This just made me cry, I‘ve been to this amazing place in 2016 and I pray I‘ll be back soon 💙 Thank you sam for the documentary, hope your channel is going to blow up asap, you‘re doing a tremendous job here!
Thanks for watching and for the kind words Tobias, we’re really glad that this video touched you and brought back some amazing memories. We hope you are able to return to this incredible city soon!
The "clear soup" brisket style in HK differs from the "heavy soup" variant in that the preparation methods are different. The clear soup style involves cooking the brisket, after cleaning and blanching, low and slow with rock sugar and a few aromatics at very low temperature, to ensure the soup doesn't get cloudy. It is then cut with clear chicken broth to taste. Places that sell this tend to specialize in it due to the time consuming nature of the dish, the overall broth yield and the difficulty in procuring and prepping fresh brisket (it is possible to make it with frozen, but the flavor is considered compromised). For the heavier variant, the brisket is stewed with other beef offal and entrails separately from the broth with other ingredients like chu hou paste. This is the more common variant, as it doesn't require such slow cooking and much attention. With this method the brisket is prepared separately and then cut up and plonked into the bowl the same way as other accompaniments that can be ordered with noodles (fish balls, beef balls, cuttlefish etc.). The standard broth for this is a cloudy white and is usually made with pork bones, a chicken or two, and some dried fish (the ideal is actually flathead flounder). You can actually order standard bowls of noodles from any noodle store that serves the heavy style of stewed brisket and ask them to add some of the brisket stewing liquid ("gah lam jyup"). It's a great extra hit of flavor when ordering plain blanched vegetables or rice noodles.
So delighted to see you back, Sam! My understanding is the best beef brisket recipes are from the people of Chaozhou & Shantou region of eastern Guangdong and migrated to HK, Malaysia, Singapore & Chinatowns all over the world. I believe at one time most of the top noodle joints in HK were run by Chiuchow folks.
Thank you John for watching and for the kind words. Also thanks for the information on the history of beef brisket soup, it’s interesting to know where it first took root in China!
Sam, I am very impressed by your extensive knowledge of different areas of HK. Your videos brought back a lot of good memories of an old guy like me who grew up there and living in the mid west of US. Thanks.
Thanks for watching and the kind words, I’ve found it very interesting learning about HK’s culture and history since moving here a few years back. Glad our videos bring back good memories for you, and more coming soon! 🎥
Very nice video! Beef brisket noodle soup is one of my favorite comfort foods. I love a bowl with tender cuts of meat and a good helping of tendons. But, I didn't realize that there was this debate between heavier and lighter broths. Anyway, keep up the great work. I always enjoy your videos. It's important to spotlight and promote the food of Hong Kong here on RUclips.
Thanks for watching and for the kind words- we love beef brisket with tendons cooked to perfection too! Yes, basically the two most esteemed spots in the city are Sister Wah and Kau Kee, a place in Central/Sheung Wan that serves a much darker broth. Many other brisket places in the city also follow this darker style.
Hi Sam, another great show. When I get back to Hong Kong I'll have to come for a month, now that I've got all these places to try! Keep up the great work. Marcus and Siobhan.
This was another quality content and keep up the good work, Sam. The story behind the restaurant was also interesting to know. Also I liked the genuine feedback about the food and the pork dumplings in chilli sauce was my favourite. Thank you Sam, Vienne and Theo. Cheers
Thanks as always Satish and glad you enjoyed this video. Yes, was genuinely a great meal, not just the headliner, but also the loh bak and the dumplings especially were to die for!
Thanks for food Vlog Sam....I enjoyed your video, brought back memories of my visit to Sister Wah. Hoping to head back to HK and try Sister Wah again in the future .
Thanks for the video, Sam. This is another place I've marked off on Google Maps. Hopefully I'll get to go back to Hong Kong one day and try all these wonderful places you have reviewed. Speaking of noodles, though: if I'm not mistaken, you haven't done a video on the best wonton noodles? Personally I consider wonton noodles to be pretty much the "national dish" of Hong Kong, and I think it'd be great to see where are the best places to go for the best wonton noodles in Hong Kong.
Thanks for watching and for the nice comment! Glad you enjoyed this one, and we highly recommend it for a visit! Regarding wonton noodles, it’s a subject that’s definitely on our radar and one for a future episode!
I have a hard time leaving any broth in my bowl with noodle soups like that too. I'm not even hungry right now but you've made me want to whip something up!
Sam, there are few hundreds of these beef noodle shops in HK, you must have tried and compared a significant number of shops before you single out this Sister WAH Noodle shop!! In fact, this shop is really one of the most popular and well-reputated Ngau Nam noodle Shop in Hong Kong. The radish is always the excellent partner when eating that special noodle especially when you put in the KILLING chilli sauce........thanks again Sam for bringing us into concentrating on these typical HK Style Street meals !!!? Even far away in Australia, I can now smell the stunning taste of these Ngau Nam noodles !!🌹
Thank you as always Johnson, your great and insightful comments are always appreciated! Indeed, Sister Wah is one of the most famous beef brisket soup noodle spots among locals, and it was an absolute pleasure to try this place and give our opinion on it! The radish was amazing, as you say, and the chilli sauce was delicious (although it made my nose run!) Glad you can smell the ngau lam meen through the screen!
