Hong Kong Eats - Ask The Experts - Hong Kong, Food, Foodie, cocktails, nightlife - Hong Kong - Pepo - May 30 2017, 02.19.52 AM UTC

Hong Kong Eats

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Hong Kong
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Born here. Moved away. Moved back. Eating and drinking every step of the way. Hotels to hostels.

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Ginger and scallion sauce is a pretty standard accoutrement to chicken dishes in Cantonese cuisine. Golden Leaf ups the game by putting pieces of foie gras in the sauce. No need to put this on your chicken. Mix it in with white rice, or go the advanced route and ask them for some plain noodles. Boom.
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Something that shouldn't be done, but was done anyways. At most once a month. Maybe once every two months. Spamchos is what you ought not to do but you do anyways...
It doesn't get much more local than this. Cream soda and milk, in equal measures. It tastes like the insides of an orange creamsicle. Watch out for a new cocktail at Bitters and Sweets inspired by this. Oh yeah, posed with Ribena to make it extra local. Too many people don't know!
The foie experience at Kaetsu's brunch. Take one piece foie gras roll, and then top with a wagyu beef slice rolled up with deep fried garlic and scallions.
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old school real Cantonese food that the hotels shun nowadays.
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Ben Li 9 months ago
This slider tastes...impossible...
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If I remember correctly, the full breakfast was only $42. Now that's value.
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Definitely one of the most expensive in HK, but luckily they always give you the quality. Even if you have to ask them to try again...
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