It gives goosebumps when I see the photo comparison from the 70’s before HK really boomed, so lovely to see how the world transformed over generations!❤
The Brits who resented HK returning to China were predicting it would become a backwater after they left. On the contrary, it rode on the rise of China to what it is today.
@@Simon12442 Yes! And seems like the taxi honked at her to hurry up. 😅 Still, choosing between being late for a flight and running over to say hi to Amy... this young lady had her priorities right! LOL.
it's actually great to hear you be more critical of the expensive items, i feel like it's completely fair to be holding those to a higher standard and it's interesting to see what the price vs quality range is in another country
As a senior citizen of Hong Kong and an expert of food, I agree totally with you that the cheaper yumcha style is better. It is authentic and truely the Hong Kong style breakfast.
I make 話梅小蕃茄 with a easy way. Go to 淘寶 buy a small pack of 話梅, put peeled cherry tomato and 3pieces dried plum in a bottle filled up with Sprite. Put in fridge over 12 hours.
My husband speaks Cantonese (but he's Canadian) and now learned that what Yum Cha. LOL. Thank you!!! You're teaching us so much, seriously. I love watching and learning about different Chinese dishes. I want to cater more to his culture!!! I'm Vietnamese and I want to learn more Chinese dishes for him. So thank you!!!!!
Yum Cha translates to Drinking Tea in Cantonese which refers to the activity of tea drinking while enjoying Dim Sum, namely the small yet carefully prepared food items.
The expensive stuff in HK aren't too different from other places. But for a foodie, it's the abundance of great cheap eats that separates Hong Kong from places like the US or UK.
@@marimo66666 The good cheap eats under $5 USD are everywhere. No need to know where to look. In the U.S., even an order of French fries may cost you more than $5 after tax and tip.
I lived in Hong Kong for six months & miss it terribly! Seeing you there brings back memories! HK is kind of like Singapore in that its inexpensive, everyday restaurant dishes are on another level of deliciousness & eating out is the number one hobby! Interesting that your grandfather was an avid traveler in Asia! It must be very interesting for you to follow in his footsteps. I'm sure he'd be super proud of you!
as someone who grew up in hong kong and moved away eight years ago and now is super homesick: i'm so glad you're in hong kong! looking forward to all the videos from your trip
it's interesting how in Australia or the US, yum cha is adopted as a noun, when it's usually used as a verb in cantonese speaking regions. just shows how language can evolve over time and can change as it is adopted in different regions and cultures
I love your food blog! There are zero unnecessary hypes. Your food adventures are perfectly paced and bring me a relaxed, pleasant mood. The vibe of the video reminds me of those solid travel programs of the millennium, I can relax and enjoy a new world and new food with the charming host. Your short videos make me want to click the whole episode, that's the rarest quality for a food adventurer. Can't wait to see more of your work!
I love so much that you come from a family of world travelers! You’re so very lucky to be able to revisit special places your relatives visited decades ago. My family basically came to the US in the late 17th century, and aside from a couple trips to Canada in the 1940s and 50s, haven’t set foot off the borders until I went to Ireland in 2006. The xenophobia is real and it kind of encourages me to travel around the world more just to dispel some of the willful ignorance that’s developed over time. But until I can visit these places myself, I’ll continue learning from your travels and I just want to thank you so much for posting this content and teaching others that the world is not a terrifying place after all.
I remember my cousin took me to this 7-10 hkd a steamer yum cha place in this normal looking office building in Wanchai, but there was an old school canteen style yum cha place upstairs. This was back more than a decade ago, but those are the comfort food places that make you feel all comfy inside. No frills, no expensive ingredients, just the basics and wash it down with some bo lay tea.
Great to see you in hk. Looking forward to seeing more. Agree on nostalgia thing...always adds points. Absolutely loved your 70s photos and comparison. Hello to your grandkids (future)
aww.. sweet. One of the things is this. for any food. you have to appreciate what is good about cheap eats, and know what its like to eat high end. Appreciate both for what it is. As Mr E Ripert once said , you can appreciate a rock and roll concert and equally appreciate the opera. Food is the same way. That said, great work. Also, one reason why cantonese food is the way it is. One of the few regions of the world that has really good agricultural output, and coastal waters for seafood. The other one that comes to mind is france. That is why there are similarities to french and cantonese cooking. You want to taste the ingredients, no real hiding behind. Texture is the next part. Great job!
