Trying HONG KONG'S BEST STREET FOOD | MICHELIN GUIDE Hong Kong Street Food Tour

Welcome to another beautiful day here in Hong Kong. It is the early afternoon and we are kicking off another food tour here. This time though we are sticking to the Shim Sha Shui neighborhood which is sort of the north side of Hong Kong. So we're going to check out local eateries, explore the city and we are getting started right now with Fat Boys. This is going to be basically meat on a stick. Forrest, you ready for some meat on a stick? You want your water? Are you hot? Oh man, this poor hot kid. All right, well we're going to kick it off here at Fat Boys, see what it's all about. All right, so we're going to go with the octopus and probably the pork liver which I believe is this one over here. You've got the intestines, tripe, all types of different cuts as well. We're going to go with the classics. Can we please have one octopus and one pork liver. Yeah, liver and octopus with mustard and sweet sauce. Okay, thank you. Soaks it in the marinade. Oh, wonderful. And wasabi mustard. That's okay on the bag. Okay, we eat here. Perfect. All right, there we go. Granite, cedar. Here we go. That was 25 Hong Kong dollars. We have the octopus, we have the pork liver, granite. We've got the yellow mustard which I believe has wasabi in it which is what that, that was like that horseradish flavor we were getting yesterday. Okay. So you're going to go with the octopus first? Yeah. All right, bud. Okay, that has a lot more wasabi than last time. Wow, much, much spicier. That's actually really good. I can, you can definitely taste the sweet sauce. It's like a sweet barbecue kind of. And that mustard is definitely like wasabi. Nice. Do you want to go right in for the liver or do you want to pass it on? Sure. Right for the liver. Okay. Pork liver. Now it's time to try the liver. Yeah, that mustard is definitely a little wasabi. Tastes like chicken liver a lot. Okay. Very similar. I mean, you've had liver a number of times now. Yeah. It's kind of a nice texture. A bit chewy. Chewy. And it like melts in your mouth kind of in a way. Oh yeah. Now cedar, are you going to get in there on the octopus or the liver? Are you sure? All right. No peer pressure. You typically are adventurous eater, but that's okay. So you're going to pass on the octopus and the liver. Yeah. Okay. All right. Well, I better get in there. Do you mind holding the bowl for me? Cool. All right. I'm going to go the same kind of order as Granite starting with the liver or the octopus. Quite good. Definitely spicy. I'm not sure why it's orange, but it is tasty. Yeah. Yeah. That's pretty good. I like it. Yeah. I'm going to go with the liver. Try to get some more of that mustard. Oh, there we go. Excellent. I would say the octopus liver is the way to go. Good combination for 25 Hong Kong dollars. Yeah. Yeah. All right. Well, not a bad start. If I can convince you to try a little, I will, but if not, that's okay. And then we will head on to our next location. I'm going to try the liver first. It has, whoa, chewy. It doesn't, it has like a peanutty taste to it in a way. Yeah. That's the liver. You're definitely getting that liver worst flavor, that sort of nutty flavor, but it's good. What? Not bad. Not bad. I mean, would you seek it out or would you just kind of fun to try once? Uh, trying once. All right. Fair enough. Do you want to go for the octopus or all right. Yes. I can definitely taste the spiciness. Yeah. That's the in that mustard. Whoa. Chewy. It doesn't have that much flavor, but it's really, it's good. All right. Glad you came back to give it a go. Yeah. The mustard doesn't even taste like mustard. It just tastes like wasabi. It's just got that classic wasabi burn, huh? Yeah. I'm going to finish off the liver and like, do you want another piece though? Okay. I'm going to finish off the liver. Yum. Yeah, that's great. We have made it to our next stop. Chungking Key. I'm probably butchering that completely, but we are here specifically for those pan fried buns. They're going to be delicious. There's a couple of varieties worth trying here. We're going to go with the original and maybe a black truffle. We'll see. But yeah, just this little teeny spot right here. You can see them right through the glass window and we order them right around the corner. Oh, here we go. So Michelin Guide, if you're into that. So we are going to go with the original. Hey guys, what do you think about, we're going to go with the original for sure. And then what about the hot and spicy? Cedar, is that okay with you? Original and hot and spicy? All right. Sounds good. That's exactly what we're going to do. Can I please order one order of the hot and spicy? Original, signature, and then hot and spicy. Okay. Perfect. There should be eight, if I'm not mistaken, eight buns. So total 86 Hong Kong dollars. Those are definitely the hot and spicy. Holy cow. What have we