In Kuching, good porridge shops are rare. There's Kuching Chicken Porridge at Rubber Road, & the other place at Padungan. However, these places do not seem to fare very well. Their porridge are usually either not hot enough or too watery, with 'soggy rice' sunk down to the bottom. So when the soggy rice is separated from the water, it's not very appealing. You might as well eat rice & drink water at the same time.
A good porridge is when the rice is cooked till it breaks down & it gets so mixed with the water that it becomes brothy. That is what I call REAL porridge. And that's what we had in Hong Kong at an old shop called Wai Kee.
This shop is really concealed from the main streets.
To get there, you'd have to walk through a maze of old lanes lined up with other hawker stalls just as old.
It's a privilege to know this little, almost secret, path.
It's definitely a place only locals know about. For a tourist, finding this place this would be like finding a pot of gold at the end of a rainbow, a revelation, true enlightenment.
For us Malaysians, it'd be like finding durians in the middle of nowhere.
I've said it before, porridge is for granpas. You don't need teeth to eat it.
I've never tasted porridge as heavenly as this. Excellently superb. If there's 5 stars, I'd give it 6. Out of 100%, I'd give it 110.
Lean pork with century egg.
For HKD10 (RM 4.45), the minced beef congee with fish "is cooked till the rice achieves a smooth, velvety consistency."
The coalition of independent sauces - chilli, hoisin, soya.
This shop is also famous for its carrot cakes which are made of glutinous rice which are hand ground till fine. But somehow we didn't get around to order it. Besides the porridge, anything else in this shop also tasted good.
Original Hong Kong Chee Cheong Fun. Beats the ones in Kuching anytime.
Yu Tiaw/Yu Char Koay (Dough Fritter) wrapped in Chee Cheong Fun.
Behold, I bring you humble offerings of golden richness.
Behold, we're un-humbly stuffing the golden richness into our mouths.
Apparently, the Yu Tiaw here is the undisputed heavy weight champion in the whole of Hong Kong.
It's crispy inside & out, it has the ammonia-free taste without the oil, not dry & yet not damp.
This is one of the few instances where perfection has been achieved in this world.
This little shop can sell up to 1,000 pieces a day.
The Yu Tiaws in captivity. The warm light keeps
the optimum temperature for them to mate & breed.
82 Stanley Street, Central
Tel:
Opens 7am-7pm
Directions: Central MTR Station, Exit D1 & D2
5 comments:
I'm one of those who doesn't like HK jook because it is too broken down n tastes like a bowl of starch. but tt cheong fun--nobody does it better than HK ppl. n has anyone ever told you tt you both look alike??! but tt is not to say tt if i put a wig on greg, he's look like nee. no no, i mean your foo chi xiang is very strong. did u realise it when u 1st met??
I can hear the yu tiaw calling my name..
Hi Terri. Yeah, when we were still going out, people either thought I was her brother Roger, or that we were married already. But it's very simple. All of us are actually in love with ourselves. We always end up with someone with a part of their face looking like ours, or our parents.
Wombok: You mean you can hear food talk through that amazing helmet of yours? Cool! I want one too!
i certainly don't see any features on my hub tt looks like me but ppl say we look alike too altho tt was in the early years...:)
terri
Yeah Terri, I think I see what you mean. Of course mah, he's grown older while you still look the same as last time. hehehe
Post a Comment