Hong Kong

Hong Kong is a wonderland of colors, lights and speed, a perfect marriage of modern and traditional. Tony arrives in Hong Kong, ready to take the plunge into all things edible.

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Chuen Kee Seafood Restaurant

On his first day in Hong Kong, Tony and his friend Josh sampled razor clams, cellophane noodles with soy and bamboo shoots, stir-fried cuttlefish, conch dipped in chicken stock and horseshoe-crab soup.

G/F, 87-89 Man Min Street, Sai Kung, Hong Kong

 
Eat
Four Seasons Clay Pot Restaurant

Tony and Josh enjoyed traditional Hong Kong clay pot rice and assorted sausages.

Temple Street, Hong Kong

 
Eat
Long Kee Noodle Shop

At this restaurant run by brothers, Tony enjoyed some spicy beef brisket noodles.

Eat
Tung Po Seafood Restaurant

At this dai pai dong restaurant, Tony dined on various types of delicious seafood consisting of deep-fried mantis shrimp, fish fins, black-ink squid balls with noodles, stir-fried prawns and clam soup.

99 Java Road, North Point, Cooked Food Center

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