My grandfather used to take me there back in the 90's. For me, it was love at first bite. Back then, it was at the shop next door..and from memory, they had a falling out so Sister Wah opened up right next door. Two shops selling essentially the same signature dish. Been a few years since I've been to HK..but seems obvious that Sister Wah is doing very well.
Thank you Vanessa, for sharing your memories from back in the day! That's very interesting about the falling out, and it would make sense as these two establishments, being so close together, are naturally competitors now!
Local way of eating this yellowish noodle is to go with the red vinegar that is served on the table with the chilli oil. Some people will find it feeling unwell after eating this noodle without the vinegar. It is something about the chemical reactionbetween alkine and acid.
Thank you Sam. Finally you talked about "beef brisket noodle soup". We have been waiting for it ^^ And yes as you said it is a bit of debate which one is the best. I prefer Sister Wah and my partner prefers Kau Kee in Sheung Wan. We can never come to a mutual conclusion.
Thanks for watching, and yes indeed, it is a hotly contested debate between the two as they seem to be the two most reputed beef brisket soup places in the city. 💪👍
Lovely video really miss these foods living in ireland we dont have this havent been back in nearly 3 yrs are u british the accent seems to be dont stop the videos they make me hungry!!
I lived in HK for 15+ years. As Far as street food goes, wonton mein from just about anywhere is delightful, as is beef tendons on noodles., and pork knuckle or char sui. Finally let us not forget custard tarts and the sweet, iced coffee/tea for breakfast. I moved to the Philippines 4 years ago but the HK street food is something I often yearn for. For me, though not to everyone's preference, the best has to be Chau Tofu -stinky bean curd with chilli and soy from Tung Choi Street, Yau Ma Tei. My wife banned it from the house, shouting down the stairs of our village house - "are you eating piss again? Keep it outside."
Thank you for sharing your experiences Joshua, and really appreciate the recommendations of stinky bean curd with chilli and soy on Tung Choi Street- I wonder if that place still exists? Also, while I feel sorry for you not being able to eat it in the house, I think what you wife said is hilarious! 😂
It is one of those tastes that you cannot experience anywhere else, just like Leche flan, with coffee, in the Philippines or laap gai in Laos. I do, however, still yearn for Turkish kebabs and a Tamil Nadu curry. Incidentally, a steak and kidney pudding with mushy peas and mashed potatoes is my go-to dish.@@HongKongHoods
Boy! I am craving some beef brisket noodle soup now. It’s 5am here. Never too early to eat. So many choices and easy to get to for delicious food in HK. I miss that.
I have few things to share here. Beef Brisket is from the upper belly of the cow so I don't know what Sam really want to name just Beef Belly?? I've been eating this type of noodle soup for years and all restaurant served this recipe called Beef Brisket Noodle Soup, but I definitely will try it out at Sister Wah by Tin Hau MTR station when and how long I have to wait to come back to HK when the COVID restriction is completely lift it. Another definition for Law Bak is also called "Turnip" or "Daikon" aside from Chinese Radishes and they do have a slight taste of bitterness as well, but they do blend in with the Beef Brisket Noodle Soup. I noticed they have crispy fish skin posted on the wall. It would be another good combination to go with those spicy pork dumpling.
Thanks for the comment as always! Regarding beef brisket being the upper belly (and more prominently the chest of the cow) is true; the point I made was that ngau lam is not, then, actually brisket as it its defined in the west (by UK and US cuts anyway), but actually more akin to flank or rough flank. This place is delicious regardless, and so I really hope you can visit when restrictions are lifted in Hong Kong! That is absolutely true about loh bak; I was actually introduced to it at first as daikon when I lived in Japan!
Thanks for watching! The struggle is real when you’re from northern England and you’re torn between your native glottal stop that people may find hard to understand, the polished “T” of the Queen’s English, and the Americanised “D” sound… 🤦♂️ 😆
Love your videos. Curious: is your wife always filming you at the table, when you're eating and describing the food? When is her turn to eat? You only ordered for one. LOL BTW, she's a very good camera person. Very steady hand and excellent composition and panning technique.
I believe that I have watched quite a bit of Restaurant reviews and secrets and Sister Wah is one of them that is always on those shows, as for the ingredients in the soup I can tell you they have a hint of cinnamon, with many of the ingredients that are in use for classic sauces the difference between those darker sauces and the one you are talking about is the addition or lack of use of Soy sauce. Hope that is the start of the direction for your hunt for the secret of the broth.
