Try chef Lucas Sin's recipes inspired by Hong Kong's Cantonese cuisine: crispy pork, microwaved fish, soy-braised chicken, and corn ribs.
The restaurants, stalls, and markets I feature in my Street Eats videos are more than Hong Kong icons—they tell a story about the way we eat . You can hear it at their tables, where the chatter between the waiters and patrons is a near-constant hum. “Should I order this? How about these?” “Is it too much? I can’t miss this one.” Witnessing these conversations tells you something special, and specific, about what it means to share a meal here: You feel the place around you as you eat.
” Soy Sauce Chicken at Chukfo Taipan Restaurant The glistening brown chickens hanging in the window of this Cantonese barbecue are prepared using a low-temperature technique that produces perfectly tender meat with a glossy glaze. First, the skin is blanched to tighten and set its shape. Next, the birds are submerged in extra-large pots filled with fried aromatics and soy sauce.
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