It kinda reminds me of those little big eared creatures in Guild Wars that will compliment people by saying they were not too incompetent, not too clumsy or not too dumb.
Cantonese cooking is all about showcasing the natural tastes of the food, so we dont tend to use that much salt or seasoning. Some might call it bland, but we tend to call it like a "clean taste".
Seeing one of my favourite RUclipsrs go to my home country is a dream! I went back to HK last year and seeing someone enjoying HK culture and food makes me so happy 😊🇭🇰
As a local Hong Konger born and raised locally, you've miised the essence of the pineapple bun with butter... that bun was not hot enough! Wait til your next visit and when the pineapple buns come straight out from the oven and is still steaming hot, once they slice it up and put the thick chunk of butter in and it melts immediately, that is another level!! 😂 Claypot rice is good, but it is even better on a cold winter's night! Glad you enjoyed the food here
Nope, pineapple bun is so overrated. Most locals don't even eat it. Those who eat it just get them from local bakeries and eat it without butter. Stop hyping it up. Mexican bun or Japanese melon bun are way better
@@ryanntI’ve seen many locals eat it, with or without butter, tf you talking about, stop calling everything you don’t like overrated and go back to your japan instead of spreading bs
Mate, I'm from Hong Kong. Good choice in picking these because most of them were the OG local food that we all grew up with. Whoever recommended the food to you did a great job. I'm glad you like most of them. Don't stop there because there are more to try in Hong Kong :)
scramble eggs use not just butter, but in the golden ratio of 3 yolks + 1 whole egg. thats why the egg taste is so rich. that shop use the egg white to make steam egg white pudding.
@@nicholassimpson518 Australia Dairy Company. G/F, 47-49 Parkes Street Jordan. Its the (in)famous lightning speed restaurant. You order before you sit down and you get food in 2 minutes.
My dad is from HK, we are Cantonese. Glad to see you try some of our amazing food! Also yeah, a lot of complaints my Cantonese family have is when food is too salty, so I am sure they season less to their taste.
Did you compare there are many places had been closed down during the current changes in economy? HKers themselves even does spend money in HK. All go north to Shenzhen. Why don’t you go Shenzhen?
@@choileoare you even Hker? We suffer from these kind of shitty acts from locals who made our economy further down. And now we have tourists who like HK and you tell them to go SZ? You must be insane.
Welcome to Hong Kong Guga!!! Thank you sm and glad you enjoy this place!!! The food there is absolute heaven!!!🔥💯👌🏻 You’re always welcome to come back here for trying more food, I promised these foods would impress you :) Much love from Hong Kong 🇭🇰❤️
as a local hong konger, you hit almost every top foods. That stinky tofu at the beginning of the pet market (bute street) is actually bomb, you should try their deep fried pork intestine also.
The Western palate can't stomach foods with strong odors. As a Chinese, I can't either. I can't stand foods caked in soy sauce, like Cantonese Beef Casserole. I wish more Chinese restaurants did a modification of their menus to cut off the soy sauce. Just replace it with beef broth and other natural ingredients like minced garlic and ginger. No need for the soy. Tofu is alright though... just not "stinky" tofu.
I am a Hong Konger🇭🇰🙌🏼 Glad you like Hong Kong!! So much more to try, but those you choose are the iconic ones, so all good👌🏼Since Guga is the meat expert, I would recommend trying beef offal, clear broth brisket, and a seafood feast at Sai Kung
that dai pai dong is literally shouting wok hay!!! I think all of us now know why uncle roger is so angry when food is mis-represented.... love your travel series....
even as an asian living in singapore, hong kong is amazing for food.... and honestly speaking , nothing beats asian food.... its is just so delicious!~
04:38 That crispy pork looked so delicious. 09:08 Uncle Guga, I am so with you on the Stinky Tofu. I think that such foods were based on historic insecure food supply and you had to eat everything otherwise you starved. 11:15 That guy is amazing. His use of fire is so cool and adds so much to the dining experience. My favourite type of food is grilled meat, or rather Braai as we call it in South Africa. The flavours of the grill are so good and sitting by the fire is also really enjoyable. IT's even better when you're way out of town, and the fiire accompanied by the sounds of wildlife and the stars above.
Uncle Roger version is a Malaysian version. The sauces are cooked earlier. And the chicken are marinated with mixes before cooking. HK version is much milder. I guess both has it's uniqueness. For first timer, Malaysian version more appealing.
