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Hong Kong Gourmet With Justine Schofield Season 1 Episode 4
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00:00I'm excited to share my journey through one of the most exciting food cities in the world, Hong Kong.
00:06Oh my goodness!
00:08Here, East meets West, traditional meets modern, and every meal tells a story.
00:14From steaming baskets of dim sum...
00:17Look at that. Aren't they beautiful?
00:19...to sizzling walks on street corners.
00:22Smells amazing!
00:23I'm diving into centuries of culinary tradition.
00:26Yum cha is not complete without...
00:29...some tea.
00:30But I'm not just here to eat, I'm here to cook.
00:34On a hot summer's night in Hong Kong, this is the dish to have.
00:38So join me on a journey through culture and taste in this incredible city.
00:43This is Hong Kong right here. I love it.
00:55Hong Kong may be famous for its street food,
00:58but that's only part of the story.
01:00Beyond the bustling markets, there's a world of refined flavours,
01:04where fine dining reaches new heights.
01:07At the heart of this elegance and innovation is Wing Restaurant,
01:11which is headed by visionary chef Vicky Chang.
01:14Here, quality ingredients and refined culinary finesse
01:18are at the forefront of his approach to create dishes
01:21that are inventive yet rooted in tradition.
01:24Chef Vicky, tell me a little bit about the philosophy behind your menu.
01:30Here at Wing is what we call boundaryless Chinese cuisine,
01:34because growing up, I learned how to cook traditional French food.
01:37Oh, right. Not Cantonese.
01:38Not Cantonese.
01:39It was all classic French in Canada, in New York,
01:44but Hong Kong is where I was born.
01:46And, you know, when I first came back 15 years ago,
01:49I fell in love with Cantonese cuisine, Chinese cuisine.
01:52And so every day we would just R&D
01:54and, like, basically cook things over and over and over again
01:57into what we do today.
01:59The experience begins with a line-up of artful appetisers,
02:06each carefully designed to be shared.
02:09Growing up in a big table family,
02:11the youngest one, like myself,
02:14would always take the best part of the chicken,
02:17the best part of, you know, whatever it was for my grandmother,
02:20for people that I respect,
02:22and it's always been a gesture of respect in Chinese culture.
02:25So in the beginning, you get to serve something for a friend
02:30or somebody you respect.
02:31And so the first dish I would take for you
02:33is this smoked eggplant.
02:36It's been braided, just like how you would braid hair.
02:39Yeah.
02:43Stunning.
02:44Subtle, silky, and not overcooked either,
02:47so you've still got a slight crunch to it.
02:49What's that slight smokiness there, too?
02:51We have, like, almost like a minyat
02:52of, like, bunois, chilli, coriander,
02:55and then we smoke the whole thing with applewood.
02:59Yeah.
03:00You can taste it.
03:00And it's not overpowering.
03:02It's just subtle.
03:03What's next?
03:04These beautiful razor clams.
03:06And then the ribbons are made of Yunnan chilli,
03:10which is these beautiful wrinkly peppers.
03:12They are very, very floral.
03:15So you get a little bit of heat from the peppers coming here.
03:19But also slightly sweet, too.
03:21And the razor clams, it's like butter.
03:24It just melts in your mouth.
03:25It's just perfectly cooked.
03:26Next, we move on to the Japanese chilli oyster,
03:29crowned with golden century egg,
03:31which is a rich, preserved delicacy,
03:33long prized across Asia.
03:35Century egg is a term,
03:37so obviously it doesn't take a century to make.
03:40But it's when the protein of the egg reacts to lye,
03:44and the result, it basically sets it,
03:47and you will see the egg white
03:48turns into this, like, translucent jelly.
03:51And you will see that all that
03:52is covered in house-made mala chilli oil.
03:57Mm, that's a seriously unique dish.
04:00Egg and oyster, I've just never had that combination,
04:02let alone a century egg with an oyster.
04:05Exactly.
04:06But it just works,
04:07and that sauce with it is addictive.
04:10Ah, oh, wow.
04:12Look at that.
04:14Now on to one of Wing's standout mains,
04:16fragrant chilli Alaskan king crab.
04:19The best part of the leg,
04:20it's steamed with garlic.
04:21The meat from the body is shredded inside the sauce,
04:24and the juice from the crab
04:26is also turned into this sauce,
04:27so you will see a very oceanic sweetness.
04:30It's served with pan-fried
04:31chung-fan rice noodle rolls.
04:37Mm, sweet.
04:39It's tender.
