Breakfast anyone? Hong Kong Top 100 Eats ...

 Silk-stocking good milk tea Hong Kong Style ...  World Milk Tea Championship Competition was organized by Hong Kong Tourism Board this year in Hong Kong.  Recently there was also a TVB program (click the "TVB Program" link to watch) for all locals to vote for Hong Kong Top 100 Local Street Food.  It is getting such a hit ...and counting down to top 20 street food that are the most significant to locals and worldwide too.

Once you have tried, it will leave you lingering for more next time ... The art of good Hong Kong Style French Toast is to cut off all four sides of the bread, with a 2.5 cm height (it's primarily sandwiching 2 slices of white bread together).  In the old days, it is spread with peanut butter and jam, now it can be kaya or even corn beef or beef Patti.  It is dipped in 2 well beaten eggs, coated well and shallow FRIED in clean oil at 120 degrees Celsius oil (not till the oil is bubbly or smoking).  Once it is golden in color, drain it flat, drizzle with golden syrup, cut a 0.8 cm ice cold butter on top of the golden syrup and start salivating ...

All time favorite yeh?  It's an art to watch how they slice the bun and the crust texture too.  For a good bun, the crust will not crumble and fall apart after one bite and will not cut the sides of your lips that it causes pain.  The art of slicing a piping hot bun just out from the oven is to slice the bun across horizontally just 1.5 cm below the crust, then slide in a 0.8cm thick cold fridge butter and watch it melt while you crunch.  The art of slicing a lukewarm bun is to slice the bun from the top at 40 degrees angle against the crust, so the 0.8cm thick cold butter is lying at 40 degree angle below the crust and in the soft center of the bun.

Like all good pan fried eggy and buns, Hong Kong does this best ... any style, any sauce, any type of breads, buns, toast or not toasted, pan-fried or deep fried, drizzle with condensed milk, honey, golden syrup, maple syrup, jams ... you name it, you got it!

A simple lunch food such as fish ball soup where everyone loves, could be Chew Chow style, Cantonese style, Shanghainese style, etc.  The Hong Kong style is impeccably delicious.  Good soup base that is self made, good noodles that is also hand-made, good fish ball and fish"head" (as Cantonese called it, fish cake really) which is HAND-made and chili sauce and fish sauce to compliment!

There is so much hype about MAK noodles, MAK-YAN noodles, both brothers, really just because of location and famed.  The really good ones are tucked away and only the locals would truly go to eat.  Michelin chefs from abroad, food critics and food journalists all agreed.  There is only 3 families left in Hong Kong that do this like their great-grand father does - traditional taste - hand-made wonton, hand-made noodles, self-made broth ... I say no more!