As a fellow Hong Konger, I approve this video, come anytime Guga, we all surely will give u a warm welcome, and there are so many more local food items for u to try out :)
@@marvinrobot962 Why is there a necessity to compare different regions/cuisines? People have different palate that's all. It's like comparing Indian curry with Japanese or Thai curry.
I live in HK and seeing someone from another country coming to my home town is really great cuz I think HK is just underrated, I barely ever see anyone mention HK, feels good to see guga coming to my hometown
Glad you enjoyed Hong Kong! We are a tiny place on Earth, and it's nice to be featured on your channel. The breakfast place you went to is famous for terrible attitude towards customers, they expect their customers to know what they want to eat before they sit down, and get out as soon as they finish eating. But that actually has become part of the charm and I'm surprised they didn't get angry at you for filming. As for stinky tofu, a lot of us Hong Kong'ers also hate it!
If you enjoy, you should give Malaysia a go, it's food haven for tourists. Either Kuala Lumpur or Penang, the food there is phenomenal and have varieties like Malay, Indian & of course, Chinese.
@@DragN_H3art go to the southern side haha, the northern style is not very suitable for you. Near to Shanghai area the food tend to be more on the sweet side, and Guangzhou/Hongkong area we prefer to highlight the natural flavour of the ingredient
@@Totoro_J I was in Beijing for university and the only food that really stood out was 炸醬麵 I did visit friends in Shanghai and the food there was really good meanwhile Guangzhou/HK food is most familiar to me since I'm from Malaysia, thank god there was a singular Canto style stall at the cafeteria I could rely on during my stay in Beijing, it wasn't great but it cleared the other options
Your travel videos are some of the best out there - efficient: each food is shown quickly but packed full of info like comparisons with other international foods - clear layout Love it. Subscribed
real talk, Hong Kong used to be using lot of salt and seasoning on Cantonese dishes. but times goes by, peoples wants to eat more healthy, so less salt and seasoning is more common on food in Hong Kong. but if you go to some old school restaurant, good amount of seasoning food is there. Welcome to Hong Kong, My home.
HK is much more than these places but glad Guga was able to try Oi Man Sang. You would never guess this place was good on its face. It’s truly unique and exceptional. No one is doing that type of cooking and once that chef is no longer cooking, the food and art will be lost forever.
Baby pig skin vs adult pig, the dumpling is from Shanghai, wontons are from Hong Kong. Hong Kong has food now from all over China as well as the rest of the world. IF there is any distinct aspect of Cantonese food it is to have it as fresh as possible and preserve the essential flavor of the food!!
I'm from Hong Kong but now live in Canada, here are my two cents about the food in this video. For the roast pig, there is a version that stuffed with fried rice and it tastes far better than just the pig you have. The rice absorb the lard from the pig which make it excellent. There are so more version of clay pot rice, and they taste soooo different that will surprise you. But you were right, the soul of this is the marinated soy sauce, it boosts the taste to another level. Egg Tart, I'm not sure if those you had are freshly out of oven, if not, try your hand on those bc the taste of the freshly out of oven egg (no matter which version you have), it is sooo good there is no comparison at all! Stinky tofu texture is super crispy layer with moist texture inside, the smell is not for everyone sadly. But if you think that stinky tofu smell horrible, try those with red chili oil one, it can literally repulse most ppl in 10 m radius lol Same as egg tart, you MUST try a freshly out of oven Pineapple bun because of the same reason, and since it is still steaming hot, that slice of butter will melt within which makes it taste even better~ Egg waffle now is like bubble tea which has so many variety, what make it taste good is the combination of mix. Some is more filling and some is super light and crisp once cooked. I could show you pictures from my collection if there is a place to do so :D
I grew up in Hong Kong and I still go there every year or two. Hong Kong has some of the best food! It's the places that aren't talked about and are very local that serve the best food. Especially if there's no menu in English... it's guaranteed to be authentic and delicious!
Next time you MUST try char siu... it's like the original version of boneless spare ribs (the American-Chinese dish). It's probably my favorite form of eating pork after bacon. And it varies hugely in quality/price like other types of meat. You can find it anywhere from roadside stalls to michelin star restaurants. HK has some of the best char siu in the world and you'll be blown away by the flavor. Best served with some white rice + a runny egg IMO!
