Koh Brother’s Pig Organ Soup …….. Not their organ soup this time but the Glutinous Rice in Pig Intestines

There’s one interesting dish that one of my friend did a ‘take-away’ from Tiong Bahru food centre the last time that we came for lunch. I reminded myself that I had to try this, glutinous rice in pig intestines 糯米肠. Koh Brother’s Pig Organ Soup is a popular stall in the Tiong Bahru food centre for what their stall name suggests. However, I was here only for the glutinous rice in pig intestines. Before it’s cut up, it looked like a sausage. It was cut up in slices and served with sweetened dark sauce and chilli sauce.

I liked the taste of the glutinous rice dipped in the sweetened dark sauce. Bits of pork and peanuts were mixed inside the glutinous rice. An interesting dish indeed!

Address : 30 Seng Poh Road, Tiong Bahru Market and Food Centre #02-29

華豐麵家Hua Feng Noodle House …… Wanton Noodles bagus!

I always thought that 華豐麵家 Hua Feng cooks a good Wanton Noodle and they are definitely one of the places in the neighbourhood that I would eat wanton noodle. Their noodles tangy and the wantons are tasty. I can’t say the about the cha siew though. I always like the dried version with the chilli. Their chilli makes it more delicious. Be patient in the queue if you would like to try them. The queue is long but can be quite fast sometimes. Although I cannot say that I’ve eaten a wanton noodle soup as good as the ones I had in Hong Kong but I can still find good the dried version wanton noodle in Singapore, like here in Hua Feng, as I still prefer the chilli sauce for wanton noodles made in Singapore than in Hong Kong.

For the dried version wanton noodle order, the wantons were provided in a separate bowl. At S$3, there were about 5~6 wantons.

Address : 30 Seng Poh Road, Tiong Bahru Market and Food Centre #02-24

Chi Ji Wan Ton Noodle Specialist 池記雲吞麵家 …. Causeway Bay, Hong Kong

If ever there’s some one who had the patience to follow my food diary, you would have known that I have some affinity for wan ton noodles. So, when I was in Hong Kong, the land of wan ton noodles, how can I not look for good ones? After tasting all the hand made ones over in Hong Kong, the good ones in Singapore just drops down a few notches in my personal list of wan ton noodle experience.

池記雲吞麵家 Chi Ji is another wan ton noodle specialist that is awarded the Michelin guide recommendation. However, when compared with Tasty’s wan ton noodle, we thought that the soup from Chi Ji wasn’t as rich and the wan ton not as succulent. Don’t be mistaken. Chi Ji’s wan ton noodle was good but just wasn’t quite as good as Tasty’s wan ton noodle that we had a couple of days ago.

Fried Wan Ton

This fried wan ton was crispy and tasty, I thought it was better than the wan ton in the soup.

Crab Porridge

This was the signature dish that we ordered. Even though Chi Ji is a wan ton noodle specialist, they are recommended in the Hong Kong’s Michelin guide for this dish, the Crab Porridge. The porridge was nicely presented inside a wooden container. The porridge had the sweet taste of the crab and crab roe. The porridge was smooth and fragrant. A ‘must-try’ at Chi Ji.

I was looking under the shell to look for the crab roe that I love.

紅白 ‘Red and White’, bean curd with red bean paste

The waitress, an overly helpful lady, recommended the 紅白 ‘Red and White’, bean curd with red bean paste for dessert. The bean curd was very smooth and the red bean paste had the slight orange peel taste that made the mix of taste really wonderful.

Link to reviews :

www.dianping.com.

84 Percival Street

Causeway Bay

Hong Kong

Tel : 2890 8616

Tasty Congee and Noodle Specialist 正斗粥面专家 …. Central, Hong Kong

HY came to meet me at the airport Express exit at the IFC building on Hong Kong Island. I’m all tired and hungry from the long flight from San Francisco and the skipping of air plane dinner. Tasty Congee and Noodle Specialist 正斗粥面专家 was just located on the 3rd floor of the IFC building, and right above the exit from the Airport Express station. We walked into the restaurant conveniently on a weekday and there was a little 2 seater available at one corner of the restaurant.

Tasty Fresh Shrimp Wan Ton Noodles 正斗鮮蝦雲吞麵

We ordered their Wan Ton Noodles. The noodle had great texture and cooked till good tanginess. HY liked the soup base that had some ‘ghee’ and strong seafood flavour. The whole prawns in the thin wan ton skin tasted succulent.. With all these qualities, t’s a ‘must-try’ dish here.

Stir Fried Beef Hor Fun 干炒牛河

Even though the beef ‘hor fun’ is not their specialty but was good as well. I have to put a caveat here as I was dead hungry when I was at the restaurant.

Rice Noodle Rolls 四式沙河腸粉皇

We ordered the steamed flour rolls that had all the different fillings; prawns, cha siew, beef and chicken. This dish taste quite good but definitely not their signature though.

The weekend queue to get into the restaurant was crazy so do make a reservation. By the way this is a Michellin star rated restaurant in Hong Kong

Link to some reviews

www.openrice.com

IFC Building 3rd Storey

Unit 3016~3018

Central, Hong Kong

Tel : 2295 0101

Tasty Website

橋底辣蟹 Under Bridge Spicy Crab – Wan Chai, Hong Kong

It is nice to have a friend in foreign land, in Hong Kong, even though Hong Kong has not been entirely foreign to us. HY and I had followed a strict annual pilgrimage to this gastronomic and shopping haven, since 1998. Even so, the locals still beat us at sleuthing for the best food places. After all, they eat and breathe the air here everyday. It’s always good to have this ‘local’ guide without having to fuss over where’s the good food. Trust the ‘picky foodie’ Singaporean who live in Hong Kong. Ade’s friend, SE, is a Singaporean living in Hong Kong. I don’t mean that SE is a picky foodie. I was just generalising the typical Singaporean as being one that’s acute at the taste buds, whether consciously or subconsciously, and with varying extent of acuteness of course.

SE led us to an “Anthony Boudain was here” restaurant, 橋底辣蟹 Under Bridge Spicy Crab.

As the name suggest, this seafood specialist has been in business for 20 years under a bridge (a vehicle bridge). Over the years, the seafood specialist flourished from a road side stall to a restaurant, still near the bridge, and with several branches around the Wan Chai district.

We had several dishes but the “名不虛傳” (directly translated as : a name that is indeed credible) dish is the Spicy Crab with Chilli and Garlic. When the plate of crabs was dished out, there was the obvious fragrance of the fried garlic. The crabs were buried under the generous heap of fried chilli and garlic bits.

Ade who claimed that she had a sore throat still went ahead to scoop several little spoonfuls of the fried chilli and garlic and pop right into her mouth. Great stuff! We decided to order a bowl of white rice to go with these fabulous bits of chilli and garlic. Even without the crab, the fried chilli and garlic went well with just white rice.

This was the crab claw that I had ‘dug’ out of the heap and devoured!

Having watch Anthony Boudain’s No Reservations, if he bothered to pose a photo with a ‘thumbs up’, it’s an indication that 橋底辣蟹 Under Bridge Spicy Crab Restaurant is definitely worth the visit.

Even though the address indicates that the address of the main branch is in Wan Chai district, the nearest MTR train station is the Causeway Bay station.

Main Branch:
414~424 Jaffe Road
Chinaweal Centre
Wan Chai, Hong Kong
Tel : 852 2893 1289
Under Bridge Spicy Crab Website