Hi Sam, Ngau Lam is indeed the belly, in Hong Kong they braised the full piece of belly. In England, brisket is the upper section and flank is near the lower section all part of the belly kind of piece... In England it's normally one layer of the meat where as in Hong Kong the belly is like five layers, a mix of meat fat meat fat meat... You know what I mean. I hope you're viewers understand what I'm trying to explain 😊
In Taipe we found a Ngau Lam place that was famous for its Milky Bone Broth. The bones were boil down to nothing, leave the broth a Milky White coloring and buttery taste. I never had Ngau Lam like it. Beef Bones were used as decoration, tired around the stock pots, at the entrance to of the restaurant. The location was under a freeway. Have you ran into anything like that in Hong Kong? Enjoying your shows.
You didn't try the deep-fried fish skin which is also one of the best dishes this place known for? 2nd, you should also try kow-kee beef brisket and make a comparison between them.
This sister wah version of the brisket noodles is a Teochew version of the the original one from the western side of Hong Kong, appeared as a tai Pai dong staple. But that version has a more spiced version as well as being braised with star anise, peppercorn etc...much more darker in colour
2:52 Sam, just rewatching this video.... Maybe now your Canto has improved.... Just when you order one bowl of noodles you said 一個 yat gor that's one piece like egg tart... The correct one is 一碗 yat woon, one bowl... Cheers mate
Thanks William, my mistake! I find it hard to say the Cantonese correctly... thank god I haven't offended any waiters yet by totally butchering a meaning!
As a kid I was never too fond of the English custard tart, but Hong Kong’s answer to this, the dan tat (egg tart) is now one of my favourite sweet snacks. Maybe it’s just the changing of my tastebuds, but I suspect it’s more down to just how well egg tarts are made here!
@@HongKongHoods I bet, I remember we have a potluck at our work unit. Believe it or not, not many people were willing to try egg tarts, even though i told them its very similar to custard. Which was their lost. Wish everyone would have an open mind and stomach to eat as much delish food the world have to offer instead of judging it first.
Really appreciated Sam, did a lot of great recommendations…. Unfortunately this placed already closed for good… used to be good, but the rent cost & the pandemic caused them the quality and quantity getting down graded… closed on mid 2022 😒
Hi Sam, hope you are well🤙 I’m from Hong Kong, now living in the UK, but haven’t been able to visit home since the pandemic. I was wondering if you could do a video about Cantonese bbq ? (roast duck, pork belly, roast goose) I can’t find a good place for bbq in the UK and its something I am missing from home Glad you are enjoying all the food HK has to offer and im glad you enjoyed the beef brisket 👍 Looking forward to your next video 😃
Thanks for watching and for the kind words! Yes, Char siu is one of our favourites and is definitely on our list for foods to do in the coming months. In the meantime, we did feature a famous Cantonese BBQ place in our Wan Chai video, so in the meantime, please allow this to help satiate your cravings!: ruclips.net/video/YZoQurOgwyo/видео.html
I will definitely go and sample one of my favourite HK dishes. But I eat it plain, never seen anyone adding chili oil on it. I am also curious to find out where this fresh local beef actually comes from 😉
Thank you for watching! Notes about the subtitles. In the meantime, we have them on our earlier videos, so check those out and let us know what you think!
@@HongKongHoods thanks for your replied. I've watched all of those videos already. Just want to say if you can upload videos more frequently will be much appreciated. Anyway, your videos are great!👍🏿👍🏿👍🏿
Btw clear broth beef brisket is different to the braised beef brisket which uses fermented chu hou sauce which is a bean paste which sounds like the version you are talking about when you said it feels heavy. Another place that people rate for clear broth beef brisket is Kau Kee in Gough Street however the less said about that place the better since it is the biggest tourist trap that serves terrible food. Ever since the shop owner passed away and the son took over and started innovating using udon or e-fu noodles and a curry brisket it has gone down hill alot.
Thank you for the information! Yes, we've heard a lot about Kau Kee, and are aware it is the other most famous beef brisket noodle spot in the city- that's too bad if the quality has dropped so much!
You do the intro in the open with a mask on, but no mask when in the restaurant a foot away from the waitress. 😂😂😂 good think they don’t do a damn thing
I tried this restaurant very recently. Thick slices of beef briskets which melts in the mouth and the quantity of the meat is astonishing.
We love it- and are glad you did too!
This just made me cry, I‘ve been to this amazing place in 2016 and I pray I‘ll be back soon 💙 Thank you sam for the documentary, hope your channel is going to blow up asap, you‘re doing a tremendous job here!
Thanks for watching and for the kind words Tobias, we’re really glad that this video touched you and brought back some amazing memories. We hope you are able to return to this incredible city soon!
I used to fly from Seoul to HK on a weekend just to have the brisket noodles for every meal from arrival to departure... a true soul food from my past
That sounds epic- you must really love beef brisket noodles! Hope you have some great memories of your travels!
