Hong Kong Gourmet With Justine Schofield Season 1 Episode 5

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Transcript

00:00Excited 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?

00:19To sizzling walks on street corners.

00:22Smells amazing.

00:23I'm diving into centuries of culinary tradition.

00:27Yum cha is not complete without.

00:29Some tea.

00:30But I'm not just here to eat, I'm here to cook.

00:33On 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.

00:45In a city packed with great airies, this little shop has carved out a name for itself with their Shanghai-style pan-fried buns.

01:05They're a little different from your typical dumpling.

01:08Golden and crispy on the bottom, soft and pillowy on top, and filled with a juicy, savoury broth that bursts with every bite.

01:17It's no surprise they've caught the attention of the Michelin Guide.

01:20Well, this is where all the magic happens.

01:24It's a busy little kitchen.

01:25Geoffrey, tell me how you make the buns here.

01:28What have you got here?

01:28This is the pork mixture?

01:30Yeah, yeah.

01:30Pork means I make some jelly.

01:32So there's jelly in here.

01:34So a little bit like saolongbao?

01:35Yeah, yeah.

01:36Hotter than saolongbao.

01:37Hotter?

01:38Yeah.

01:38You're going to burn your tongue?

01:39Over, over 90 degrees.

01:41Whoa, okay.

01:43And how many different varieties of the pan-fried buns do you have here?

01:47Oh, truffle, shrimp, cap roll, and the original.

01:51And the original?

01:52Yeah.

01:52Okay.

01:53And so the dough is very much like a bread dough.

01:56So at the moment it looks like a bit of a duckling dough, but it's not at all.

01:59As it cooks, it's going to fluff up and become quite puffy-like delicious bread, if you like.

02:04So first the truffle goes on.

02:06This is the truffle variety that they're making now.

02:08And then a nice big amount of that pork mixture with the jelly.

02:13And what type of jelly is it?

02:14What's it made from, the jelly?

02:16Oh, pigskin.

02:17Pigskin.

02:17That's the best quality, isn't it?

02:18Yeah.

02:19Yeah, yeah.

02:20So she grabs and pulls, grabs and pulls, and in a circular motion, completely tucks in all of that meat into a little parcel.

02:29Very hard, this tradition.

02:31It's very hard to do.

02:33Let's go and have a look how they're fried.

02:35I'm very interested in that.

02:36Okay.

02:38So Jeffrey, can you tell me how the buns are cooked?

02:42They will put some oil in the middle of the bun, and then close it.

02:46And then the lid goes on?

02:47Yeah, yeah, yeah.

02:48Okay.

02:48About six minutes, they will put some water inside.

02:51After six minutes, water, and then it steams.

02:54So you've got those two textures, fluffy on the top, crispy on the bottom.

02:58Yeah.

02:58Sounds very nice.

03:00It's so busy here.

03:01The orders just keep coming and coming.

03:03How many orders do you do a day, do you think?

03:04About 5,000 to 6,000.

03:065,000 to 6,000?

03:07Yeah.

03:08A day?

03:08A day.

03:09It's a lot of buns.

03:10You really know what you're doing.

03:11It's good.

03:12Yeah, yeah, I know.

03:13He has a good product.

03:14And that's the thing.

03:14With these restaurants, if you do one thing really, really well, customers will always

03:18come back.

03:19All right.

03:19Well, I'm going to get out of the way because it's so busy here.

03:21But I do want to try some of your pan-fried buns.

03:24Which ones should I try?

03:25Oh, I think original is better.

03:27Original.

03:28I was hoping you'd say that.

03:29Why are they better?

03:30Because the original inside the soup is more than others.

03:34Okay, more soup.

03:35Yes.

03:35I like the sound of that.

03:36I'll taste the bun.

03:37Okay.

03:44Ooh, thank you.

03:45It's original.

03:46Jeffrey, amazing.

03:47You can add a little bit vinegar as you like.

03:50A bit of vinegar.