Guga if you have the opportunity , come and visit Portugal with your family. I bet you'll be blown away by our food! Ps: that egg tart is a worse variation of our Pastel de nata
I’m surprised he didn’t mention anything about Pastel de Nata considering he’s Brazilian. I do prefer Pastel de Nata but i grew up with many Chinese friends who prefer the non charred version like the famous Maria’s bakery in Chinatown NYC makes…similar to the first tart he tried.
When my mom was still taking me to school back then, we would sometimes go to the nearby indoor market (the market is inside a mall and at the very back of the market there’s a few restaurants) and my mom would always buy scrambled eggs and spam sandwiches for me. That sandwich is simple but iconic and delicious
謝謝guga來到香港！歡迎您再次光臨！ also, pan fry buns should be eaten in shanghai and suzhou, claypot rice in guangzhou, stinky tofu in changsha! come back again! btw i was in the bg next to 46lyndh
As often as you've been to Japan why haven't you done any videos from Ribera Steakhouse? It's famous for being where all the contact sports guys (pro wrestlers, boxers and MMA fighters) go for steak. Maybe you have enough clout to score yourself one of their famous Ribera jackets.
that pinapple bun is actually conchas，you can find it in carlifornia. theres another version of it in hong kong，literally translated as Mexican bun，guga should try that Portuguese egg tart was popularized by the mecanese people from macao，pastel de nata is the proper name，it's popular in Europe as well
No, the pineapple bun of HK is not conchas. From the dough to the cripy topping, none is conchas. If you know the history of HK old style bread shops, you could know you misunderstand totally. Mexican bun is another matter. There were pineapple buns in HK old style bread shops since 40's, 50's. Mexican bun entered HK through Japanese in 80's. Different doughs, taste, background culture totally. And, the Portuguese egg tart is different from the tart in Macau too. It's sour dough in HK Bake House one. Portuguese egg tart is very popular in Macau, but the guy brought it to Macau, who is a England person. In HK, the most popular egg tart is not Portuguese style.
This is the third Hong Kong food tour video by US foodies I watched lately. Mark Wiens, BEFRS, and now Guga. I imagine the HK government is spending some bucks to attack American travelers, which is a great thing! They all got to visit some restaurant's kitchen and play around there, and that's nice. If you have ever worked in a restaurant's kitchen, you need a lot of blessing from the owner and the chef to allow a stranger to step into the kitchen. Or else you'll get chopped up by the line cooks. Oh, one thing in common, these 3 videos all feature the nice tour guide, Virginia.
@@DamienKSC Name 3 vloggers on youtube that was paid by the CCP for a travel video. You just assume they do, you can't possibly conceive that they are just making a travel video about a city in china. So by your thinking are they getting paid by gvts in other countries too?
No joke on pot clay rice, malaysian actually eat alot heavier in taste.. chic is marinated with oyster sauce, mushroom to giv umami and the amount of soy sauce we use is much more, add with lap cheong too
I live in Hong Kong for many years, and always follow your show for Sous Vide. Great to know you were here and next time give us a shout, happy to pull some fans together. G
Glad to see that HK food doesn't use typical American levels of salting. Seasoning doesn't automatically mean salt. It means spices and herbs and the drawing out of innate flavors. Looks like a great trip there, and glad that your son also enjoyed!
Glad you enjoyed Hong Kong / Cantonese cuisine. Definitely would love to see a collab with Lucas Sin, he's the best English speaking representative / historian of Cantonese cuisine in the world IMO.
Seafood dinner from the markets on the coast outside Honk Kong is a must try experience, looking forward to more content from the contemporary dining capital of the world
“Not too sweet” is the best compliment for Asian desserts
I was worried they were gonna overload it with sugar lol
spot on lol
It kinda reminds me of those little big eared creatures in Guild Wars that will compliment people by saying they were not too incompetent, not too clumsy or not too dumb.
HK only, the rest of asia still love sweet. HK people are weird
Indeed
Cantonese cooking is all about showcasing the natural tastes of the food, so we dont tend to use that much salt or seasoning. Some might call it bland, but we tend to call it like a "clean taste".
So true, guga is more for "heavy" tastes. That's why he likes uncle Rogers clay pot better as he put Malaysian style on it, more spices and flavour
@@jos1515 hmmm the chicken is not marinade , it dont work for neutral tasting meat
Yes. That's why i love Cantonese style food. It's elegent. Every food has its special taste. Not the taste of seasoning.
