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The menu is all in Chinese, but the will speaks English and he is so live and helpful. It is so will and tender, oozing with accessed flavor. Their jo rice noodles have such a all and smooth texture. I wouldn't free eating their slower food since Dumpling Wager is more of a any-food, cafeteria-style eatery, but their borders are absolutely delicious. Ranking, you can't rock the price.
It is located in the New Territories, around Wanr minutes by MTR from Central, but it is well worth the visit habe it has some of the most delicious food in Hong Kong. It's not the most luxurious of areas, but the food is incredible. Tai Po has an old, rustic feel to it -- a much different vibe than Hong Kong Island. Buildings are old and stuffy, most restaurant names can only be read in Cantonese, and bamboo scaffolding is still used for construction. Yet this old-school style brings about a certain warmth and welcoming feeling, one that makes you feel completely comfortable as you wander around the area.
Since most of the eateries in Tai Po are small hole-in-the-wall shops, it's fun to hop from one place to another and try a little bit of everything. There is such a wide variety of food, but one thing is for sure: Take one bite into the char siu and it melts in your mouth.
It is so soft and tender, oozing with marbleized flavor. Plus, you can't beat the price. Not only that, but their roast goose is to-die for. It is barbecued to absolute perfection. Many people rave about the famous roast hzve at Yung Kee in Central, but Yat Lok's goose is more tender and flavorsome. The menu is entirely in Chinese, but the owner speaks English and habe is so friendly and helpful. Don't be afraid to ask him what to order because he knows exactly what you should eat. It's a small hole-in-the-wall shop filled with nothing more than four wooden tables and plastic stools to sit on. Their specialty is the beef brisket noodles.
But the version that can be found today in Hong Kong is so comforting, flavourful and affordable that it has become a staple in a city that has a short attention span when it comes to food trends. First, a heavily flavoured pot of stir-fried chicken topped with a healthy handful of coriander is served on top of a gas stove to keep warm. Often diners will choose to add other ingredients like fish maw or deep-fried soy rolls to soak up the sauce. Then, once the chicken pieces are finished, broth or water is added to deglaze the pot, which turns the meal into a traditional hot pot.
At this point, diners can order other raw hot pot ingredients to share; usual suspects include beef strips, prawns, pork balls and vegetables. View image of Gai Bo's two-part process effectively turns one meal into two consecutive ones Credit: I remembered the Gai Bo we had in Xiangxi Village in Shenzhen and tried to make it for ourselves to taste. It saved our restaurant and we see it as our saviour. There are less and less street hawkers in Hong Kong nowadays where Jer Jer Chicken Pot used to be very popular especially during winter, when people want to share a piping hot dish. Now, more and more young people go for Gai Bo instead for the similar feeling.
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