THE TOP 50 THINGS YOU MUST EAT IN HONG KONG (MASSIVE FOOD TOUR!) - SAM THE COOKING GUY

When it comes to the great food cities of the world, Hong Kong is easily up there in the top two or three. And here's the thing, when you come to a place like this, you should have one goal and only one goal. Eat everything you can. So what is our job? Our job is to show you everything you should be eating when you come to Hong Kong. Ling lei dai hoi yan gai. This is going to be amazing. Look, there's many ways we could have done this video. We could have done the most expensive restaurants, the Michelin-starred ones, the biggest. But that's not what this is about. This is about coming to Hong Kong and having the food that we're going to show you. If you want to stand in line for two hours at some dim sum place, like a YouTuber tells you to, by all means Sparky, you should be able to do that. But I'm telling you right now, dim sum that you'll have from not a famous place in Hong Kong will very likely be better than any dim sum you have wherever you live, unless you live here. So you get it? That's the point. Come to Hong Kong, have these things. If you don't have them, we show you to have them, you're still going to be way better off. As much as I'd like to think I could figure out where to eat in Hong Kong all by myself, I can't. So I looked up a lot of people. I found an expert. Her name, come on, we're not here all day. This is Virginia from Humid with a Chance of Fishballs. By the way, one of my favorite things. Virginia does culinary tours, food tours, she has cultural tours, all kinds of stuff. And you are going to show us the things I want to show them to eat because you're the expert. Excited. And I also have Mahjong classes, Instagram and YouTube videos, so you can find me there as well. She's going to hook us up. And she's from Vancouver, my hometown. It's like we were brothers, wait, father and daughter. Maybe that's closer. Anyway, shall we go eat everything? Yes, Dad. Let's go. Christ, don't get killed. All right. It's always time for coffee or tea. But what I love about Hong Kong is they make something called ying yang, ying yang, ying yang, ying yang, ying yang. It's half coffee and half tea together. And there's evaporated milk in this? Yes. And it sounds like the craziest combination, but the tea adds so, so much. You must try it at home. Evaporated milk. OK, wait, wait, we're going on with the with the drinks. Oh, but if you must know, it's like seven parts tea and three parts coffee. It's very tea forward. Yeah. Yeah. OK. Another drink. Explain this one. So this is more of a dessert, but it's called a Hong Kong thing. Red bean. I see on the bottom is red beans. That's a very common dessert ingredient. It's sweet. And then they put evaporated milk on the top. So I should stir this. We'll see. I'm not a fan of boba. And so the little balls in here might throw me for a loop, but there's no balls. There's no tapioca. But it's the red bean. Yeah, yeah, they might. But you will have a nice little bubble tea straw for you. I know I'm going to get a red bean. I love red bean. I do. I'm not sure I love the pieces, but but it's a good thing. It's kind of creepy looking, though. The color is a little bit, you know, it's like more fun to drink, you know, it's a drink and you can eat it. Yeah, that's weird. That description doesn't do anything for me. You're not helping Virginia. Let's do this, though, because I put one of these French toasts on the list when we were first talking. So this is classic Hong Kong style French toast, right? Which is deep fried instead of pan fried. Right. You can see the crisp, which I think is genius. Probably the way it should always be done. And like a giant heap of butter just running off it. Fluffy inside, crispy on the outside. Look, one of the things I love about this part of the world is the textural differences in the same bite of food. Crispy, soft, salty, sweet. The only way you should ever eat French toast is have it deep fried first and then with just a shit ton of butter. But what I really want was this one. And watch as I cut it open, because inside is beef satay. And oh, holy crap, was it delicious. Sweet and savory, all in one tremendous bite. Considering how much I love breakfast, there could not have been a better way to start our Hong Kong list of things to eat. But look, we've got to keep going. You can't come to Hong Kong and not have what I think is one of the most iconic foods