done? Smells good. All right. Not too bad. And the originals coming up. Oh, thank you. Very nice. All right. We get a bonus. Thank you. Thank you so much. Okay guys, what do you think? Should we go over by the window? Let's go over by the window. You want these? I got you this one. It's hot. Hold on. Hold on. Hold on. Wait, wait. Hot, hot, hot. Okay. You look like... Come on, buddy. Cool. So Forrest's getting adventurous in his eating habits as well. All right. We are set up. They have this awesome kind of outdoor bench that you can set up on. She did offer us vinegar. So that must be a traditional way to go about it. All right. I'm going to start with the non-spicy first, going in without vinegar first. I'm going to bite a little hole. You just sort of slurp that soup down. Oh, that's excellent. Are you getting that, Granite? Dude, that's good. That's really good. Yum. So they're just super crispy on the bottom from being pan fried. The top is nice and soft. Sesame seeds on there. Yum. It's like the perfect meatball bite. That is excellent. That tastes so good. This is one of my favorite dishes so far. You can see on there, yeah, it's pork on the inside. I love that crunchy bottom. I'm going to hit it with some vinegar. Yeah, sure. It's a meatball. You can kind of see that meatball on there. Vinegar is outstanding. Outstanding. Where's Forest? How's he doing? He's down here eating, too. Hey, look at you. Is that so yummy, Forest? And there's soup inside. There's soup and you can drink it. But I don't like the seeds. Oh, you don't like the sesame seeds? Well, oh yeah. How's the dough? Good. And there's like a little meatball for you, like a little pork. So yummy. Cool. You can kind of see our little setup here. Cedar, so yum. Yeah, I got so much juice. So much juice, so much soup. All right, on. This was the hot and spicy. What was the one you had? We had the original and she did give us like a free one. So we have an extra original. So Forest is still hungry. You know, maybe he'll get that one. Okay, hot and spicy. Yeah, you can see the soup is red. So crispy bottom, red soup. Oh, that's spicy. That's no joke. Yeah. That's spicy. That's very spicy. Cedar, you want a hot and spicy? Yeah, you should try it. I'm gonna hand you one with my fingers. Okay, I'm gonna hit it with some vinegar. Cool it down. Yeah, yeah. All right, hot and spicy. Here we go. Oh, man. That's hot and spicy. No doubt. Quite good. Quite good. And you can see them. I thought it was gonna be the same meatball on the inside. It's actually a hot and spicy meatball. So there is chili inside the pork meatball as well. So it's not just a coating on the outside. So totally different mix already. Somebody recognized us. Are you filming right now? How are you? I'm from Indonesia. Yeah, we were just there. Yeah, I saw your video actually. So that's why. Excellent Marcel. Very cool. Yeah, we'll be back in Jakarta here in a few days. So we love traveling Indonesia. It's just such a nice country. Thank you so much. Yeah. Now we're trying Hong Kong. Yeah, now Hong Kong. And you need to try the shrimp dumplings. Okay. Can you see a green label? The opposite side. Opposite side. Okay. Excellent. It's so good. And I think that we're beginning to get there. Yeah. Okay. Thanks for the recommendation. Oh, I love that. That's great. Yeah. Thank you guys. I need to take a picture. Oh yeah. Sure. Okay. Well, we'll, listen, this place is awesome. Highly added to your list. We're going to do a photo finish up and then move on to our next spot. Next stop on our dining experience here in Hong Kong restaurant Kowloon. Now this is a big eatery, totally chock full of people completely packed, but we're not going inside. We are going to the little bakery window right here. Hello. Is that us? Oh yeah. So that's, that's, that's actually exactly what we're ordering. So we are, yeah, we're going to order a pineapple bun. They're huge. And we're going to order flaky egg tart. And what's this one with the custard? Let's get that one too. Pestole Natta. Pestole Natta. Okay. I think we can try all three. Hello. Can we order from you for this? We eat here? Okay. Can we have buttered pineapple bun? Can we have pastry egg tarts one? And can we have the pasta del natta one? Okay. Starting with the pineapple bun. Now these are famous all over Hong Kong. If you wait too long in the day, places are going to be sold out. I got big chunks. Now, surprisingly, there is no actual pineapple in this. It is named pineapple bun because of the way the top looks. The top is like cookie or something like, like a cracker maybe. Okay. Like a sweet cracker. Oh, it's a sweet. So it's a sweet bread. How does it taste to you, Cedar? It tastes like, the bread just tastes like normal bread, but the top tastes like a cookie dough or something. Sweet bun, crispy top with a little bit of sugary flavor to it, but not. It's a big old fat bun, isn't it? You want some? Yeah, sure. All