Halal Restaurant in Hong Kong

Restaurant Name: Islam Food 清真牛肉館
Cuisine: Chinese Halal Food

Tel: (852) 2382 2822
Location: Kowloon City, Kowloon, Hong Kong (please refer to the map below for details)
Recommendations: Veal Goulash and Beef Dumplings

Chinese Islamic Cuisine, is essentially Northern/Beijing influenced Chinese cuisine prepared using Halal methods where the meats are prepared accordingly for consumption by Muslims. This unique cuisine stems from the 1-2% of China’s total population being Muslims. I’m not gonna lie, I had to Google all this and I never even knew this type of cuisine existed until I ate at Islam Food in Kowloon City, Hong Kong. Islam Food is notoriously known for their Veal Goulash, a steaming hot juicy meat pocket! Crunchy and tantalising to the taste buds on the first bite, then juicy, moist and incredibly tasty veal complete this amazing beef cake. The juice oozes out with the bite, and the heat from the pan is still retained in the meat all the way through.

Beef Curry

Veal Goulash !!! Eat with caution, it filled with scorching hot juice.

Beef Soup Dumplings

 

Scrambled egg whites with fish and egg yolk

Islamic Centre Canteen 伊斯蘭中心餐廳

Islamic Centre Canteen offers Halal dim sum at lunch and Cantonese dishes at dinner time. With a sizeable Muslim population in Hong Kong and a steady flow of Muslim visitors from Southeast Asia, halal dim sum will surely make Muslim travelers at ease.

Address : 5/F, Masjid Ammar and Osman Ramju, No. 40, Oi Kwan Road, Wan Chai
地址 : 灣仔愛群道40號伊斯蘭中心5樓

Opening Hours : Daily 9am to 9pm.
Getting There : MTR Causeway Bay – Exit A. Walk to Wan Chai Road. Walk straight and turn left to Tak Yan Street & turn left to Oi Kwan Road. It would be easier if you have a map along.
Price : Below USD10 / RM33 per person ( dim sum )

Top 3 Most Expensive Chinese Food

Bird's nest

Edible bird's nests are among the most expensive animal products consumed by humans, with an average nest selling for $2,500 per kilogramme for end-consumers in Asia.

The Chinese name for edible bird's nest, yàn wō (燕窝), translates literally as "swifflet nest", and often serves as a synonym for bird's nest soup. However, yàn wō strictly speaking is the uncooked nest.

The nest is harvested heavily as it is believed to contain rich nutrients to aid in digestion, increase your libido, improve awareness and overall a boost to the immune system. That’s a lot of bold claims and whether any of these are true or not, these nests have been consumed in China for over 400 years.

The improvement was due to the stimulation of body functions and hormones that need to be at healthy levels for optimal reproduction. More controlled testing still needs to be done to further confirm or rebut these studies.

Read more : http://www.ehow.com/list_6578966_bird_s-nest-soup-benefits.html

One of the traditional benefits attributed to bird's nest soup has been aiding reproductive health.

Read more : http://www.ehow.com/list_6578966_bird_s-nest-soup-benefits.html

One of the traditional benefits attributed to bird's nest soup has been aiding reproductive health.

Read more : http://www.ehow.com/list_6578966_bird_s-nest-soup-benefits.html

Due to its alkalinity, and the epidermal growth factors, it promotes cells growth and research is going on to discover and identified markers for anti-cancer elements. Till today, Chinese still believed edible nest soup is good for treating tuberculosis, dry coughs, asthma and many general weakness due to bronchial aliments. Traditionally edible nest soup is used to nourish the kidney, lung, heart and stomach. The tonic power of edible bird's nest soup is believed to improve skin complexion and slow down the aging process.

The improvement was due to the stimulation of body functions and hormones that need to be at healthy levels for optimal reproduction. More controlled testing still needs to be done to further confirm or rebut these studies.

Read more : http://www.ehow.com/list_6578966_bird_s-nest-soup-benefits.html

One of the traditional benefits attributed to bird's nest soup has been aiding reproductive health.

Read more : http://www.ehow.com/list_6578966_bird_s-nest-soup-benefits.html

Braised whole Abalone

Abalone is a mollusk that clings to rocks and grazes on seaweed. Chinese, have classified abalone with the likes of sharks fin, ginseng and bird’s nest as some of the most desirable, and expensive foods.
The high price of these ingredients often makes them status symbols, reserved for celebrations. The taste of abalone is similar to scallops when tenderized before cooking.
Expert believes that abalone may help prevent and treat debilitating health conditions including arthritis.
It is believed to promote healthy eyes, alleviate colds, reduce fluid retention and improve circulation.