03:51Yeah.

03:51Okay, I will try.

03:52Thank you so much.

03:53Thanks.

03:53The first thing I notice is this little sign here that says the soup inside the bun is

03:57scalding hot.

03:58You may burn your mouth.

04:00So beware.

04:01In fact, when you come here, there's these cute little videos on how to eat them and how

04:07not to eat them.

04:07So you don't want to bite into them straight away.

04:09He also recommends adding a little bit of vinegar to your spoon because it goes so well

04:15with the soup inside and the pork.

04:17I'm just going to have a little bite on the side and then have a sip of the soup inside

04:25of this.

04:25Yep, it is piping hot, but it is so delicious.

04:32It's savoury, the most beautiful broth you've ever tasted.

04:35Look, I'll even pour some into this spoon and what I love is just to mix it with that vinegar.

04:40Mmm, it's so good.

04:42And of course, the best thing about this pan-fried bun is the two textures.

04:47You've got crispy on the bottom and then fluffy and soft on the top, similar to a gyoza if you

04:54like.

04:55I'm going to have a bite into it to really taste that pork too.

05:00Mmm, it's so good.

05:02I've made a mess.

05:03That was always going to happen.

05:06But the pork is just so juicy.

05:09No wonder why this place is so popular.

05:11They make the best pan-fried buns ever.

05:14Yum!

05:14You've got to come here.

05:20Very good.

05:20Sham Shui Po is one of Hong Kong's most vibrant and authentic neighbourhoods.

05:29This isn't the glossy skyline or the high-end walls.

05:33This is the real heartbeat of the city.

05:36Here, food isn't about luxury.

05:38It's about legacy.

05:40Recipes passed down through generations, served from tiny shops with decades of stories behind

05:46them.

05:47I've just stumbled across this gorgeous tofu shop.

05:51It looks like a cheese shop to me, but you can see there's beautiful, fresh tofu here.

05:56And at the back, they make it fresh every single day.

06:00Now, there's many different varieties of tofu for different types of dishes.

06:03So you've got firm tofu here.

06:05You've got silken tofu here.

06:07You've also got all the gorgeous drinks.

06:10You've got a soybean milk here that you can just sip on.

06:12This one's supposed to be really, really good for you.

06:14It's soybean with black sesame seed throughout it.

06:18You can also eat in and get some fried tofu.

06:21Or, as you can see over on the counter there, they've got set sweet puddings, which would

06:25be absolutely delicious.

06:27I love tofu, so I'm going to get some silken tofu.

06:31I've got a wonderful dish that I can do with it.

06:35Tofu has played an important part in Cantonese cuisine for over 2,000 years, offering people

06:41a vital source of protein and other nutrients.

06:44And here at the Kung Wo bean curd factory, they've been making fresh bean curds since

06:501896.

06:51Wow, this is incredible.

06:53I'm very lucky.

06:54The owner said I can come and have a quick look.

06:57And I've never seen anything like this.

06:59There are some big vats at the back there with soy milk.

07:02You can see that it's just being churned, if you like, and made into tofu.

07:06And you can see, this is the tofu that's just set.

07:08It is piping hot.

07:09It's in muslin pot.

07:11And also just on some wooden planks.

07:15And one after the other, he's just flipping them over.

07:19And they're ready to be sold.

07:20This is as fresh as it gets.

07:22It's going to be so tasty.

07:24And most importantly, the texture is going to be like nothing else.

07:27It's not often you walk past a shop that's making fresh tofu and nothing compares to

07:55it. The texture is just so silky and creamy.

07:59Have a look at that.

08:00And those that were actually eating in the store were eating fresh tofu with a little

08:04sugar syrup and some crunchy raw sugar.

08:07Now, I'm going to take that concept and make it a little extra special by making a caramel.

08:12This is 100% vegan because I'm going to be using some coconut milk in my caramel as opposed

08:17to cream and butter.

