I Ate My Way Through Hong Kong for 24 Hours 🇭🇰

Morning people, welcome to Hong Kong. It's currently 7am and we're doing another 24 hours video. Obviously one of the greatest food scenes in the world, but it's completely dead at the moment and there's a lot to do and a lot to accomplish today. East meets west in every meal. I'm gonna try and hit all the classic Hong Kong icons in one day. Forgive me if I miss a couple, but it's more of a reason to come back at the end of the day. I'm definitely gonna hit up a There's definitely gonna be some roast meats and then whatever else I can get my hands on, really. Like Sting once said, when your belly is empty and hunger's so real, come to Hong Kong and eat a good meal. Or did I just make that up? There's over 7 million people in Hong Kong. It's home to more skyscrapers than anywhere in the whole world. The first thing we need to do is go hit up a cha cha tang. Now we're here and we're here to witness the real deal. I'm thinking milk tea, maybe some beef satay noodles. That's what I'm hoping for anyway. I'm just gonna try and find a little local joint. I don't want to go too over the top. As always, if you're not subscribed, hit the button. Make sure you hype the video. Make sure you like the video. It does help more than you could ever know. So let's go and get some breakfast and see what this city has to offer. Stick with it. There's gonna be some good stuff in it, I guarantee. So, welcome. Thank you. Do you want to know where we are? Do you want me to intro myself? No, we're at My Cup of Tea. Classic cha cha tang. Let's get ordering. Let's get eating some of this food, yeah? First of all, we've got the pineapple bun. Classic. Slice of butter in there. So is there pineapple in it? No, it's just the top of the bun looks like a pineapple and it's got sweet sugar on top. Sweet it up. Can I? Yeah, sure. Cheers. So it's just pure butter in there. Big slap. That's the job. So, bread and butter pretty much. Actually, wash it down with a rosy leaf. I got tea and coffee, no milk. Tea and coffee? Yeah, tea and coffee mix. You have a little bite of that and then wash it down with your rosy leaf while it's still in your mouth. Fantastic. Next up, we've got the classic humble abode. Egg sandwich, fluffy white bread, some scrambled egg in there. Cheers. Cheers. To start the day. To start the day. I mean, it's egg and it's bread. Yeah, pretty much. You're right. You're actually right. Good food just on the go. This one is satay beef. So you've got your regular sort of cheap ramen-y noodle vibe. Smells good. Smells really good. Peanutty. Proper peanutty. That's a winner in my book. Try some of the broth first. Oh, yeah. That's like beefy satay. It's beef satay. Yeah, very much so. Sweetness to it. That's the best one. Yeah. I'll get you going in the morning. Yeah, not on a bloody 30 degrees day, but it's cool in here. Wow, beautiful little place. Wow. Nice. Thank you. Not going to be good for the arteries, tell you that. You might need a hospital after this one. Yeah, I've got that booked in for when I get back anyway. Just health conscious. Just to check everything's still working. Nearly lost it all then. All right, let's get stuck into this. All the butter and that. Butter and condensed milk. And we're back. Thank you. Pucker. Pucker, as Jamie Oliver would say. Yeah, he really would. He would. Peanut butter in the middle. Butter, condensed milk on top. Crispy as you know what. Oh, lovely. Bread banging. Sorry. That is banging. Yeah. Lovely fluffy bread. Is it auntie or uncle here today? Uncle's making the tea. Auntie's making the tea. That's cute. I've actually started my new health journey, so I've just bought a load of Lululemon leggings. Oh, yeah. We're hitting all the right notes. Genuine Hong Kong breakfast, and this is just the start. I didn't like the pineapple, but I'm going to say it. Utah boss man on the way out. I will. Put that in the thumbnail. A little satchel. What a start. So my cup of tea. All your breakfast specialties. Great place to come. Great place to start. That satay beef was amazing. Really something that you'd want to eat when you're ill or on a sick day or something like that. My thoughts coming out on camera. How about we take you up a mountain? Go and look for some food up there. Cheers. Hello, boss. We're going to the Peak Tram. Yes, please. How are you? Are you okay? Some of this architecture is incredible. Reliably informed that Victoria Peak is named after Victoria Beckham. That's what I've just been told by one of the locals up here. So a lot of you know that I am not a food snob. I'll try anything thrice. So there's some sort of char siu pastry up here at a place called Bakehouse. There are more bakehouses in Hong Kong, but whilst we're up on top of the peak, let's go in. Let's go and get one of these char siu pastries. If they got it. If they haven't, this will be cut and you'll never see it anyway. They've got it. Welcome to the queue for Bakehouse. Some of these pastries look bang bang to be fair to them. Peak Tram. Peak content. I saw this in the Qantas magazine. I'll be honest with you. Char siu turnover. That's good. It's really good. It's not as crispy as I thought. That filling is next level. It's sweet, savoury, char siu pork. Have a look at that. Caramelised onions in there. I'm glad I came up for this. The next spot we go into is a classic and it's probably on most of the videos that you see on YouTube and that's Cam's Roast Goose. It's got a Michelin star. Some of the most sought after roast meats in Hong Kong are here. Opens at 11.30 but you want to be heading there about 11 to queue up because it can get packed out pretty quickly. It's five minutes to 11 and the queues have already started. There's about seven or eight people in front of us so we'll get in when it opens. It is a Saturday as well so get released half an hour early. We made it in. This is going to be completely gorilla style which you guys know and love. It's hard enough to get a star. To keep a star is even harder. Cucumber