Sorry, there's no comparison between French cooking to Chinese cooking, both are entirely different tastes and styles. Chinese cooking is far more in varieties, sophistication, methods, tastes, food ingredients, raw materials, philosophy, combinations, and serving sizes. There's no other types of cooking more comprehensive than Chinese cooking. Chinese cooking is not just street foods, but Chinese street foods alone are already more varied than other cultures.
There is a place in Hawker center in Singapore that has one of the best Char Siu. And I think the price were reasonable. The best food is not necessary the most expensive or the most fancy ingredients.
On my one visit to Hong Kong (singing with the Boston Symphony Orchestra and Seiji Ozawa on tour), I particularly remember having “beggar’s chicken,” which is a whole chicken with mushrooms and spices wrapped in banana leaves and covered in mud, then baked. Cracking open the now-hard mud shell revealed an incredibly tasty chicken. I don’t know whether you’ve had this dish elsewhere in China, Amy, but if not it’s worth seeking out. Probably requires preordering a day in advance. Enjoy Hong Kong!
I haven't watched your videos in a while as I was busy with school but finally diving back into the videos I missed. These videos qualities have gotten so amazing! And as always the food looks awesome!!
I am sooo glad you're' eating Hong Kong foods, it's so nostalgic for me. I had to get tea while I watched you pour the tea with the meals....I probably stood in the same spot on Mount Victoria, though it looked quite different then. Hong Kong looks so clean and modern now. I didn't notice any bamboo scaffolding like we saw everywhere when I was there. Can't wait for the next episode or your Hong Kong adventure!!!
I just wanna come on here and say this is one of my favorite TH-cam channels! Your videos are so fun and so peaceful ☺️ I know I can come here to get a big smile and learn something!
i love your vids, you have such a bright warm personality and i love how all the local folks you talk to are so welcoming, stoked to recommend stuff, it really makes me hope i can travel and experience the world someday
So glad I discovered you and your channel! This is an absolutely amazing video! Continuing your grandfathers legacy and exploring China, visiting places that he’s been in Hong Kong and contrasting it to the spectacular place it is today - super meaningful and I hope your future grandkids do the same! ❤
The sponsorship was such a perfect segue mid video that I had to pause it and click the link in the description 😆 too bad their US website seems to be down right now 😢
If you are still in Hong Kong or will find yourself back in Hong Kong in the near future, I highly recommend Di King Heen inside the Royal Plaza Hotel in Mongkok. I also recommend their 猪脚姜 ginger pork knuckles (feet) with vinegar. It is my mom's favorite dish. Last time I was in Hong Kong, even though we went to the restaurant twice, the second time, the dish was sold out.
I use your chopstick technique too! But mainly for beef balls, which are typically bigger than dumplings! I also like to dip my har gow and siu mai in Chinese mustard instead of chili oil or soy sauce.
If and when you do come to Malaysia you should do dim sum here. We pair it with two kinds of sauces. A sweet sauce and a chilli sauce and it goes soooo well.
I love her videos in any language/dialect but hearing cantonese in Amy's videos is honestly such a funny change of pace for me as someone who speaks cantonese but not mandarin, I feel like I've just put hearing aids in the first time LOL
Yum Cha is the experience and Dim Sum are the "snacks". In the old days, Uncles would take their birds (in cages) and visit with friends and drink tea to chitchat and maybe have some "small bites".
Right! I am now 73, and we never order a tableful of dim sum. Only a few pieces, with tea, friends, may be newspaper of the day, spend an entire afternoon quietly ! Today, many yum cha places are way too noisy!
