Indulging in gourmet while exploring the South East 

1. Hong Kong Episode Part 4 

Cemeteries + Islamic Centre Canteen

                                      Sunday, 2023/3/12

Cemeteries

On Sunday March 12, 2023 at 9am, I, Patrick, Jenny, Baldwin, Andy and his son Alvin and Simon went to cemeteries in Chai Wan and Happy Valley in order to pay a visit to my parents, third elder sister Jamina, my aunt and mother-in-law, and other relatives, expressing condolences and remembrances. Patrick, Baldwin, Andy and Simon altogether swept , washed and cleaned their tombs, and removed weeds. I almost forget to mention Alvin. He also gave a helping hand. Eline, your mother's tomb was swept and washed clean, you should feel at ease.

 

After visiting the tombs of our beloved ones, we went to Islamic Centre Canteen at 5/F, Masjid Ammar And Osman Ramju Sadick Islamic Centre, 40 Salvation Amy Street, Wan Chai for dim sums and tea.

Alvin was very smart and elf. On the way, he was holding my hand, walking and chatting with me. The photos that he took were good. Walking inside the Causeway Bay MTR station, he asked me how Canada was like. I told him Canada was huge, far away from Hong Kong. He behaved wanting to go to Canada. Baldwin said to Alvin, "Perhaps you follow uncle Kar to Canada. He nodded his head .

Islamic Centre Canteen

Islamic Centre Canteen is located inside the mosque, away from the Causeway Bay MTR station about 10 minutes walk. It is very convenient to find. Their Halal dim sums are very famous, many varieties, from steamer types to frying types. The juicy Chicken Shao-Mai , Shrimp Dumplings and Fried Fresh Shrimp Wonton are recommended.

If you are in Causeway Bay in the evening, you can come to Islamic Centre Canteen to have dinner. Try their Cantonese dishes, very delicious to surprise you.

After visiting the cemeteries, when we arrived at the canteen, it was already noon time. It was very busy. We had to line up and waited for about one hour.

This canteen has an open kitchen, very clean and hygiene. Many types of dim sums, cages of dim sums are freshly steamed, particularly yummy.

This is a place serving Cantonese dim sums. In the canteen, people are attracted by this dim sum counter. Here customers are not courteous . They order the waitress to make a pot of tea, check the dim sum order sheet, bring it and go to this counter to choose what they want.

 

▲ Fried Shrimp Dumplings, Fried Fresh Shrimp Chives Dumpling,  Samosa 

Fried dim sums are one of the best choices. Fried Shrimp Dumplings (蝦角), Fried Fresh Shrimp Chives Dumpling (鮮蝦韮菜餃) and Samosa (咖喱角) were crispy and fragrant, particularly the freshly fried samosa. The Indian and Pakistan customers grabbed them immediately.

▲ Shrimp Carrot Stuffed Tofu

Shrimp Carrot Stuffed Tofu (百花釀豆腐) was very fragrant and delicious.

▲ Steamed Beef Balls 

Dishes made of beef are outstanding here. Steamed Beef Balls (山竹牛肉球) are the must order dim sums. There are 3 balls in one cage. A lot of meat in one ball. When you put one ball in your mouth, you can feel the content of meat, soft and tender. Adding some Worcestershire sauce to it will be more delicious.

▲ Chicken Shark Fin Dumplings

Chicken Shark Fin Dumplings (雞肉魚翅餃) were fragrant and delicious.

▲ Shrimp Dumpling

Shrimps are not strictly prohibited food by Muslims and sea food is not necessary Halal. Therefore, Indian and Pakistan dishes can have plenty of seafood like shrimps and crabs. However, Chinese Halal foods are mostly from the Outer Mongolia, no seafood in their recipe.

In Hong Kong, Shrimp Dumpling (蝦餃) is common in Cantonese restaurants. Here, the skin of the shrimp dumpling was thin and clear, the fillings were minced shrimp and bamboo shoots, very traditional and yummy.

▲ Sīu-máai

Here Sīu-máai(燒賣) was made of chicken, the tastes and textures were the same as those made of pork. Chicken was lean and not fatty, very tender and smooth. Carrot cubes were used to decorate. This Halal Sīu-máai was very yummy.

▲ Steamed Beef Rice Roll, Steamed Shrimp Rice Roll

The skins of Steamed Beef Rice Roll (牛肉腸) and Steamed Shrimp Rice Roll (蝦腸) were very moist, smooth and tender. Beef was fragrant while shrimp was chewy. Adding some of their secret made soya sauce to make the taste more delicious and became very high standard.

▲ Mushroom Chicken Bao

Mushroom Chicken Bao (北菇雞包) was made of fresh chicken meat and shiitake mushrooms but tasted like Cha Siu Bao (叉燒包), very delicious.

▲ Dry Fried Beef Ho Fun

Dry Fried Beef Ho Fun (干炒牛河) is very popular here. Both beef and soya sauce were fragrant while beef was tender. Yummy.

▲ Steamed Malay Cake

Steamed Malay Cake (馬拉糕) is very popular here and sold out very quickly. It was sweet and soft, fluffy and spongy.

Little Alvin chatted with a little Filipinos girl in our next table. He was awesome. After dim sums, we said farewell to each other. I returned to the hotel to rest.

