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Posts from the ‘Hong Kong’ category

Tung Po, Java Road Cooked Food Centre, North Point, Hong Kong

Hong Kong: dining magic at North Point’s Tung Po

1 Sep 2022: Tung Po forced to close after 30 years in business: Tatler Asia.

If you’re in Hong Kong, one thing you should do is make reservations at Tung Po in North Point (εŒ—θ§’) for a truly local dining experience. Reservations are especially recommended as the place is packed solid by 7pm.

Why should you care?

As a “dai pai dong” which has moved indoors into the Java Road Cooked Food Centre, Tung Po Kitchen has excellent fresh seafood, is recommended by many, and frequented by locals. The place opens for dinner between 530 and 545pm, and within an hour to two, the floor is full of people, the noise levels are so high it’s hard to hear the person in front of you, and the food keeps coming and coming and coming …

You should care, because this is a place where locals come to eat.

I care, because my sister had been to Tung Po before, and she satisfied my request to dine at this well-reviewed joint.

We decided to keep things “light” by ordering only the following four items:

  • black squid-ink noodle,
  • oyster omelette,
  • deep fried spicy prawns with garlic, and
  • soup with Chinese zucchini, green pea vermicelli, chinese mushroom, dried shrimp, and ginger.

( Click here for images and more )

Joy Hing Roasted Meat, Wan Chai, Hong Kong, fotoeins.com

Hong Kong: I can eat in Cantonese

June 2012.

Yes, it’s true.

After sitting dormant in my head for years, my Cantonese has come out to play, and has been put to good use.

I can say a few words and phrases to make myself understood, but I’m not proficient enough to carry a long conversation. But I know enough to cuss if I need to, like everyone else.

It’s now halfway into my stay in Hong Kong, and I’m finding my comprehension of verbal Cantonese is steadily improving by the day. I can listen to Cantonese in conversation and I can get the gist of what’s being said. My reading and writing comprehension, however, need life support.

The important part is where my handling of Cantonese becomes particularly handy: the search for and the precise naming of food.

Here are three places in Hong Kong where I’ve adequately communicated my desire for food that “feels-like-home”:

  • Mak’s Noodle (Central), for the wonton noodle soup
  • Nathan Congee and Noodle (Kowloon), for congee
  • Joy Hing Roasted Meat (Wan Chai), for the barbecue duck and pork

( Click here for more details )