關於 50 best restaurants hong kong ，我們在網路上蒐集到這些相關的討論、資訊與評價

💛 We visited another restaurant recognized by the Michelin Guide for a Bib Gourmand distinction last week and tried their famous dish - Lai Fun (rice noodles) with Roasted goose leg 燒鵝全脾瀨 - what do we think 👇🏻

We visited the 40 year-old Po Kee 波記 at 2:30pm and the lady said it was not guaranteed for us to get a goose leg, so you better go there earlier. The goose leg 鵝脾is much more expensive than the duck leg 鴨脾 (That’s a double - HKD$98 VS HKD$50), but what’s the difference between them? Goose leg is much fatter and the size is bigger too, it also has a stronger taste. Do I like their goose leg? Yes! I visited a few restaurants for goose leg recently (Yung Kee 鏞記 and Yat Lok 一樂) and Po Kee has the best goose leg so far, let me know if you know other restaurants with good goose leg too. But I have to say I am quite disappointed with the rice noodle soup. Another thing is - they didn’t give us the plum sauce, which is a must when you are having goose.

If I come again, I would order goose leg with rice instead.

We also ordered the duck leg rice with Char Siu (barbecue pork). Barbecue pork looks good, perfect if it is sweeter.

Note that Restaurants in Hong Kong is small, so it is quite packed in the restaurant. But... that’s Hong Kong 🇭🇰

How much did I spend?
Lai Fun (rice noodles) with Roasted goose leg 燒鵝全脾瀨 HKD$98
Duck leg rice 燒鴨全脾飯 HKD$50 with Char Siu (barbecue pork) 加叉燒 HKD$8

Taste: 🌕🌕🌕🌗🌑
Environment: 🌕🌕🌕🌑🌑
Value: 🌕🌕🌕🌕🌑

Po Kee 波記燒臘粉麵店
Shop P, G/F, 425 Queen's Road West, Shek Tong Tsui, Western District 西環石塘咀皇后大道西425號P 地下(Near to HKU station, exit B1)

Opening hours: 11:30 - 20:00 (close on Sunday)

#explorehongkong_foodie
#explorehongkong_SaiWan
#yellowshop #黃色經濟圈

#hk #hongkong #🇭🇰 #香港 #hktravel #hktraveller #hktravelbloggers #hongkongtravel #hktrip #香港旅遊 #香港旅行 #explorehongkong #discoverhongkong #hkstyle #travelgram #香港好去處 #travelasia #煲仔飯 #小籠包 #claypotrice #hkfoodie #foodstagram #michelinguide #michelinhk #燒鵝 #燒鵝瀨

Hong Kong's 大班樓 The Chairman Restaurant has taken the top spot this year from Odette in Singapore in the Asia's 50 Best Restaurants awards 🍾

/ 📢 #新聞快訊 /

｜Podcast｜

● 「山男」居酒屋老闆王一山，在前二集分享作為廚師的養成過程，他原本念台大工管企管組，卻很嚮往廚師的工作，台大畢業後他進入美國知名餐飲學校CIA就讀，在美國的米其林餐廳、倫敦的米其林餐廳都工作過，打開他的眼界，回到台灣時就加入了 MUME 的籌備團隊，並且在 MUME 開幕後沒多久就升任為副主廚。

這一集終於要進入創業當老闆的現階段，他在2019年開了新型態的居酒屋 山男 Yamasan，也在2020年開了塔可店 MASA。他是如何決定要開怎麼樣的餐廳？學習企管與財務會計，對管理餐廳有甚麼影響？從廚師成為業主有甚麼不一樣呢？會在節目裡送甚麼好禮給大家？

｜新品上市｜

● 2020年至今因新冠疫情之故，全球經濟、旅行都受到影響，何時能恢復正常旅行遙遙無期。有鑑於此，熱愛旅行、遊歷各國的 Fika Fika Cafe 創辦人陳志煌（James），在農曆年前推出了「世界咖啡旅行」（World Coffee Journey）禮盒，特別挑選了日本北海道札幌、美國西雅圖、丹麥哥本哈根、義大利佛羅倫斯四個咖啡文化豐厚的城市，從選豆與烘焙角度，詮釋當地的咖啡風味。