here. This is wonton noodles with shrimp dumplings. It's just absolutely next level. You're not going to get anything like this back in, well, wherever you're from, unless maybe you're from Hong Kong. This is an always order item for me, always. Shop-made noodles, right behind me. You just can't, you just have no idea unless you get here and do this. And this, there's the taste that comes from the noodles that I can't explain. That is so just like reminiscent of the first time I came to Hong Kong, the second time, third time, I think this is four at bottom, but oh my god, best ever. We used to go to this Chinese restaurant in Vancouver, it's called Bill Key. You'd walk in, you'd see people eating bowls like this. It's called congee. It's essentially like rice soup, rice porridge. And I thought it was horrifying. The only thing about it that I liked was the fact that they serve these Chinese donuts with it. I've since learned not just to like it, but to love it. And this one comes with beautiful slices of beef. Oh, so good, so rich, like steamy. This is the best cold weather food you can get. How do you say cheers? Yum boy. Rich, delicious, fantastic. And then you take the yaoqiu, thank you, and you dip it. I don't think it looks that good, but the taste is, you come here, you must have fried donut. And this, come on. Look, it's, I don't know, we're a couple hours in, we're full, but we're not stopping because we promised a lot of food for you. And even though it's 78 degrees, but feels like 178, we're sticking in, baby, we're sticking in. Okay, so I'm not sure if this is officially on our list, but there's a thing called, she goes, it is, but there's a thing called the stinky tofu. Come here, we're sharing this. Oh, right. Stinky tofu, I put it on my list. I don't really even know why, because you hear, look, apparently it tastes better than it smells. The name, it's going to be great. It's going to stink, but, but Virginia goes, okay, we're here at the spot for stinky tofu and some kind of intestines. What did you say? Fried intestines. I'm like, no way, bro, that I put fried intestines on the list. No, I don't want fried intestines. Okay. Should we sauce it up? Should we? Yeah. I think, no, I think I got to have it raw first or straight first. Hold on. Let me skewer this way. Nice and sticky. Wait. This is my breakfast. It's pretty gross. It smells pretty. Actually, it's not too, it's not as bad as I thought, but it's going to be hot, right? Cheers. How do you say gum, gum? Yum boy. Yum boy. Or like yum boy means to drink, but like. It sounds like you're saying young boy and that's bad. I don't know. Take that out. There's a sourness to it. I love tofu. I love deep fried tofu. This, I could get behind. I don't know if I'd have this every day. So not officially part of the list, but still, when in Hong Kong, do as the Hong Kongers would do. Have stoke, have stinky tofu. Just don't smell it. Just eat it. On the list. It was on your list. Okay, fine. But intestines weren't. Don't try and make me. Do you want to sauce it up and try it again? Yeah. Okay, sweet hoisin sauce. Yeah. And then a chili. Can you take heat? Together? Yes. Yeah. Okay, there you go. Now we're just eating sauce. And hiding the grossness. You know what? Put that on the intestines. I could probably eat it. That's fantastic. Also on the iconic list of things to eat, pineapple bun with butter. You'll see why it's a pineapple bun and a coconut tart. Pineapple bun because the top of it, the craggy top, looks like a pineapple. And inside, nothing but a big slice of butter. Salted. Salted butter. Nice. And bread, butter, sweet, sugary, savory, salty. So good. I can't have too many bites. It'll be a thousand pounds. Oh, and the air conditioning units are dripping on my head. That's Hong Kong. It's not raining. It's, jeez. Oh, coconut. Coconut. That's easy for you to say. And this is just, it's just a little tart. Yeah. You want some? I'm getting so good. It's a little warm. That's good. You can see how moist it is. You can see it. You cannot possibly come to Hong Kong and not have an egg tart. Check it out. And it's warm. It's almost too hot to hold. Yes? This one's puff pastry. Sometimes we have cookie crust. Yeah. So look inside if you can. If I can break it. Ow. I can't. Ow. Ow. So beautiful. So rich. So delicate. And the puff pastry one's honestly my fave. Look, this makes my point. Come to Hong Kong. You don't have to chase down the most iconic egg tart in