@@HongKongHoods it was also sort of a flex to goto Tokyo or Osaka for lunch and dinner in Seoul many moons ago but I always stayed for dinner as well.
The "clear soup" brisket style in HK differs from the "heavy soup" variant in that the preparation methods are different. The clear soup style involves cooking the brisket, after cleaning and blanching, low and slow with rock sugar and a few aromatics at very low temperature, to ensure the soup doesn't get cloudy. It is then cut with clear chicken broth to taste. Places that sell this tend to specialize in it due to the time consuming nature of the dish, the overall broth yield and the difficulty in procuring and prepping fresh brisket (it is possible to make it with frozen, but the flavor is considered compromised).
For the heavier variant, the brisket is stewed with other beef offal and entrails separately from the broth with other ingredients like chu hou paste. This is the more common variant, as it doesn't require such slow cooking and much attention. With this method the brisket is prepared separately and then cut up and plonked into the bowl the same way as other accompaniments that can be ordered with noodles (fish balls, beef balls, cuttlefish etc.). The standard broth for this is a cloudy white and is usually made with pork bones, a chicken or two, and some dried fish (the ideal is actually flathead flounder). You can actually order standard bowls of noodles from any noodle store that serves the heavy style of stewed brisket and ask them to add some of the brisket stewing liquid ("gah lam jyup"). It's a great extra hit of flavor when ordering plain blanched vegetables or rice noodles.
Thank you for such in-depth information, you are very knowledgeable on this subject! Hope you enjoyed the video!
I have jotted it down, one of the eateries I will go when visiting HK next year. Thanks, Sam
Thanks for watching, and happy slurping when the time comes! 🙏💪
So delighted to see you back, Sam! My understanding is the best beef brisket recipes are from the people of Chaozhou & Shantou region of eastern Guangdong and migrated to HK, Malaysia, Singapore & Chinatowns all over the world. I believe at one time most of the top noodle joints in HK were run by Chiuchow folks.
Thank you John for watching and for the kind words. Also thanks for the information on the history of beef brisket soup, it’s interesting to know where it first took root in China!
Thank you, Sam, for rekindling the memories of my youth and highlighting the best of HK street food culture.
@@John-K-N Our pleasure John. Thank you very much for the support!
Sam, I am very impressed by your extensive knowledge of different areas of HK. Your videos brought back a lot of good memories of an old guy like me who grew up there and living in the mid west of US. Thanks.
Thanks for watching and the kind words, I’ve found it very interesting learning about HK’s culture and history since moving here a few years back. Glad our videos bring back good memories for you, and more coming soon! 🎥
Hong Kong really have a lot of delicious restaurants to explore 😋
That’s certainly true!
That beef brisket soup looks so good! Hong Kong has so many delicious food!
Thanks for watching. It was very delicious!
Very nice video! Beef brisket noodle soup is one of my favorite comfort foods. I love a bowl with tender cuts of meat and a good helping of tendons. But, I didn't realize that there was this debate between heavier and lighter broths. Anyway, keep up the great work. I always enjoy your videos. It's important to spotlight and promote the food of Hong Kong here on RUclips.
Thanks for watching and for the kind words- we love beef brisket with tendons cooked to perfection too! Yes, basically the two most esteemed spots in the city are Sister Wah and Kau Kee, a place in Central/Sheung Wan that serves a much darker broth. Many other brisket places in the city also follow this darker style.
Hi Sam, another great show. When I get back to Hong Kong I'll have to come for a month, now that I've got all these places to try! Keep up the great work. Marcus and Siobhan.
Thank you Marcus and Siobhan for the kind words as always. Haha yes, your stay will have to lengthen with each video we release!
I have been to sister wah once back in 2-3 years ago.. The curry flavour was amazing as well..
Thanks for the tip!
Beef brisket noodles + Coke really goes well together and I don't know why 🤤🤓
Agreed!
原來華姐清湯腩去了天后.....以前在西營盆時時去.....突然唔見....有sam食家...才知!!!那就繼續支持..tks sam BRAVO
Thank you so much for sharing your experiences and for the support! More videos coming soon!
不嬲總店都喺天后，西營盤店係第一間分店之後冇做。
This was another quality content and keep up the good work, Sam. The story behind the restaurant was also interesting to know. Also I liked the genuine feedback about the food and the pork dumplings in chilli sauce was my favourite. Thank you Sam, Vienne and Theo. Cheers
Thanks as always Satish and glad you enjoyed this video. Yes, was genuinely a great meal, not just the headliner, but also the loh bak and the dumplings especially were to die for!
Sam you should try Eight Treasure one too! Its really great and its right down the same street as sister wah's!
Thanks for the tip, we've made a note of it!
Wow, I can almost taste all you've described...love this channel...subbed
Thank you and welcome to the channel!
