Death of Street Food in Hong Kong!!! Protests, Pigeons, Dai Pai Dong!
ЁЯОеDARING FOOD TOUR AMID PROTESTS IN HONG KONG! ┬╗ https://youtu.be/t4PsimRzM_Y ЁЯНЬBOOK WITH HUMID WITH A CHANCE OF FISHBALLS ┬╗ http://bit.ly/HWACOF ЁЯТЧSUPPORT OUR MISSION┬╗ http://bit.ly/BestEverPatreon Thanks to Virginia for joining us on this Hong Kong food tour! ЁЯУ╖ 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. ца╣шиШхдзцОТцкФ ADDRESS: G/F, 94-98 Yee Kuk Street, Sham Shui Po, HK OPENING HOURS: MON - SAT 7:00PM - 5:00PM ЁЯНЫSET MEAL: Rice with fried egg and hamburger patties and instant noodles ЁЯНЬINSTANT 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 ЁЯРжDEEP FRIED PIGEON: In a hot wok, deep fry pigeon until the bird turns golden brown. Serve when ready. ЁЯРЦBLACK 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. ЁЯжЖDEEP 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. ЁЯТ╕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 ЁЯРЯFRIED 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. ЁЯРФDEEP 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. ЁЯМКSTEAMED 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. ЁЯТ╕PRICE: Fish - 118HKD/ $15.08USD | Chicken Knees - 78HKD/$9.97USD | Razor Clams - 90HKD/$11.5USD #BestEverHongKongFoodTour #BestEverFoodReviewShow #BEFRS - - - - - - - - - - - - - - - - - ЁЯТмCOME SAY HI: INSTAGRAM ┬╗ http://bit.ly/BestEverInstagram (@besteverfoodreviewshow) FACEBOOK ┬╗ http://bit.ly/BEFRSFacebook ЁЯТЧSUPPORT 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 ЁЯеТABOUT BEFRS: Hey, IтАЩm Sonny! IтАЩm from the US but currently call Vietnam home. IтАЩve 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. - - - - - - - - - - - - - - - - - ЁЯОмCREDITS: DIRECTOR OF PHOTOGRAPHY ┬╗ Nguyс╗Еn T├вn Khс║гi CAMERA OPERATOR ┬╗ Nguyс╗Еn Minh ─Рс╗йc VIDEO EDITOR ┬╗ L├к Anh ─Рс╗Ч PRODUCER ┬╗ Huс╗│nh H├а My PRODUCTION ASSISTANT: Gabbie Nain LOCAL FIXER ┬╗ Virginia Chan COLOR & MASTER ┬╗ Qu├н Nguyс╗Еn Selected tracks via Audio Network For business inquiries: marketing@befrs.com
