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Miscellaneous Savouries in Hong Kong

Wednesday, 14 April 2010

Under Bridge Spicy Crab

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避風塘炒辣蟹 Typhoon shelter style spicy crab – One of the many famous dishes in Hong Kong. This dish is believed to be originated from typhoon shelters which are shelters fishing boats during typhoons and Causeway Bay is one of them. Australian live crab 2+kg cooked to a medium spicy level (about 6 grades of spiciness offered). The meat was fresh and very sweet. Claws were still juicy but the body was a bit dry as it was exposed to the heat while cooking. Stir fried with Japanese dried scallops, garlic, various herbs and spices (as stated in our guide book) made for an amazing garnish, I would be happy to eat with just plain rice. Crab alone costs HKD980 (price of the largest crab they have).

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香蒜椒鹽瀨尿蝦 Deep fried salty mantis prawns with garlic and chili – similar type of garnish to the crab but with less herbs/spices and spiciness is different. Mantis prawn also sweet.

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Fried rice with the garlic and chili from the mantis prwan dish - so good.

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Deep fried pigeon – meat still retained juiciness and had just little bit of gamey-ness.

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Small dingy little restaurant and we sat on stools while eating off a little table but many branches nearby. We actually went to the “proper” restaurant but it was full so we were led to this branch which was the original stall. Hee Kee is also recoomended and is supposed to be the original creator of Typhoon Shelter crab, but this Under Bridge stall is cheaper and some say better or just as good.

Total cost HKD1400 for 5 dishes (a vege dish, crab, mantis prawns, pigeon and fried rice) plus a complimentary dessert (sweet potato soup) 4 hungry people. Also recommended in the book - Stringray, oyster and minced meat congee.

橋底辣蟹 Under Bridge Spicy Crab
Official website
灣仔駱克道 429 號 6-9 號舖 Shop 6-9, 429 Lockhart Road, Wan Chai
From Causeway Bay MTR, exit C.

Other branches:
香港灣仔謝斐道414-424號地下 1-2舖 Shop 1-2, Chinaweal Centre, 414-424 Jaffe Road, Wan Chai
From Causeway Bay MTR, exit C.

香港灣仔洛克道401-403號地下B舖 Shop B, 401-403 Lockhart Road, Wan Chai
From Causeway Bay MTR, exit C.

香港灣仔駱克道405-419號華發大廈C鋪 Shop C, Wah Fat Mansion, 405-419 Lockhart Road, Wan Chai
From Causeway Bay MTR, exit C.

Yung Kee*

Has been awarded 1 Michelin Star in the The Michelin Guide - Hong Kong / Macau 2010.

Century eggs – very rich with no weird smells. Oozy yolk was delightful. The sweet ginger was an excellent accompaniment. So good the PigPig bought some home at the princely price of HKD60 for 6 eggs.

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Signature roast goose – the entire reason why we were here. Tender and juicy, not a lot of fat compared to the ducks in London. Fragrant herbal smell and well seasoned but gets tougher when cools down. This was serves with some sweetened beans, which went really well with the goose.

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Other dishes a bit bland and fairly uninteresting.

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Braised goose web - tender but bland.

Total cost HKD500 for 5 dishes (roast goose, a vege dish, tofu, goose webs, fried rice) and 2 desserts for 4 people. Just as many people say its not worth eating as others will say it serves the best roast goose in town; I’ll say its worth eating the goose and century egg but don’t go expecting the other dishes to be good too.

You can also buy their famous sausages and century eggs back as souvenirs.

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鏞記酒家 Yung Kee Restaurant
中環蘭桂坊威靈頓街32-40號 32-40 Wellington Street, Lan Kwai Fong, Central
Mon-Sun 11:00-23:30
Official website

Pak Lok Chiu Chow Restaurant

Taken here by relatives for Teo Chew cuisine (their father is Teo Chew).

Braised goose with beancurd and pigs ears – starter, tasty with fairly medium flavoured spices. Meat tender as braised.

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Flower crab – staggering price of HKD900+. Served cold as starter, meat was sweet and succulent with lots of tasty roe. Bit weird as cold though.

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Olive vegetable – typical porridge side dish with distinct flavour, not too salty; went along very well with other side dishes of preserved vegetables and bean curd. Also used in frying with long French bean and minced pork.

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Green vegetable soup with egg white – Aunt ordered this because it looked pretty. Tasted of nothing much but very thick and filling.

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Oyster omelette – very starchy, tiny oysters; disappointing compared to some in Malaysia. Eel with black beans – eel very fatty, difficult if not used to it. Nonetheless, tasty.

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Double sided golden yellow”– uncle’s favourite dish, basically deep fried noodles eaten with sugar and vinegar. Not sure if it can be categorised as savoury or sweet but it came out with the mains. Was kind of weird but I can see the appeal here. Very interesting, worth a try. Just remember to put more sugar!

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Yam paste made with lard sprinkled gingko nuts – PigPig’s favourite dish long attempted to find in KL without much success. Not too sweet but aroma of lard is a bit of a turn off.

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Total cost HKD1800 for 8 dishes and 1 dessert for 6 people.

百樂潮州酒樓 Pak Lok Chiu Chow Restaurant
銅鑼灣希慎道23-25號 23-25 Hysan Avenue, Causeway Bay
Mon-Sun 11:00-23:30

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