With the world starting to move into a new normal, the Hong Kong Tourism Board had recently hosted the Taste Of Hong Kong, a virtual tour of the old town in Central, Hong Kong, presenting a media live our to bring the experience virtually to media across Asia. The journey involved a live session via Zoom, visiting some iconic locations and vendors.
Taste Of Hong Kong: A Virtual Tour of Central, Hong Kong
The media tour involved various parties from the Hong Kong Tourism Board taking media from across Asia on a virtual tour, reminding people of the delicacies and food culture of Hong Kong, including visits to Lin Heung Tea House for yumcha and dimsum as well as a cooking demo by Shane Osborn.
Lin Heung Tea House
Established in 1962, Lin Heung Tea House is one the oldest and most well-known tea houses in Hong Kong. It is famous for its buzzing atmosphere, delicious Dim Sum and authentic Yum cha experience that’s is pretty unforgettable. Lin Heung Tea House only serves dim sum during the day and Cantonese main courses at night. Our favourites are Prawn Dumpling (Har gao), Pork Bun (Char Siew Bao), Chicken Feet (for the dare devils) and Chee Cheong Fun.
Dai Pai Dong
“Sorrowful Rice” is a signature dish created by Chef Dai Lung in Stephen Chow’s 1996 movie “God of Cookery”. It is a bowl of pork belly char siew, with a sunny-side-up egg on rice. The holy trinity (pork belly, egg and rice) work so well together that its popularity spreads across South East Asia.
Chef Shane Osborn Demo
Chef Shane Osborn does a short demo of how he uses the palette knife for his dish – Pan Sear Ora King Salmon and Eggs. Those who enjoy watching global culinary competition shows might recognise Shane Osborn from the Netflix reality show “The Final Table”. Chef Shane Osborn is the first Australian chef to be awarded two Michelin stars. His restaurant Arcane is a food institution of Hong Kong and the cuisine needs no introduction – clean, exciting and innovative. We recommend going there for a special occasion!
Kowloon Soy Sauce
If you are looking to bring something local home then head to Kowloon Soy Company for an unassuming, artisanal, slow-brewed soy sauce. For gifts, go for the Kowloon Soy Company’s Gold Label Light Soy Sauce which never disappoints. Each batch of soy sauce takes more than three months to ferment in ceramic barrels under the sun – a traditional method since 1917. Apart from soy sauce, this establishment also sell a wide range of Chinese sauces, from soybean paste to chu hau sauce (spiced soybean paste often used for slow-cooked beef brisket).
Called “gai daan jai” in Cantonese or egg waffle as we call it. This cheap street food found all across Hong Kong is one of the more popular egg snack in Hong Kong. The snack is crispy on the outside, while each “bubble” is fluffy on the inside.
| PHOTOGRAPHY: HONG KONG TOURISM BOARD | WEBSITE: HONG KONG WINE AND DINE FESTIVAL |