Thats not all true, a lot of cantonese foods are packed with flavor, some dim sum like bbq pastry are dangerously addictive.
@@jos1515 Or he is just afraid of Uncle Rogers and his followers, just look at Jamie Oliver 🤣
Seeing one of my favourite RUclipsrs go to my home country is a dream! I went back to HK last year and seeing someone enjoying HK culture and food makes me so happy 😊🇭🇰
HK is a city of China. Hong Kong itself is not a country.
I've made this mistake before....
@@wesrew82 wdym?
@@Utopia_24 do you notice something gone?
Oop oh well
As a local Hong Konger born and raised locally, you've miised the essence of the pineapple bun with butter... that bun was not hot enough! Wait til your next visit and when the pineapple buns come straight out from the oven and is still steaming hot, once they slice it up and put the thick chunk of butter in and it melts immediately, that is another level!! 😂 Claypot rice is good, but it is even better on a cold winter's night! Glad you enjoyed the food here
Nope, pineapple bun is so overrated. Most locals don't even eat it. Those who eat it just get them from local bakeries and eat it without butter. Stop hyping it up. Mexican bun or Japanese melon bun are way better
@@ryannt no my buns are way better lol. Also there is no pineapple in the bun it called that because it look like a pineapple on top
@@ryanntI’ve seen many locals eat it, with or without butter, tf you talking about, stop calling everything you don’t like overrated and go back to your japan instead of spreading bs
@@ryanntmelon pan ftw! Japanese bread is way better in general
@@ryannt bruh, i can tell you local eats pineapple bun forsure
I am from Hong Kong and I approve of all the places you went.
Only thing missing is a "clear broth brisket" and a seafood dinner
And Dim Sum
Don't forget about Hong Kong style Won Ton noodle soup.
That clay pot chicken is just shitty bibimbap though
Same! I am also from HK!
香港人+1
Mate, I'm from Hong Kong. Good choice in picking these because most of them were the OG local food that we all grew up with. Whoever recommended the food to you did a great job. I'm glad you like most of them. Don't stop there because there are more to try in Hong Kong :)
me to
啦
scramble eggs use not just butter, but in the golden ratio of 3 yolks + 1 whole egg. thats why the egg taste is so rich. that shop use the egg white to make steam egg white pudding.
Hi. I am going to HK soon. Where is this shop please?
@@nicholassimpson518 Australia Dairy Company. G/F, 47-49 Parkes Street Jordan. Its the (in)famous lightning speed restaurant. You order before you sit down and you get food in 2 minutes.
@@nicholassimpson518 G/F, 47-49 Parkes Street Jordan.
Google Australian dairy company. It's in an area called Jordan. Fyi prepare to wait in line. Enjoy HK. @@nicholassimpson518
So happy that Guga went to HK to try the food there, Nick and others should follow you. Very happy to see an American approve of my culture's food.
My dad is from HK, we are Cantonese. Glad to see you try some of our amazing food!
Also yeah, a lot of complaints my Cantonese family have is when food is too salty, so I am sure they season less to their taste.
OMG! I am staying in HK at the moment! The taste and variety of food are just so magnificent. Hong Kong is really a great place to visit!
Did you compare there are many places had been closed down during the current changes in economy? HKers themselves even does spend money in HK. All go north to Shenzhen. Why don’t you go Shenzhen?
Is it Safe ?
@@choileoare you even Hker? We suffer from these kind of shitty acts from locals who made our economy further down. And now we have tourists who like HK and you tell them to go SZ? You must be insane.
@@cehajich definitely safe because there is health regulations from the health department
Welcome to Hong Kong Guga!!! Thank you sm and glad you enjoy this place!!! The food there is absolute heaven!!!🔥💯👌🏻
You’re always welcome to come back here for trying more food, I promised these foods would impress you :)
Much love from Hong Kong 🇭🇰❤️
as a local hong konger, you hit almost every top foods. That stinky tofu at the beginning of the pet market (bute street) is actually bomb, you should try their deep fried pork intestine also.
而家仲有無真正既臭豆腐食?
That's Tung Choi street. Bute street is further down.
He certainly missed out on the chou doufu.
