Shanwei delights in Hong Kong

In Hong Kong, if you look around there are a few eateries that serve Shanwei delights but due to lockdown everyone is eating at home or getting takeaways before 6pm.

I managed to get some Shanwei delights which can be cooked at home by simple steaming or boil.

The dumplings were all good. 菜粿 , 小米, 薯粉餃, 扁實餃, 芋餃, 冬節鴿

小米:

These were like mini Chiu Chow dumplings.

菜粿:

These dumplings are filled with crunchy Jicama and chives.

芋餃:

These triangular taro dumplings are normally eaten during celebrations, they are filled with meat and taro.

The fish skin dumplings were basically the same as the commercial ones but these are freshly made.

冬節鴿:

These dumplings are traditionally eaten in the winter hence the name winter dumpling and do not contain any pigeons!

They are filled with seafood and preserved sausages which are common around wintertime.

Also tried the above with chili sauce which was even more appetizing.

As well as dumplings, they also have noodles so I made noodle soup with their 扁實餃 which are like mini wontons and the iconic Shanwei Mackerel dumplings 馬鮫丸.

I found the noodles quite comforting because they were similar to Cambodian noodles with a silky and soft texture.

Video in English:

https://www.youtube.com/watch?v=3dFaIGCxIxc

Video in Chinese:

https://www.youtube.com/watch?v=bPCAdgzIe4g

Here is a flyer of other items they have and Frankie can be contacted on 9808 9156 if you are interested.

Tong Kee bao dim 唐記包點 to the next level

Tong Kee bao dim used to be your bog standard takeaway dim sum but they have finally made it more appealing to the younger generation with the use of omnipork as well as instaworthy dimsum.

For Christmas, they have purple potato snowmen buns!

Laksa at Uncle Lim's

My first bowl of Laksa was at Katong Laksa, I have been addicted ever since even though it can be too spicy at some times to be tolerated.
If Laksa is on the menu, it has to be ordered.

Since then I have been compiling a singamalay series on my blog and openrice but after a few, you get to know what a good one is from the presentation and taste.

I got a fair share of Singaporean and Malaysian Laksa in Hong Kong even though some places may have closed for good and new ones have popped up but in the UK I have not tried many.

Before I go, I usually check their menu and photos to see if its the real deal.

The laksa at Uncle Lim's looked the part with thin rice vermicelli, tofu puffs in a strong looking broth.

On the menu they also had mee siam and prawn mee which show they serve truly Singmalay dishes.

Visited Uncle Lim's and ordered the Laksa.

When it came, it looked consistent just like the photos with that strong looking broth and lots of tofu puffs.

The rice vermicelli was not too spicy followed by an aromatic broth, taking a sip of the broth I realized it was quite spicy.

Overall, it was really good and tasted how it should be so next time I will be trying another noodle for comparison.

On a side note, as I was paying through card, I had to use the order from table thing but I didn't have the internet so it was helpful that they helped me through with ordering and then I entered my details.

The only scary thing is the card payment so hopefully their phone didn't get hacked or I'm screwed.

Anyway time will tell, so next time I will have some cash ready to pay.

Moores Pie Mash - Pie mash and salt beef bagel review

With most pie mash shops you will just find pies, mash, jellied eels and liquor but at Moores Pie Mash they have my favourite salt beef bagel from East London so you can get the best of both worlds here with a salt beef bagel and a satisfying pie mash.

It can be a hard decision because they are both filling and very different.

The common thing with pie mash and eels are that they both taste delicious with lashing of chilli vinegar and some salt and white pepper.

I had to come here twice, once for the bagel and the second time for the pie mash.

To be honest, there is nothing as delicious as eating it piping hot at the restaurant.

Due to the current situation, it was take out only but it was advantageous for the pie mash because the liquor was served separate.

I think you probably get more liquor than you usually do.

Each element of the pie mash was delicious, the beef in the pie was succulent and moist. 

Adding chili vinegar to it made it even more appetizing.

The liquor was also the star of the show because it was not bland like other places.

Moving on to the salt beef bagel, the beef was just as good as the two famous ones.

The beef was reddish in the middle just how it should be.

Overall, this place is definitely recommended and the decor inside is nice.