Hong Kong’s diverse and competitive culinary landscape is great for eaters, but restaurants often change their menus to survive, and even well-established heritage foods can dwindle to extinction as a result. Our Local, Gray C., shares a list of 6 dishes that are nearly-extinct now because of modern technology, changing economic times, or altering palettes of diners.
To try these dishes before it’s too late and hear their stories, let us know you are interested.
You will get to taste the 6 dishes below which are spread across five restaurants in three of Kowloon’s old industrial districts where time runs at a slower pace. Along the way you’ll visit a subterranean wet market, a modern dai pai dong, and the remnants of what was once Kowloon’s largest squatter area.
Gold coin chicken (金錢雞)
Once a common food amongst the impoverished working class, this dish has now become a sought-after delicacy that only a handful of restaurants in Hong Kong still serve. Pork fat, pork liver, and barbecued pork are thinly sliced, then stacked into “coins” and finished with a honey glaze.
Wrapped duck feet (鴨腳包)
Only one restaurant still carries a torch for this forgotten roast meat shop specialty. Barbequed pork, pork liver, pork fat, taro, and a bone-in duck’s foot are rolled up in a sheet of barbequed duck intestines and sliced into rounds.
Black pepper skillet ham hock (黑椒鐵板豬手)
Heads turn when this previously-prevalent sizzling plate is carried into the room wafting aromas that arouse even the most stingy of appetites. It’s a braised ham hock bathed in black pepper sauce, absorbing the flavor, and topped with red onions and cilantro.
Wooden bucket tofu pudding (木桶豆腐花)
Sweet with a little tart zing, this desserty snack isn’t itself nearly-extinct, but the way it’s being sold in this particular shop is. The owner makes his tofu pudding the traditional way in an unusual venue he’s occupied since the 1980s.
Bamboo pole noodles (竹昇麵)
Hong Kong is overflowing with shops who serve noodles similar to these, but nearly all are machine-made. The original labor-intensive process requires a skilled artisan who kneads the dough by riding a large bamboo pole across it, bouncing up and down repeatedly until the desired texture is achieved. There are perhaps only two restaurants still using this technique.
Oil leftover noodles (油渣麵)
Resources were scarce in Hong Kong’s formative years and this dish was invented to utilize the leftover skin, meat, and fat that remain after lard is rendered from pig parts. In this incarnation, which has been served since the 1970s, the leftovers join reconstituted shiitake mushrooms, scallions, pickled cabbage (冬菜), and chewy noodles in a sumptuous broth that you’ll want to drink dry.
Don’t miss this opportunity to taste these dishes before it’s too late! Let us know you are interested in exploring these places with a Local.
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