right. I'll give this a try as well. Definitely a crispy texture on top. Crumbly, yeah. That's great. Now I've seen them with big fat slabs of butter stuffed on the inside. We did not get butter and maybe that's because we ordered it to go, but yeah, pretty good. Pretty yummy, huh? It would have probably been better with butter. Yeah, maybe so. I would say it's got that, it's like a cookie on top of a dinner roll, is how it tastes to me. Yeah. Yeah, pretty good. Let's finish this up, and we'll bust into those egg tarts. Up next, egg tart. The outside is really crunchy, but not too crunchy. And the inside is kind of like a, it's like a tarty, but it, it looks like an egg, but it does not taste anything like an egg. Is it kind of custardy? Yeah, it's kind of like a pudding. Oh, like a pudding. Cool. Good description. Okay. Looks pretty nice, Cal. Definitely like a warm, gooey custard. Yeah. Sounds perfect to me. It is super warm, and that pie crust is super... That is very custardy. That can just like slide through your mouth. Yeah, and the crust is pretty good. Like a pie crust? Oh yeah, I can see it's all super flaky. Forrest, you want to bite a little pie? No? Okay, okay. It is like pudding. All right, I'm gonna give this last one a bite here. As described, quite delicious, custardy, not so sweet. I was expecting it to be like a big sugar sweet hit, but it was a little more mellow than that. Yeah, pretty good. Now this one, I wonder if it's the exact same, just a little more like a, like a burnt on top, like a burnt cheesecake. Cream brulee or something. Oh yeah, that's definitely a different custard on the inside. Yeah. Less yellow. It has a crunch on the outside, and it also has still the pudding taste, but different. Okay, okay. So there's definitely a distinct taste between the two? Yeah. Cool. Yum. All right, Mom, you're up number two. I'm up number two. I'm gonna pass this to you for a second. I'm having some wind issues. Some wind issues? Your hair looks quite wild. Yeah, a little bit different, especially with that burnt top on it. Almost a little more buttery and savory. Okay, all right, cool. So neither were sweet, essentially. No, but this one's a little bit less sweet, I think, and more buttery. Yeah, this one tastes more like egg. Okay. Yeah, definitely. Fair enough. I think I prefer the other one better. The other one? Yeah. Okay. What was the first one called? Oh, goat's milk egg tart? Yeah, more savory, more of a distinct egg flavor. Both are good. So I recommend both. Pineapple bread? Yeah. Very nice. Yeah, pineapple bread was very good. Cool. Yeah, bud. I want my blueberry muffin. Forsy, holding out for a blueberry muffin, big boy. All right, let's grab him a blueberry muffin. Here you go, bud. We'll give a review of the blueberry raisin walnut bread. I take off? Take a bite. Take a big bite. How's it taste? Yummy. Thumbs up on that one. It's so good. Highly recommended. Should other four-year-olds eat this? No, more for Forrest. All right, well, you know, so Forrest does eat on our food tours now. This is, I think, the first video where he's really dug in. Yeah, I can't believe he ate that dumpling, the pan-fried dumpling. That was awesome. He ate two of them. He ate two of them. And, you know, as you guys know, he mostly sleeps on all of our food tours. So he's really starting to eat and participate and give us his feedback. So yummy. Okay, cool. All right. Well, this stop, quite a success. We'll see you here in the next stop in a minute. Up next, as we explore the culinary delights here in Hong Kong, She Wan Hip, and you come here for one specific reason, and that is for snake soup. Now, I mentioned this to the kids earlier, and they're both like, so I don't know if they know that this is the snake shop or not. So I'm not going to bring it up. But that's exactly what we're going to order. So let's see. All right, guys. Two more seats. Two more seats. Okay. Oh, thanks. As we explore the menu, there's certainly some interesting finds beyond just the snake soup, the five snake soup. We've got ranched shredded snake with ginger and scallions, deep fried, spiced Chinese cobra. Yeah, that looks like that. We've got Chinese cobra belly, snake soup served with rice, seasoned ostrich and snake meat, cold snake skins. That's tempting. Dragon and phoenix pots, snake and chicken blend, crocodile tail steamed, soft shelled turtle. Yeah, it's just a jungle in a pot. Snake and turtle soup. That's tempting too. Thank you. Okay, so we're going to we're going to divvy it up. But you can absolutely see these big chunks of snake. Yeah, I think so. That's the meat. I know for sure that this is snake. Okay, everybody's got big chunks of snake. It's strange, but I didn't see any tofu on there. No tofu snake. No tofu snake. Okay, Cedar going right for it. Like a snake noodle. That's really good. Really? A lot of juices to it. Yeah. That's like a blend of chicken and fish. Chicken