08:20So let's get onto the caramel first before we start to steam this gorgeous silken tofu.

08:24So in a pan, I'll add my coconut milk.

08:27You'll need about one cup of coconut milk.

08:30And to that, I'm going to add some coconut sugar.

08:33That's about three quarters of a cup of sugar.

08:36And that's all you need to make a caramel sauce that's dairy free.

08:40So I'm going to turn the heat on.

08:42Allow that to come to the boil.

08:43Keep an eye on it.

08:45You just want it to become thick and glossy.

08:46This smells fantastic and it's the perfect consistency.

09:00See how it's coating my wooden spoon?

09:02That's what we're after.

09:04Now, what's caramel without a little bit of salt?

09:06So a pinch of really good quality salt flakes, they can go in and just stir that throughout

09:14our caramel.

09:16And I may add a little more after the tofu is cooked.

09:19So that can go straight into a bowl and then we need to cool it down completely.

09:23Okay, time to cook our silken tofu.

09:28This only takes a few minutes to steam.

09:31The more I know about silken tofu, the more I love it.

09:34It is so versatile.

09:35You can use it in dressings.

09:37You can blend it up.

09:38It makes fantastic mousse.

09:40You can stir fry it.

09:41Mapo tofu, one of the most famous dishes.

09:44And it's also fantastic for desserts just like this.

09:47So into a steamer basket.

09:48And you can see that I've just placed it into a little dish.

09:53That's just going to make it so much easier to get out.

09:56Lid goes on and then that goes into a wok.

09:59And I've just placed a little bit of water underneath it.

10:02And we just want to steam that for a few minutes until it's piping hot.

10:06In the meantime, I'm just going to prepare some gorgeous strawberries.

10:10Look at these plump strawberries.

10:12Ah, smells like summer.

10:18All right, let's have a look at the tofu.

10:25Oh, yes.

10:26And look at that jiggle.

10:27It's just the best.

10:29So I'll grab a spatula.

10:31And I'm going to present it in this little bowl.

10:33So I'm just going to cut a lovely chunk of this fresh tofu off.

10:40In it goes.

10:41And don't be afraid to break it up slightly.

10:44Place that down.

10:46And then you can just smother it in delicious caramel.

10:52My vegan friends are going to love this dessert.

10:56It's right up there, Ali.

10:58And even if you're not vegan, this is such an easy dessert to prepare.

11:02And it's got loads of flavour and that texture that we constantly talk about here in Hong Kong.

11:07How important it is, not just for savoury dishes, but for sweet dishes just like this.

11:12I'm going to garnish it with these fresh strawberries.

11:15A big pile over the top.

11:17And a little hint of salt.

11:20Just extra salt on that caramel.

11:23All right, I have to have a taste of this.

11:27A bit of strawberry.

11:31Oh, it's so good.

11:32And that touch of salt goes so well.

11:34And because the tofu is so neutral, all of those flavours just work so well together.

11:41This dessert is done in 20 minutes.

11:44And you can see why tofu is such a favourite dessert here in Hong Kong.

11:48In the heart of Hong Kong, Amber is one of the city's most celebrated dining experiences.

12:07Elegant, inventive and unlike anything else around.

12:10Led by chef Richard Ekbis, the menu takes a modern approach to French cuisine.

12:17It's completely dairy-free, built on clean, pure flavours and the finest seasonal ingredients

12:23sustainably sourced from around the world.

12:26Proof that luxury and responsibility can go hand in hand.

12:29Richard, it's an honour to be in your restaurant.

12:33As you know, French food is my absolute favourite.

12:36And to be having it here in Hong Kong is quite special.

12:39Tell me a little bit about the philosophy behind your restaurant.

12:44Because it's not just French food, is it?

12:46When we started this restaurant, our cooking was very French.

12:49But then with me travelling much more through Asia, appreciating the incredible Cantonese cuisine,

12:57I started to integrate certain influences without it being fusion.

