Death of Street Food in Hong Kong!!! Protests, Pigeons, Dai Pai Dong!
🎥DARING FOOD TOUR AMID PROTESTS IN HONG KONG! » https://youtu.be/t4PsimRzM_Y 🍜BOOK WITH HUMID WITH A CHANCE OF FISHBALLS » http://bit.ly/HWACOF 💗SUPPORT OUR MISSION» http://bit.ly/BestEverPatreon Thanks to Virginia for joining us on this Hong Kong food tour! 📷 Humid With a Chance of Fishballs: IG @ilikefishballs | YouTube: http://bit.ly/HWACOFYT Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS + Holiday Special (Valid until Dec 31, 2019): GET 3 MONTHS FREE WITH CODE: BEFRS3 - - - - - - - - - - - - - - - - - DAI PAI DONG CULTURE 1. 根記大排檔 ADDRESS: G/F, 94-98 Yee Kuk Street, Sham Shui Po, HK OPENING HOURS: MON - SAT 7:00PM - 5:00PM 🍛SET MEAL: Rice with fried egg and hamburger patties and instant noodles 🍜INSTANT NOODLES: Instant noodles with fried egg, pork chops and spiced pork cubes. - - - - - - - - - - - - - - - - - 2. OI MAN SANG ADDRESS: Shop B-C, G/F, 1 Shek Kip Mei street, Sham Shui Po, HK OPENING HOURS: 5:30PM - 12:45AM 🐦DEEP FRIED PIGEON: In a hot wok, deep fry pigeon until the bird turns golden brown. Serve when ready. 🐖BLACK PEPPER PORK HOCK: Torch the pork hock to burn the remaining fur and slightly cook the meat. Second, steam the hock with five spices and soy sauce for 2 hours. Prepare a hot wok and stir-fry chopped onions. Prepare a plate with cabbage and place the steamed hock on it. Add the stir-fried onion. Finally, pour the black pepper sauce on top and serve. 🦆DEEP FRIED DUCK TONGUE WITH PEPPER & SALT: In a wok, stir-fry the duck tongues until they turn golden brown. Second, add garlic, red pepper, and spring onion in the wok and stir-fry. Add the duck tongues in the wok along with salt, sugar and chili oil. Continue stir-frying, then add fried garlic and cashews. Take everything out when it s done and serve. 💸PRICE: Pigeon - 68HKD/ $8.69USD | Pork Hock - 148HKD/ $18.91USD | Duck Tongue - 108HKD/ $13.8USD - - - - - - - - - - - - - - - - - 3. SIU CHOI WONG ADDRESS: 43 Fuk Wing Street, Sham Shui Po, HK OPENING HOURS: 6:00PM - 2:00AM 🐟FRIED WHITE RICE FISH WITH BUTTER & CHEESE: Place the fish in a bowl with chicken broth and cornstarch. Fry the fish in a wok and then remove when ready. Add butter and cheese in the wok and then add the fish. Stir-fry mixture and then serve with soy sauce. 🐔DEEP FRIED CHICKEN CARTILAGE/KNEES: Place the chicken knees in a bowl with cornstarch and then deep fry. Remove from fire. Add chilli and chicken knees in the wok and stir-fry for 10 more seconds. Serve with soy sauce. 🌊STEAMED RAZOR CLAMS WITH MUNG BEAN NOODLES: Cut the clams open and take out the flesh. Add mung bean noodles and garlic oil on the clams and steam them for 5 minutes. Serve when ready. 💸PRICE: Fish - 118HKD/ $15.08USD | Chicken Knees - 78HKD/$9.97USD | Razor Clams - 90HKD/$11.5USD #BestEverHongKongFoodTour #BestEverFoodReviewShow #BEFRS - - - - - - - - - - - - - - - - - 💬COME SAY HI: INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow) FACEBOOK » http://bit.ly/BEFRSFacebook 💗SUPPORT OUR MISSION: Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon Our VIP Patrons: David Baliles, Joaquin Rueda VI, Ryan Rhodes & Muhammad Octovan 🥒ABOUT BEFRS: Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture. - - - - - - - - - - - - - - - - - 🎬CREDITS: DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải CAMERA OPERATOR » Nguyễn Minh Đức VIDEO EDITOR » Lê Anh Đỗ PRODUCER » Huỳnh Hà My PRODUCTION ASSISTANT: Gabbie Nain LOCAL FIXER » Virginia Chan COLOR & MASTER » Quí Nguyễn Selected tracks via Audio Network For business inquiries: marketing@befrs.com