the world. Almost a random bakery on the street makes outstanding ones. But the other thing they make, watch this. So this is a chicken pie. Different from ours at home. I just looked at Virginia and go, what do you call this? And she goes, chicken pie. Okay. I got that part. What do you say? Say it. Gai pie. Gai pie. Yeah. And inside? Chicken. But there's a sour sweetness to it. It's almost like it's been made with buttermilk. What is it? Well, I think back in the day you guys used like, is it called a roux to make it? But we don't have those things. So they actually use like cornstarch and other ingredients that were available to us to make it. So there's different variations that we've done to make it our style. Chicken pie, one of my favorite things in the world. Now one of my favorite things in Hong Kong. It's on the list. Solidly on the list. Guess who just got in trouble for cutting the line? I always get yelled at. And she's Canadian. She's supposed to be more polite than anybody. Oh no. Hong Kong changes you. Come to Hong Kong. You elbow your way to the front. Okay. Check this out. I got a couple of things here. One is squid boiled and then dumped with some curry sauce on top of it. It's crunchy as f**k. I think I'm used to deep fried squid or something. I don't like that. Okay. It's actually like rehydrated squid. So this is the dry squid that gets rehydrated. You can call it whatever you want. I'm just telling you it's not my favorite thing. And these are fish sumai. Sumai dumpling. You have pork ones that dim sum. These are fish ones in curry sauce. The fish sumai I like. But the squid. This reconstituted squid. No. NG. Take it off the list. The list just went down by one. I'm sorry. But wait. Don't stop there. I can't even believe. It's like deep fried. Oh you lost the tofu. Oh f**k the tofu. I'm sorry. Okay. Green pepper with fish paste. Ow. This guy. That's really good. Really good. Ow. Ow. Ow. Ow. Oh spicy. In Hong Kong, there's something called a Chong Chong Tang. It's kind of like a diner. Before we came on Instagram, I said we're coming to Hong Kong. Where should we go? And somebody went don't go to a Chong Chong Tang. It's been done before everybody's done it. That person I say read between the lines buddy. Because it's one of my favorite places. Because look what you can get. Virginia do the model hands. Here you go. For about six bucks. These are instant noodles with a tomato based broth and beef satay. But what it comes with is a big beautiful piece of sort of Texas toast. Your choice of side meat. And I chose spam and a fried egg. And over here. Look at this one. Classic macaroni in a pork bone broth. This one comes with a pork chop. A hot dog because this pork chop is not enough. And the toast. And the egg. And for an extra like 50 cents, you get a drink of your choice. And I have lemon iced tea. You can't beat this. It's so fun. You have to come to places like this. Don't listen to that guy. Listen to me. Am I right? Right. Listen to him. A real Hong Konger from Vancouver says come here. You should come here. Pork chop with a crispy fatty edge. My favorite. Oh and the gravy. I mean it's like the simplest of foods done really well. Think Denny's. And before you dog me for going Denny's. Sam who goes there? Number one a lot of people go there. Three words for you. Moon's over Miami. One of the greatest inventions ever. Okay go away now. I want to finish eating. That's the dumb waiter. The dumb waiter. I'm not being mean. I'm not saying a stupid waiter. Dumb waiter is a food elevator that goes up and down. Cook in the basement. Send it up to this floor. Dumb waiter. My slurping skills aren't that good. That is though. This is gai dan cai. It's called an egg waffle because they look like eggs. Think of it as like pancake batter. Pancake batter pressed into this light little shape. And I've got plain because I only like these as plain. But you can get the double cheese and salted egg yolk and coffee and matcha and chocolate and all that kind of business. Would you like some? Yes please. Did you know that back in the day people were so poor that they could only buy one or two at a time? One or two circles? Yeah. Excellent. Excellent. Wow that's a genius line. Here look inside. They're good and it's not sweet. I guess you could sweeten it up if you added a bunch of junk but I don't like a bunch of junk. I got you the spicy one. Oh good. Okay so you can't come here and not have curried fish balls. They're