13:02For example, we started to put a lot of emphasis on mouthfeel,

13:05which is also a very Chinese interpretation of food, so texture.

13:09We started to have a better understanding of the fifth taste, umami,

13:13and how to integrate that within our food.

13:15And yeah, that sort of shaped our cuisine.

13:17But I think ten years ago, there was a big sort of shift where I sort of

13:20had an experience myself in Europe, had an indulgent meal,

13:24and felt very overindulged and very heavy.

13:26And that's where I sort of started to think,

13:28how can we create an indulgent experience without feeling terrible after the end of the meal?

13:33Having the food baby sort of feeling.

13:35So that's where we started to take away some of the elements that are sort of expected in French food,

13:40such as butter.

13:41Exactly.

13:41Such as refined sugar, such as refined flours.

13:44For a European restaurant, that seems impossible to do.

13:47Yeah, yeah.

13:48It was quite a big challenge.

13:50But at the same time, we also realized that 70% of Asian people are lactose intolerant.

13:55So we were poisoning people for 10 years, so to speak.

13:58So we felt that it was really an important stride to sort of eliminate dairy.

14:02So what are some of the substitute ingredients that you're using?

14:05So plant-based fats were extra virgin oils, fats, which is coconut fat.

14:10We use nuts, seeds, the fats in those.

14:13The best way to experience sort of our philosophy is by tasting some of our dishes.

14:18And particularly, you know, to start with the, you know, most emblematic dish of the restaurant,

14:23which is the sea urchin.

14:24And that was probably one of the dishes that was most difficult for us to create.

14:29Because this was a dairy-heavy dish.

14:31What?

14:31And it was the dish that everybody wanted in the restaurant.

14:34And it had heavy cream.

14:36It had milk.

14:37It had butter.

14:38And we basically found a technique called enriching soy.

14:40So basically, it's about a way of condensing soy milk so it becomes much richer, almost like a yogurt.

14:45And then we whip that up like a cream.

14:48And then we have many different layers.

14:49So on the bottom, you have the akka uni.

14:50Then you have the cauliflower with the soy.

14:52Then you have more uni, blue lobster jello.

14:55And then you have the caviar, the gold leaf.

14:56Because we are, after all, in Hong Kong, you know, it's the city of Bling.

14:59Opulence.

15:00So, you know, opulence.

15:01And on the side, you have the crackers of the seaweed.

15:04So it's a tapioca cracker, very Asian as well.

15:07You know, the prawn cracker.

15:09So we made it with seaweed instead of prawn.

15:11Oh, fantastic.

15:12Well, a bit of a taste.

15:13Yes.

15:15All right, I want to be able to get all of those layers that you've just described.

15:19Oh, there's the jelly.

15:21Oh, look at those layers.

15:23Fantastic.

15:26Mm.

15:28Do you know what?

15:29The first thing I think of is the texture.

15:32It is like velvet.

15:34It is so smooth on the palate.

15:36And you can really taste the caviar, the lobster there.

15:40Yeah, the lobster jello.

15:40The jello, you really taste that there.

15:42And to know how much effort has gone into each layer here makes it extra special too.

15:49This is serious artwork right here.

15:51And it just tastes just incredible.

15:53Delicious.

15:54I'm not sharing.

15:55No, no, you should not.

15:56No, no, you should not.

15:56Yeah.

16:10Your next course is, it's scallop, but it's a hand-dived scallop.

16:17Scallops are very sustainable seafood, but the catching method is not, because the dredging is very destructive.

16:23So for us, it's very important to use only hand-dive scallops.

16:27So it's a scallop that is basically collected one by one.

16:30So we have cooked this scallop in a way we call lute, which is a very French way.

16:34Normally, you cook a chicken like this in a pot, and you put a salt dough around it.

16:38So we said, let's do that with a scallop and see how that sort of works.

16:42In the scallop, we have made an incision, and in the incision, there's a slice of truffle,

16:46but there's also celeriac, and this is a lacto-fermented butter.