04:41Mm, the perfect pairing with that noodle.
04:43It just mops up all the sauce
04:45and the flavour and the juices of the crab.
04:49Mm, I'm in heaven.
04:52And just when you thought
04:53things couldn't get any better,
04:54chef Vicky unveils a spring roll,
04:57the likes of which you've never seen.
05:00Justine, inside the spring roll
05:02is actually what you have on the table,
05:04but seven days later.
05:06A massive sea cucumber
05:07actually coming from Australia.
05:09Oh, wow.
05:10It's about almost one kilo there.
05:12And what you're feeling on your hand now
05:14is actually ash,
05:15and that acts as a preservative.
05:17Oh, that's what it is.
05:18Yeah, natural ash.
05:18By the time we rehydrate it,
05:21this will become about three
05:22to maybe even four times its size.
05:25Yeah.
05:26We've purposely wrapped it in a way
05:28that it's like a souffle.
05:29It really showcases what's inside the spring roll.
05:32This is just one thick slab
05:34of the sea cucumber
05:35that I mentioned earlier.
05:36The idea is to make something extremely healthy
05:40because sea cucumber
05:41is one of the best things you can eat,
05:42but make it taste like pork fat
05:45and the texture of, like,
05:47the blubber of pork.
05:49I love it.
05:50On the plate,
05:51we have some charred scallion,
05:53and this is a sauce
05:54made from a reduction of pork and chicken.
05:58Have you had sea cucumber before, Justine?
06:00Do you know what?
06:01I've never tried sea cucumber in my life,
06:04and I've tried a lot of things.
06:06Yes.
06:06So I'm actually really looking forward to this,
06:08particularly if it tastes like pork fat.
06:10It's going to be good.
06:10Perfect.
06:13Wow, look at that.
06:15How do we tackle this spring roll?
06:16The best way is just to use your hands.
06:19Oh, really?
06:19There's a bit of a wet towel there.
06:21Hold it like a little sandwich
06:22and dip it in the sauce
06:24and take a big bite out of it.
06:26I can do that.
06:28Look at this.
06:29It's so delicate,
06:29this pastry.
06:31Yeah.
06:31Okay, sea cucumber for the first time.
06:35I want to join you.
06:38It's awesome.
06:39It really is.
06:40I just can't believe I haven't tried it
06:41because it is such an unusual
06:44and interesting texture on your palate.
06:47And when you close your eyes
06:48and just bite into it,
06:50it's almost like you're eating pork fat.
06:52Yeah.
06:52It's like that layer of pork fat
06:53under the pork belly.
06:55This has been such a wonderful experience.
06:57I've tried a lot of Cantonese food here,
06:58but having it in a fine dining setting
07:03has really sort of opened my mind
07:06to Cantonese food
07:07and just shown how many layers there are to it.
07:10I've enjoyed every moment.
07:11I can't wait to come back.
07:13Thank you so much.
07:14Cheers to more sea cucumber.
07:15Cheers.
07:15I've found it so fascinating
07:37to see how these Hong Kong chefs
07:39are elevating traditional Chinese food
07:42to make it super modern.
07:44And some of the banquets that I have had
07:46have been quite spectacular.
07:48And this is a dish that you'll find
07:49on many banquet menus.
07:51It's salt and pepper prawns.
07:53I'm elevating mine
07:55by adding a hint of five spice powder.
07:58Now, to prepare the prawns,
08:00gorgeous, big, plump prawns,
08:02what I like to do is use some scissors
08:04just to cut down the back of the prawn.
08:07You don't have to do this,
08:09but it's fantastic for presentation.
08:11And it also allows that delicious,
08:14numbing salt and pepper flavour
08:15to penetrate the gorgeous prawn.
08:18I'll just open that up
08:19and you'll also see an intestinal track.
08:22And you just want to very carefully
08:24pull that out
08:25because we don't want to be eating that.
08:27See how easy that comes out?
08:29You can leave the heads on if you like,
08:31but I do find they fall off
08:32when you start stir frying them later on.
08:34I've also left the shells on
08:36just to ensure that that meat
08:37stays super tender in the centre.
08:39So a little bit of corn flour
08:40over the top of our prawns.
08:43And then just get your hands in there
08:44and ensure that they're completely coated.
08:47I'm just being quite gentle with them.
08:48I don't want to break off any of those shells.
08:50To deep fry,
08:51the oil needs to be sitting at about 180 degrees.
08:54And if you don't have a thermometer,
08:56the best trick is to use a good old wooden spoon.
08:59So just place that into the hot oil.
