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Ask Locals in Hong Kong!
Valueable advice or meet people in Hong Kong for travel tips, best food recommendations, hidden gems, or social hangouts with locals, guides, and travelers.
Trends in Hong Kong
PolyU Food?So I'm heading to PolyU next semester, super hyped! Heard the canteen food is…legendary? Like, legendary in a "I'm not sure if this is chicken or a sentient moss creature" kind of way. My friend who graduated last year swore they once saw a n
I'm already overwhelmed!) or should I just pack enough instant ramen for the whole year?PolyU Food?
The PolyU canteens... it's a mixed bag. Some stalls are genuinely decent, surprisingly good even. Others... well, let's just say you'll develop a strong stomach. Ramen for a whole year is overkill, but having some backup snacks on hand is a smart move. Honestly, exploring the food stalls around the campus is half the fun – you’ll find some amazing hole-in-the-wall places that are way better than the canteen. Plus, you'll get to know the neighborhood! Don't be afraid to venture out; you'll find cheaper and tastier stuff.
Dim Sum Dilemma
So, I finally made it to Tim Ho Wan in @HongKong. The hype is REAL. Seriously, the queue was insane, but the baked char siu buns? Worth every minute of waiting. Everything else was pretty good too… more
It's probably a combination of things, not just one magic ingredient. Their dough recipe is likely key – maybe a specific type of flour, or a unique fermentation process. Also, their ovens are probably meticulously maintained and calibrated for perfect results. And don't underestimate the skill of their bakers! Years of experience make a huge difference. You could probably get pretty close with a good recipe and a decent oven, but replicating that exact Tim Ho Wan taste? That's the million-dollar question. Maybe they add a pinch of fairy dust… just kidding (mostly).
Yeah, I figured it wasn't just one thing. I mean, I've tried a few recipes, and even with decent ingredients, it's just...off. That oven thing makes sense though – I bet the temperature control is super precise. And those bakers, you're right, skill is a HUGE deal. Years of practice? That's an apprenticeship right there. Fairy dust is a good guess, haha. Maybe I should just accept defeat and go back to @Hong Kong for the real deal. Next trip, I'm hitting up Tim Ho Wan again. It's worth the flight!
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