16:50It's a toasted hazelnut butter.

16:53I can smell the hazelnuts from here.

16:55Hazelnuts and scallops, I mean, what a fantastic combination.

16:57Yeah, it's very, because there's that nutty taste in scallops, so that's sort of that link for us.

17:01We also use that same butter in the sauce.

17:04We made a dashi from seaweed, and then we make this, which is our Asian wisdom, so to speak.

17:09So it's a garum made of the beard.

17:11So the beard that is inside of the scallop, we recuperate them all,

17:14and then we make a fish sauce, you know, and you can smell it.

17:17It has incredible smell.

17:18So it has fish sauce made of scallop.

17:23Serious, clever cooking right here.

17:25And also using everything, you know, not having waste, you know.

17:29It's an incredible protein.

17:31Then, because we have celereac inside that has been confit,

17:33we add a little bit more celereac as a puree on top.

17:37And then, because we have truffle inside, so we do that normally a day before,

17:40so really the truffle flavour goes already in the scallop.

17:43But we add a little bit of fresh truffle on top.

17:45And, chef, where are you getting your truffles from at this time of year?

17:48They are coming from Perigord, France, at the moment.

17:54There you go.

17:54Wow.

17:55So it looks very simple, but, you know, a lot of time in developing the sauce

17:59and making the sauce.

18:00It's six months' fermentation to make the sauce.

18:02And I guess the idea is to just have everything together

18:05and have a taste of that hazelnut butter.

18:15That is exquisite.

18:16It really is.

18:17It's remarkable how you've taken all of these simple ingredients

18:21and just turned them into magic.

18:23And everything works so nicely together.

18:25It's...

18:26Nothing's overpowering.

18:27It's just subtle and delicious.

18:30You just cannot wait for the next bite.

18:33I think what I love most about this restaurant

18:35is the sustainability side of it, and nothing goes to waste.

18:38And you really care about where your products are coming from.

18:41Well, I'll just have to come back for the eight courses,

18:44and I'll know I'll walk away feeling light and refreshed,

18:47not heavy.

18:48Forget about all that cream and butter.

18:50Not for today, anyway.

19:05A lot of fish dishes that I've had here in Hong Kong have been steamed,

19:08and it's a really great way to prepare fish.

19:11Now, the dishes that I have had have been whole fish,

19:14like coral trout or sea perch,

19:17but I'm going to show you my version using some fillets.

19:19Now, I've got my hand on some black cod.

19:22It's a fantastic fish to steam.

19:24It's buttery.

19:25It's firm.

19:26But once it's steamed, it becomes really flaky.

19:29A very traditional sauce that you'd put with it

19:31is fried spring onions and ginger.

19:34So I'm going to take that concept and give it a bit of a twist.

19:36So in a bowl, I'll add some spring onions that I'm just going to finely chop.

19:42About two tablespoons worth.

19:46You want it to be quite fine because you want the hot oil to cook those spring onions all the way through.

19:52And then the classics for this sauce, which is ginger that's been finely chopped along with some garlic.

19:59Lots of that.

20:02And this is where it gets a little bit interesting.

20:05I'm going to add some chili flakes.

20:07Once that gets heated up with the oil, it really, really gives it a lovely aromatic flavour.

20:13To this, I'm going to add some sesame seeds.

20:16I've already toasted these.

20:19That's going to give it a nutty flavour.

20:21And now for the oil.

20:22Now, this oil is piping hot.

20:25We're just going to slowly pour this oil all over those ingredients.

20:32So what that does is cook all of the raw garlic and the ginger.

20:36It's like perfume.

20:37All of those flavours really come to life as that oil hits it.

20:41And you can see that it thickens up slightly.

20:44And that is the base of the sauce.

20:46Now, I'm going to take this even further with a few other flavours.

20:49So a hint of oyster sauce.

20:52And you want to add this after you add the oil.

20:54Just a small amount.