amazing. It's ground fish. It's pressed into the round shape. It's cooked in a curry sauce. It's really really lovely. They throw these little skewers in them to use instead of chopsticks. The very first time I came to Hong Kong and shot here I had these. I turned to the camera and I said, funny I didn't even know. The light is terrible. Turn this way. There we go. Then we've got a truck and people in the background. So the first time I came here I ordered some of these. I turned to the camera and I go, oh I didn't even know fish had balls. It was for my Discovery series then and the Discovery people made me cut it out because you can't say fish balls. This girl's whole world is humid with a chance of fish balls. Aren't you? Oh wait a shameless plug coming up. I see this. Get ready. Get ready. Oh fish balls. And they're chewy. They're bouncy. They're curry. They're spicy. So good. So good. Okay super treat right. Number one I didn't know about this. Virginia told me. It's called wife cake winter melon. I like this but the real treat for me almond cookie. I used to have this in Chinatown in Vancouver when I was a kid and that's a effing long time ago. They're sandy. They're almondy. They're so good. Sandy? Oh yeah. They're dry. They're really distinctive shape. I'm 15 years old again sitting at the table with my parents and grandparents and uncles. Oh my god. Attention tofu fans. I'm at the Kung Wo bean curd factory for hand-fried tofu. I put hoisin and spicy sauce on it and if you are a tofu fan this is a he's excited because he knows I'm gonna love it. This is the place you need to come to. And a delicious crispy bite. I know not everybody digs tofu. Oh holy crap. Yes learn to love it and the deep fried version so good. So good. Crispy outside soft inside. Spicy with the sauce. Savory with the hoisin. Sweet with the hoisin. The whole thing is just a dream. We stopped for water because as maybe I've said it's 2000 degrees here and in the 7-eleven look what we found. KFC Calbee zinger burger chips. Okay I can do this. And Calbee. They're um out of 10. They're about a 5 out of 10. Don't have to officially be on the list but it makes the point. Try different things when you're in a place like this. Continuing on with our chon chon tang tour. This is beef and eggs. Think of it as scrambled eggs with beef in it. We're not sure what type of beef. Like into an omelet in toast. You can get it in toasted bread or you can get it in soft bread but however you get it. Just do it. It's the simple things in life in Hong Kong that you want. Take all the michelin star restaurants and no just put them in your other pocket. This is real food. Real people food. By the way one of the other options here is that pig trotter on noodles. I'm sticking with the uh sandwich. Sesame paste, hoisin, seeds. Right side. Thank you. Nice smile I can see. And then we eat it in the alley. Oh yeah. Oh this is badass. This is badass. This is the rites of passage. Okay yeah but don't go too far. We don't want to see anything weird. Okay cool. What are we going to see weird? Like creepy crawlies. There's a there's a trap there for a reason. There's a what? A trap. Right there behind you. Just a trap. Not an actual. Yeah. But you'll scare Max. Yeah yeah. So then you stand in the alley right beside the restaurant. You mix. You get the hoisin. You get the sesame paste and you say. Slurp it up. Slurp. No what do you say? What do we say? In Chinese. Oh what she said. There's a million noodles available to you all over the world especially here. But rolled rice noodles like this absolutely sensational. This must have dish. I mean I might keep saying that but I mean it every time. So we're in a spot for cart noodles. The cool thing is there's a menu like this. You take a dry erase marker. You mark off what you want and then they bring it. And here's our version. And this is what? This is a pork broth. There's beef brisket sauce. And there's a curry sauce. And then we pick our own toppings. So that's the beef brisket. Sausage with cheese. Chive dumplings. And also chicken wings. Chicken wings. Yeah. Again why are they cart noodles? Because it used to be sold on the street in a cart. And it's just a bunch of toppings. A bunch of noodles. And you pick your own stuff. And then you just eat it on the street. Cheap and easy. Okay and amazing smelling too. All right let's have some. Oh and the noodles are oil noodles. I've never heard them called oil noodles. Why is that? In