I have recently returned from a university trip to Hong Kong and Tokyo for a management subject. Knowing that I would consume copious amounts of food I have taken many photos, which I would now love to share. Looking back, I wish I had put more effort into documenting the exact dish names and restaurants we ate at. Instead I have just put together a photo diary. This first blog will focus on HK, where we spent a lot more time shopping then eating. I’ll post a blog on Tokyo in the next few days, which has a lot more food to showcase.

Grabbed this tasty wonton noodle soup on the first night we arrived in Hong Kong. The place was called Shanghai Noodle, and we found it just off a street near the Ladies markets. The concept reminded me of Din Tai Fung at World Square, as the cooks were making all the noodles, dumplings and wontons in a glassed off section.

In Hong Kong it was common to have street stalls selling food on the corner of the road or near the metro. I remember taking a photo of this one in particular as the aroma coming from it was unbearable….supposedly the bad smell was from stinky tofu.

Sample of two extremely odd bakery items I found down at the metro near our hotel. Unfortunately I didn’t make a purchase. If I had to make a choice I would definitely go the sausage and bolognaise.

Hong Kong Wet Market

1000 year old eggs.

Dried fruits, pastes and pickled vegetables.

Dried oysters, which you could not surprisingly smell.

Big mumma melon…originally thought it was a cucumber =P.

Poor little turtles were up for sale. I’m not sure how they cook these, I just felt sorry for them.

The wet market was in Mongkok, which is on the mainland part of Hong Kong and right near all the big shopping malls. The wet market was very similar to Flemington or Paddy’s market in Sydney in regards to fruit and vegetables ++ some unexpected foods for sale.

One night we were doing some serious shopping in a 13 floor shopping centre, and stopped off for some dinner. I ordered a noodle soup and liked how the broth was presented separately in a small bowl. I have a feeling you were meant to dunk the noodles into the broth and eat it that way. I just poured it all over and at it like a normal soup.

I also ordered some steamed bok choi to go with my soup. In Sydney I will eat a lot of vegetables and fruit throughout the day, yet I find it harder to do this when travelling as finding fresh produce and having somewhere to store it is a bit of a problem. I would try and order some form of vegetables whenever we ate out.

Picked up a cute little snack one afternoon called Jagabee. They were like french fries but cylinder shaped and came in this cute little tub. Probably one of the most processed forms of food I had on the whole trip, but was cool to try them. From memory these ones were cheese and onion flavour.


I am pretty upset that I didn’t get the name of the restaurant where the following food was from. All I remember was that it was near the water where the star ferries leave to go to Hong Kong Island. We had to wait about 45 mins for a table, but it was worth it. I love Chinese food, but don’t eat it frequently in Sydney as I often find it is too saucy and not very fresh, this place made me fall in love with the food once again.

Starters that were instantly placed on the table….pickled radish, roasted peanuts with seaweed and chilli oil.

Pork and vegetable dumplings that have been hand made with the broth inside.

Sizzling szechuan pork with shallots, which had a nice bite to it due to the chilli. As you can see the serving sizes were quite large. The prices of these meals were about $15 each for the main. All up we paid about $35 AUD each (four people eating), which is very good for the amount of food we ordered, this was definitely considered to be a mid-range restaurant.

Our second main was a prawn stir-fry with mixed vegetables. The sauce was milder then the szechuan, and had a hint of soy sauce and something sweet, maybe honey.

Our last choice for the night was a beef stir-fry that was cooked with large green peppers. We were scared to try them at first, in case they were extremely hot. Surprisingly they were rather mild. I love how the colour of the peppers contrasts with the meat so boldly.

Overall I really enjoyed the food in Hong Kong, but deeply missed being able to buy fresh fruit on a regular basis. I normally don’t eat a lot of rice in Sydney either, yet it became my staple food in both Hong Kong and Japan . The Tokyo post will be up soon!