I love ALL your videos, you are so game to try some the more unique dishes, but as far as yum cga is concerned I just can't believe with all your vast experience in food tasting this is the first tie you had har gow with chilli sauce, the ONLY way I've EVER eaten it. Keep the videos coming.
My co worker love the western bbq pork bun, you can't buy it in Chinese bakery. The one in dim sum place are different. I miss dim sum there are so much more variety in Asia. 😭🤤🤤
Wow!, I can't believe how big that yum cha looks!, I couldn't believe how cheap it is there, you would of paid around $200 here in Australia 🦘🌏🦘, love the video, love the yum cha🤗😋😛🤪😜**
I'm really surprised you haven't had Hom Sui Gok before since it seems like you've tried everything! One of the best. "The golden football" I hear it called haha
The key is , you enjoyed the food and the vibe both ways. $152 USD for an excellent Dim Sum treat is the right price. It is roughly the same in Los Angeles upscale Dim Sum place!
Hello from HK 👏🏻. I absolutely loved your video featuring our iconic dim sums, they truly represent the diverse and delicious culinary scene of our city. ❤❤ I wanted to share some interesting details about one of the dim sums - 馬蹄糕. In 馬蹄糕, the filling is made from water chestnut, not chestnut as commonly believed. Water chestnut, a crispy and refreshing tuber, is finely chopped or mashed and used as the filling in this traditional Cantonese dessert. The water chestnut filling adds a delightful crunchy texture and imparts a subtle sweetness that beautifully complements the soft and sticky rice cake exterior. It's truly a treat that leaves a lasting impression! Lastly, wishing you an unforgettable experience and a truly memorable culinary journey in HK! 😊
I often visit Hong Kong for work. All my colleagues there are locals and many massive foodies. So I get taken out to all the super local places that most tourists would never visit. There are a few places in Kowloon I could definitely recommend, particularly for dumplings.
For me, yum cha is more about spending time with family and friends than about the food. Of course, the food should be good, but it doesn't have to be elegant or expensive. It should also be nostalgic because it brings back memories of people who aren't there anymore. Growing up in Honolulu, I'm very familiar with traditional Hong Kong style dim sum, but many restaurants have continued to introduce the newer dishes. Unfortunately, many restaurants have closed because the younger generations don't want to take on the very difficult work anymore.
I can't necessarily compare to Hong Kong since they function so separately from the rest of China, but in China everything has changed. I was actually shocked at how LITTLE things have changed based on your photo, compared to Changchun, which is where both my parents and three of my grandparents grew up, and where I was born. My mom talks about the 四合院 they used to live in that were commonplace back in the days-kind of like the unrenovated hutongs in Beijing. Even when I was little (I was born in 1990), one-story houses with yards were everywhere. My great-grandma still lived in a house with a 炕. People biked everywhere. There were barely any cars save the lone three-wheeled truck and a Jeep or two. I was allowed to play in the streets alone as early as three years old, just to give you a sense. Nowadays, all the houses have turned into giant buildings 7+ stories high. The neighborhood I used to live in is unrecognizable. None of the businesses are still around. Small shops have been replaced by giant shopping centers. My mom literally lived in Changchun until she was 31 and when we go back to visit, she couldn't even find her way around. Her childhood home and even later homes have long since been demolished. She couldn't even find the streets because a lot of them were gone and new ones built. For example, her old school once stood where there is now a giant intersection. It's not even like they just tore down and replaced buildings. If you just replace buildings, you could at least still recognize the location. No, it's like they completely redid it from scratch. Not entirely obviously, but enough that Changchun in 1990 and Changchun in 2005 were completely different cities. Some thing that weren't changed still aren't exactly the same. I used to live walking distance from 朝阳公园 and as a kid had so much fun playing on the slides and seesaws on the playground. The last time I went there, there was no playground. I saw that you went to 南湖公园 in an earlier video. I didn't see the amusement park there. Is that gone too?
Hello Amy, love your video, but I want to point it out the spring roll（炸両）is using sweet sauce（甜醬）& peanut butter (花生醬) not a hoisin sauce and sesame paste，in US we use hoisin sauce instead of sweet sauce because we can't find sweet sauce, hoisin sauce is the closest one, but the original version is sweet sauce and peanut butter sauce.
