Street Food Bosses of Hong Kong!!! Inside the Kitchens that Created Hong Kong Cuisine!!
3,325,782
Publicado 2019-12-26
šBOOK WITH HUMID WITH A CHANCE OF FISHBALLS Ā» bit.ly/HWACOF
šSUPPORT OUR MISSIONĀ» bit.ly/BestEverPatreon
Thanks to Virginia for joining us on this Hong Kong food tour!
š· Humid With a Chance of Fishballs: IG @ilikefishballs | YouTube: bit.ly/HWACOFYT
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: share.epidemicsound.com/BEFRS + Holiday Special (Valid until Dec 31, 2019): GET 3 MONTHS FREE WITH CODE: BEFRS3
- - - - - - - - - - - - - - - - -
TRADITIONAL HONG KONG FOOD
1. LIN HEUNG TEA HOUSE
ADDRESS: 160 - 164 Wellington Street, Central, HK
OPENING HOURS: MON - SUN: 6:00AM - 10:00PM
šPIG LIVER SHUMAI: Slice pig liver, then blanch it. Season with ginger & fried garlic oil. Shape the shumai base into balls and place the liver on top. Leave for 30 minutes. Steam for 10 minutes and then serve with soy sauce, chili oil and vinegar.
š„STEAMED CHICKEN FEET WITH BLACK BEAN SAUCE: Poach chicken feet in hot water for 30 seconds and then deep fry. Boil for 1 hour, then season with cornstarch, fried garlic oil and black bean sauce. Add chili and steam for 10 minutes.
šøPRICE: Shumai - 30HKD/$3.8USD | Chicken Feet - 26HKD/$3.3USD
- - - - - - - - - - - - - - - - -
2. SHAM TSENG OLD TIME - YUE KEE ROAST GOOSE RESTAURANT
ADDRESS: G/F 12 Queen Victoria Street, Central, HK
OPENING HOURS: 11:00AM - 11:00PM
WEBSITE: yuekee.com.hk/
š¦CHARCOAL ROASTED GOOSE: Season goose with sugar, five spices, salt & dried shallots and then soak in maltose water. After, hang the goose on tensile hooks for 6 hours to dry and then refrigerate it for 6 hours. Finally, roast the goose in a clay pot for an hour and serve with plum sauce.
šøPRICE: 680HKD/$86.87USD
- - - - - - - - - - - - - - - - -
3. LUNG KEE RESTAURANT (DRAGON RESTAURANT)
ADDRESS: 87 - 89 Man Nin street, Sai Kung, HK
OPENING HOURS: MON - SUN 7:00AM - 10:00PM
SOCIAL: www.facebook.com/lungkeerestaurantsheungwan/
šROASTED SUCKLING PIG: Clean the pig and flatten it on the table by cutting along its spine and fleshing out a bit of the back legsā meat. Hang the pig on a tensile hook. Soak it in hot water and then rinse with cold water. Place the pig in a sugar, salt and five spice marinade. Next, pour cold water on it and a concentrated sugar-vinegar mixture. After, place the pig in an oven for 30 minutes. Finally, dry it and hand-roast for 10 minutes. Serve with black bean sauce and sugar when ready.
šøPRICE: 700HKD/$89.43USD
- - - - - - - - - - - - - - - - -
4. HAPPY TOGETHER HOTPOT
ADDRESS: G/F 70-72 Tak Ku Ling Road, Kowloon City, HK
OPENING HOURS: MON - THU & SUN: 5:30PM - 2:00AM | FRI - SAT: 5:30PM - 3:00AM
IG: @happy_together_hotpot
šFISH MAW BROTH HOTPOT: Clean the fish and remove the bladder. Hotpot: Cut the winter melon in circles, then place it in the pot. Add bamboo fungus, cabbages, mushroom, yam, goji, leaks & chinese celery. Place sliced chicken in the pot. Add chinese herbs, fungus & chinese ham. Put the pot on the stove with the broth and allow it to boil with all the ingredients.
šøPRICE: Fish Maw - 108HKD/$13.8USD | Swim Bladder, Duck blood, Black Beef Tripe: 58HKD/$7.41USD | Fish Maw Broth: 188HKD/$24.02USD
#BestEverHongKongFoodTour
- - - - - - - - - - - - - - - - -
š¬COME SAY HI:
INSTAGRAM Ā» bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK Ā» bit.ly/BEFRSFacebook
šSUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. Ā» bit.ly/BestEverPatreon
Our VIP Patrons: David Baliles, Joaquin Rueda VI, Ryan Rhodes & Muhammad Octovan
š„ABOUT BEFRS:
Hey, Iām Sonny! Iām from the US but currently call Vietnam home. Iāve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
š¬CREDITS:
DIRECTOR OF PHOTOGRAPHY Ā» Nguyį» n TĆ¢n Khįŗ£i
CAMERA OPERATOR Ā» Nguyį» n Minh Äį»©c
VIDEO EDITOR Ā» LĆŖ Anh Äį»
PRODUCER Ā» Huį»³nh HĆ My
PRODUCTION ASSISTANT: Gabbie Nain
LOCAL FIXER Ā» Virginia Chan
COLOR & MASTER Ā» QuĆ Nguyį» n
Selected tracks via Audio Network
For business inquiries: ma
Todos los comentarios (21)
-
BOOK WITH HUMID WITH A CHANCE OF FISHBALLS Ā» bit.ly/HWACOF Follow me on Instagram for more fun food videos! @BestEverFoodReviewShow
-
This dude is the best food host Iāve ever watched.
-
I love Sonnyās HK series, not just because Iām from HK but also because Sonny managed to show our normal way of life and the reasons behind the formation of our culture, giving depths to the already entertaining host and cinematic skills. Hope to see you around in HK some time in the future, HK food has much more to offer!
-
Born and raised in HK, I grew up eating all those foods shown. But this is the first time Iāve watched how theyāre made hehehehe! Especially the pork and the duck hehe !š¤£ Thank you Sonny! Your show is simply the best ever!
-
I love how this channel evolved. It started from street food, then cultural food, and now it's gourmet. I really learn a lot from this channel.
-
If James Bond has Bond Girls, Sonny has Sonny chicks and they are hand picked by Sonny. all are beautiful
-
Sonny: so how long have you been here? Chef: 2 years Sonny: omg he speaks English Fkn lol š š
-
Shizuka will always be my favourite co-host on this show, no doubt about it, but Virginia is actually really good too. She's polite and funny, and her knowledge is a lot too. I've learned a lot through her. She's definitely in the top 3 co-host on this channel
-
I admire Sonny for keeping his eyes up high... not... low...
-
Man, your content quality is beyond good , it is like I am watching a big production show , even better!! I hope you get the attention you deserve because you present the the best ever food review show!
-
Color grading on this video is fabulous Really compliments the cinematography.
-
I love Virginia's dress . It so eyes catching
-
Love Virginia's laughters, she's a natural.
-
I'm amazed about the concentration he have, just eye to eye not looking down.
-
For me the hardest part of a job like this would be going home and not having this same food there. The cravings must be extreme.
-
Most lively and happy tour guide I have ever seen. Love you ma'am.
-
he is legit taking her on dates at this point
-
āFrom Greyās Anatomyā I officially love this woman. ā¤ļø
-
Foreigners: Teach me how to say Hello in Hong Kong language Hong Kongers: Helloš šštrue AF
-
i lovehow hes so respectful lol "can i use my hands" he always asks incase something with their culture