Chinese it's called yao mian. So maybe they use oil like a bunch of oil to make it. Oh I got it. Okay. Oh that's a nice slurp Virginia. Oh my god the spice. You wouldn't have to lean over the bowl. You know what? Keep your head up. I'm trying not to spill on my pants. I'm wearing a pair of pants that I really like and I don't want to spill on them. But holy crap. Okay check this out. A little sausage with cheese. You don't see it but it's a really good smoky little sausage right? Wow. Cart noodle places all over. Chive dumpling. And you know a machine did not do that. Yeah it's a really nice plate. Beautiful right? Yeah beautiful. Now we come to an important part of Hong Kong's food history. The dai pai dong. In the 50s the government granted licenses to families of deceased civil servants to operate street side food stalls so they could make a living. These once numbered in the hundreds and now less than a couple dozen exist. But at this one, Oyman saying we not only had some incredible dishes, we had Max's favorite dish from the entire trip. The typhoon shelter crab. There's an interesting practice that happens in some restaurants where you'll find a big plastic bowl beside pitchers filled with hot water or tea. And you use this as sort of a mini sink for rinsing what are seemingly already clean bowls, chopsticks and glasses. And while it isn't necessarily done for sanitary reasons anymore, it's still considered good form. So when in Rome or in this case Hong Kong, just go with it. I don't even know what to do here. And look what's over our shoulder. God. There is no experience like being here for it and there is no smell like what's coming off this typhoon crab. Typhoon shelter crab. Typhoon shelter crab. Yeah. And I don't know how long it took in the walk, but not very long. And just look how amazing. And now everything's here. But the amazing typhoon shelter crab with crispy garlic all over the thing. Mapo tofu, an old school favorite of mine from way back. And I think my favorite Chinese dish of all time. Beef chow fun. Amazing. Thick rice noodles, scallions, beef. And this is going to be the best thing ever. The beef. So tender. Oh, this is crazy. Crab. Oh, holy crap. Yeah. Wow. I don't even know how to get into this. Oh my God. Even with this much garlic, it is still so sweet and tender and amazingly delicious. The garlic is so good. And if you're scared of garlic, you should not be scared of this version of it. Cooked garlic is not anything to be frightened of. Oh my God. Max, I'd love you to stand there and shoot all day long, but you must come. would never consider missing it in Hong Kong. And for those who might not know, dim sum is essentially a traditional Cantonese meal. You can think of it as a Chinese brunch made up of a variety of small bite-sized dishes, things like dumplings and buns and rolls. Typically things you wouldn't get at regular Chinese food times. And today we find ourselves at the Luck Yu Tea House and we cannot wait. And the crazy thing is, is that like, if you're hungry, it's the world's best food to have because it comes so fast. You order, Max couldn't even get the camera out and ready before the food started showing up on the table. I love dim sum. It's classic. You have to do it. Check out what we're having because they're all the best. Okay. I think my favorite at dim sum is lo mai gai. So this is a lotus leaf and it's wrapped around glutinous rice that's stuffed with things. Look, there's mushroom. Oh my God. There's little bits of pork, little bits of shrimp. It's unbelievable. It is so fragrant. It's so delicious. It's so tender and the best, a little bit in your bowl and then a little bite like this. And if you've never had it, it's honestly a flavor that you wouldn't know what it is. The lotus leaf perfumes it. The glutinous rice is sticky. It's fantastic. It's a staple, right? Pork buns are important. You got a couple choices here. These guys are baked. Ooh, look at the sweet, amazing barbecue pork inside. Okay. You got baked. Then you got these kids. They're steamed, light, puffy on the outside. Still the same inside. Tremendous. All right. One of my all-time faves. And these guys, slices of green pepper stuffed with fish with a fantastic black bean sauce on top. You put black bean on anything and I'd be happy on these. Amazing. Siu Mai. These are pork and shrimp dumplings, little wrapper. Unbelievable. Don't ever come and not get those. And spring roll. Yes, we've had these