I've had several super-expensive dim-sim meals in high-end restaurants in Hong Kong. Of course, the quality is better than every-day dim-sum places. But taste-wise, it's not too different from the more average costing places. If anything, I feel that you're paying for the luxury surroundings and especially the much prettier presentation of the food.
Looovvve HK! So glad you’re showcasing some of the local foods there. You went on a nice day for Victoria Peak. I went last month and it was completely fogged up and I couldn’t see anything up there 😂
I used to love hom suey gok as a kid (the deep fried rice thing with pork inside). The Toisan call dim sum 'ngim cha'. I can't wait to see more of the Hong Kong series! I also await the return of Blondie's dad's comments which I haven't seen for a while.
![เบิ้ล ปทุมราช - สาวสอง ( มีมี่ของอ้าย ) ft. ตาต้า,ต้องเต [OFFICIAL MV]](http://i.ytimg.com/vi/mqlMjnP08XI/mqdefault.jpg)
Super fan was adorable. Was obviously in a rush but that didn't stop her from expressing her love.
It gives goosebumps when I see the photo comparison from the 70’s before HK really boomed, so lovely to see how the world transformed over generations!❤
The Brits who resented HK returning to China were predicting it would become a backwater after they left. On the contrary, it rode on the rise of China to what it is today.
Transformed for the better
Not the whole world. Western countries ("the Garden") is heading down to the gutter while "the Jungle" is on steady climb.
A lot of HK people prefer the old days especially after the National Security law put in effect in 2020.
@@tuppenceworth5485 No, it is not. Stop lying for once.
The young woman who said hello at 11:32 was so hilarious and sweet! Her bubbly energy and excitement gave me such a boost! Hope she is doing well!
hahah we can tell how rush the Hong Kong people are
With all the luggage pushing into the taxi, it seems that she was rushing her way to catch a flight
@@Simon12442 Yes! And seems like the taxi honked at her to hurry up. 😅 Still, choosing between being late for a flight and running over to say hi to Amy... this young lady had her priorities right! LOL.
That little story about your dzadziuś was so precious, it always feels so special to walk in the footsteps of your ancestors
it's actually great to hear you be more critical of the expensive items, i feel like it's completely fair to be holding those to a higher standard and it's interesting to see what the price vs quality range is in another country
As a senior citizen of Hong Kong and an expert of food, I agree totally with you that the cheaper yumcha style is better. It is authentic and truely the Hong Kong style breakfast.
飲茶要人多吵雜先至有氣氛，先至係正宗既飲茶文化。
Totally agree, we do not choose what look or taste fancy, we just choose those what make us feel relax and comfortable, that's life.
I make 話梅小蕃茄 with a easy way. Go to 淘寶 buy a small pack of 話梅, put peeled cherry tomato and 3pieces dried plum in a bottle filled up with Sprite. Put in fridge over 12 hours.
Oh I wouldn't have guessed sprite. How long do you keep it marinated for?
@@Chakura overnight, around 12 hours
My husband speaks Cantonese (but he's Canadian) and now learned that what Yum Cha. LOL. Thank you!!! You're teaching us so much, seriously. I love watching and learning about different Chinese dishes. I want to cater more to his culture!!! I'm Vietnamese and I want to learn more Chinese dishes for him. So thank you!!!!!
Yum Cha translates to Drinking Tea in Cantonese which refers to the activity of tea drinking while enjoying Dim Sum, namely the small yet carefully prepared food items.
I've always thought that both Yum Cha and Dim Sum are Cantonese lol...
@@zeth479 you're right 😅
yum cha (drink tea) and DIM SUM ( the dishes) are BOTH CANTONESE expressions
@@bb2866 now I feel stupid lol. Thanks you guys. 🤣❤️❤️
The expensive stuff in HK aren't too different from other places. But for a foodie, it's the abundance of great cheap eats that separates Hong Kong from places like the US or UK.
if you know where to look 😜
@@marimo66666 The good cheap eats under $5 USD are everywhere. No need to know where to look. In the U.S., even an order of French fries may cost you more than $5 after tax and tip.
