goes by a number of names (incidentally we found them again in Kuala Lumpur – they were called Taikoyaki there!)

J and I left the hotel early(ish) that morning with the intention of finding a breakfast/brunch snack on the run. We picked two obanyaki to share – one ham and cheese, and one custard.

We both really loved the slightly stretchy, sort of glutinous texture of the pancakes. I read they were made with tapioca flour and ‘Japanese flour’ (not sure what that means… anyone know?) which probably added to the interesting texture!

The fillings were tasty too.

Looking at these pictures again has really got me craving these. I’ve never seen them in Perth. Someone should really get on to that! Cheese and vegemite obanyaki could be a real hit :)

Afternoon tea at The Peninsula Hotel, Hong Kong

Sunday afternoon tea has become the norm at Casa Chew. Every Sunday, the whole family gets together from 4pm, to have a cup of tea (or coffee) with whatever sweet and savoury treats we’ve put together.

As a tribute to the Chew afternoon teas,  J and I thought it would be fun to experience the famous Peninsula Hotel afternoon tea for ourselves on Sunday while we were in Hong Kong.

First opened in 1928, The Peninsula Hotel was known as the “grand dame of the far east“. The building is really magnificent, and still retains it’s original charm – from the neo-classical architecture, to the string band playing (discreetly ensconced upstairs and out of the way) while you enjoy your tea.

My trusty Lonely Planet guide warned anyone wishing to take tea at the Peninsula should be ready to wait.

And wait we did, that Sunday, as the place was packed out. We arrived around 4pm, and were finally seated after an hour.

Though we were clearly tourists (just like most of the others waiting in line with us), we were careful not to look like them (see the sign on the right!)

We chose the traditional afternoon tea for two – a selection of savouries, sweets and scones, served with the Peninsula’s afternoon tea blend.

Our selection of afternoon tea treats was served, and a waiter in a white coat poured our tea.

The top tier is pictured above – clockwise from front left: raspberry macaron, banana cake with chocolate icing, passionfruit chocolate tart, chocolate macaron, neapolitan slice (I don’t actually know what it was called, but it reminded me of neapolitan ice cream!) Portugese custard tart (there were two of these, one is obscured in the back of the photo).

The middle tier held a selection of savoury goodies, including cucumber sandwiches, a smoked salmon sandwich, savoury mince sandwiches on brown bread, a savoury mince ‘danish’, and a dainty mushroom quiche.

The final tier held our scones (studded generously with raisins) and some sweet wafers. To go with the scones, we were given two little dishes which held the Peninsula’s strawberry jam and clotted cream.

The dainty sandwiches and cakes were beautifully crafted, and looked delightful – they were also delicious to eat. The scones were light and airy – among the best I have eaten (and I’ve had my fair share of scones).

What a great way to spend an afternoon – we didn’t need dinner that night!

Afternoon tea at The Peninsula Hotel is served in The Lobby, between 2 and 7pm daily.

Dress code is smart casual (no thongs/flip flops!)

The Peninsula Hotel
Salisbury Road, Kowloon, Hong Kong

Tai Hing Roast Shop

Top on our agenda for our visit to Hong Kong?

  1. Shopping and sight seeing.
  2. Taking the Peak Tram.
  3. Finding and eating real dim sum.
  4. Avoid getting lost in a big city.
  5. Eat all the delightful roast duck/chicken/pork/goose we could find.
  6. Manage all this despite my complete inability to speak Cantonese*

On our second or third night we managed to cross off number 5, when we visited Tai Hing Roast Shop in Causeway Bay.

When we arrived after 8pm, the place was packed out with hungry couples and families chowing down after work and school, and there appeared to be only a single non-Asian person in the restaurant. We thought this was a good sign.

And boy, were we right!

Luckily for me, the ABC** I managed to find an English speaking waitperson who quickly took our orders -

J chose chinese-style chicken and suckling pig, while I went for the winning combination of Char Siu (BBQ pork) and suckling pig.

I have to say, Perth has some pretty great roast shops (Four Seasons, Hong Kong BBQ), but there was a certain level of joy we both had which could only come from eating these meals right in Hong Kong.

Succulent, juicy and crispy in all the right places, these combo meals were like heaven on a plate. Not pictured (sorry, I was too busy eating!) were our iced lemon teas and a shared plate of complimentary steamed lettuce with oyster sauce (so simple and delicious!)

Tai Hing Roast Shop
477/481 Jaffe Road
Causeway Bay, Hong Kong Island, Hong Kong

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* On this trip to Hong Kong I discovered just how poor my conversational Cantonese skills are. While I remember being able to speak some Cantonese as a kid with my paternal Grandmother, as an adult I now realise just how little of it I have retained. Most of the people I met in Hong Kong blamed this on my being an ** ‘ABC’ (Australian Born Chinese). They were probably right!