The Western palate can't stomach foods with strong odors. As a Chinese, I can't either. I can't stand foods caked in soy sauce, like Cantonese Beef Casserole. I wish more Chinese restaurants did a modification of their menus to cut off the soy sauce. Just replace it with beef broth and other natural ingredients like minced garlic and ginger. No need for the soy. Tofu is alright though... just not "stinky" tofu.
@@walalahaha2153 好少地方仲有真正嘅臭豆腐啦。而家嗰已經冇以前嗰啲咁臭
As a hong konger I love to see people from different country come to try out hong kong food❤❤
Hi from 🇭🇰 Hong Kong ! Welcome Uncle Guga!!
as a people in hong kong i really appreciate you sharing about our food!Love your content!
I am a Hong Konger🇭🇰🙌🏼 Glad you like Hong Kong!! So much more to try, but those you choose are the iconic ones, so all good👌🏼Since Guga is the meat expert, I would recommend trying beef offal, clear broth brisket, and a seafood feast at Sai Kung
Bakehouse's egg tart is way sweeter as well so it definitely caters to most North American's palate!
I’m from Hong Kong too and it’s awesome seeing Guga in Hong Kong trying our delicious food!
that dai pai dong is literally shouting wok hay!!! I think all of us now know why uncle roger is so angry when food is mis-represented.... love your travel series....
even as an asian living in singapore, hong kong is amazing for food.... and honestly speaking , nothing beats asian food.... its is just so delicious!~
Go makan, Singapore also amazing la😋
Next to Australia Dairy Company in the first clip is 麥文記, also some of the best Wonton Noodles and Lo Mein in the world.
Agree, Mak Mun Kee and Mak Shiu Kee has the best wonton noodles and pork liver in the world
Welcome to HK and thanks for sharing all the down to earth, yummy delights!
Thanks for coming Guga! Been a big fan and am glad you enjoyed the food here :) By the way, you hold chopsticks better than a local like myself!
I’m glad you enjoy Hong Kong cuisines!! 🇭🇰
I’m so glad you enjoyed your time in Hong Kong!
Love that you went to Hong Kong! 🇭🇰 so much history in food from my peoples
04:38 That crispy pork looked so delicious.
09:08 Uncle Guga, I am so with you on the Stinky Tofu. I think that such foods were based on historic insecure food supply and you had to eat everything otherwise you starved.
11:15 That guy is amazing. His use of fire is so cool and adds so much to the dining experience. My favourite type of food is grilled meat, or rather Braai as we call it in South Africa. The flavours of the grill are so good and sitting by the fire is also really enjoyable. IT's even better when you're way out of town, and the fiire accompanied by the sounds of wildlife and the stars above.
"I think that such foods were based on historic insecure food supply and you had to eat everything otherwise you starved."
As a Hong Konger I feel so happy and proud that Guga loves the our food! Thanks Guga for promoting HK foods!🇭🇰❤
Uncle Roger version is a Malaysian version. The sauces are cooked earlier. And the chicken are marinated with mixes before cooking. HK version is much milder. I guess both has it's uniqueness. For first timer, Malaysian version more appealing.
I’ve never had the Malaysian version but I’m sure it’s good. But I love the HK style - it’s simple yet still tasty.
As a fellow Hong Konger, I approve this video, come anytime Guga, we all surely will give u a warm welcome, and there are so many more local food items for u to try out :)
uncle roger's chicken claypot rice is malaysian which is slightly different from the hk one
Yup actually Malaysia claypot is nicer
@@marvinrobot962 nah
@@marvinrobot962 Why is there a necessity to compare different regions/cuisines? People have different palate that's all.
It's like comparing Indian curry with Japanese or Thai curry.
@@zhanhao9456 Exactly, I hate when people compare everything all the time, just let people enjoy what they prefer
Yeah, don't compare. I don't even taste flavour, I just eat
I live in HK and seeing someone from another country coming to my home town is really great cuz I think HK is just underrated, I barely ever see anyone mention HK, feels good to see guga coming to my hometown
Glad you enjoyed Hong Kong! We are a tiny place on Earth, and it's nice to be featured on your channel.
The breakfast place you went to is famous for terrible attitude towards customers, they expect their customers to know what they want to eat before they sit down, and get out as soon as they finish eating. But that actually has become part of the charm and I'm surprised they didn't get angry at you for filming.
As for stinky tofu, a lot of us Hong Kong'ers also hate it!
