Aberdeen and Ap Lei Chau, good noodles and fresh seafood.

Posted: May 5, 2014 in breakfast, lunch, snack
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I have never been to Aberdeen before, only in passing while going through the tunnel to get to Ocean Park.  The weather in HK is cooperating so long as I don’t party the night before, which allows me to wake up early to take advantage of low temperatures.  Hiking seems to be a fun way to get out of the city and enjoy the local floral and fauna.  There’s a trail that goes from Pok Fu Lam Reservoir to Central’s The Peak if you want a quick jaunt.  The more fun trail would be Pok Fu Lam Reservoir to Aberdeen as you really get out of the city, moving from the suburbs to another suburb.  It shows a side of Hong Kong most people don’t realize.  Everyone can see the hustle and bustle, the fancy cars and premium brands.  Take a step back, leave Central and discover something new.

My love for street food is alarming to my HK friends but it’s a genre of food unavailable at home.  Aberdeen’s Cooked Food Centre is tiny consisting of 4-5 vendors.  Look for the noodle shop.Image

 

Their beef brisket noodle has a taste unlike most other noodle joints.  The broth has a distinct spice flavour.  It’s not the stewed brisket with radish and dried orange peel as most places do.  I had it with their wontons.  Their brisket is thin cut, reminiscence of hot pot dining vs the big thick cuts which most people have grown accustomed to love.  A quick conversation with the owners sealed the order.  I will have the beef brisket with wontons in the thin white noodles.  My date loved the soup base so much we had to try something else on the normal.

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This noodle shop makes their own shrimp rolls fresh every day.  The subsequent bowl will again be white noodles with their shrimp rolls in the beef brisket soup.  Each bowl of noodles is served alongside one deep fried samosa type of dumpling.

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Two bowls of their signature noodles for $46, affordable.

 

Aberdeen’s promenade has a ferry which takes you to Ap Lei Chau, it’s $2 per rider.  There is nothing special about the ferry ride.

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Nothing special until you come upon the end to the Ap Lei Chau side.  You see a little dinghy moored off to the side with people yelling at both ends.  It’s a fisherman selling his fresh caught seafood for the day.  You yell to draw his attention to inquire on the pricing of the items you want.  He weighs it out to give you the cost.  If you agree, he will clean and gut the fish to hand to you via a long stick with a basket attachment on the end.  He hands you the order via the stick and you place the money into the basket on return.  His selection ranges from fish, crab and squid.  It was a sight to behold.  I am not familiar with the price for fresh caught seafood but everything he sold was cheap.  A giant fish the size of an arm for $50, a few giant crabs for $100 etc.

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One thing I have come to realize with my time in Hong Kong is the variety and nuances of plain jane normal food.  A simple bowl of noodles can be strikingly different with each chef’s interpretation.  One is accustomed to food being presented in a certain aspect only to order the same dish at another restaurant and have something surprisingly delivered to the table.  The noodle place in Aberdeen’s cooked food centre was a welcome change and I loved their take on the beef brisket noodles.  They go out of their way to make their own shrimp rolls, to differentiate it from the norm, each bite has a different texture – bits of corn and peas were present.  To this end, I may no longer have to sample dishes I do not normally order but rather order dishes I always order to see the difference in variation and quality by the restaurants.

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Comments
  1. rhonwynalyna says:

    I truly enjoyed your descriptions of food in Hong Kong. I will probably never make it over there, so living it through your perspective was very enjoyable.

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