Your vids always draw me in:)
Your love for the food just shows😊
Thank you for the very kind words! It is a pleasure to eat at all these delicious places 🙏😊🤤
OMG, you have the best job. I have been following your videos since you were in Japan. Great HK food videos!
That’s awesome that you’ve been following the videos for so long, really happy you’re enjoying them! Thanks for the support 🙏
Your presentations are always an absolute must to watch. Thank you very much and take care. 👍
Thanks as always Tony. Glad you enjoyed the video!
Another amazing episode, great job Sam!! Now I'm hungry for some beek brisket soup!
Thank you Charly! Glad you enjoyed it and that it made you hungry hehe!
Yum yum yum - you make everything look so good =) Love the history bit at the beginning as well.
Thanks Virginia! The place has an interesting history for sure!
Sister Wah is my favorite. I love clear broth very much. 👍👍👍
Thanks for watching, we love this place too!
SAM Gor, thanks again. Love to watch anything of my home.
Thanks for watching Rex, and glad you're enjoying the channel!
Hey Sam. I was hoping for one of your new videos. Made my day! Thanks. I miss HK food so much.
Thank you for watching and for the kind words Richard! Glad you enjoyed it!
Thanks Sam, brilliant videos
Thank you! More to come
Thanks for food Vlog Sam....I enjoyed your video, brought back memories of my visit to Sister Wah. Hoping to head back to HK and try Sister Wah again in the future .
Thanks for watching Michael, glad you enjoyed the video and that it brought back some tasty memories!
Thanks for the video, Sam. This is another place I've marked off on Google Maps. Hopefully I'll get to go back to Hong Kong one day and try all these wonderful places you have reviewed.
Speaking of noodles, though: if I'm not mistaken, you haven't done a video on the best wonton noodles? Personally I consider wonton noodles to be pretty much the "national dish" of Hong Kong, and I think it'd be great to see where are the best places to go for the best wonton noodles in Hong Kong.
Thanks for watching and for the nice comment! Glad you enjoyed this one, and we highly recommend it for a visit! Regarding wonton noodles, it’s a subject that’s definitely on our radar and one for a future episode!
Love beef brisket with needles or just eating beef brisket by itself that’s another Hong Kong best and tasty dish
Yummy yummy foods!!
Agreed! Thanks for watching Deb!
Really so yummy 👍🏻 one of “must-eat” in HK
Agreed. Thanks for watching!
Hi Sam, I'm a local. Yes, this is a great noodle restaurant. There are different types of briskets too and you can try more next time.
Thanks for watching Furni. Yes we will indeed go there next time and try to request one of the different cuts!
Enjoying watch your videos
Thank you!
Thanks for the recommendation. I will be in HK next month and I shall hunt this place down! I admire your command of Cantonese :)
Brilliant- hope you enjoy it. And get there away from main meal times to avoid queuing !
I have a hard time leaving any broth in my bowl with noodle soups like that too. I'm not even hungry right now but you've made me want to whip something up!
Haha agreed Nate and thanks for watching! Hope it inspired you to make something good!
Sam, there are few hundreds of these beef noodle shops in HK, you must have tried and compared a significant number of shops before you single out this Sister WAH Noodle shop!! In fact, this shop is really one of the most popular and well-reputated Ngau Nam noodle Shop in Hong Kong. The radish is always the excellent partner when eating that special noodle especially when you put in the KILLING chilli sauce........thanks again Sam for bringing us into concentrating on these typical HK Style Street meals !!!? Even far away in Australia, I can now smell the stunning taste of these Ngau Nam noodles !!🌹
Thank you as always Johnson, your great and insightful comments are always appreciated! Indeed, Sister Wah is one of the most famous beef brisket soup noodle spots among locals, and it was an absolute pleasure to try this place and give our opinion on it! The radish was amazing, as you say, and the chilli sauce was delicious (although it made my nose run!) Glad you can smell the ngau lam meen through the screen!
My grandfather used to take me there back in the 90's. For me, it was love at first bite. Back then, it was at the shop next door..and from memory, they had a falling out so Sister Wah opened up right next door. Two shops selling essentially the same signature dish. Been a few years since I've been to HK..but seems obvious that Sister Wah is doing very well.
Thank you Vanessa, for sharing your memories from back in the day! That's very interesting about the falling out, and it would make sense as these two establishments, being so close together, are naturally competitors now!
Good quality video and presentation
Thank you!
Great video Sam. Another place I was within a couple of streets of when I visited HK. On my list for next time 😀
Certainly recommend it Darren!
Local way of eating this yellowish noodle is to go with the red vinegar that is served on the table with the chilli oil. Some people will find it feeling unwell after eating this noodle without the vinegar. It is something about the chemical reactionbetween alkine and acid.
Thanks for the tip, that does sound like a great way to eat. And also very interesting about the chemical reaction!
Thank you Sam. Finally you talked about "beef brisket noodle soup". We have been waiting for it ^^
And yes as you said it is a bit of debate which one is the best. I prefer Sister Wah and my partner prefers Kau Kee in Sheung Wan. We can never come to a mutual conclusion.
