Michelin Star are usually given to restaurants and chefs for their exemplary contribution to the food industry and being awarded with a "star" can have a dramatic effect on the awardee. What began as a motorist guide (yes, Michelin is the tire) in France, spread to its neighboring countries about a century ago, and is now a worldwide food (restaurant and chef) guide.
And the Michelin fever has reached the banks of Hong Kong a few years back and it has come up with a streetfood guide, can you believe that? From dumplings, noodles, to waffles, more than several streetfood stalls were awarded that much coveted Michelin star.
And one such streetfood stall with a Michelin Star is Cheung Hing Kee Shanghai Pan-fried Buns. Prior to our trip, I wrote down some of the restos I wanted to visit but I left the list at home- hahaha. But I guess that its serendipity because my daughter and I end up in front of Cheung Hing Kee by accident (We wanted to avoid Canton Road that time).
What attracted us are the longish line and the deliciously intoxicating aroma coming from the store. We espied some Chinese (or maybe Taiwanese) food bloggers/ vloggers in the area since they were busy taking photos and videos, and one was even documenting her friend eat the famous dumpling.
That got us curious even if we just ate a very filling meal of beef ball noodles (will write about that some other time). I mean, we were so full but we just wanted a bite and we don't want to go back again. We only got a piece each of Black Truffle Bun which cost HKD $15 each vs the regular pan-fried buns that costs $30 for four pieces. The box looks nice, by the way. ;)
So here's our Pan-fried Buns with Black Truffle. Looks like the they steamed the dumpling first then fried one side of it. At first glance, I thought it looked like tiny fried siopao because the dumpling wrapper is thicker than what we are used to here in Manila.
And it was LOVE-at-first-bite! It even has a wow-factor, that jolt of electricity in a eureka-moment. I wasn't expecting that since my daughter and I decided to bring the food back to the hotel (it took us maybe 20-30 mins since we're not in a hurry to go back to our room). It has soup inside (similar to xiao long bao) and was pleasantly surprised that its still warm. Of course, having black truffle in it makes it more special but you can still taste the meat. I had soup trickling down my chin since I took a big bite but it was definitely worth it.
Pictured below is the "father" of this Michelin Star Pan-fried buns.
Cheung Hing Kee Shanghai Pan-fried Buns
Shop 6A G/F 48 Lock Road
Tsim Sha Tsui, Hong Kong
And the Michelin fever has reached the banks of Hong Kong a few years back and it has come up with a streetfood guide, can you believe that? From dumplings, noodles, to waffles, more than several streetfood stalls were awarded that much coveted Michelin star.
And one such streetfood stall with a Michelin Star is Cheung Hing Kee Shanghai Pan-fried Buns. Prior to our trip, I wrote down some of the restos I wanted to visit but I left the list at home- hahaha. But I guess that its serendipity because my daughter and I end up in front of Cheung Hing Kee by accident (We wanted to avoid Canton Road that time).
What attracted us are the longish line and the deliciously intoxicating aroma coming from the store. We espied some Chinese (or maybe Taiwanese) food bloggers/ vloggers in the area since they were busy taking photos and videos, and one was even documenting her friend eat the famous dumpling.
That got us curious even if we just ate a very filling meal of beef ball noodles (will write about that some other time). I mean, we were so full but we just wanted a bite and we don't want to go back again. We only got a piece each of Black Truffle Bun which cost HKD $15 each vs the regular pan-fried buns that costs $30 for four pieces. The box looks nice, by the way. ;)
So here's our Pan-fried Buns with Black Truffle. Looks like the they steamed the dumpling first then fried one side of it. At first glance, I thought it looked like tiny fried siopao because the dumpling wrapper is thicker than what we are used to here in Manila.
And it was LOVE-at-first-bite! It even has a wow-factor, that jolt of electricity in a eureka-moment. I wasn't expecting that since my daughter and I decided to bring the food back to the hotel (it took us maybe 20-30 mins since we're not in a hurry to go back to our room). It has soup inside (similar to xiao long bao) and was pleasantly surprised that its still warm. Of course, having black truffle in it makes it more special but you can still taste the meat. I had soup trickling down my chin since I took a big bite but it was definitely worth it.
Pictured below is the "father" of this Michelin Star Pan-fried buns.
Cheung Hing Kee Shanghai Pan-fried Buns
Shop 6A G/F 48 Lock Road
Tsim Sha Tsui, Hong Kong
Whenever I hear Michelin, I always think about the cute mascot of tire. hehehe! I'm not aware about Michelin star before, recently na lang. So far, I haven't tried any Michelin restaurant but I think I should add that to my bucket list.
ReplyDeleteTim Ho Wan has a Michelin Star :)
DeleteI am not familiar with this but mukhang masarap ha. Will try it nga when we visit HK next year.
ReplyDeleteWow, I love xiao long bao so I think I'm also going to love this one. But it's also interesting they also give Michelin stars even to street food stalls. I honestly thought they just gave those to big restaurants.
ReplyDeleteIn Singapore and Bangkok, they also have Michelin star streetfood stalls :)
DeleteI thought it was a different brand. So it was the tire brand, after all. Well, this place was not given a Michelin star for nothing. Those buns look so delish and they are making my mouth water. I think it was a bad decision to venture here on your blog on empty stomach! :D
ReplyDelete