🇭🇰 香港 Hong Kong
尖沙咀│一盅兩件。素食點心 (eng below)
嘩嘩嘩!超久沒有去港式「飲茶」了!其實小時候不太愛「飲茶」,素食後就光明正大地不用去,本來是挺開心的 🤣 後來太久沒去,居然還有點懷念,畢竟這是我們香港的本土文化啊 😎
最近這家【緻素坊 Veggie Kingdom】超級紅,很多素友都非常推薦!說到我的最愛一定是「叉燒包」!這個叉燒包跟傳統的有些許不一樣,包子外層有點像「菠蘿油」的酥皮 ,悄悄告訴你,我以前最討厭吃叉燒包 😅 現在居然那麼喜歡,連我自己也不敢相信 😆
還有一向喜愛的「燒賣」,素食版的燒賣感覺更真材實料,我可以一個人吃3籠 ✌️ 還有「腸粉」也是必點,超推薦「靈芝菇素腸」😋
第一次去的時候超興奮,與其他3位美女點了超多點心,感覺把整個點心紙的食物都點了一遍 😂 第二次去是跟家人,大家都意外地覺得好吃 😇
PS 記得記得要訂位喔 😉
Tsim Sha Tsui│Vegan Dim Sum
It's been a long time since I went to Hong Kong-style "Dim Sum House"! In fact, I didn’t really like "Dim Sum House" when I was young. I was happy that I don't have to go after my switch. But sometimes will miss it because it is our local culture in Hong Kong 😎
Recently this [Veggie Kingdom] is super popular, and many vegans highly recommend it! Speaking of my favorite, it must be "BBQ Pork Buns - Cha Siu Bao"! This Cha Siu Bao is a little different from the traditional one. The outer layer of the bun is a bit like "pineapple bun". Let me tell you secretly, I used to hate the Cha Siu Bao the most. Now I actually like it so much, I can't believe it myself 😆
There is also the "Pork Dumplings - Siu Mai" that has always been my favorite. It feels like the vegan version of Siu Mai has more real ingredients. I can have 3 cages by myself. ✌️ There is also "Rice Noodle Rolls" which is also a must try. I highly recommend the "Ganoderma Lucidum Mushroom" flavor 😋
I was so excited when I went there for the first time. I ordered a lot of dim sum with 3 other beauties. We felt like we ordered the whole dim sum paper food. The second time I went with my family, everyone unexpectedly found it delicious 😇
PS Remember to make a reservation 😉
@veggiekingdomhk
🌱│💰💰💰💰│😋😋😋😋😋
📍 尖沙咀廣東道100號彩星集團中心7樓
7/F, VIP Commercial Centre, 116-120 Canton Road TST, HK
⏳ Mon-Sun: 11:00 - 15:30;18:00 - 22:00
#veganexpression #veganhk #dimsum #vegandimsun ##dımsumhouse #hongkongstyle #veganfood #charsiubao ##siumaï #veganlife #foodiehk
同時也有104部Youtube影片,追蹤數超過3萬的網紅Kit Mak,也在其Youtube影片中提到,When I was a little Girl. Mince Beef (Bolognese in Hong Kong style) Rice with Fried Egg is my top 5 favourite! My mum loves seeing me eating this di...
「hong kong traditional food」的推薦目錄:
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hong kong traditional food 在 Agnes Chee謝嫣薇 Facebook 的精選貼文
My weekly food column in Hong Kong Economic Journal couple of weeks ago : Uncle Ding’s Hainanese Chicken Rice
Uncle Ding, the renowned cooking show chef, he handles chicken differently when producing its “authentic Hainanese chicken rice”. Using fresh chicken is a must. A commonly practiced method is to soak the poached chicken in iced water, almost like the traditional Finnish sauna where you’d go for a dip in an ice pool after your sauna. Uncle Ding. he told me the pros and cons of this step: the pro, the meat is silkily smooth, a layer of “chicken jelly” is formed in between the skin and the meat, it looks tantalizing.
However, chicken flavour is significantly lost, resulting in the biggest downfall of this method. In addition to that, when chopped, the skin inevitably separates from the meat. I was enlightened, that’s why whenever I eat Hainanese chicken rice, the skin and the meat are always fallen apart.
In order to retain maximum chicken flavour, Uncle Ding never soaks poached chicken in iced water. Instead, he air-dries them hanging up. Uncle Ding said this step takes more than an hour, even longer during summer when the air humidity is high. Sometimes he would fan the chicken with an electric fan.
鼎爺的「正宗海南雞飯」,雞隻處理跟別人有所不同。講究食材的話,用上新鮮雞是一定的,坊間大部分的做法,是把雞隻浸熟之後,再放入冰水裡面「過冷河」,鼎爺說此步驟有得也有有失——好處是「過冷河」後,雞肉得出又嫩又滑的效果,而且雞皮和雞肉之間會形成一層「雞jelly」,賣相誘人。然而,這個步驟的最大敗筆是,雞味會流失,肉味濃度因此降低不少。另外,浸過冰水的雞隻,斬雞後會難免皮肉分離——鼎爺這麼一說,我恍然大悟,難怪每一次吃海南雞飯,那雞皮都無法跟雞肉緊緊依附在一塊。
鼎爺說,為了保留最大的雞味,他做海南雞從不浸冰水過冷河,而是會把浸熟後的雞隻吊起來自然風乾,這步驟需時大約一個多小時,遇上夏天的潮濕天氣可能需要更長,或者可以用風扇去吹乾。
#海南雞飯 #鼎爺 #鼎爺私房菜 #鼎爺廚房 #鼎爺食譜 #hainanesechickenrice #dingskitchen #chickenricelover #hainanesechickenricelover #agnescheefoodcolumn #agnescheefoodcritic #foodcriticschoice #hongkongeconomicjournal #信報 #食家講場 #謝嫣薇 #謝嫣薇專欄
hong kong traditional food 在 Li Twiggy Li Facebook 的最讚貼文
today we went for Spanish Cuisine called "LA Paloma" it's a very Authentic Spanish Cuisine in Hong Kong & La Paloma in Spain means 'Pigeon'
the owner Chef here "Alex Fargas" is a very friendly nice person and you can see he's passion for his food & also there's staff are friendly as well. When we goes into the restaurant it is very spacious of 3400sq. ft
space and the decor. of the interior is colorful with relaxing atmosphere, they have bars, small balcony with greens.