and fish blend. Are there mushrooms in there? What else is in there? Okay. Or is that all snake? Yeah, snakey. Definitely like you can tell that that would be a snake. Quite delicious. There are mushrooms. I think there's some shredded mushrooms. It says five snake soups. I don't know if there's like different types of snake. But certainly that long piece of snake. These little teeny ones. I'm not sure. Appears to be some noodles in here maybe. But it's a hearty soup. I mean, it's like I can see where if you were not feeling well, this would be a hearty soup to eat. Quite nice. Yeah, I would say the snake soup is definitely a win. Add some of these herbs here. Don't lose your ticket. Don't lose my ticket. Okay, add some of these herbs here. Oh, I don't know. It smells really good though. Like a lemon? Maybe like lemongrass. Oh, it smells good. It does smell like lemongrass. Yeah, it smells really good. Very citrusy. Guys, you want some of these herbs in there? Sure. No thanks. So snake soup, you guys would recommend it? Yes. All right, we're gonna wrap up our time here. Total bill I believe is 53 Hong Kong dollars. Up next is Kong Wu Bean Curd Factory. This is basically a tofu store amongst other things. But their specialty is certainly all about tofu, soy, you're gonna get milk here, you're gonna get the what we're after is the tofu pudding, chunks of tofu. It's all gonna be here. We'll take a look and go on and Kelly and the kids are already in there. Very tight seating, but you can see here's their daily fresh milk, all their fried tofu, certainly all types of bean curd pastes. You can see you can buy soft, you can buy firm, all available. Okay, guys, how's it going? Good. Find anything on the menu of interest? Yeah, they have the tofu pudding. Yes. Soybean milk. Okay. And I'm trying to decide maybe if you should try the radish cake or not. Oh, radish cake. That's interesting. Yeah, right here. So yeah, why not? Okay, cool. We'll get those three things and show you that when it gets here. Hello, sir, can we have a tofu pudding, small? Milk. And radish cake. Okay, cool. Easy. So even despite the fact that I don't speak any sort of Cantonese or anything like that, perfect communication just via pointing. That worked. There is English on the menu. Translated. Yeah, it's, you know, you can kind of see it's definitely all Cantonese, but way at the top, there are the English written language of what it is. So I think we ordered perfectly fine. Oh, there's the soy milk. Fresh soy milk. It's not going to get any fresher than this. I'll go first. You go first. All right. Well, it's warm. Definitely warm milk. In fact, it's kind of hot. Wow. Yeah, very good. Oh, there's the radish. It definitely has like, it's like a liquid tofu flavor. And it's warm. Yeah. Maybe a little hint of sweet, but not much. And here is the pudding. Okay, so granny gonna start us out on that pudding. Okay, that to me looks like a big old tofu ball. Yeah, it's hot. Tofu is nice and soft. The broth is like a syrup, kind of. It's like a sweet syrup, which is really nice. Is it gingery, like what we had in, but not as, not like when we had that in Japan. We had that ginger drink. This is really good. Okay, so the broth actually has a flavor. Like syrup. Okay. Like a simple sugar, maybe. All right. All right. All right. It is warm though. Super warm. All right. And this is the small. I'm glad we got the small. Can you imagine? Oh yeah, that is good. It's nice. It's like the smoothest pudding, the lightest, smoothest pudding you've ever had. It's like a marshmallow, smooth marshmallow. Yeah. Really? Interesting. It doesn't have a lot of flavor. It's subtle, but the, the, the broth is a little bit of a sweet syrup. Okay. Now there are some condiments on the table. I don't know if any of that goes with this. You want to try some? Sure. I'm going to try a plain and I'll sample the sauces. I can't imagine any sort of like. Of course you might like this. Of course. You want some pudding? It's like a warm pudding. Ew, so hot. Too hot? Okay, I'll try it. Okay. Yeah. As described, there's definitely some kind of sweetness to the syrup that it's in. I think with the radish, when we get to that, we should add some chili or something. Uh, yeah. Agreed. Agreed. I don't know what this, you wouldn't want chili with that. No, no, no. I think something sweet. No, it kind of, is there ham in it? Pork in it? No, but it tastes like fish. It tastes like fish. Fish in the radish cake? No. Maybe it's a fish cake with radishes. Could be. Could be. I'll try it. I'll try it just to verify. Okay. Sita, we're going to slide it down to you. The kind of the disadvantage of these tight quarters is we can't get one long shot. It's nice and sweet. The tofu melts in your mouth. Yeah, really? The broth and the tofu kind of taste like cereal in a way. Yeah, kind of sweet, kind of nice. Yeah. I'm going to try this, um, radish cake just to verify