09:01I'm using some vegetable oil.
09:03And if you see all those tiny little bubbles
09:06around the wooden spoon,
09:08you know that is at the optimum temperature.
09:11Perfect.
09:11So we'll take that out
09:12and now we can start deep frying.
09:15So just working with one prawn at a time,
09:18gently lower them in the oil.
09:20So these are going to cook
09:21for about two to three minutes at most.
09:24We just want to get that crispy outer shell.
09:29All right.
09:45The prawns have come out of the oil.
09:47You can see that they're
09:47that beautiful bright orange colour.
09:50I'm just going to pop them to one side.
09:52And you'll see that I've drained off all of that oil.
09:55I've got about a tablespoon or so left in there
09:57because now we need to do the second cook,
09:59which is frying with the salt and pepper.
10:02Now, for the pepper,
10:03we're going to be using Szechuan pepper.
10:06It's strong.
10:07It's pungent.
10:08It leaves a bit of a numbing effect
10:10in your mouth and on your lips.
10:12And it is absolutely delicious,
10:14particularly with food like this
10:15that you're going to be eating with your hand.
10:16So I've just toasted it slightly,
10:19just a little bit,
10:20and I've crushed it in a mortar and pestle.
10:22To this, I'm going to add a good amount of salt
10:24using some salt flakes
10:26and my Chinese five spice,
10:29which is a combination of star anise.
10:31There's clove.
10:32There's cinnamon in there.
10:34It's a fantastic spice to have in your pantry.
10:36So you just want a small amount of this,
10:39say about half a teaspoon.
10:40And with your hands,
10:42just crush everything together.
10:45Just have a smell.
10:47Oh, that in itself smells so good.
10:51It's fantastic over other proteins like pork,
10:53even a lovely grilled steak with that.
10:56Perfect.
10:57All right, let's finish off this dish.
10:59Into that hot oil,
11:00some finely chopped garlic,
11:02some minced ginger.
11:04Fry that off.
11:07To that, I'll add two chillies.
11:09I'm using some longer chillies here
11:11because we've already got
11:13that peppery heat
11:15coming from the Szechuan peppers.
11:17But if you like it extra hot,
11:19of course, use the smaller ones.
11:21In with the chilli.
11:24And this is the only crucial part here,
11:28not burning the garlic.
11:30So keep an eye on it.
11:31You just want it to change colour.
11:33And now it's time to return our prawns.
11:39All right, we're going to give that a toss
11:41and coat it in all that yummy garlic
11:43and chilli and ginger.
11:47And our fragrant salt can go in.
11:49Don't forget, we haven't seasoned those prawns yet,
11:51so you can be quite liberal with it.
11:53And I love the freshness of coriander.
11:57So big, chunky chops,
12:00stalks and all.
12:02Nice big handful and straight in.
12:05Toss that, heat off.
12:08And we'll just start piling them up.
12:11I love this colour contrast
12:12with the black and the orange prawns,
12:15so they really pop on the plate.
12:17It's one of those things
12:18that's shared with many different Chinese dishes.
12:22Maybe on a lazy Susan, if you have.
12:25And everyone can just help themselves and share.
12:29I love how that coriander
12:31just wilts slightly from the heat of the pan.
12:34Pop that last one there.
12:37And this is not traditional.
12:39But hey, we're in Hong Kong.
12:40It doesn't have to be traditional all the time.
12:42We're going to add some lime.
12:46A good squeeze of lime over the top.
12:49That is the ultimate banquet dish.
12:52I guarantee you,
12:53you put this dish on the table,
12:54it's going to be gone first
12:56because everyone loves it.
12:58And I did say they are addictive for a reason.
13:00It's because of that delicious
13:01Szechuan and five-spice salt.
13:04Yum!
13:12Hong Kong is a city where east meets west,
13:18not just in the skyline or history,
13:20but on the plate.
13:21And if you want to taste that cultural fusion
13:24in the most authentic way,
13:26there's one place you have to visit.
13:31This is Kam Wah, which is a cha-chan-ten.
13:34It's a traditional retro-style western cafe.
13:38And you'll find everything here
13:40from that classic milk tea,
13:42which is made from evaporated milk
13:44to pineapple buns.
13:46And this place is one of the best places to get them.
13:48I can't wait to try them.
13:50To some things that are slightly unusual,
13:52like macaroni in tomato sauce with spam.
13:56It might sound a little strange,
13:58but cha-cha-tang's have been an institution
14:00in Hong Kong for decades.
