Curry Beef Brisket (咖哩牛腩)

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Here’s another dish I grew up eating in Hong Kong – Curry Beef Brisket (咖哩牛腩). It’s also one of my favorite home-cooked meals of my mom’s cooking. When you order it from a Cha Chaan Teng, it’s usually served on a bed of jasmine rice, and that particular style would be categorized as a Dip Tao Fan (碟頭飯) meaning rice dishes/plates. Like many other kinds of curry, the flavor of this curry beef brisket dish is rich and intense, and all made possible with a TON of spices!

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Singapore-Style Rice Vermicelli (星洲炒米)

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I don’t just like this dish, I LOVE this dish. In a way, Singapore-Style Rice Vermicelli (星洲炒米) or Singapore fried rice noodles is part of the identity of Hong Kong. It’s something that every Hong Konger is familiar with growing up (along with other east-meets-west fusional fairs that you find in a Cha Chaan Teng). Now, listen, you can’t find this actual dish in Singapore. It’s not that they don’t eat stir-fried rice vermicelli there, it’s just not the same thing with the same taste. So why is Singapore-Style Rice Vermicelli (星洲炒米) called Singapore-style rice vermicelli then?

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