We had 2 wonderful dinners in Hong Kong.
One meal was at “Happy Dot” 囍點.
The restaurant is located in Quarry Bay in Hong Kong in an industrial/factory building.
In the past years, rents on the ground floors’ of buildings were getting way too expensive for many businesses to be in.
Many restaurants started moving “upstairs” of residential buildings.
Apparently, the upstairs of residential buildings were also getting too expensive, so restaurants were moving upstairs of industrial/factory building.
This place served some fun, unique and excellent dishes; a place that I would definitely go back again!
We had a rib dish with plum sauce.
Looking at it, it looked like a regular meat/rib dish.
The restaurant called it “pearl rib”.
Turned out, it was the small cartilage meat part that was attached to end the baby back ribs.
As a result, all the pieces were bite-size, with the perfect balance of meat and cartilage to chew on.
Coupled with the sweet and tangy sauce, it was wonderful!
Then, we had a vegetable cooked in fish soup with mushrooms.
Although this dish’s preparation was not as special, the fish soup base was one of the best I had!
Creamy, delicious and not fishy; I drank the soup after we finished the vegetables.
I wish they had an option of just ordering a pot of the fish soup!
We also had a noodle dish cooked in the steamer, which I had not seen before.
It was extremely spicy (we ordered the Szechuan style eggplant with Japanese black pork).
The noodle was cooked just right in texture, and flavors were through and through.
We had to wait 45 mins for this dish to arrive and it was well worth the wait!
Lastly, we had a clay pot rice with tofu and Angus beef.
Flavor was awesome, but it did not have as much burnt rice at the bottom as I thought.
The restaurant only has 2 seatings at 6pm and 7:30pm, and does not open on Sundays.
The place was so crowded — we had a reservation and still had to wait when we arrived.
Another place we went to was Tung Po.
My family had been going to this restaurant for many years because they cooked creatively and food were utterly tasty.
My Mom admitted that it had gotten more expensive so they had fewer visits in the past years.
I really wanted to eat there since I did not go back to Hong Kong often, and I got my wish!
Tung Po was not a fancy place.
It is located on the top floor of the North Point food market, along with many cooked food vendors.
First, we had the best Chinese Borscht.
Thick and rich, they made the soup tasted more like a stew and it was unstoppable for me!
Then, we had a salt and pepper fried squid mouth.
Literally, they harvested just the chewy mouth part of the cuttlefish.
The resulting texture was extra crunchiness in these little fried pieces.
We also had a mushroom tomato fish e-mein.
The fish was tender with the lovely flavors from the tomato sauce and mushrooms.
The sauce ate like a Western dish, but was accompanied by Chinese e-mein.
Lastly, we had an egg omelette with bitter melon and oysters.
I never had this combination before, and generally I was not a fan of the bitter melon.
This was delicious though and the oysters were still tender in the thin egg omelette.
Finally, since I was back in the Fall season, it was the best time for snake soup.
I was hoping to snap some pictures of cages full of snakes in the shop, but unfortunately, new law did not allow restaurant to display their snakes anymore.
Snake soup was cooked with snack meat, chicken meat, mushrooms and bamboo shoots, topped with crispy wonton and shredded lemon leaves.
My last recollection was that it was also topped with chrysanthemum flower petals; the shop owner said nowadays, people usually gave out the flower petals or lemon leaves, but not both.
The combination of the lemon leaves and chrysanthemum flower petals gave the soup very unique flavors.
The soup itself tasted mushroomy and soy sauce flavored; in fact, imagine hot and sour soup without the hot and sour!
The snake meat really did not impart any flavors.
I joked that I could not even tell the snake meat apart from the chicken meat.
The addition of leaves and flowers gave a lift to the overall flavor with citrus, mint and floral scents ; they also imparted texture, as the petals and leaves were both a little chewy but soft.
I am glad I went back to Hong Kong in the right time to have snake soup since I had not had it for eons!