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2014-08-15
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Mother-in-law is an uber foodie when it comes to Chinese food, so whenever I go to Hong Kong, I trust her judgement in whereever she takes me. She knows I like Chiu Chow food (although I must admit I don't know much about it other than soy sauce braised meats, eggs etc) so she decided to take me to 尚兴 Shung Hing, which is a famous institution in Sheung Wan.We tried two types of shark fin soup- the Chiu Chow style which is thicker and has a stronger flavour; and the clear soup style which really
We tried two types of shark fin soup- the Chiu Chow style which is thicker and has a stronger flavour; and the clear soup style which really let the shark fin be the star of the soup and simply dressed with Chinese ham. Hubby liked the normal clear soup, whilst I like the chiu chow style better.
We ordered this satay chicken with deep fried shiso leaves. When I was younger I love these deep fried leaves - it has a slightly bitter flavour like kale but it's crispy! I didn't realise they are shiso and was surprised about my love of shiso when I first tried it in Japanese and Vietnamese cuisines. Now I know why!
Crispy oyster omlette was next - although I must admit I can't remember too much of it but by all accounts it was yummy.
What was really memorable was the salt and pepper Bombay Duck Fish (Nine Stomach Fish in Chinese). I have had really great luck with Bombay Duck Fish in Hong Kong this trip, having a wonderful seaweed version in Kin's Kitchen and now another at Shung Hing. It was perfectly deep fried, not very oily and had this wonderful textures like clouds.
Another highly addictive dish was the stir fry flat noodles with satay beef. It was deeeeeeeelicious! I tried to replicate this dish at home but you seriously need a litre of satay sauce to do it. I hate to think how calorific this dish is but it was so yumgasmic I didn't care.
I would love to go back to Shung Hing again and I could definitely see my Asian Parentals loving this place also.
张贴