14:02Literally translating to tea restaurant,
14:05these style of cafes popped up
14:06all over Hong Kong in the 1950s and 60s
14:10when western food started becoming popular
14:12but was still too expensive for most locals.
14:16So Hong Kong chefs got creative,
14:18blending British dishes
14:19with local flavours and ingredients.
14:22The result?
14:23A whole new style of affordable, comforting food
14:26that was quick, hearty,
14:28and totally Hong Kong.
14:30Ooh, here it is.
14:31Look at this.
14:32Now, I did call it a pineapple bun.
14:35There's no pineapple at all in this bun.
14:38And I think it gets its name from the actual crust,
14:40which has a little bit of sugar,
14:42kind of looks like pineapple skin from the outside.
14:44And you can get different fillings for this,
14:47but traditionally,
14:48just a big chunk of delicious butter.
14:52And I just like to eat it as is.
14:55I'm going to dig in.
14:55It's so good.
15:00A hint of vanilla.
15:02You've got that crunchy sugar on the top,
15:04fluffy clouds in the centre,
15:06nice and warm.
15:07And the butter is salty,
15:09so it just balances out so nicely.
15:11I'm going to have a sip of this tea.
15:16Even though it looks really milky,
15:18it's actually quite strong.
15:20You've got a strong black tea flavour.
15:22I love that.
15:23It goes perfectly.
15:25Perfect way to start the day.
15:30Oh!
15:44The British influence on Hong Kong's cafe scene
15:47is still very much alive.
15:49And you can find some very interesting dishes here.
15:52Dishes that you wouldn't expect,
15:54like macaroni in soup,
15:56spam on sandwiches,
15:57and egg sandwiches.
15:59Now, the egg sandwiches are incredible.
16:02They're addictive.
16:03Essentially, it's scrambled eggs
16:05with melted cheese and mayonnaise.
16:08And I love it with their famous milk tea.
16:11So I'm going to replicate it now.
16:13Two eggs into a bowl.
16:15Crack them in.
16:16And as per usual,
16:20a pinch of salt,
16:21not too much.
16:22And some white pepper.
16:24I'll give that a very quick whisk
16:26to break up the eggs.
16:27And I'm going to add a little bit
16:29of potato starch.
16:31Now, you can use corn flour.
16:33I actually like to use the potato starch
16:35because you can't taste it
16:36after the eggs are cooked.
16:38This is a little trick
16:39one of the chefs have taught me here.
16:41And what it does
16:42is give you a lovely velvety finish
16:44on the eggs.
16:45It's a great little trick.
16:46So I'll just pour that in
16:47and give that another whisk.
16:50It also sets the eggs really well too.
16:53Okay, let's heat up a pan
16:54and use a non-stick pan for this.
16:57Just makes it a little easier.
16:59Splash of oil.
17:00Not too much.
17:02And then in with our eggs.
17:07And now with a wooden spoon,
17:09you want to constantly stir
17:11and agitate the pan
17:13as I'm doing now.
17:14And once it's almost set,
17:15we can start forming it.
17:17So you want to work quickly here.
17:19The more agitation
17:20that you're going to give the eggs,
17:22the creamier they're going to be.
17:25And once it's just starting to set
17:27and you can sort of see
17:29that it's one big mass,
17:30then we can add some cheese.
17:33And this is like hamburger cheese,
17:35American style cheese.
17:37That goes in the centre
17:38and we're going to fold the egg
17:41on top of the cheese.
17:42So that hot egg is going to melt the cheese.
17:45It's going to be so delicious.
17:46And it doesn't have to be perfect,
17:48but we want it to be roughly
17:49the same size as our bread.
17:54And then what I like to do
17:55is just quickly flip it over
17:58and just let that set on that side.
18:00The heat is off.
18:01So for our sandwich,
18:04fluffy white bread,
18:06some mayonnaise
18:07on both sides.
18:11And we'll just spread that out,
18:14really getting to all the sides.
18:17And the egg goes on top.
18:19And you'll see it'll be quite gooey
18:24because of all that melted cheese.
18:27So press that down.
18:31And then with a serrated knife,
18:33we're just going to cut the crust off.
18:35And turn that.
18:39So much easier to do with a serrated knife.
18:43And then I'll cut that in half.
18:48Have a look at the centre.
18:49Oh, see how gooey that is.
18:52That is perfection on a plate.
18:57Exactly what you want for breakfast.
19:00Of course, you have to serve it
19:01with their famous milk tea.
19:03Delicious with it.
19:04And have a taste.
