What To Eat In Hong Kong - Michelin Beef Brisket Noodles *Super Local*

Iconic taxi right here. Seems very residential. So, this is the name of the resto. Wow, look at this view. This looks like it. Oh yeah. This is the whole restaurant. Hey, I'm Daniel and today I'm in Hong Kong. Hong Kong Island with R2. Checking out the east side. Not sure how to pronounce it, but it's like Sai Ying Pun Station? Like, the neighborhood is also called that name as well. But, uh, it promises to be some interesting, uh... We're gonna go for like a brisket noodle soup. Yeah? Yeah. You guys look excited. And I believe this place has Michelin as well. Like, a few years back, so it might be a little out of date, but... Ton of reviews, it's looking pretty good. Gonna do like an egg noodle with some beef brisket on top. That is what we're going for and should be there shortly. You know where we're going? Yeah. Alright. What's the name of the restaurant? Ying Kee Noodle. Yeah, Ying Kee Noodle. That's where we're going. So yeah, this neighborhood is pretty interesting. My first time here. Seems very residential. Like, almost entirely so. Just some random little shops on the bottom, but... Yeah. Interesting. It kind of reminds me of Shen Wong too. Yeah, so as I understand, the... West side of Hong Kong Island is a little more chill. So, as you can see. Not bad, not bad. Not too crowded, not too frenzied. Kind of has a pretty good vibe. Or like a major city, you know. What do we got, what do we got? Going down. Alright. Wow. Escalators. Well, it makes life a little easier. Yeah. So, this is the name of the resto. And looks like, yeah, they got a few Michelin nods a couple years back. Yeah, very cool neighborhood. Very, very chill. Surprising for a weekend. It's nice. And I am pretty hungry. So, I'm looking forward to it. Wow, look at this view. The water is like right there too, even. Oh, these hills are a little rough on the knees, but... Not so bad, not so bad. Just make sure your shoes fit so they're not sliding everywhere, but... Hey, there's some... Golden Retrievers or something? I can't tell. Interesting dogs. Alright. Let's go. Yeah, this is like incredibly chill. Check out this iconic taxi right here. Wow, look at this. Very vibey for Hong Kong. Alright, we're just following Cartoon over here. This looks like it? Oh, yeah, wow. This is it? Let's do it. Go. Uh, sorry, just want the... Alright. Which one do you want? No, no, no, no, no. Alright, we gotta get a turnover. Okay. Do you think we can do this one? Okay. Is it the same room? Kind of. We're just gonna order by picture. Okay. Beef biscuit and char siu? Yeah. Okay. Char siu, beef biscuit, egg noodle or rice noodle? Egg noodle. Spring onion? Spring onion, okay. How about you? This one with the egg noodle. Okay, beef biscuit and egg noodle. Spring onion? Yes. Okay. Okay, thank you. Not bad, not bad. I don't know why he ran out. For who? I guess they speak Mandarin, so we could have just... Get that too. Check it out. This is super ultra low-budget. Tai Chi. This is the whole restaurant. It's so amazing. It's good to leave a little extra space, but I think we'll just try it. Someone might join. Which is okay too. If someone comes. They have beef brisket noodle soup, which is what I got with the egg noodle. And then you got basically the same thing but with char siu. No, duck with beef. Oh, it's duck. Duck with beef, okay. Hope it's not too big. I'm starving, so I didn't get as big as it wants to be. You got your condiments stack. I really like the red vinegar with the beef noodles. And this is probably like chili paste? Chili oil? Chili crisp or something. Yeah, this is like serious stuff. So yeah. I will probably just go in with the red vinegar here, which is gray with like an egg noodle soup. It's actually not duck. It's char siu with the beef brisket. It's so good. So good, so good. Oh, that's nice. Nice. Wow. Great. Oh, thank you. Wow. It looks decent. Due to lack of space, I'll just go in on myself here. Just go in with some broth before you make any modifications. Dang. That's super beefy. Almost like a full broth. Pretty close. Good size bowl too. I love how the spring onions and Hong Kong is like so plentiful. I'm just gonna go plain first. They left a little of the fat cap on, but it's not overly fatty. It's nice. It's really stewed down too. It's delicious. It's soupy. Vinegar. You can get everywhere. Check it out. Put some of that red vinegar. Color up the broth a little. Look at the beef chunks. Crazy. Some veg too. Pretty good setup. So what do you think? You look pretty happy. It's pretty amazing. I will not put anything on it. I like red vinegar. Try not to disturb auntie in the back. Red vinegar is like the perfect type. Like most veggies in Hong Kong. It's a very sturdy and bitter vegetable. Look at that. It doesn't say nothing. That vinegar cuts it perfectly. The place is packed. It's the middle of the afternoon. I can only imagine during lunch time. I think I want to do a little chili action. That's like the roast pork. I'm just going to go in with a little bit of everything. Be a little careful with this too. A little chili oil on that. I like doing it in various steps. So you can try it. It's almost like three different soups in one. This is like cartoons all over the place. See if I can reposition a bit. There we go. It's like back there doing it. Small place. With the chili as well. It really wakes it up. My gosh. It's amazing. It's better than that one. It's better than that one? Yes, it's better. I mean like brisket is a pretty tough cut. They did a really good job. Super beefy. Just enough fat left on there too. So it's not like fatty or overwhelming. I'm partial to just the beef brisket version. I feel like the char siu is not really what you'd expect. It's like their version is a little different than the ones at the barbeque places. For me, the brisket soup is like the very classic. You can also get rice noodles too. They have like multiple options. Today we opted for the meat and egg. The egg noodle basically. Oh, there you go. Got a little gift. A gift of protein. So good. I basically crushed it. Super amazing, wow. The cartoon is doing some good damage too. Finish up here and then we'll continue on outside. It's really crowded. Oddly quiet in here for a cartoon. I'm like almost the loudest person. That was incredible. Just hands down, super good. So we're going to take our little 51 and 56. I hope that's the cost. Let's go, let's see. Bye bye. You can see it boiling in here. That's why. I think it's been boiling for like eons. Oh, see they have tripe. It's mixed up, it's not just the beef. So that's probably what the depth is. I see intestine too. So yeah, that's definitely where that super depth of flavor is coming from. And then this also, this is the rice noodle option too. It's kind of like a pho noodle. It's pretty cool. I feel like I just drank a Red Bull or something. The energy is crazy. Let's cross the street here really quick. But holy smokes. I feel fantastic. Like really, really, really good. You can tell from my reaction that it was amazing. It was like umami overload. I am definitely a happy, happy, happy man right now. So this is it right here. That's your golden store, storefront. That's what you want. It's such a chill area too. Super local, super quiet. It's surprising, it's quiet inside. Super quiet. Usually in Hong Kong, you're going to be pretty loud vlogging. Because it's just super loud everywhere. But it's quite quiet. And I felt like everyone was probably kind of disturbing me a bit. But yeah, definitely West Side, Hong Kong Island. Super just very chill, very quiet. Almost not what you think Hong Kong is like. Definitely worth a shot. Yeah, it's been a couple of years since they had their Muslam badge renewed. I want to say it's a Bib Gourmand. It's not a star, but it's still very, very, very good. And for the price, 107 HK. I don't even know how much that is. But I feel like it's quite cheap. Are you happy? I'm super happy. Yeah, there's something in that broth. That broth is like umami magic. And seeing that they have like the organs. It adds that little bit of extra-ness to it. Yeah, good stuff. Cool. Alright, well, we'll catch you in the next video.