Kau kee for me too
Thanks for watching, and yes indeed, it is a hotly contested debate between the two as they seem to be the two most reputed beef brisket soup places in the city. 💪👍
Lovely video really miss these foods living in ireland we dont have this havent been back in nearly 3 yrs are u british the accent seems to be dont stop the videos they make me hungry!!
Glad these videos remind you of all the amazing food here!
That must be a new sign. They didn't have that sister Wa sign there previously.
Ah interesting to know about the sign. I believe it’s been there for at least a couple of years, but I might be wrong!
I lived in HK for 15+ years. As Far as street food goes, wonton mein from just about anywhere is delightful, as is beef tendons on noodles., and pork knuckle or char sui. Finally let us not forget custard tarts and the sweet, iced coffee/tea for breakfast. I moved to the Philippines 4 years ago but the HK street food is something I often yearn for. For me, though not to everyone's preference, the best has to be Chau Tofu -stinky bean curd with chilli and soy from Tung Choi Street, Yau Ma Tei. My wife banned it from the house, shouting down the stairs of our village house - "are you eating piss again? Keep it outside."
Thank you for sharing your experiences Joshua, and really appreciate the recommendations of stinky bean curd with chilli and soy on Tung Choi Street- I wonder if that place still exists? Also, while I feel sorry for you not being able to eat it in the house, I think what you wife said is hilarious! 😂
It is one of those tastes that you cannot experience anywhere else, just like Leche flan, with coffee, in the Philippines or laap gai in Laos. I do, however, still yearn for Turkish kebabs and a Tamil Nadu curry. Incidentally, a steak and kidney pudding with mushy peas and mashed potatoes is my go-to dish.@@HongKongHoods
@@joshuarizalforeman816 you can't beat a good Turkish kebab - or a steak and kidney pudding with mushy peas! Great food choices.
Another awesome vid Sam, really recommend the beef brisket noodles at Rickety Noodle restaurant at Nelson Street mongkok
Thanks as always for watching, and for the recommendation, we've noted it down.
Hi Sam! Great to see new videos from your channel again... how much was that beef brisket noodle for??
Thanks for watching! The beef brisket noodle soup was HK$58.
Boy! I am craving some beef brisket noodle soup now. It’s 5am here. Never too early to eat. So many choices and easy to get to for delicious food in HK. I miss that.
Thanks as always Cecilia. It’s never too early to eat! Hehe 😜
I have eaten at this restaurant a long time ago! The soup is delicious, isn't it?
It is indeed. Very tasty! Thanks for watching 🙏
You can also try another famous one down the Electric Road - 八寶清湯腩！See what you think :)
Thanks for the tip!
Yummy clear broth soup brisket noodles one of my favourite food miss HK so much
Thanks for watching!
Beef Brisket Noodles & a cold Lemon Iced Tea = best meal ever
One of our favourites too!
You and Sister Wah is making me really hungry!
They serve up mouthwatering stuff!
I have few things to share here. Beef Brisket is from the upper belly of the cow so I don't know what Sam really want to name just Beef Belly?? I've been eating this type of noodle soup for years and all restaurant served this recipe called Beef Brisket Noodle Soup, but I definitely will try it out at Sister Wah by Tin Hau MTR station when and how long I have to wait to come back to HK when the COVID restriction is completely lift it. Another definition for Law Bak is also called "Turnip" or "Daikon" aside from Chinese Radishes and they do have a slight taste of bitterness as well, but they do blend in with the Beef Brisket Noodle Soup. I noticed they have crispy fish skin posted on the wall. It would be another good combination to go with those spicy pork dumpling.
Thanks for the comment as always! Regarding beef brisket being the upper belly (and more prominently the chest of the cow) is true; the point I made was that ngau lam is not, then, actually brisket as it its defined in the west (by UK and US cuts anyway), but actually more akin to flank or rough flank. This place is delicious regardless, and so I really hope you can visit when restrictions are lifted in Hong Kong! That is absolutely true about loh bak; I was actually introduced to it at first as daikon when I lived in Japan!
Great video. Pronouncing your Ts as Ds reminds me of Alan Partridge. Integridy
Thanks for watching! The struggle is real when you’re from northern England and you’re torn between your native glottal stop that people may find hard to understand, the polished “T” of the Queen’s English, and the Americanised “D” sound… 🤦♂️ 😆
Love your videos.
Curious: is your wife always filming you at the table, when you're eating and describing the food?
When is her turn to eat? You only ordered for one. LOL
BTW, she's a very good camera person. Very steady hand and excellent composition and panning technique.
Haha don’t worry- we always get enough to share! Thanks for the kind words- more videos coming soon!
Gun ngam hor (tendon brisket rice noodles) is even better 🤤🤤🤤🤤🤤
It’s my must eat item every time I come back to Hong Kong
Brilliant! Thanks for watching!