AAAAH I'M SO HAPPY THAT YOU WENT TO HK!!! I love my home country and I'm happy you liked it ❤❤👍👍
If you enjoy, you should give Malaysia a go, it's food haven for tourists. Either Kuala Lumpur or Penang, the food there is phenomenal and have varieties like Malay, Indian & of course, Chinese.
The Chef in the orange skeeveless
t'shirt is a Legend. He cooks & knows how to control the Wok Hey is marvelous. He should be protected!
I'm so glad you made it to Hong Kong! I am so happy that you enjoy the food! Southern China is where the main cuisine expertise is.
Bold statement...
@@leecasey3022 facts. northern noobs can barely make food
@@Totoro_Jwhen I had my stint in Beijing the daily food was just oil, spice, and more oil
@@DragN_H3art go to the southern side haha, the northern style is not very suitable for you. Near to Shanghai area the food tend to be more on the sweet side, and Guangzhou/Hongkong area we prefer to highlight the natural flavour of the ingredient
@@Totoro_J I was in Beijing for university and the only food that really stood out was 炸醬麵
I did visit friends in Shanghai and the food there was really good
meanwhile Guangzhou/HK food is most familiar to me since I'm from Malaysia, thank god there was a singular Canto style stall at the cafeteria I could rely on during my stay in Beijing, it wasn't great but it cleared the other options
Thanks for posting Guga and Family.
At minute 8:08, the dude in the back looking a Guga's drip... "Damn, this guy has my style, he is a man of culture" XD
🤣
Your travel videos are some of the best out there
- efficient: each food is shown quickly but packed full of info like comparisons with other international foods
- clear layout
Love it. Subscribed
real talk, Hong Kong used to be using lot of salt and seasoning on Cantonese dishes.
but times goes by, peoples wants to eat more healthy, so less salt and seasoning is more common on food in Hong Kong.
but if you go to some old school restaurant, good amount of seasoning food is there.
Welcome to Hong Kong, My home.
salt is good for you 🤣
a little salt is not healthy now?
@@UOHCUNY most people in Hong Kong still believe less salt, more healthy
As a Hong Kong citizen , I’m glad you enjoyed it
And the stinky tofu might smell bad , but it’s actually pretty delicious
your son got up in his feelings about that bread! he really wanted a piece lol!
HK is much more than these places but glad Guga was able to try Oi Man Sang. You would never guess this place was good on its face. It’s truly unique and exceptional. No one is doing that type of cooking and once that chef is no longer cooking, the food and art will be lost forever.
Baby pig skin vs adult pig, the dumpling is from Shanghai, wontons are from Hong Kong. Hong Kong has food now from all over China as well as the rest of the world. IF there is any distinct aspect of Cantonese food it is to have it as fresh as possible and preserve the essential flavor of the food!!
I was born and raised in HK and now live in the US. The food in HK is what I miss the most. Thanks for sharing the video!
I’m proud of my home country 🇭🇰🇭🇰🇭🇰
🇨🇳🇨🇳🇨🇳🫡
I'm from Hong Kong but now live in Canada, here are my two cents about the food in this video.
For the roast pig, there is a version that stuffed with fried rice and it tastes far better than just the pig you have. The rice absorb the lard from the pig which make it excellent.
There are so more version of clay pot rice, and they taste soooo different that will surprise you. But you were right, the soul of this is the marinated soy sauce, it boosts the taste to another level.
Egg Tart, I'm not sure if those you had are freshly out of oven, if not, try your hand on those bc the taste of the freshly out of oven egg (no matter which version you have), it is sooo good there is no comparison at all!
Stinky tofu texture is super crispy layer with moist texture inside, the smell is not for everyone sadly. But if you think that stinky tofu smell horrible, try those with red chili oil one, it can literally repulse most ppl in 10 m radius lol
Same as egg tart, you MUST try a freshly out of oven Pineapple bun because of the same reason, and since it is still steaming hot, that slice of butter will melt within which makes it taste even better~
Egg waffle now is like bubble tea which has so many variety, what make it taste good is the combination of mix. Some is more filling and some is super light and crisp once cooked.
I could show you pictures from my collection if there is a place to do so :D
Guga, you held the chopsticks the correct way, which was better than a lot of Asian RUclipsrs.
It’s a fan from Hong Kong. It’s so glad Gagu can introduce lots of Hong Kong local food to the world🎉
I saw you at the Cathay Pacific Lounge in June!