before. They're super light. They're super crispy, but they really benefit from a dip into this hot Chinese mustard. And listen. Oh, they're so crispy. So crispy. One of the best I've ever had. This is unofficial. This wasn't on my original list, but a couple of people said, oh, you got to go to the doggy's noodles. So I've ordered. Don't really know what it is. I pointed at the one that said it was most popular. So we'll try the broth. There's big, thick, chewy noodles in here. Wow. It feels like some kind of fish stock broth, but oily in the best way possible. And then I said, thick, chewy noodles. They look like it. I don't know yet. Let's find out. Holy shit. I don't know what this is. I have no idea. It's their signature. Oh, there's minced dace fish, which I've. Hello. There's minced dace fish, which I keep seeing. I don't know if I'm saying it right, but damn, this is good. Yes, it's official. It gets a number. Well, sometimes you got to make an unexpected stop. And I'll be honest, I'm a sucker for an egg sandwich, especially one that looks like that on the bottom. It's cilantro and spam. And I had to have it. It's not that I'm hungry, for God's sakes. I've been eating for two days straight. But look, it's beautiful. It's beautiful. And it smells good. I can smell the toast inside. Let's just get ourselves a nice bite here. Suddenly I've become the Dave Portnoy of egg and lunch and meat sandwiches. You know the drill. One bite. It's Back home, we're all fully acquainted with barbecue and exactly what it is. In Hong Kong, though, it is quite a different thing. But trust me, it is no less delicious. All right, so we've come to the quadfecta of Chinese barbecue meats, soy sauce chicken, char siu, barbecue pork, sweet honey kind of glaze. It's a suckling pig, super crispy skin. And this is a crispy roast pork. And everything's gonna be fantastic. My own personal style is to always start with the char siu because it's a fave. Sweet, sticky, tender. Oh, a little fatty suckling pig. Look at this. Oh, man. Let's give this one a little ginger scallion sauce. That's insanely fatty, crispy, melts in your mouth. Oh, my God. This soy sauce chicken. Oh, my God. It's so simple. It's so amazing. If you think we'd come to Hong Kong and not find a dumpling shop, you'd be very wrong. And in the Pohong neighborhood of Shung Wan, on a quiet street, sits the tiny Hay Bot Fong, a dumpling shop with a crazy selection. We start with hot pork dumplings. Beautiful. I love the size of them. Check these guys out. Fried chive and pork. Beautiful crisp on both sides. The pleats make it even extra crispy. And then over here, small Shanghai dumplings. These little guys. I could eat a million of them. Oh, with seaweed. Oh, dumplings are life. I don't know what makes them. Oh, my gosh. I don't know what makes them Shanghai, but they are amazing. Now these guys, the fried ones, they benefit from just a little splash of vinegar. Anywhere you turn around in Hong Kong, you're going to find dumplings. So have some. Oh, the vinegar adds to it so beautifully. There's just this amazing fattiness inside. And the hot pork. OK, steamy, but that's not the hot they're talking about. They're talking about what's inside. It's going to ruin me. It's going to ruin me. Oh, the heat. Oh, the heat. That's gone. Oh, sometimes it lingers. This came on fast and it dissipated. It's just drawing me back for more. We're here for a beef brisket noodle soup. Oh, look. Handful of Michelin awards. Oh, here it is. Handful of Michelin's. Tiny spot. Get some pictures. We're going to go sit over there and have a few bites. It's all happening right here. In fact, you could order with tripe, which is cow stomach. And I'll eat a lot of things. I won't eat that. So one of the ways to enjoy Yankee Noodle Shop's beef brisket noodles is on the longest covered escalator system in the world. Eight hundred meters this goes in the middle of Hong Kong's central district. But look at the gorgeous pieces of brisket in here. Oh, my. Oh, my God. It's fantastic. Max, you're coming to the hang on. Let's just jump to the next section. We don't want Max to tumble. There's a reason this has been recognized by the Michelin organization. The brisket is super tender, super flavorful. And look at these noodles. This bowl was about six bucks. Come on. You getting something like this at home for six bucks? I don't think so. You're getting cup noodles for six bucks at home, not Michelin beef brisket