It’s even and way cheaper in mainland China😂you can easily find a lot of yum cha places in Guangzhou for example that are as good as those in HK
@@user-rb7us2qm7c That's true. The downside is mainland China has a stricter visa policy.
I lived in Hong Kong for six months & miss it terribly! Seeing you there brings back memories! HK is kind of like Singapore in that its inexpensive, everyday restaurant dishes are on another level of deliciousness & eating out is the number one hobby! Interesting that your grandfather was an avid traveler in Asia! It must be very interesting for you to follow in his footsteps. I'm sure he'd be super proud of you!
as someone who grew up in hong kong and moved away eight years ago and now is super homesick: i'm so glad you're in hong kong! looking forward to all the videos from your trip
it's interesting how in Australia or the US, yum cha is adopted as a noun, when it's usually used as a verb in cantonese speaking regions. just shows how language can evolve over time and can change as it is adopted in different regions and cultures
I love your food blog!
There are zero unnecessary hypes.
Your food adventures are perfectly paced and bring me a relaxed, pleasant mood.
The vibe of the video reminds me of those solid travel programs of the millennium, I can relax and enjoy a new world and new food with the charming host.
Your short videos make me want to click the whole episode, that's the rarest quality for a food adventurer.
Can't wait to see more of your work!
I love so much that you come from a family of world travelers! You’re so very lucky to be able to revisit special places your relatives visited decades ago. My family basically came to the US in the late 17th century, and aside from a couple trips to Canada in the 1940s and 50s, haven’t set foot off the borders until I went to Ireland in 2006. The xenophobia is real and it kind of encourages me to travel around the world more just to dispel some of the willful ignorance that’s developed over time. But until I can visit these places myself, I’ll continue learning from your travels and I just want to thank you so much for posting this content and teaching others that the world is not a terrifying place after all.
“Hi from Grandma”
So sweet! 🥹🥹
So glad you do a Cantonese food series 🎉🎉 it’s my favourite cuisine 😊
I remember my cousin took me to this 7-10 hkd a steamer yum cha place in this normal looking office building in Wanchai, but there was an old school canteen style yum cha place upstairs. This was back more than a decade ago, but those are the comfort food places that make you feel all comfy inside. No frills, no expensive ingredients, just the basics and wash it down with some bo lay tea.
Great to see you in hk. Looking forward to seeing more. Agree on nostalgia thing...always adds points. Absolutely loved your 70s photos and comparison. Hello to your grandkids (future)
Hong Kong is one of my hometowns so it means so much to me seeing you trying out these different places 🥰 Thank you for bringing us around!!
aww.. sweet. One of the things is this. for any food. you have to appreciate what is good about cheap eats, and know what its like to eat high end. Appreciate both for what it is. As Mr E Ripert once said , you can appreciate a rock and roll concert and equally appreciate the opera. Food is the same way. That said, great work.
Also, one reason why cantonese food is the way it is. One of the few regions of the world that has really good agricultural output, and coastal waters for seafood. The other one that comes to mind is france. That is why there are similarities to french and cantonese cooking. You want to taste the ingredients, no real hiding behind. Texture is the next part. Great job!
Sorry, there's no comparison between French cooking to Chinese cooking, both are entirely different tastes and styles. Chinese cooking is far more in varieties, sophistication, methods, tastes, food ingredients, raw materials, philosophy, combinations, and serving sizes. There's no other types of cooking more comprehensive than Chinese cooking. Chinese cooking is not just street foods, but Chinese street foods alone are already more varied than other cultures.
Fun video. Thanks Amy and Lini. The super fan was entertaining too !
lmaoooo that girl was so starstruck, super adorable xD
Glad I live in China to taste the amazing food everyday 😋❤️
Sooooo excited to see what's to come. Being a BBC, I miss HK and the food especially the dim sum. Love your food vlogs Amy
Thanks so much!!!
