Curry chicken rice bake 咖哩雞焗飯

Who doesn't like curry chicken with rice? This recipe is slightly different, it's east meets west. It's curried rice topped with a saucy chicken curry and cheese. This fusion (or bastardised if you prefer) curry chicken rice bake can be found in Hong Kong/ Macau cafe style restaurants 茶餐廳. I think Japanese also have similar recipe. Curry and cheese does not sound matching but this combination is

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Stir fried rice noodles with beef 乾炒牛河

I love all kinds of stir fried rice noodles to name a few like Malaysian/S'porean/Bruneian chow kway teow 炒粿條, Thai pad thai, Hong Kong beef with soft scrambled egg 滑蛋牛河 (wat dan ngau ho), but today I am cooking Hong Kong style dried stir fried rice noodles with beef 乾炒牛河 (kon chow ngau ho), similar to chow kway teow.I have eaten many kon chow ngau ho 乾炒牛河 in Wong Kee (London China town) years

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Yeung Ji Gum Lo 楊枝甘露

Here is another request from a reader for a recipe.Yeung Ji Gum Lo 楊枝甘露 is a cold Chinese dessert created by some Hong Kong restaurant in the '80. It's quite a refreshing dessert soup which is creamy, sweet and fragrant from mango and pomelo. Very simple to make, all you need is gather the ingredients and mix everything together. The key ingredients are mango, pomelo, sago pearls, mango ice cream

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Hong Kong Cafe style breakfast 港式茶餐廳早餐

Hong Kong is a food paradise. When I was working there few years ago, I hardly ever cook. Dim sum with friends was the routine every Sunday. During the working week Cafe restaurants were probably where I went for breakfast, lunch and sometime dinner most of the time. I love HK cafe restaurants or 'cha chaan tian' 茶餐廳, they serve food and drinks all day long from egg and bacon sandwich, french

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Cantonese Lo Bak Goh 蘿蔔糕

I have posted the recipe for Malaysian/Singaporean style stir fried lo bak goh or commonly known as chai tow kway, here is a similar recipe for Cantonese style with added meat and other ingredients to make it more savoury and flavoursome.Lo bak goh 蘿蔔糕 is also called turnip cake, daikon cake or radish cake. It is a steamed stodgy cake made with rice flour and mooli/daikon. Usually seen or served

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Vietnamese noodle salad with lemongrass pork

Vietnamese salad is always refreshing and appetising. Nuoc cham sauce is so simple to make but so delicious to accompany any Vietnamese dishes.Lemongrass flavoured pork noodle salad is popular in all Vietnamese Cafes or restaurants in Hong Kong. I love it. It's called 'Huon mau gee pa dung mung 香茅豬扒凍檬' in Cantonese. No sure whether this is authentic Vietnamese or what it is called in

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Cantonese (Hong Kong) style chilli oil 辣椒油

In Hong Kong and UK, Chinese restaurants always offer a dish of fiery chilli oil to eat with the meal or dim sum.I have already posted a recipe for Sichuan style chilli oil. Sichuan Chilli oil is fragrant but does not have a savoury taste.Cantonese chilli oil is slightly different, usually has dried shrimps, shallot and garlic which give it a savoury taste. The solid is as nice as the oil.Here is

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Cocktail buns 雞尾包

Cocktail buns (雞尾包 gai mei bao) were originated from Hong Kong, now available in nearly all oriental bakeries in the world. These are soft buns filled with a buttery coconut filling. I love them since I was a kid. Not very slimming but utterly delicious especially when they are still warm.

Most bakeries use dough improver to make the buns very soft. I love the softness of the bun texture but

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Fake Shark Fin Soup

Chinese: 碗仔翅 (Woon Zai Chi)Anyone who had lived or visited Hong Kong, you will probably know what this is. This is little bowl of fake shark fin soup you can buy from many street hawkers and in some streetfood restaurants all over Hong Kong. The recipe is almost the same as the real McCoy and maybe more msg to pump up the flavour. It’s a cheapie bowl of hot soup so no expensive golden threads of

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