Legendary Hong Kong has recently opened its second outlet at Funan Mall! Enjoy an array of delectable Hong Kong dishes at affordable prices! Hurry down now!
What are some of your favourite local ingredients to use?
I have a few! Firstly, black mate goose, which is raised only in the Canton area and is the only type of goose that is good for roasting. Due to this, roast goose has become synonymous with Cantonese cuisine and remains one of the most popular “comfort food” items for many families. During the pandemic, we noticed that our roast goose was one of the most popular items at both Yung’s Bistro and Yung Kee when people were ordering takeaways.
Secondly, mini crab roe a classic dish laboriously made by hand-picking crab roe, which is prized for its strong umami flavour and delicate texture, from many mini crabs. Handpicking mini crab roe is considered a very labour-intensive task, which is why no one prepares this ingredient nowadays. It has therefore become a very rare food ingredient in the market, but you can find this dish in both our restaurants.
The Chairman’s steamed flower crab with Chenchun noodles and chicken fat
If fine Chinese dining in Hong Kong had its own coat of arms, a picture of this dish, with the crustacean s peach patterns and the sparkle of rendered chicken fat, might be it.
The Chairman, 18 Kau U Fong, Central, Hong Kong
4/24
Hoi On Café’s cubed French toast
Opened in 1952, this cha chaan teng has true retro cred, but be warned, both the glossy red banquettes and the cubed French toast a peanut butter sandwich cut into quarters before being deep-fried, for maximum batter coverage might make your heart stop.