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