Watching this now in Paris, at 530am, when my last meal was in the previous afternoon…. Makes me want to eat my pillow.
There is a place in Hawker center in Singapore that has one of the best Char Siu. And I think the price were reasonable. The best food is not necessary the most expensive or the most fancy ingredients.
Canto here. I always understood it as you GO yum cha but you HAVE or EAT dimsum.
Hk has gotten soo expensive! Even with the cheapest restaurant, it's still a little more expensive than i expected
On my one visit to Hong Kong (singing with the Boston Symphony Orchestra and Seiji Ozawa on tour), I particularly remember having “beggar’s chicken,” which is a whole chicken with mushrooms and spices wrapped in banana leaves and covered in mud, then baked. Cracking open the now-hard mud shell revealed an incredibly tasty chicken. I don’t know whether you’ve had this dish elsewhere in China, Amy, but if not it’s worth seeking out. Probably requires preordering a day in advance. Enjoy Hong Kong!
I haven't watched your videos in a while as I was busy with school but finally diving back into the videos I missed. These videos qualities have gotten so amazing! And as always the food looks awesome!!
Thank you so much! 🥰🥰🥰
I am sooo glad you're' eating Hong Kong foods, it's so nostalgic for me. I had to get tea while I watched you pour the tea with the meals....I probably stood in the same spot on Mount Victoria, though it looked quite different then. Hong Kong looks so clean and modern now. I didn't notice any bamboo scaffolding like we saw everywhere when I was there. Can't wait for the next episode or your Hong Kong adventure!!!
Been looking forward to your HK videos ever since you posted those shorts!
Omg your superfan was so cute 😂
lol You got sponsored by Amoy! I used to buy their products all the time when I went to school in Australia. Definitely recommend
Please share some more! I'll be in Hong Kong this summer.
I just wanna come on here and say this is one of my favorite TH-cam channels! Your videos are so fun and so peaceful ☺️ I know I can come here to get a big smile and learn something!
i love your vids, you have such a bright warm personality and i love how all the local folks you talk to are so welcoming, stoked to recommend stuff, it really makes me hope i can travel and experience the world someday
Your hk fans here. Interesting clip.
Bring your parents next time😂❤
excited to see your HK food adventure videos! now i'm really craving some yum cha...!
Your grandfather's photos are amazing - I can't imagine taking such cool photos without a smartphone lol
Love your video. Your in-depth love and understanding for Chinese food is unparalleled.
Your energy and enthusiasm is inspiring.
New video i've been waiting for 😊
I'm looking forward to your HK adventure.
What a
Yum…my
Cha…pter of your Hong Kong trip! :D
Always love your puns!
All of the shots of Hong Kong just make me so homesick, I only lived there 5 years but I miss it!
So glad I discovered you and your channel! This is an absolutely amazing video! Continuing your grandfathers legacy and exploring China, visiting places that he’s been in Hong Kong and contrasting it to the spectacular place it is today - super meaningful and I hope your future grandkids do the same! ❤
The sponsorship was such a perfect segue mid video that I had to pause it and click the link in the description 😆 too bad their US website seems to be down right now 😢
you my favorite ... looking forward to this entire HK food feast adventure ❤❤❤❤❤
Those pictures are so precious,witness the prosperity of Hong Kong!Please keep it .
Love your videos. I was born in HK and spent much of my childhood there. It really took me back when you were up on the Peak.x
So glad to see you enjoying HK and making me crave a proper yum cha❤
If you are still in Hong Kong or will find yourself back in Hong Kong in the near future, I highly recommend Di King Heen inside the Royal Plaza Hotel in Mongkok. I also recommend their 猪脚姜 ginger pork knuckles (feet) with vinegar. It is my mom's favorite dish. Last time I was in Hong Kong, even though we went to the restaurant twice, the second time, the dish was sold out.
I use your chopstick technique too! But mainly for beef balls, which are typically bigger than dumplings! I also like to dip my har gow and siu mai in Chinese mustard instead of chili oil or soy sauce.