19:05It's like clouds in your mouth,
19:12that soft white bread,
19:14fluffy eggs.
19:15And look at that gooey,
19:17gooey cheese.
19:19I could eat that every morning.
19:20It's so delicious.
19:22No wonder why these are still
19:23ever so popular here in Hong Kong.
19:25After a day of eating my way
19:44around Hong Kong,
19:45I'm heading to one of the city's
19:47most intriguing little bars.
19:49This is The Savory Project,
19:51a bar that's rewriting
19:53the cocktail playbook.
19:55Here, flavour comes first
19:57as they focus on savoury cocktails
19:59with serious culinary technique
20:01behind them.
20:04Ajik, tell me a little bit
20:05about The Savory Project.
20:06The idea of the bar
20:07came about a few years ago
20:10because me and my partners
20:12were not a big fan of sweet drinks.
20:15So this is our concept,
20:17adding something new
20:18to the already booming
20:20cocktail scene of Hong Kong.
20:21So are you telling me
20:22that if I want to have
20:24a pina colada,
20:25I can't get it here.
20:26We have, with a bit of beef to it.
20:28We have a bit of...
20:28A bit of beef to it.
20:29Let me read you
20:30some of these incredible cocktails.
20:32Cocktail biryani,
20:33Thai beef salad cocktail.
20:35How are you incorporating
20:37beef into a cocktail?
20:39This is made like a big batch of soup.
20:41We take beef stock,
20:43peanut butter, coconut milk,
20:45a bit of rum,
20:46blend it all together.
20:47And if you add a bit of citrus
20:48to coconut milk,
20:50so what it does,
20:51it curdles,
20:52then if you strain it
20:54like a coffee,
20:56then the liquid that drips
20:57will have all the flavours,
20:59but without this crunchy texture to it.
21:01I need to try that.
21:02I need to try that one.
21:03Let's do this.
21:05So, Ajik,
21:06are these like your elixirs?
21:08They are, they are, yes.
21:09They're just potions.
21:10So, the majority of what we do
21:12is homemade,
21:13everyday fresh
21:14to create new flavours.
21:16It's very easy.
21:16All you need to do
21:17is get a glass with ice
21:18and pour it over.
21:20It's really clear, isn't it?
21:22Yes.
21:22So, the idea is
21:23to make it clean by looks,
21:25but the flavours,
21:26they all pack a punch to it.
21:28And then we serve it
21:29with a slice of beef built-on,
21:32so it will enhance
21:33the gaminess of the drink.
21:35And there you go.
21:36This is the Thai beef salad.
21:37This is my first savoury cocktail.
21:40Ever.
21:44Oh my God.
21:46It really does taste like Thai beef salad.
21:49I can taste the peanuts in here too.
21:50Correct, yes.
21:51So, the peanut gives
21:51a nice texture to it as well.
21:54The spice comes through as well.
21:56There's a bit of freshness.
21:57After tasting that,
21:58I want more.
21:59The next one I'm going to make you
22:01is called the pepper and corn.
22:03So, the idea for this
22:04came in a barbecue.
22:06How can we mimic
22:07the flavours of barbecue in a glass?
22:08Wow.
22:09So, we take the skin of a corn,
22:11the husk of a corn,
22:13then we grill it
22:13until it's super charred.
22:15Gives this nice,
22:16aromatic barbecue character.
22:18Then, you mix it
22:19with a bit of mezcal,
22:21some cumin,
22:21tomato,
22:22and bell pepper.
22:23And to bind it all up,
22:25there's a bit of soy sauce as well.
22:26There's a lot going on
22:27in this cocktail.
22:28I just love
22:29the simple presentation too.
22:30So, we let the liquid
22:31do the talking for us.
22:33The idea is to highlight
22:34the flavours
22:34rather than covering
22:36with a lot of distraction.
22:40You have a taste
22:41and it's almost
22:41you close your eyes
22:42and you're like,
22:42whoa!
22:43Exactly what you described.
22:45Barbecue.
22:46Smokey.
22:47There's also that slight sweetness
22:48and nuttiness
22:49from the corn.
22:50If you come to Hong Kong,
22:52you have to come
22:52to Savory Project.
22:53I cannot recommend it
22:55highly enough.
22:57I love the first cocktail
22:58but I really love
22:59this pepper and corn.
23:00So, I think I might
23:01stick around
23:02and slowly, slowly
23:03work my way
23:04through the menu.
23:05Yeah, sounds good.
23:06Would be our pleasure
23:06to make you all.
23:23We'll see you next time.
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