20:55We need to season it.

20:57So a little more salt with some soy.

20:59Tiny splash.

21:00And some pepper.

21:02And then, like all great Cantonese cooking, we need to balance it.

21:07And that means some sugar.

21:08And that sugar is going to dissolve in there as it mixes in with that hot oil.

21:14And now, ideally, you want to allow this to sit for about 10 minutes for all those flavours to mingle before we start cooking the fish.

21:20I've just been admiring the view from the 14th floor of the Region Hotel.

21:30This is one of the best views in Hong Kong.

21:32You can see Hong Kong Island and then behind the skyscrapers, the mountains.

21:36It is truly magnificent to be right here.

21:40I've just been heating up my steamer basket in a wok.

21:43A little bit of water on the bottom.

21:45I've also placed my plate in there.

21:47So I'm going to be serving the fish on this plate.

21:50In with the cod.

21:53And you don't need too much liquid in here because the steam is going to cook it nice and gently.

21:58I will add just a small amount of shows in wine, though.

22:03It's going to give it a lovely flavour.

22:05Lid goes on.

22:06And because we're steaming and its fish is very delicate, it's only going to take about two to three minutes at most.

22:19All right, let's check and see if the fish is cooked.

22:21What I like to do to check that the fish is cooked is just pierce through the centre, hold your knife there for a moment and then take it out.

22:28If that's piping hot, you know that it's cooked all the way through.

22:32It's extremely hot.

22:34So take good care when you're taking the plate out of the basket.

22:39And I'm not going to get rid of any of those juices.

22:43There's lovely flavour there.

22:44If you don't like the skin, of course, you can take it off.

22:47Look at this beautiful fish.

22:48It's so fresh.

22:52Next, our sauce.

22:54Look at the lovely colour of it.

22:55And you can be quite generous over the top of the fish.

22:59And I love how that flavoursome oil just mixes in with the juices of the fish and that chow zing wine.

23:07And it does need a little bit of a garnish, but I also like a garnish for the crunch too.

23:12I have a combination of spring onions.

23:15I've just finely chopped them along with some coriander.

23:18And then just mix it up so it's like a little salad.

23:23And then that goes on top in the centre.

23:27Well, that is a wonderful way to prepare fish.

23:30Really easy too.

23:31Steamed with that fragrant, delicious sauce.

23:35Don't forget to give it that twist with the oyster sauce and the addition of the sesame seeds.

23:39It really takes it up a notch.

23:40The egg waffle is a street-side classic across Hong Kong.

23:55Born in the 1950s when real eggs were scarce, inventive street vendors created a clever batter

24:01and cooked it in custom iron moulds, giving rise to its signature puff shape.

24:06Today, you'll find both the original and creative new twist on this timeless treat.

24:19Now, I got mine from Mummy.

24:24These are super delicious.

24:26And they actually call them egg puff.

24:28They also go by the name eggettes.

24:30So these are the cheese ones.

24:33And what you do is just take them out, pull their little egg puffs off and have a taste.

24:38Oh, look at that.

24:40It's all really puffy inside.

24:42Essentially, it's a pancake batter and it's cooked in a waffle-like machine.

24:46The cheese is really good.

24:51Crunchy, caramelised on the outside, a little bit soft in the centre, salty.

24:56So good.

24:57But if you're a bit of a sweet tooth, I'd highly recommend their very popular choc chip egg puffs.

25:06Mmm.

25:07So good.

25:08Look at that.

25:10Chocolate in the centre.

25:11I mean, there's choc chips everywhere.

25:12This is the perfect snack to grab when you just want to do a bit of sightseeing, walking around, eating these.

25:20Heaven.

25:20And then it's retained.

25:28Thank you all for joining us.

25:29All right.

25:32You podcast, we'll be right back to you.

25:41So good.

25:43Bye.

25:46Bye.

25:47Bye.

25:48Bye.

25:49Bye.

25:50Bye.

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