with garlic and ginger and vinegar. Vinegar tins. Crunchy, spicy, refreshing, refreshing. Okay the goose has landed. Absolutely glistening. Thin glizzy. Please trust me. Please look at the skin on it. The fat's all rendered down. The skin's come loose. Come on in. I'm going without for starters. It coats the mouth. Proper rendered down that fat. That's flavour. Yeah this all flavour. I really want to have a go on this. Thank you goose. Eat it with the camera. The skin's like glass. Look at this. Paper thin. Oh my god. Wow. So much flavour. Let's go suckling. Look at the skin on this one. Oh my day. That is like glass. Pure. Fury. Crackling in my mouth. I hope you're getting the crunch there because that crunch is insane. All the fat in between the skin and the meat has just rendered down. Okay time for the roast pork. Beautiful again. Compact skin. A little bit of crisp on top. This is going to slap some serious ass. And that one goes in the mustard. Cheers. I think that might be my favourite. In the mustard too. Yeah. Salty skin. A bit of a chew to it. But not in a bad way. Not in a bad way. The famous prince kissing noodles. Bouncy. Thin. Prince Andrew. Sorry. My lady and the tramp. No way. Those noodles are great. We're gonna hopefully have some more of those type of noodles later on today. Oh for sure. Classic roast meat. Just done at a very very high level. That pork and the mustard combo. Do you want a little hack? Yeah. Max noodle chilli sauce. I bought this earlier from the shop. That is gonna go really well with the pork. Loving this goose. Okay here we go. Proper kick to it. If you're in Hong Kong and you want the best roast meat you might have to but this is the place to come to. Definitely. That roast pork I think was my favourite. I don't know if that's a homemade mustard or one they buy in but Jesus wept it was good. We've been told of a lovely little bar that is overlooking the drink on the Kowloon side. We're gonna go and suss it out. Have a pint. Talk about what's next in terms of life, career and most importantly food for this video. If you're not into bars and you don't like drinking maybe skip the next two to three minutes but for now join me as we go and get the ferry across the water. Thank you. As you can see there's a hell of a queue here guys for the ferry so you know there's going to be a lot of elbows a lot of to-ing and fro-ing but no everyone's looking forward to it and everyone's in good spirits so yeah. Gates have opened and here we go look at this. No running they said and everyone is sprinting. It's ridiculous. As I reflect on my time so far in Hong Kong I think of all the brilliant meals I've had and are yet to have and I can't wait so I've just got a lady here trying to take a photo. Fair enough we're all doing it. All right let's go suss out this bar get a couple of beers and then work out what's for dinner. There's a reception right there. Guys if you're ever looking for somewhere to come for a drink come to Aqua this is the advert this is the sponsor please have a look. Incredible views, incredible beer at extortionate prices. I won't film the swimming pool for too long just in case you know that's the sort of stuff that'll get you shadow banned if not completely cancelled. Cheers everyone nice Japanese beer to get things going. This is to all the subscribers we finally hit a thousand on the last video and you know what that means? Still not a lot still not enough to quit the job but you lot keep going the way you're going I'll keep the way I keep going and at some stage this thing's gonna take off but I do need you to go down and hit that subscribe button hit that like button hit the hype button show your loyalty show your loyalty. Okay a little bit longer than expected in there you have a few beers you know what it's like I know you do let's go and get some food. Let's do it. Nice bit of jasmine though for those watching you've got a view earlier of Max Noodles chili sauce and this is the gear here proper. Look in there and say that. I haven't had these exact noodles from the chain called Max How many how many Max Noodles in Hong Kong? Four? Five? No. 40. 40? Yes. So this comes with the dry noodles. Thank you. Here we go. Those noodles do look beautiful. Thank you so much. Thank you. So let's have a look at what we got. We've got this amazing beef brisket. Look at these noodles man. Fatty. Now I believe these noodles are pressed with bamboo. The shrimp wonton noodles. Wow. So thin bouncy chewy. Tell us then how you feeling? I'd go as far as saying they're the best noodles on the bag. Wow that's a big call. Big big big call. They're chewy but they're bouncy. They're amazing. The only problem I have is I've got a little overbite so I can't really crunch down on them. So what have we got here? We've got dry noodles. They've got dried shrimp roe. That shrimp roe lends a lovely umami-ness may I say. This is the place. This is the place. Shrimpy man then. Looks like it's cooked to perfection actually. Nice little prawn. The chilli sauce that we pulled out earlier in the roast meat place. That hot sauce has got much more of a zing fresh like this than in the jar. There's the slightest medicinal quality. Have a look at this brisket. Gelatinous goodness. Very homely. Very homely. Cheers for the shrimp roe. One word. Two syllables. Fragrance. Spicy? That's okay. That's okay. That's all you want? That's not enough. Okay. Big boy. Big boy. Are you pulling her leg? I kid. I kid. Oh it is warm. Is it? It's got a warmness to it. I'll give it that. Don't forget that I'm an absolute legend when it comes to spicy stuff. There's a woman leaving in a wheelchair. I don't know if she came in or not. Well we've proven a point here. Can't handle spice. Need a drink of something. And that was Max Noodle. I can't think of any noodles that I've had that are better than them. Well that was 24 hours in Hong Kong. I hope you enjoyed it. Did I get it right? What else is there to try? Let man know about that. But until then, catch you on the next video. Laters.