if there's any sort of fish or meat in it. I can tell that radish cake definitely has like a, it might be fish. Okay. But it might not be. It's definitely like a soft flavor. I got all the other stuff in here. Kind of squishes and melts in your mouth. It's a huge tofu dish. Yeah, it's a big tofu dish. Not too worried. Sita, you want to try the radish? Sure. It's really good. I can definitely taste the radish. It's just really like soft and chewy. It's good. Yeah, I like it. It's kind of light. None of this is heavy at all. And fresh soy milk. It tastes like tofu. Yep. Warm tofu. I like the flavor of it. Yeah, that's, uh, that's definitely fresh, liquidy tofu is all you can really describe that milk as. Pretty good. Granite going back in. I think it's time to explore some of these, uh, some of these sauces. And I think the dish to do that with would be that radish. I think so too. You're doing a blog now? Facts Pack Babies? Yeah. Nice. All right, we are gonna sauce it up now on this radish. All these different lids, I don't know if that means different sauces. But we'll give this pink one a try. Just a little bit on the plate. Here's the yellow. Okay, different. Those look like different colors to me. This one looks really liquidy. Yeah, this is probably more like a soy sauce. Oh yeah. Oh yeah, lighter. The sauces are really good. That yellow one that looks more like a mustard is pretty good. And then the other ones. They're both kind of a sweet sauce. Okay. A little spice, but it's, I would call them more sweet than spicy. Like a sweet chili. Yeah, so all that together. Pretty good. Granite wants to try some. You might have to spoon it over and do a fresh run. I think any of those sauces are gonna be good, Granite. I'll go. Thank you. Oh yeah. It looks like a hash brown. Like a radish. It's like the root. Oh yeah, that is good. Yep. You know what we just discovered on the table? That little tube right there. It's got this orange on it, and it is a, it's like a cane sugar, is what our gentleman next to us was telling us. It almost makes it like a candy. Yeah, I bet. You feel like a block full of sugar. I feel like, this is like, it's almost so thin that it's like a drink. Yeah. And it'd be nice when you're camping to have this nice warm drink. Silken tofu. 35 Hong Kong dollars. 35 Hong Kong dollars for the pudding, the milk, and the radish cake. Yeah, that's not a bad deal. That's a really good. You gotta try it with the sugar, man. It's much better. Now you're out? Yeah. He's out. He's full. Okay, so again, we'll knock all this out. In the tradition of ending on something sweet, we have come to Lee Kiyan Kee. This is the Northside branch, and they are famous here for their egg waffles. The kids have not had this treat before, so it's going to be pretty exciting for them. We'll take a look. I'm not sure if they have a variety or if it's just that original, but these are available with a variety of toppings. We'll see what they have here. Excited? Yeah, there's a hot dog on a stick, but I don't know if Horace wants that. Oh, he mentioned hot dog on a stick. Give us only five Hong Kong dollars. Oh, yeah. Original? Okay, we take one. One original, and then can we have one hot dog on stick? Oh, no, we stay on that. Just that we have the egg waffle. She's quite amazing. We've probably done this thousands upon thousands of times. She's very rigid watching her work. Perfect. Thank you. And just like that, we have ours hot off the burner. Original. Original. All right, guys, so you can rip some of that off. It's pretty hot. Pretty hot. Kind of a dense pancake. Yeah, like a pancake with a crispy outside. Well, like soft inside, crunchy outside. Yeah. Almost like a funnel cake outside or a waffle cone. Yeah, like an ice cream cone kind of. Quite delicious. Now, this place only sells original. I did verify. I wrote that with her, but there are other places where you get seasonings, toppings, some sweet, some savory, but the original, pretty good. Yeah. So we actually did try to come here in a different video and they were closed an hour and a half before they're supposed to close time. So I have a hunch. You can see this queue's been here the whole time. I had this hunch that when they're out of batter, they close. Waffle cone. It's like one side of the cylinder is just empty and the other half is like pancake batter or waffle batter. That's pretty much how she made it right into a mold. Yeah, it's cool. It does look like eggs, but it's not eggs. I kind of want to like roll my back on it. A little back roller. Or pop it like with the popping. Yeah, so pretty good. 25 Hong Kong dollars. I recommend it to people. Yeah, a little sweet treat. We are in the process of building a very large Hong Kong playlist. Tons of street food, other activities. Take a look. Best thing you can do to support our channel is to like and subscribe. All right, everybody, we will catch you in the next episode.