noodles. Rich, flavorful, tremendous. And we're at the top. Okay, well, this is too fun. Maybe I'll just continue to eat my Yankee beef brisket noodles on the way down. I don't know how long they simmer this stuff, but this piece has got some fat on it. This is glorious. Look at this. Who needs a stinking table when you have a long escalator and it's covered, which is great because it's actually raining today. Now, on my list of things to eat way before we ever got to Hong Kong was food cooked in clay pots. And not only have they done this for thousands of years, but the process results in the most delicious combinations ever. Not to mention what happens to the rice on the bottom of the pot. After you wait and all the smells of the whole place make you crazy, it comes to the table and you go like this. The first one is chicken and lap cheong, Chinese sausage. My old girlfriend used to, never mind, never mind. I don't, I can't even say it. I can't even say it. Yeah, never mind. I can't go there. And this one is a pork ribs, black bean pork ribs. Wow. Okay, but watch. Virginia's going to show us how to do this, right? Be the master. Soy sauce, dark soy. Nice dark soy. Color, fluff it up in the middle. Oh, the smell. And then usually we would cover it for about like 30 seconds to let the soy sauce. Okay, do this one too then. In the middle, she says. That dark soy really is intense in here. Fantastic. By the way, I always have dark soy at home. We cover this. Okay, now we can open that one. Ta-da. Ta-da. And then you would serve all the stuff in the middle first. And then as you eat, you can wait for that to cook. I see, okay. Then the rice crispy is what you're looking for. Oh, that's what you want. You want that beautiful crispy bottom. And then that would be the fan jiu, scorched rice. Say that again. Fan jiu. Fan jiu. Fan jiu. I can't say that. But wait, one more thing, one more thing before we eat. This, one of my favorite things ever. This is a very popular item here. They make a ton of them and really quick too. This gets made into just a beautiful giant wok. Look, you see little oysters in here. Oh, look, if you're an oyster fan, this is a must-have. Absolutely. Crispy egg. Oh, I just can't. Oyster omelet, claypot rice. I'm being served by Virginia. Oh my god, I got crispy. She's giving us all these crispy pieces. All right, we're gonna continue eating and you're not. Sorry, just come to Hong Kong. It's that simple. You come to Hong Kong. And for our last meal in Hong Kong, we're at another Cha Chong Tang for a few classics, which happened to be a few of my absolute favorites. How about gorgeous deep-fried squid, light, crispy, airy, with tons of little bits of chopped fried garlic on top. That's good. Hello, sweet and sour pork. How beautiful are you? Oh, oh boy. Extra little bit sour, gets you right here. And an old-school favorite of mine that I haven't had forever, shrimp toast. Local favorite, says Virginia. By the way, the last time I had this was dim sum, somewhere in, I don't know, probably Vancouver. You know, I taste Shaoxing wine. The toast gets a little greasy, that absolutely adds to the whole thing. Holy shit, is this good. You tell me. Great. A lot. Yeah, really hot. And she was telling the people that fast, she's burning herself. And continuing on. Nice work, Virginia. Wow, is that good. And last but not least here, one of the greatest Chinese food dishes ever invented, ever known to mankind, ever put on a plate, soy sauce noodles. They're light, they're deeply flavored, and they're fantastic. And this dish, this dish is Kelly, Mrs. Cooking Guy's favorite dish when we go to dim sum anywhere. Are we getting soy sauce noodles? Are the soy sauce noodles coming? Can we get some soy sauce noodles? Yes, my love, we have soy sauce noodles coming. I'm pretty certain these ones are going to kill anything we have at home, sweetheart, but soy sauce noodles for you. Well, there you have it. We came, we ate, we ate, and we ate 50 things in two days. Aside from the rehydrated squid that Virginia tried to get me to eat, everything was tremendous. And speaking of Virginia, we could not have done this without her. She was just awesome. But what have we learned? We've learned that you should get off your comfy little couch and head out into this big, sometimes bizarre, but almost always delicious world and try new things. And if Hong Kong is your starting point for that, you will not be sorry, unless you have that shitty squid.