I'll definitely try Sister Wah when I'm in HK.
Can't recommend it enough- super tender and delicious!
I believe that I have watched quite a bit of Restaurant reviews and secrets and Sister Wah is one of them that is always on those shows, as for the ingredients in the soup I can tell you they have a hint of cinnamon, with many of the ingredients that are in use for classic sauces the difference between those darker sauces and the one you are talking about is the addition or lack of use of Soy sauce. Hope that is the start of the direction for your hunt for the secret of the broth.
Thank you very much Albert, that's very informative! Wouldn't have guessed cinnamon was in there, but I would certainly not doubt it!
I must say your Cantonese is not bad. Keep up the good work. Your videos are very informative.
Thank you, but I get a lot of help from my wife, so I cannot take full credit. Glad you're enjoying the videos :)
Hi Sam,
Ngau Lam is indeed the belly, in Hong Kong they braised the full piece of belly.
In England, brisket is the upper section and flank is near the lower section all part of the belly kind of piece... In England it's normally one layer of the meat where as in Hong Kong the belly is like five layers, a mix of meat fat meat fat meat...
You know what I mean. I hope you're viewers understand what I'm trying to explain 😊
Thanks for explaining that in so much detail. Yes, so many layers in the Hong Kong style of ‘brisket’- but that fat makes it so, so yummy!
In Taipe we found a Ngau Lam place that was famous for its Milky Bone Broth. The bones were boil down to nothing, leave the broth a Milky White coloring and buttery taste. I never had Ngau Lam like it. Beef Bones were used as decoration, tired around the stock pots, at the entrance to of the restaurant. The location was under a freeway.
Have you ran into anything like that in Hong Kong?
Enjoying your shows.
I don’t believe I’ve personally come across somewhere quite like this in HK so far, but it sounds delicious!
You didn't try the deep-fried fish skin which is also one of the best dishes this place known for?
2nd, you should also try kow-kee beef brisket and make a comparison between them.
Def going here next time!
Highly recommend it!
Next time try the curry beef brisket, their signature dish. A local curry sauce that you won't find anywhere else.
Thanks for the tip! Will try next time!
This sister wah version of the brisket noodles is a Teochew version of the the original one from the western side of Hong Kong, appeared as a tai Pai dong staple. But that version has a more spiced version as well as being braised with star anise, peppercorn etc...much more darker in colour
Thank you for that in-depth information about this style of beef brisket noodle soup. We hope you enjoyed our take on it!
@@HongKongHoods As you can see...I'm drooling and missing that local HKG fix - canoot be replicated overseas!
@@ianlo3253 Couldn't agree more. Hopefully travel into the city is made easier soon!
Next time , you have to try deep fried fish skin with the noodles 😋😋😋
Sounds delicious. Thanks for the tip!
love the food there!
Thanks for watching!
Yummy yummy
Thanks for watching!
2:52 Sam, just rewatching this video.... Maybe now your Canto has improved.... Just when you order one bowl of noodles you said 一個 yat gor that's one piece like egg tart... The correct one is 一碗 yat woon, one bowl... Cheers mate
Thanks William, my mistake! I find it hard to say the Cantonese correctly... thank god I haven't offended any waiters yet by totally butchering a meaning!
Yes finallyyyyy
💪👍
next time dip the beef in the chili oil.
again great video👍
Thank you and thanks for the tip!
i missed all the hong kong food ! i have not been back since Sep 2019 😣😣
Thanks for watching. Hopefully you can return soon!
that looks dope
Highly recommend!
Another great content Sam. Is there a specific food that you don’t like but in Hong Kong they’re able to make this dish taste good ?
As a kid I was never too fond of the English custard tart, but Hong Kong’s answer to this, the dan tat (egg tart) is now one of my favourite sweet snacks. Maybe it’s just the changing of my tastebuds, but I suspect it’s more down to just how well egg tarts are made here!
@@HongKongHoods I bet, I remember we have a potluck at our work unit. Believe it or not, not many people were willing to try egg tarts, even though i told them its very similar to custard. Which was their lost. Wish everyone would have an open mind and stomach to eat as much delish food the world have to offer instead of judging it first.
@@SuMtOnE Couldn't agree more! People miss out so much on great food because they are scared to try it!
Really appreciated Sam, did a lot of great recommendations…. Unfortunately this placed already closed for good… used to be good, but the rent cost & the pandemic caused them the quality and quantity getting down graded… closed on mid 2022 😒
Hi Daniel, this place is still open next to Tin Hau Station. Walked past yesterday! Thanks for watching and glad you're enjoying the channel :)
Can you do some restaurants in Macau as well. Especially their baby shrimp egg noodles and meatballs dip in clam sauce.
We’ll definitely consider Macau if/when the borders open!
@@HongKongHoods would love to the know the origin story behind those dishes.
