A Trip To Hong Kong (Part 2)

I was talking about Hong Kong food in the last post, today we will bring you for a walk and maybe some discussion about food in Hong Kong. I am not the adventurous type, so don’t worry, there won’t be any weird food photos. Please bear in mind that I last did this in 2006, so there will be some gaps in my memory and there’s not a lot of photos to share. Too bad really, at that time, the SD cards probably held like 128MB of photos and the cameras were of the 4 megapixels type. Maybe one day I will go there and re-do it all again.

Octopus Card

This is your go-to transportation-cum-debit card while you are in Hong Kong. If you have been using Singapore’s eZ-Link card, London’s Oyster Card or Melbourne’s myki Card then this is very easy to understand. It can be used on all public transport except taxis and some of the red buses. Convenience stores and vending machines also accept them too. A typical card costs HKD$150, with a value of HKD$100 and a deposit of HKD$50 (refundable upon return). If you’re planning to use a lot of public transport, then this is the card to get.

No, that's not the size of the card

No, that’s not the size of the card

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Beef Noodle & Kaya Toast

If you happen to be in Chinatown, Singapore or more specifically China Street, there are 2 shops that you should not miss, depending on what you prefer.

Hock Lam Beef Noodle

First up is Hock Lam Beef Noodles, located at #22 China Street. This is a really ancient establishment, reportedly to be about a century old! They are still using the same ingredients as the original founder did. I was there on a quiet afternoon just after the lunch hour, everything was served within minutes.

Interior

Some prefer the dry version but if you’re looking for the original recipe, for that you need to order the soup version. It is very much commercialized already. You pick the beef noodle set that you want and they will serve it up almost instantly. Even the drinks are pre-packaged.

Beef Noodles ($10)

I like the taste of the soup which really is the mainstay of any respectable beef noodle. Plenty of soy sauce was added to get the dark colour, the beef itself was chewy and not to hard/tough. By the way, you just can’t order it rare or medium-rare, they are all well done.

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