00:00Thank you very much.
00:31Thank you very much.
01:05Thank you very much.
01:27You're the one who conducts all the fishbowl tours in Hong Kong, right?
01:31I'm the one that does a lot of the street food tours in Hong Kong, yes.
01:34And fishbowl sometimes is on the menu.
01:37So you're the expert in fishbowls and street food?
01:41Yes.
01:41Okay, I have 100 Hong Kong dollars here.
01:45What can we eat?
01:47Okay, what?
01:48Can we eat anything?
01:49Yes, anything.
01:50Anything, okay.
01:51But just not too spicy, okay?
01:53Not too spicy.
01:54Okay, okay.
01:55What's that orange thing?
01:56What do you think it looks like?
01:57It looks like intestines?
01:59No.
02:00It kind of, they're the reproductive tract of the female pig.
02:06Reproductive tract?
02:08Yeah.
02:09Like the fallopian tube?
02:11It's somewhere along there.
02:12I don't know specifically, but yeah.
02:14Oh my gosh.
02:14Okay, let's try that.
02:16How are they going to cook it?
02:17It's not, you just eat it like that.
02:19It's already cold and marinated and ready.
02:21You're not going to...
02:22No, no, it's been cooked.
02:23It's like sashimi?
02:25No, it's been cooked, but then you eat it as a cold dish.
02:27So, what do you call this?
02:30Tangshan.
02:30Tangshan.
02:31Which is?
02:33The reproductive tract.
02:37Ang lamigi, malamig.
02:39Okay, okay.
02:40Let's try it.
02:50May wasabi.
02:52It's the house.
02:53It's like, it's the mustard.
02:58Anything, but just not too spicy.
03:01Not, not, not, not too spicy, okay?
03:03Not too spicy?
03:05Okay, okay.
03:06It's very spicy.
03:08Oh, sorry.
03:10It's too weird.
03:11It's not a lot of blood.
03:13Even if it's like, um, the...
03:16Or whatever.
03:19Reproductive tract.
03:19Reproductive tract.
03:21There's no aftertaste.
03:22It's very clean.
03:23You have to eat this with the sauce.
03:25Yes, it's always the sauce that makes it good.
03:27Oh.
03:28The ladies is asking me for money.
03:30Okay, money, money, money, money.
03:32Here.
03:32Thank you, thank you.
03:33$36 for everything.
03:35Okay.
03:35Payteen.
03:37So, ito naman.
03:38This is the intestines of the pig.
03:40Yeah, so deep fried.
03:42Deep fried.
03:47It's more of a textural thing again, right?
03:49But this one's deep fried.
03:51Yeah, it's good.
03:53So we love this cheese.
03:53It's kind of a little bit.
03:54So this one is beef tongue, or sa atin sa Pilipinas, lengua.
04:01I like this.
04:02Yeah, it's a little bit less chewy.
04:04Mm.
04:04Yes, creamier.
04:05It's really good.
04:06Like, meaty, right?
04:07Mm.
04:07And then they put spices on top.
04:09Are you ready to try the curry fish bowls?
04:11Should I order?
04:11Okay, okay.
04:12All right, it's gonna cost you eight big bucks.
04:15Okay.
04:18This is good.
04:19Yes.
04:20You know that it's real fish.
04:25Because it really has a fishy flavor.
04:27Now, these two are the faces of straight food.
04:30So, shumai.
04:30This is shumai.
04:32Shumai, and that's the curry.
04:33We actually have shumai in the Philippines, but it's made of pork.
04:37Sa dami lang natikman ko, hindi ko na alam kung magkano na lang ang budget namin.
04:41Pero si Virginia, may ipatitikim pa raw sa akin.
04:45So, ang tawag nila dito ay three treasures.
04:48Tatlong treasure.
04:49Now, usually three treasures are a little bit more expensive.
04:51Look, $10 for five.
04:53Can we do that?
04:54So, it's now five treasures.
04:57Or it could be the same three, but you get five pieces.
05:00Oh, okay, okay, okay, okay.
05:03So, you can try it?
05:04Yeah.
05:04And make sure you get some of that fish paste, right?
05:10Mmm!
05:11Mmm!
05:13I love this.
05:16Okay, good.
05:16And also, same kind of condiments, the soy sauce, the chili, the hoisin.
05:23Mmm!
05:25I like it.
05:26Yeah?
05:27Teka, si Virginia, may isa pa raw na surpresa?
05:30Now, I want to bring you to another place that is also on the Michelin or used to be on
05:35the Michelin Bib Gourmand.
05:36Ang pupuntahan naman natin ngayon ay isang stall na ilang years nang nabibigyan ng Michelin Bib Gourmand.
05:44Kasi ang sarap daw ng pagkain dito.
05:46Ang tawag dito sa pagkain dito ay chong fun.
05:50Ang ibig sabihin ng chong ay intestines.
05:53Tapos yung fun ay parang kind of a noodle, rice noodle.
05:57Ito na raw yun eh.
06:00Nakit intestine?
06:03Kinakabahan ngayon.
06:04Intestine na naman.
06:04Ang dami ko nang nakaing bituka.
06:06So it's called chong fun.
06:08And chong is intestine.
06:11Are we going to eat intestines again?
06:12No, it just looks like it.
06:14Okay, okay, okay.
06:16So nakikita ninyo ngayon ang haba ng pila.
06:18Every day, there's a line here.
06:22Araw-araw, umaabot sa 3,000 na chong fun, or rice noodle rolls, ang naibibenta sa tindahang ito.
06:30Well, you're going to mix everything through.
06:32So the soy sauce will give it the savoriness, the hoisin will give it the sweetness,
06:35and the sesame will kind of give it that creaminess.
06:38Okay, okay.
06:38You gotta mix everything.
06:39Mix it.
06:40Okay, mix it.
06:45Mmm!
06:47So good, right?
06:48So good.
06:51Wow!
06:52It's very good.
06:54It's delicious.
06:56Mmm!
06:57Very flavorful, very smooth.
06:59Akala nyo lang, para siyang pasta, pero naka-roll siya talaga.
07:04Manipis siya, tapos ni-roll nila.
07:07Tapos yung sauce niya, manamis-namis na sesame sauce.
07:13Very savory.
07:14Ang sarap!
07:15Because it's sweet, medyo manamis-namis siya,
07:19pero maalat-alat din.
07:22Very savory.
07:25I love it.
07:27Very good.
07:29I'm good.
07:29Very, very good.
07:31This is really good.
07:33Busog na ko.
07:34But we still have 23.
07:3723 Hong Kong dollars.
07:39Ah!
07:40Busog na, busog na ko.
07:42It's good.
07:43You can eat chips in Hong Kong if you know where.
07:45Yeah, thank you.
07:46Thank you very much, Virginia.
07:48I really enjoy.
07:49I'm going to finish this.
07:50I'm going to finish this.
08:00You
Comments