Hong Kong market walkabout

colourful corn

How do you know if you're a true foodie? One indication would be that you head towards the local markets to check out what is happening. It was a rule my dad used to practice all the time - the moment he arrived in any strange foreign place, he will always check out the market, no matter what time it would be.

chopping spring onions, carrots in attention

The market is literally the heart and soul of the locals. You learn so much just from walking through the market, picking up clues on what people's preferences are.

my durian

In Hong Kong for instance, they may not produce any (or very little) vegetables, fruits and livestock since it is a small country but they definitely import in the best and the most fresh items from all over the place. I reckon that explains why the simplest chan teng food tastes a thousand times better in Hong Kong as the quality and freshness of their produce makes a big difference.

fish that is so fresh it is still moving

Freshness is utmost for them especially when it comes to their fish. Unlike Malaysia, where we seem to buy our fish dead, here they only buy "live fish" that are still swimming around albeit in shallow makeshift aquariums. You see them knocking the fish senseless with a heavy wooden bat, slaughtering it so quickly that by the time, you're choosing the fish, the gills is still moving with its last breath. Ruthless but this means it is super fresh.

crabs, razor clams and geoduck

It is also interesting to see how prized the fish head is versus the other parts of the body. Seems the fish head is favoured by them as it is used to make soup - one of the Hong Kong people's daily must-haves. That is why you also see mountains of roots as these are used to add a sweet flavour to the broth that they consider as a health tonic.

braised pigeons

Now I know why durian pancakes are a staple in Hong Kong's dessert places as they really love their thorny fruit. You find them milling around the king of fruits, selecting which one to buy to bring home. Seems they only get the Thai version - the ones we often dismiss with disdain since it is too sweet for us. Mangosteens are even available as I discover that hail from the tropical weather Hainan island.

all things soy - silky soft tau fu fah, old style green tiles, their version of yong tau foo, wobbly tofu

No one goes hungry at the markets - you get all kinds of cooked food too at stalls around the place. Stop by for a refreshing drink or wobbly soft tau fu fah, freshly made at the back of the stall. I absolutely love the fresh soy bean milk, served piping hot and brimming with soy goodness. At this simple stall decked in green tiles, they sell all kinds of soy bean products - fermented bean curd dotted with red bits, stuffed tofu with fish paste, silky soft tau fu fah which you eat with a sprinkle of yellow sugar, wobbly and soft tofu and etc. Don't forget the iconic red lanterns - they're all over the place and like my friend J says it gives the food an undeniable warmth that makes it more attractive.

siu yoke to take home

If you want something more substantial, they also have an array of braised items - goose, pigeon and any part of the goose or pig for you to choose from. Roast meats are also available for you to chop and take home. You will definitely never go hungry here!!

Wet Market
Mongkok
Kowloon

(Just off Mongkok's goldfish markets and around Tung Choi and Nelson Streets. For more pictures, see my Flickr set. Thanks to J for bringing me around these markets!)