｜新菜單｜

● 榮獲《臺北臺中米其林指南2020》餐盤推薦的 台北亞都麗緻大飯店 The Landis Taipei Hotel 巴黎廳1930 x高山英紀，自即日起至4月30日止推出全新 #迎新菜單，曾締造廚藝界奧林匹克─包庫斯世界廚藝大賽（Bocuse d’Or）亞太區冠軍、世界第五佳績的主廚高山英紀，啟發自冬食根的飲食概念，以當令飽滿鮮甜的根莖類食材及青白花椰蔬菜為設計主軸，搭配主廚尤擅處理的蕈菇料理及肥美海鮮，再融入以茶葉出發，誘發顧客視、聽、嗅、味、觸的感官感受，打造融匯日本美學、台灣茶藝與法式烹調的互動式用餐體驗。

｜飲食活動｜

● 由主廚劉韻棋（The Loop 及 Hong Kong Living「 2020年度最佳廚師」得主）掌舵的中、法美食餐飲地標 TATE Dining Room 獲最新一期「香港澳門米其林指南 2021」頒發米其林二星殊榮。這意味著主廚劉韻棋成為史上首位獲得米其林二星榮譽的亞洲女廚師，為 TATE Dining Room 寫下新的里程碑。

● 「亞洲 50 最佳餐廳」 Asia's 50 Best Restaurants 宣佈來自曼谷的傳奇廚師 Supinya Junsuta（又稱「Jay Fai」）為 2021 年度「標誌人物獎 – 亞洲」得主。被譽為泰國街頭美食天后的 Jay Fai 在她的露天食店掌廚逾 40 年，並將這家樸實的食店變成來自泰國及世界各地的美食家、廚師、名人及具有影響力的人士趨之若鶩的美食目的地。

Off from work now. You must be very hungry. Let's check out this classic Fried Rice dish. In 1940s-1950s, western cuisine started their important role in Hong Kong food culture. The chefs in Chinese restaurants at that time tried to simulate the tomato sauce and white sauce of Western cuisine in their chinese cooking. Such combination completely showed the cooking talent and creativity of the Hong Kong chefs. It created a huge but also positive impact to our (Hong Kong) eating habit and food culture in the last 70 years. Tai Chi Yin Yang Fried Rice is absolutely one of the signatures! The 2 different sauces formed a Yin Yang Pattern over beautiful golden fried rice. It was a very famous dish served in Wedding banquet to represent 2 couple. However, since the cooking steps were more complicated than normal fried rice. The wedding banquet do not serve this dish anymore. This is the reason I recreate this dish.
Let's make one at home. I am sure you will love it as I do.
Ingredients:
1/4 onion
1 tomato
2 kale
100-120g chicken breast
10 tiger prawn
3 eggs
3-4 bowl of cooked rice

Marination for chicken:
1tsp light soy sauce
a pinch of salt
1tsp cornflour
3tbsp water
a pinch of white pepper powder

Sauce:
(Red sauce):
4 tbsp Ketchup
3 tbsp sugar
1.5tbsp light soy sauce
1.5 tbsp vinegar/lychee vinegar
a pinch of salt
150ml water
some cornflour water
(white sauce):
300ml chicken broth
50-60ml evaporated milk/fresh milk
some cornflour water

#kitmakrecipe #kitmak食譜 #kitmak經典食譜 #經典食譜系列 #太極鴛鴦炒飯 #kitmakfoodstyling #friedrice # YinYangRice #Rice #ChinesFriedRice
#老本行
#kitmakvideo #kitmakproduction #kitmak製作 #kitmade影片 #kitmak影片

After getting its Michelin star back in January, The Chairman claimed the top spot for Asia’s 50 Best Restaurants 2021 – a first for a Hong Kong restaurant – just two months later. Tucked away in a small side road at the back of the bustling Central district, the modern classic Cantonese eatery is owned by Danny Yip, a low-key veteran restaurateur who has managed to stay out of the limelight until recent years. “Food is always our centre of attention. Because whenever we struggle to take care of everything else, we always consider: how much time can we actually spend in the kitchen during the year? We want to put all our energy on our food, especially during the first few years,” Yip says.