On March 13, I had one day sightseeing and shopping in Hong Kong. On March 14, 9am I flew to Singapore to start my South East Asia tour. I stayed one day in Singapore. The next day, I flew to Ho Chi Minh city. On March 28, I flew from Singapore back to Hong Kong for sightseeing and shopping. Finally, I returned to Canada on April 4.

Next, Hong Kong Episode Part 5 Lei Yue Mun

          Dining, Sightseeing and Shopping

Publisher：Kar Discover

Indulging in gourmet while exploring the South East 

1. Hong Kong Episode Part 3 

   

    Family Banquet at Lei King Restaurant 

                   Saturday  2023/3/11

On Saturday March 11, 2023 in the morning, I caught the tram from Times Square, Causeway Bay to Wanchai. After having breakfast at Café de Coral, I walked to Registration of Persons - Hong Kong Office 8th floor, Immigration Tower, 7 Gloucester Rd, Wan Chai, Hong Kong to renew my smart ID card. The office was crowded with applicants. Appointment schedule was full. When I was in Vancouver prior to starting my journey, I tried to book an appointment but the schedule was already fully booked until June. However, I had to return to Vancouver on April 4, I was very  disappointed because I could not renew my HK ID. I returned to the hotel, took a shower and went to bed. At 5:30pm, I woke up, dressed up and walked to Lei King restaurant in Wanchai to attend the family banquet.                                  

Lei King restaurant situates on 1/F, 1 Stewart Road, that is the old address of Wing Wah restaurant.
Wing Wah was closed down on August 28, 2022. Lei King took over this place, and started business on November 18, 2022.

The family members were sitting and waiting for me. 14 members participated in the event.

My fifth elder sister's husband Patrick, my fifth elder sister Jenny, seventh younger brother Baldwin, his son my nephew Owen, the older son of fifth sister and husband my nephew Andy, his wife Wallis, his son Alvin, the younger son of fifth sister and husband my nephew Simon, his wife Dipsy, his son Kerwin, my second elder sister Maida's second daughter my niece Bik, her boy friend, Maida's third daughter Sandra.

I brought from Canada gifts including smoked sardines, smoked salmon, maple syrup and Godiva chocolate for them to share.

Luxurious Shark's Fin Roast Goose  豪華大排翅燒鹅全包宴  

Baked Shrimps and E-Fu Noodles in Broth          上湯焗鮮蝦球配伊麵      

Crispy Whole Roast Goose                                      大紅脆皮燒鹅全隻

Fried Scallops Dumplings                                        鍋貼鲜带子

Jade Clams with Broccoli                                        翡翠彩鳳蚌仁

Shark's Fin Soup                                                      紅燒大排翅

Fish Maw and Goose Webs Soup                            福祿花膠扣鹅掌

Steamed Grouper                                                     清蒸富貴海班

Signature Crispy Garlic Chicken                           招牌脆皮蒜香雞

Fujian Fried Rice                                                     福建炒飯

Dessert :   Red Bean Soup                                        精彩甜品： 红豆沙

HK$2,988

    ▲ Baked Shrimps and E-Fu Noodles in Broth

Shrimps were fresh and chewy. E-Fu noodles absorbed the broth and became tasty.

 

▲ Crispy Whole Roast Goose

     

The skin of the goose was crispy and the meat was tender and juicy, very yummy.

▲ Fried Scallops Dumplings 

Dumplings tasted like shrimp toast but with a touch of fresh scallops.

▲ Jade Clams with Broccoli 

Clams were chewy, best paired with broccoli.

 ▲  Shark's Fin Soup

Shark's fin was chewy. Shark's fin contains gelatin, invigorates the kidney and reinforcing tendon, strengthen bones, has high rich nutritional value.

▲ Fish Maw and Goose Webs Soup 

Fish maw and goose webs contain gelatin, consuming them can keep you young.

 ▲ Steamed Grouper 

Grouper was fresh and delicious. My most favorite.

▲ Signature Crispy Garlic Chicken 

Skin of the garlic chicken was crispy while meat was tender and juicy. Yummy.

▲ Fujian Fried Rice 

Fujian Fried Rice also called Fuzhou Fired Rice, was invented in  around 1980, over 40 years old. It is different from traditional fried rice where rice is  individually separated. But Fujian Fried Rice is wet fried rice with toppings, rich in ingredients. Delicious.

▲ Dessert : Red Bean Soup 

Red beans were soft and mashy, slightly sweet, with taste of dried tangerine peel

After finished eating and drinking, everyone got together to take photos. Smile!

Two little kids Alvin and Kerwin were very energetic and lovely, making Jenny laugh. After eating, they were running around in the restaurant, feeling very happy. At last, I left reluctantly and returned to my hotel.

I appreciated greatly to Patrick and Jenny for their generosity inviting us to Lei King Restaurant to  enjoy such rich and delicious dinner. Thanks to Andy for contacting me to arrange this banquet at Lei King restaurant and visiting cemeteries the following day. Making my journey to Hong Kong be perfect and unforgettable. Thanks again to Patrick for bring me Octopus card and MPF letter at Western Hotel. Finally I extend my gratitude to all guests for attending, rendering me unforgettable memories.

Next: Hong Kong Episode Part 4 

Cemeteries + Islamic Centre Canteen

          

Publisher：Kar Discover