Can you do a Part 2 on Kau Kee in Central?
That’s a great idea. We’ll bear that in mind for a future episode!
Hi Sam, hope you are well🤙
I’m from Hong Kong, now living in the UK, but haven’t been able to visit home since the pandemic.
I was wondering if you could do a video about Cantonese bbq ? (roast duck, pork belly, roast goose)
I can’t find a good place for bbq in the UK and its something I am missing from home
Glad you are enjoying all the food HK has to offer and im glad you enjoyed the beef brisket 👍
Looking forward to your next video 😃
😲 the are plenty of good BBQ roast dishes in London. Where in UK do you live?
Thanks for watching and for the kind words! Yes, Char siu is one of our favourites and is definitely on our list for foods to do in the coming months. In the meantime, we did feature a famous Cantonese BBQ place in our Wan Chai video, so in the meantime, please allow this to help satiate your cravings!: ruclips.net/video/YZoQurOgwyo/видео.html
@@cuongme626 In the Midlands 😂 don't wanna go all the way to London
So tasty spicy food, I`m in love with it
Thanks for watching!
i wonder 生龍清湯腩 or this restaurant make the best beef noodles
That's a good question. I know Sister Wah is excellent, but also I know there are a few more renowned beef brisket noodle places in the city!
The place in Jordan 澳門咖哩王新鮮腩 ，is even better ! Try it out
Thanks for the tip Boris, we’ve noted it down!
That's some good food man.
T'was indeed. Thanks for watching!
Wonder how this compares to Jordan Chan's 七爺清湯腩 in Toronto.
Just looked up that place- looks interesting!
@@HongKongHoods I love the decor but I know alot of Hong Kongers are gonna biased over the owner's political stance
I will definitely go and sample one of my favourite HK dishes. But I eat it plain, never seen anyone adding chili oil on it.
I am also curious to find out where this fresh local beef actually comes from 😉
Thanks for watching and certainly recommend it, plain or otherwise! 🐮 💪
nice video
Thank you very much :)
salivating bro
Haha, grab a tissue!
I'm HongKonger, appreciated that you love HK. BTW, it will be better if Eng subtitle is available (not the YT auto subtitle). Thanks so much
Thank you for watching! Notes about the subtitles. In the meantime, we have them on our earlier videos, so check those out and let us know what you think!
@@HongKongHoods thanks for your replied. I've watched all of those videos already. Just want to say if you can upload videos more frequently will be much appreciated. Anyway, your videos are great!👍🏿👍🏿👍🏿
@@arnoldngai6134 Trying to upload more often Arnold. Let's see how we go! :)
I wish you could add prices as well or maybe İ missed it
Prices are included, watch again 🙏😊
Btw clear broth beef brisket is different to the braised beef brisket which uses fermented chu hou sauce which is a bean paste which sounds like the version you are talking about when you said it feels heavy. Another place that people rate for clear broth beef brisket is Kau Kee in Gough Street however the less said about that place the better since it is the biggest tourist trap that serves terrible food. Ever since the shop owner passed away and the son took over and started innovating using udon or e-fu noodles and a curry brisket it has gone down hill alot.
Thank you for the information! Yes, we've heard a lot about Kau Kee, and are aware it is the other most famous beef brisket noodle spot in the city- that's too bad if the quality has dropped so much!
yummy!
Thanks for watching
2:13 Local beef? I thought Hong Kong imported it.
They use local. Thanks for watching!
It originates from Chiu Chow
Thanks for the info!
5:27 The closely guarded secret is likely MSG.
Not so sure about that, but thanks for watching!
Oh no, Hongkong has a lot tasty beef noodle restaurants. Please stop saying THE BEST. It's not fair
These videos are of course just opinion pieces. Thanks for watching!
If Hong-Kong can make up it's mind on covid-19 rules, my wife and I are heading to Tin Hau.
Let’s hope you can make it- and I highly recommend this place if you’re staying in the neighbourhood. 💪👍
You do the intro in the open with a mask on, but no mask when in the restaurant a foot away from the waitress. 😂😂😂 good think they don’t do a damn thing
The ludicrousness isn’t lost on me. I was doing what I had to do avoid the risk of being fined at the time. Thanks for watching
八寶 on the same street would be my favorite
Thanks for the tip!
once I try 八寶, I never go back to 華姐
eating a BK whopper meal here cost me $12 USD......wish i can get a cup of your brisket noodle.
Haha one is certainly better value!
👍👍👍
🙏🙏🙏
to long between vids but understandable. funny how white raddish has so many names - daikon - lo bak - luobo etc etc
The first time I was introduced to this vegetable was in Japan, where it is indeed called daikon :)
Dear
Yes, you may use the clip, but please credit our RUclips channel if you do. Good luck with your broadcast.
@@HongKongHoods Thank you:)
Please let me know if the video with the clip appears on your RUclips channel. I'll watch it@@talkj2125