SEPTEMBER

of the best places
to eat & drink
KAU KEE
One of the best takes on beef brisket you’ll
find anywhere, here it’s slow-cooked in
a broth of spices and noodles and never fails
to please, hence the long queues to devour
this dish. Order the beef in a rich curry sauce,
or the beef brisket noodles in broth.
21 Gough Street
AUSTRALIA DAIRY
COMPANY
A local institution, this place serves affordable
all-day breakfasts, Hong Kong style. Start with
scrambled eggs and toast, try the ham
macaroni if you dare, then finish with a bowl of
steamed milk pudding, a kind of pale custard.
47 Parkes Street
TIM HO WAN
This unlikely-looking holder of a Michelin star
is a simple canteen – and a great place to eat
dim sum at a reasonable price. Try the baked
bun with barbecued pork, the steamed fresh
shrimp dumpling, the steamed pork dumpling
with shrimp or the pan-fried turnip cake.
timhowan.com
TAI CHEONG
BAKERY
Tai Cheong’s egg tarts were a favourite with
the territory’s ex-Governor, Chris Patten. And
with reason. Deliciously smooth custard sits,
burnished, in crisp shortcrust pastry.
taoheung.com.hk
YAT LOK ROAST
GOOSE
Another unlikely-looking holder of a Michelin
star, Yat Lok Roast Goose is one of many
homespun joints that aren’t particularly fancy
but do what they do really well – in this case,
duck. Delicate crispness is matched with the
perfect ratio of meat to fat.
34-38 Stanley St
Char shao su
(barbecued pork puffs)
40 MINUTES + COOLING | SERVES 8 | EASY
One of the most delicious dim sum – crisp
puff pastry wraps a filling of savoury but
sweet Cantonese barbecued pork, the
edges of the pastry encrusted with oozing
sauce. The char shao, or char siu, puffs are
even tastier cold than hot, as the filling
almost melts into the pastry and the flavour
of the pork intensifies when it cools.
plain flour for dusting
ready-made puff pastry 500g
egg 1, beaten
sesame seeds 1½ tbsp
QUICK CHAR SIU
vegetable oil
onion 1 small, diced
pork tenderloin 100g, cut into small cubes
honey 1 tbsp
dark soy sauce 1 tbsp
soft brown sugar 1 tbsp
chinese five-spice powder ¼ tsp
sesame oil ½tsp
potato starch 1 tsp (find it in the flour aisle)
• To make the char siu, heat a frying pan or
wok over a high heat, add 2 tbsp vegetable
oil and when it’s hot, add the onion and cook
for 3 minutes until softened a little. Add the
pork and fry for 5 minutes more until cooked
through. Add 2 tbsp of water along with the
remaining ingredients, except the potato
starch. Cook for a further 5 minutes, then
add the potato starch to thicken the filling.
Transfer to a bowl and set aside to cool.
• Heat the oven to 200C/fan 180C/gas 6.
Oil a baking sheet. Lightly dust a
worksurface with flour and roll the pastry out
as thinly as possible, about 2mm-3mm thick.
Cut out eight 10cm-12cm squares. Add
1 tbsp of the filling to each square. Brush the
edges with beaten egg and fold over to
make triangles, pressing the edges to seal.
Brush the parcels with beaten egg and
sprinkle with sesame seeds.
• Put the pastries on the baking sheet and
bake for about 15 minutes until golden
brown and puffed.
106 Omagazine.com September 2016