Little Meg, a top food influencer with over 159,000 followers on Instagram and one of the Tokyo guides featured in Netflix’s foodie docuseries “Ugly Delicious”, is one of the most frequent regulars of The Chairman. She has dined at the small restaurant at least 37 times within nine months since June last year. “Chinese cuisine used to lack certain finesse, but The Chairman has successfully filled the gaps over the past decade. For instance, Chinese dishes were often cooked with stock or a lot of sauces, but The Chairman decided not to go down the same route. They establish their own flavors with their own techniques,” Little Meg says.

https://hk.appledaily.com/feature/20210425/FPYKPZGVFBGOHDRJMLX523UOGM/

影片:
【我是南丫島人】23歲仔獲cafe免費借位擺一人咖啡檔 $6,000租住350呎村屋：愛這裏互助關係 (果籽 Apple Daily) (https://youtu.be/XSugNPyaXFQ)
【香港蠔 足本版】流浮山白蠔收成要等三年半 天然生曬肥美金蠔日產僅50斤 即撈即食中環名人坊蜜餞金蠔 西貢六福酥炸生蠔 (果籽 Apple Daily) (https://youtu.be/Fw653R1aQ6s)
【這夜給惡人基一封信】大佬茅躉華日夜思念 回憶從8歲開始：兄弟有今生沒來世 (壹週刊 Next) (https://youtu.be/t06qjQbRIpY)
【太子餃子店】新移民唔怕蝕底自薦包餃子 粗重功夫一腳踢 老闆刮目相看邀開店：呢個女人唔係女人(飲食男女 Apple Daily) https://youtu.be/7CUTg7LXQ4M)
【娛樂人物】情願市民留家唔好出街聚餐 鄧一君兩麵舖執笠蝕200萬 (蘋果日報 Apple Daily) (https://youtu.be/e3agbTOdfoY)

果籽 ：http://as.appledaily.com
籽想旅行：http://travelseed.hk
健康蘋台： http://applehealth.com.hk
動物蘋台： http://applepetform.com

#果籽 #StayHome #WithMe #跟我一樣 #宅在家

For this video, we headed down to Tsui Wah to complete a 4.5kg Braised Pork Instant Noodle Challenge! Tsui Wah is a Hong Kong “Cha Chaan Teng” (tea restaurant) restaurant located scenically at Clarke Quay, offering a medley of Hong Kong and Western-inspired cuisine. It closely resembles a Western café in terms of price and food offerings for those unfamiliar with this concept.

Ever-present in Hong Kong cafés, instant noodles dishes served in restaurants may come as a surprise to foreigners, but Hong Kong chefs have evolved and dressed up the humble instant noodles to a delicious yet affordable feast. Tsui Wah is an exemplary version of this trend, serving up their signature Kagoshima-style Braised Pork Noodles. It is plated simply with thick, meaty chunks of pork ribs covered in a brown sauce atop a standard portion of instant noodles, alongside a bowl of fish soup. The dish came from a Japanese chef sharing a recipe of how Kagoshima natives slow-cook their tougher bits of pork, but with a Hong Kong twist.

For my challenge, I was served 12 portions of their Braised Pork Instant Noodles, coming up to around 4.5kg of pork and noodle goodness. The pork was slightly cartilaginous, but had a commendable meat ratio.

It was superbly tender, reminiscent of perfectly cooked pork ribs, while the braising liquid used gave it a deep umami flavour that was undoubtedly compounded during the long cooking process. The noodles were flawlessly al dente, light and springy with a good bite. The sauce used on the noodles were the same as the pork’s, giving it a similar deep umami flavour. The sauce is a secret recipe but I was told Japanese soy sauce and miso are used in it.

Finally, the soup was an unexpected treat, with a crisp and clean flavour of a good fish stock. It was slightly peppery and clear, and served as sublime palate cleanser after the heaviness of the braised pork.

As is common for my challenges, as a single portion, the dish would be a perfect lunch treat for yourself. However, at 12 portions and the overwhelming richness of the pork, it became a struggle to complete towards the end. Regardless, I strongly recommend this dish if you have a hankering for some upgraded instant noodles and braised pork. Tsui Wah also serves many other Hong Kong dishes that might appeal to you.

Do visit Tsui Wah for your Braised Pork Instant Noodles fix!

Visit Tsui Wah at:

Clarke Quay
3 River Valley Rd #01-03
Singapore 179020

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