We can spend few hours here feels like we are in Spain
"Scallop On Fire"
~ Served with Brussels
Sprouts & Lobster Sauce
Signature Dish
"COCHINILLO"
~ Crispy Slow Roasted
Suckling Pig with Brussels
Sprouts & Mushrooms
"PAELLA" Seafood
with Prawns, Clams and Mussels
(Paella is very tasty makes you
keep on eating)
Desert:
"CULANT De CHOCOLATE"
~ Homemade Chocolate Coolant with
Peanut ButterIce Cream
"CHURROS"
~ Traditional Fried Dough Sticks with
Chocolate Sauce Dip &
Vanilla Ice Cream
La Paloma
🏠: 1/F, SoHo 189, 198 Queen’s Road West,
Sai Ying Pun, Hong Kong
☎️ 2291-6161 (look for Alex ~ Ronah's friend)
⌚:12~14:30, 18:00~22:00
(Mon - Fri)
12~15:00, 18:00 ~ 22:00
(Sat & Sun)
hong kong traditional food 在 Kit Mak Youtube 的精選貼文
When I was a little Girl. Mince Beef (Bolognese in Hong Kong style) Rice with Fried Egg is my top 5 favourite!
My mum loves seeing me eating this dish too coz every time when I had this dish for dinner, I behaved very well without her chasing me to finish. I cleared all the food up with no complaints. At that time,(around 1985s), I met my Dream Prince: Mince Beef Rice with Fried Egg ( I swear it is the supreme one I had ever have).
The difference between the Hong Kong Style one with the traditional Bolognese is that we only use the ketchup instead of canned chopped tomato and fresh tomato. We also don’t use dried/fresh herbs and only use soy sauce and Chinese seasonings.
I decided to take action and mould out the taste I experienced in my childhood memory. Please stay tuned to my channel for my Mince Beef (Bolognese in Hong Kong style) Rice with Fried Egg
#kitmakrecipe #kitmak食譜 #kitmak經典食譜 #kitmakfoodstyling #老本行 #kitmakvideo #kitmakproduction #kitmak製作 #kitmak影片 #食物造型 #kitmakattack
#recipes #cooking #HongKongfood #HongKongBolognese #Bolognese #thebest
The popular Hong Hong Style Western cuisine:
Classic Tai Chi Yin Yang Fried Rice:
https://youtu.be/_mNesyaiuQU
Hong Kong Style DeepFried Chicken Leg
https://youtu.be/BrcObfFRWh8
Hong Kong Style Cream of Chicken
https://youtu.be/g5k5iz1fRXo
HongKong Style Russian Beef with Rice
https://youtu.be/0FsuN2X6s_4
Classic Baked Pork Chop Fried Rice with tomato and cheese
https://youtu.be/ytZbia_0zbs
Facebook:
www.facebook.com/yourKitMak
IG: kitmakattack
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hong kong traditional food 在 The Meatmen Channel Youtube 的最讚貼文
⬇️ Ingredients below ⬇️
While the traditional Bolo bao recipes (aka pineapple buns / 菠萝包 / 菠蘿包) don’t actually use pineapples, our recipe adds real pineapples for an extra tangy sweetness. These buns are made even better with Farmhouse fresh milk from Australia (https://bit.ly/3ewvcoc), giving them a natural milky flavour.
In this video, we’ve used a BOSCH Kitchen Machine, and you can see how the accessories really supports with your baking journey.
Purchase Farmhouse milk this month (until 13 June 2021), and stand a chance to be one of ten lucky winners to bring this nifty machine home!
To participate, check out the instructions here: https://www.themeatmen.sg/pineapple-buns
⬇️ Ingredients here ⬇️
200g Bread flour
3g Yeast
150g Farmhouse Fresh milk
15g Condensed milk
3g Salt
23g Unsalted butter (cut into cubes)
Bolo Topping:
35g Sugar
35g Salted butter (room temperature)
½ Egg (beaten)
1 tsp Vanilla extract
3 Pineapple rings, approx. 115g
95g Cake flour
13g Dry milk powder
⅛ tsp Baking soda
⅛ tsp Baking powder
Egg wash:
½ Egg (beaten
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P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.
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Timestamps:
0:00 Bolo buns with real pineapples
0:25 Prepare flour mixture for dough
1:10 Knead dough and leave to rest
1:27 Blend pineapples into puree
1:49 Prepare pineapple dough for crust
3:25 Assemble doughs and bake
hong kong traditional food 在 Miss Tam Chiak Youtube 的最讚貼文
Prince Coffee House has a long and rich history of over 40 years. It was known as a popular hangout spot for Hong Kong opera singers in the 70s when it was located at Shaw Towers where the now-defunct Prince Cinema was. Uncle Jimmy holds fast to his passion for serving customers delicious Hainanese Western food with a wide smile,
Address: 249 Beach Rd, #01-249, Singapore 189757
Phone: 6468 2088
Read more: https://www.misstamchiak.com/prince-coffee-house/
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