Tag: how

SIGNS TO SPOT a Michelin Hong Kong Street Food Outlet

12765607_10208778844136352_351008123_oBeing a tourist in a destination which most of the establishment signs are in Mandarin or Cantonese characters, hunting your subjects turns to be more exciting. When we had the rove around the recently Michelin cited 23 Hong Kong street food outlets, we had noticed the following helpful ocular traits to notice in order to validate your quest and chow down exactly in one of the street food outlets recognized by Michelin as deserving to be in their Guide for the FIRST EVER Street Food Section.

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Not all of the 23 outlets have this Michelin seal sticker yet, January 23-25, 2016

 

Note that when you vaguely understand the direction of your Google map and you are not able to see the Michelin seal sticker in the facade, these five could help you as confirmatory spots.

1: THE QUEUE

It goes with the recognition of these outlets that they are serving really good food. Thus, patrons do not care how long they will be waiting just to indulge in the quality of food to be served to them. Locals are enjoying the queue, day and night. We have never seen anyone irritated nor annoyed while waiting for their turn. It seems like everyone understands that they have to wait just to taste the food. When I asked a young professional next to me, he said that falling in line, no matter how long would that be is already part of the culture when you want to immerse yourself in Hong Kong street food scene. Most of these stalls open by 12 noon and close at 9pm.

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(LEFT) 7:03PM, Locals who have just logged out from work fall in line for the EGG WAFFLES of LEI KEUNG KEE in North Point. (RIGHT) 10:43AM, Locals from blocks near market in Sham Shui Po queue for HOP YIK TAI’S RICE ROLLS. Yes that’s me falling in line for the second time while chowing down our first plate. The sauce is really magical. It’s like a more watery mixture of peanut butter and soy sauce. I chose a chilli version for our second serving and that made our lips really hot red.

2: THE FLOCK

Stores might have both the line and the flock or just either. For those who serve “take away” only or does not have enough space anymore for those who wanted to dine in, you would find an obvious flock of locals waiting for the call of their food being packed. “Take Away” is their term for take out. Just like seeing the locals patiently waiting in the queue, this scene would really make you rationalize that these stores really are worth listing in the Michelin since their food are really being patronized compared to other street food stalls on the same block or others who offer the same menu. That simply means they are serving distinctly delectable food.

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(LEFT) Young professionals and students from nearby schools in Kowloon City, waiting for their “take away” SATAY-NASI GORING meals in LAN YING.(RIGHT) Ppy smirks with impatience while Hong Konger ladies flock in front of KEI TSUI for their CANTONESE PUDDINGS. She’s just waiting for her turn for a 12HKD-WALNUT COOKIE.

3: POSTERS

As their signage is written with a non-English font, reaching these stores is not really that easy. What they post though on their walls would help you validate your quest. Aside from locals, HK celebrities have also invested their time to taste how sumptuous these recognized street foods are. Actually, these personalities have long appreciated these foods way before Michelin did their list this 2016. Printed articles from blog features are also being posted. In fact, we have confirmed that we have arrived at Soupreme, in Tai Ko Tsui when we stopped awhile and read some of the articles in their glass wall.

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(LEFT) Among the 23 outlets, DOGGIE’S NOODLE in Jordan which is famous for their FRIED PORK FAT NOODLES, has the most number of arrayed celebrity pictures that stretch from their order counter to the walls of the dining area.(RIGHT) Those printed blog features are indeed helpful tools to identify SOUPREME in Tai Kok Tsui since obviously in the photo, their store streamer is even slightly detached. The relieving feeling of sipping their signature CANTONESE DOUBLE BOILED SOUP compensates the hard to hunt journey though. Really worth the searching, especially when you eat it with their drunken eggs in a wintry breeze.

4: DINING TRAFFIC

For those stores which possess a part for dining, it is noticeable that the tables and chairs are always almost occupied. Locals just simply have to stand minutes after partaking their orders since others who do not choose to pack their food for take away, earnestly wait for a table to be free. If there is a third sign next to enjoying the QUEUE and patiently waiting in the FLOCK that I am really appreciative with the discipline and kindness of Hong Kongers, It would be this. They are selfless enough not to stay longer seated, seeing others who are waiting to eat. This scene may be true to all Hong Kong restaurants, but it is in these few Michelin listed stalls where you could really appreciate it more since a lot of locals really lord over it.

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(LEFT) Inside KAI KAI in Jordan which is known for their GLUTINOUS RICE DUMPLINGS IN GINGER SOUP, there’s an assigned personnel who supervises as to where a just arrived guest shall seat. (RIGHT) Just in front of Kai Kai is DOGGIE’S NOODLE, though has a more street stall appeal as chars and tables are just assembled almost occupying the side walk, the influx of customers are equally overwhelming.

5: RED

When we finished the collage of the facade photos of all the Michelin street food stalls, this was a common characteristic we have noticed, their business names are all in RED font. To be precise, 16 out of the 23 outlets have Red or shades of red colors in their signage. Especially those stores which have been really existing for significantly long years, their streamers are as simple as red letters in white background.

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(LEFT) KUNG WO TOFU in Sham Shui Po is so identifiable despite of the street market tents in front because of the bold red-white combination of its streamer. Their PAN-FRIED TOFU SNACKS opened my appetite to start eating tofu not just because it’s healthy. Yes, because their recipe just made tofu taste not tofu. (RIGHT) The back lighted red-yellow design of CHIN SIK in Tsuen Wan is very effective in catching your attention strategically so it wont be out shined by other signage nearby as it is found just beside a big shopping center. CART NOODLES here are perfect for a colder breeze being in New Territories. Try it with their chilli paste.

The palate memories from the foods served from these recognized street food outlets would definitely pull you to visit this gifted island state again. However, that particular behavior you have acquired of searching for a food house that thoroughly stretches your senses and that rewarding emotion of finally arriving and eat an internationally acclaimed meal? That made this wander indelible and such a unique, “checked-as-done” itinerary in our patented bucket list. You will be stuffed from head to the stomach, to the sole.

 

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