Glad to see Guga tried the pineapple bun with butter, its one of my favourite, highly recommend
Sadly many other tourists missed it
🤣🤣 I saw your chef Jean Pierre imitation! it was a 10 out of 10! Loved it!!!
You just needed the music to go with it.
LOL. Thats what I came here to comment. That was hilarious. Great work Guga! We need a collab with both!
I grew up in Hong Kong and I still go there every year or two. Hong Kong has some of the best food! It's the places that aren't talked about and are very local that serve the best food. Especially if there's no menu in English... it's guaranteed to be authentic and delicious!
5:53, all the food RUclipsrs go to Virginia for food guide when they go to HK
honestly these are good local places. But there are much better high class (and high cost) places in HK. different expereiences
@@borischan5252 All these places will be gone in 5-7 years. By then Virginia will have to go back to Canada.
As a Hong Kong American, I'm so happy Hong Kong Food is getting more exposure on your channel!
Another episode of "Americans discover Asia has better food" 😅
Isn't he Brazilian or smth
did he though?
Not sure about that.
Nah, steak and BBQ is way better
😂 Asian food will always be superior
I’m a Hong Konger living in Toronto
And your video makes me HOME SICK!!!
Good job!
Bro the last dude is definitely using firebending to mess with us that flame couldn't be anymore cinematic brooo
No. That’s where the wok hai comes. Every Dai Pai Don does it that way and it’s normal to see flames like that
Next time you MUST try char siu... it's like the original version of boneless spare ribs (the American-Chinese dish). It's probably my favorite form of eating pork after bacon. And it varies hugely in quality/price like other types of meat. You can find it anywhere from roadside stalls to michelin star restaurants. HK has some of the best char siu in the world and you'll be blown away by the flavor. Best served with some white rice + a runny egg IMO!
Guga if you have the opportunity , come and visit Portugal with your family. I bet you'll be blown away by our food!
Ps: that egg tart is a worse variation of our Pastel de nata
I’m surprised he didn’t mention anything about Pastel de Nata considering he’s Brazilian. I do prefer Pastel de Nata but i grew up with many Chinese friends who prefer the non charred version like the famous Maria’s bakery in Chinatown NYC makes…similar to the first tart he tried.
Thanks for coming
next stop, Singapore please. come try Chilli crab
And cross the bridge for real food.. hahaha
Hope I can See Guga at like Shenton Way 😅
Excellent video, great content, enjoyed watching, the food looks amazing, and your review is impressive 👍👍
0:18 That's literally the staircase to my house (come visit Guga, I'm lonely)
...
You just doxxed yourself, congratulations
hey lil bro i am coming
I'll visit you
We will*
When my mom was still taking me to school back then, we would sometimes go to the nearby indoor market (the market is inside a mall and at the very back of the market there’s a few restaurants) and my mom would always buy scrambled eggs and spam sandwiches for me. That sandwich is simple but iconic and delicious
No char Siu and Roast goose when you came to Hongkong ? 😱
I didnt expect this video! thank you for coming guga. Hope you enjoyed your stay. next time try our brisket noodles as well!
These short videos are packed with amazing footage.
謝謝guga來到香港！歡迎您再次光臨！
also, pan fry buns should be eaten in shanghai and suzhou, claypot rice in guangzhou, stinky tofu in changsha!
come back again! btw i was in the bg next to 46lyndh
As often as you've been to Japan why haven't you done any videos from Ribera Steakhouse? It's famous for being where all the contact sports guys (pro wrestlers, boxers and MMA fighters) go for steak. Maybe you have enough clout to score yourself one of their famous Ribera jackets.
that pinapple bun is actually conchas，you can find it in carlifornia. theres another version of it in hong kong，literally translated as Mexican bun，guga should try
that Portuguese egg tart was popularized by the mecanese people from macao，pastel de nata is the proper name，it's popular in Europe as well
No, the pineapple bun of HK is not conchas. From the dough to the cripy topping, none is conchas. If you know the history of HK old style bread shops, you could know you misunderstand totally. Mexican bun is another matter. There were pineapple buns in HK old style bread shops since 40's, 50's. Mexican bun entered HK through Japanese in 80's. Different doughs, taste, background culture totally.