If and when you do come to Malaysia you should do dim sum here. We pair it with two kinds of sauces. A sweet sauce and a chilli sauce and it goes soooo well.
Finally in Hong Kong! So excited for the Hong Kong videos.
I love her videos in any language/dialect but hearing cantonese in Amy's videos is honestly such a funny change of pace for me as someone who speaks cantonese but not mandarin, I feel like I've just put hearing aids in the first time LOL
Yum Cha is the experience and Dim Sum are the "snacks". In the old days, Uncles would take their birds (in cages) and visit with friends and drink tea to chitchat and maybe have some "small bites".
Right! I am now 73, and we never order a tableful of dim sum. Only a few pieces, with tea, friends, may be newspaper of the day, spend an entire afternoon quietly ! Today, many yum cha places are way too noisy!
Are pet birds that common? That's nice! I have a backpack to take my parrot out with me.
OMG IVE BEEN AT THE EXPENSIVE PLACE BEFORE! 😮 I came back to HK (use to live there) and my grandparents brought us there almost everyday.
I love ALL your videos, you are so game to try some the more unique dishes, but as far as yum cga is concerned I just can't believe with all your vast experience in food tasting this is the first tie you had har gow with chilli sauce, the ONLY way I've EVER eaten it. Keep the videos coming.
I just came back from Hong Kong!
I just subbed love your videos ! Keep getting it Taurus sistar~
Thanks so much!!!
✨ In the past, Xiamen was called Amoy.
I love yum cha. Amy, head to Hurstville next time you are in Sydney. Cheap and good!!!
My co worker love the western bbq pork bun, you can't buy it in Chinese bakery. The one in dim sum place are different. I miss dim sum there are so much more variety in Asia. 😭🤤🤤
Blondie, you must also try the famous Pineapple 🍍 Bun that goes along with the typical coffee/tea drink at local CHAA CHAN TENG.
I love your earrings girl!! ❤ thanks for another great video
9:16 these are my fave!!! theyre salty and sweet, and crispy and chewy. my mouth is watering just thinking about them
It would be good if Peter was there. He is a very knowledgeable foodie 😊
Love ❤️ and I hope you are having a great time.
Wow!, I can't believe how big that yum cha looks!, I couldn't believe how cheap it is there, you would of paid around $200 here in Australia 🦘🌏🦘, love the video, love the yum cha🤗😋😛🤪😜**
Great video Amy!
Thank you!!
I'm really surprised you haven't had Hom Sui Gok before since it seems like you've tried everything! One of the best. "The golden football" I hear it called haha
The key is , you enjoyed the food and the vibe both ways. $152 USD for an excellent Dim Sum treat is the right price. It is roughly the same in Los Angeles upscale Dim Sum place!
You are the best, Amy.👍
i love when the sponsor fits the videos theme, so much more natural
One of my favourite textures to eat is fried glutinous rice dumpling, omg, fatty, salty, stretchy, chewy and crispy. Heaven!
Hello from HK 👏🏻. I absolutely loved your video featuring our iconic dim sums, they truly represent the diverse and delicious culinary scene of our city. ❤❤
I wanted to share some interesting details about one of the dim sums - 馬蹄糕. In 馬蹄糕, the filling is made from water chestnut, not chestnut as commonly believed. Water chestnut, a crispy and refreshing tuber, is finely chopped or mashed and used as the filling in this traditional Cantonese dessert. The water chestnut filling adds a delightful crunchy texture and imparts a subtle sweetness that beautifully complements the soft and sticky rice cake exterior. It's truly a treat that leaves a lasting impression!
Lastly, wishing you an unforgettable experience and a truly memorable culinary journey in HK! 😊
For me, the best pawns dumplings skin is little al dente and chewy but soft. The filling is juicy, more shrimps than pork proportion.
I love Cantonese food. Looks amazing.
Lini is such a great guest!
Thanks for sharing your grandfather's photos of Hong Kong, and his story.
I often visit Hong Kong for work. All my colleagues there are locals and many massive foodies. So I get taken out to all the super local places that most tourists would never visit. There are a few places in Kowloon I could definitely recommend, particularly for dumplings.
For me, yum cha is more about spending time with family and friends than about the food. Of course, the food should be good, but it doesn't have to be elegant or expensive. It should also be nostalgic because it brings back memories of people who aren't there anymore. Growing up in Honolulu, I'm very familiar with traditional Hong Kong style dim sum, but many restaurants have continued to introduce the newer dishes. Unfortunately, many restaurants have closed because the younger generations don't want to take on the very difficult work anymore.
Welcome back to Hong Kong💝 I'm so glad you tried to speak Cantonese, and you speak Cantonese very well 👍🫶❤️
I can't necessarily compare to Hong Kong since they function so separately from the rest of China, but in China everything has changed. I was actually shocked at how LITTLE things have changed based on your photo, compared to Changchun, which is where both my parents and three of my grandparents grew up, and where I was born. My mom talks about the 四合院 they used to live in that were commonplace back in the days-kind of like the unrenovated hutongs in Beijing. Even when I was little (I was born in 1990), one-story houses with yards were everywhere. My great-grandma still lived in a house with a 炕. People biked everywhere. There were barely any cars save the lone three-wheeled truck and a Jeep or two. I was allowed to play in the streets alone as early as three years old, just to give you a sense.
Nowadays, all the houses have turned into giant buildings 7+ stories high. The neighborhood I used to live in is unrecognizable. None of the businesses are still around. Small shops have been replaced by giant shopping centers. My mom literally lived in Changchun until she was 31 and when we go back to visit, she couldn't even find her way around. Her childhood home and even later homes have long since been demolished. She couldn't even find the streets because a lot of them were gone and new ones built. For example, her old school once stood where there is now a giant intersection. It's not even like they just tore down and replaced buildings. If you just replace buildings, you could at least still recognize the location. No, it's like they completely redid it from scratch. Not entirely obviously, but enough that Changchun in 1990 and Changchun in 2005 were completely different cities. Some thing that weren't changed still aren't exactly the same. I used to live walking distance from 朝阳公园 and as a kid had so much fun playing on the slides and seesaws on the playground. The last time I went there, there was no playground. I saw that you went to 南湖公园 in an earlier video. I didn't see the amusement park there. Is that gone too?
Omg i've been waiting for you to do a video for hong kong!😍
Ok the Hi from grandma was so Deng sweet! Seriously, so cute, I hope they find your video! ❤
Wow the old photos of Hong Kong by Dziadzius are so precious.
Hello Amy, love your video, but I want to point it out the spring roll（炸両）is using sweet sauce（甜醬）& peanut butter (花生醬) not a hoisin sauce and sesame paste，in US we use hoisin sauce instead of sweet sauce because we can't find sweet sauce, hoisin sauce is the closest one, but the original version is sweet sauce and peanut butter sauce.
You can have the same food in Canton with much cheaper prices.That is the reason why many HK people go to CANTON during holidays.
Welcome to HK! ❤❤
Ham Sui Gok is my FAVORITE dish to get when I get dim sum omg. I'm craving some right now just watching this video.
Hi Blondie, I can confirm that is the same spot you grandpa took the photo. hv fun in HK.
Salivating already!
If you stay long enough, drop me a note and I'll recommend some of my secret eateries that is delicious and cheap~
Live to Eat is the best life to offer.
I've had several super-expensive dim-sim meals in high-end restaurants in Hong Kong. Of course, the quality is better than every-day dim-sum places. But taste-wise, it's not too different from the more average costing places. If anything, I feel that you're paying for the luxury surroundings and especially the much prettier presentation of the food.
Looovvve HK! So glad you’re showcasing some of the local foods there. You went on a nice day for Victoria Peak. I went last month and it was completely fogged up and I couldn’t see anything up there 😂
Can't go wrong with Yum Cha!
I used to love hom suey gok as a kid (the deep fried rice thing with pork inside). The Toisan call dim sum 'ngim cha'. I can't wait to see more of the Hong Kong series! I also await the return of Blondie's dad's comments which I haven't seen for a while.