And, the Portuguese egg tart is different from the tart in Macau too. It's sour dough in HK Bake House one. Portuguese egg tart is very popular in Macau, but the guy brought it to Macau, who is a England person. In HK, the most popular egg tart is not Portuguese style.
Very proud to see Guga enjoy himself with some of the local dishes. There is something for everyone and the food is on another level.
If guga doesn't do dim sum, he'd missed out.
Agreed, the ha gow (shrimp dumpling) are amazing 🥰
Har gow, siu mai, 5 spice squid tentacles 🤤
The dim sum in the train station was amazing, best I had.
Dim sum is too common oversea. It's not easy to find dim sum that would blow your mind in HK, if you've had good dim sum in the west.
LOVE THIS!! Hong Kong here i come!!
why does his body look smaller than usual but his head looks bigger? it's freaking me out man.
Guga lost a bunch of weight. Watch his I dry aged myself video
He lost weight, that's it lol
But his face also lost fat, you can compare it from older videos
Check out his recent weight loss video
Why does guga's Son look like a live action Milhouse😅
Gopro?
Fish-eye camera 🫠
This is great. Always wanted to see Guga trying food from other parts of the world ie non US.
This is the third Hong Kong food tour video by US foodies I watched lately. Mark Wiens, BEFRS, and now Guga. I imagine the HK government is spending some bucks to attack American travelers, which is a great thing! They all got to visit some restaurant's kitchen and play around there, and that's nice. If you have ever worked in a restaurant's kitchen, you need a lot of blessing from the owner and the chef to allow a stranger to step into the kitchen. Or else you'll get chopped up by the line cooks. Oh, one thing in common, these 3 videos all feature the nice tour guide, Virginia.
The fact you think the government pays them to come and do a tour is wild
@@jermainejr5741 its actually quite common practice. That's what government tourist bureaus are for...
@@DamienKSC Name 3 vloggers on youtube that was paid by the CCP for a travel video. You just assume they do, you can't possibly conceive that they are just making a travel video about a city in china. So by your thinking are they getting paid by gvts in other countries too?
100% smells like Hong Kong Tourism Board
good choice of the resturants, as a Hong Konger, I approve! Well done Guga
No joke on pot clay rice, malaysian actually eat alot heavier in taste.. chic is marinated with oyster sauce, mushroom to giv umami and the amount of soy sauce we use is much more, add with lap cheong too
Guga really happy that you genuinely enjoyed the food from hong kong!
The original creamy egg tart is from Lisbon - Pasteis de Belem
Seeing Virginia in these HK videos make me happy!
Guga,
If you are still in HK, you can consider to cross the border and pay a visit to Foshan.
You will understand 'Good' food in different way.
I live in Hong Kong for many years, and always follow your show for Sous Vide. Great to know you were here and next time give us a shout, happy to pull some fans together. G
Oh, man. Missed Guga here. Fellow Brazilian living in Hong Kong 🙋🏻♂️
Glad to see that HK food doesn't use typical American levels of salting. Seasoning doesn't automatically mean salt. It means spices and herbs and the drawing out of innate flavors.
Looks like a great trip there, and glad that your son also enjoyed!
OH MY GOD WHATTTT I CAN'T BELIEVE YOU WENT TO HONG KONG!!! GUGAAAAA
I wish I could meet you here omg TT I'm glad you enjoyed omggg
Thank You for promoting Hong Kong and the food! ❤
Glad you enjoyed Hong Kong / Cantonese cuisine. Definitely would love to see a collab with Lucas Sin, he's the best English speaking representative / historian of Cantonese cuisine in the world IMO.
my home town!!! love that its becoming popular with all the foodie youtubers
As a Hongkonger I am happy and proud that you liked our food ❤
You haven’t tried the fishball yet!That is the one of you must try it
Also,thx for reviewing Hong Kong food,👍🏻from a Hong Konger
Guga your very open minded which makes you a superior chef
Seafood dinner from the markets on the coast outside Honk Kong is a must try experience, looking forward to more content from the contemporary dining capital of the world
As a hong Kong resident, im proud to see you enjoy our delicacy in culture food
Thank you for introducing Hong Kong food to the whole world!!!!
Back in the 90s, I used to like the outdoor restaurants in HK. Walking around at night with all the neon was magical. Great tea shops,. too.
Welcome Guga to Hong Kong! May your stay here be pleasant!
mannny's waffles are the best i've had that I probably go there at least twice a month. Glad you enjoyed our food