Shark Fin Soup

Shark fin soup (or shark's fin soup) is a popular soup item of Chinese cuisine usually served at special occasions such as weddings and banquets, or as a luxury item in Chinese culture.
Eating shark fin soup has become a tradition in Chinese culture to celebrate important events and is considered beneficial for some diseases.
Based on Chinese medical book known to benefit from this shark fin include skin rejuvenation, increased appetite, useful for energy, for kidney, lung, bone and other body parts.
Presumably these health benefits derived from shark fins and snout made of cartilage. Sharks are known to have strong resistance to infection and immunity against cancer.

The Heaven on Earth, Jiuzhaigou

It's about 3 hours flight from Guangzhou city by plane to Huang Long airport, quite a bumpy ride before landing with amazing snow mountain view.

It takes another 2.5 hour to Jiuzhaigou valley (九寨沟) area by car/taxi from the airport (RMB 300 one way from airport to your destinate hotel at Jiuzhaigou area)
or you can take small bus/van to Jiuzhaigou with around RMB 45/person, the car will departure after it full and stop at one spot at jiuzhaigou, and they asked you to change to a (free) taxi to your hotel (depend your hotel location).



Lying on the highest tableland in the world between the Sichuan Basin and the Qinghai-Tibetan Plateau, Jiuzhaigou Valley covers altitudes ranging from 2,000 meters (6,561 feet) to about 4,300 meters (14,107 feet).

With large number of lake groups, waterfalls and rich variety of endangered plants and fauna, it was awarded the status of UNESCO Man and Biosphere Reserve in 1997 and was also recognized as a UNESCO World Heritage Site in 1992. The reserve has received a string of other titles including that of a National Geological Park, a AAAA Class Scenic Spot in China and a Green Globe 21.







With some of the most beautiful and inspiring scenery on earth and some of the reserves scenic spots considered holy by the local Tibetan and Qiang people, it is no wonder a number of mysterious legends surround the wonderful landscape of Jiuzhaigou. Many people are drawn to the area for these reasons, and with the park open all year round the authorities have ensured that the fragile environment is sufficiently protected with a range of comprehensive facilities.



Travel inside Jiuzhaigou Park : 
You will be shuttle/walk for the trip. There is a tour guide on each shuttle. She/he will tell you what’s the next point. Instructions are very clear. The entire valley is Y shaped. The schedule shuttle route goes all the way to the top (Long Sea) on upper left branch without a stop, makes you walk about 1 mile to a pond (Five-Color Pond), and then you can take shuttle there, which goes directly to the center of the Y point. There you change to the shuttle goes to the top upper right branch. From there, you will be on and off bus to visit each point of interest on the way back to entrance. The Pearl Shoal is the most beautiful part. Five-Flower Pond is also very nice. Mirror Pond will be nice on a sunny day.









Sacred fish at Jiuzhaigou :
Songpan naked carp fish is regarded as the water spirit of Jiuzhaigou and never caught for human consumption.

The fish in Jiuzhaigou are very unique. They're high altitude fish, so they survive on a lower oxygen content, and thus grow very slowly (about a cm a year).

Tibetan culture have burial traditions in which children who pass away are buried in the water. Adults may sometimes be water buried, but generally, they follow other traditions--sky burial or cremation--but water burial is exclusively reserved for children. Because fish feed on the pieces of flesh, it is believed that fish carry the souls of their children, so Tibetans do not eat fish.



Note : One thing you better avoid to go to Jiuzhaigou (or any travel palces in China), don't go during the public holiday!!! you will end up with long que everywhere you go.

it's a convenient thing if you keep one of taxi driver phone number, so you can arrange them to come to your hotel as per your own schedule. (especially go to airport if you have morning flight, it's worth to take another 3 hours sleep in the car )



HORSE RIDING
you can ask a taxi driver to take you for horse riding, it's a good experience to see Tibetans village and their culture. Rates for 1 hour horse riding to the hills & village is around RMB100/person (not include tips)

Yak is a precious animal to the Tibetan. Beside milk, fibres and meat obtained from them, they are also used to carry goods across mountain passes. Their milk is often made into cheese and butter, which goes into butter tea that Tibetans love to drink.

Food 
So you cannot help wondering why when you are actually in Sichuan, you could not find good or authentic Sichuan food in Jiuzhaigou, so food at the hotel is one of the best choice.

Sour and Spicy Chicken

Boiled Yak Beef Meat with Peanut

(Dong chong xia cao) Caterpillar fungus, aweto, cordyceps, "winter worm, summer grass"
Aweto, a world-famous tonic, is found in plateaus around 3,000-5,000 meters above sea level. Though it also grows in Qinghai, Sichuan and Yunnan provinces, those from the Tibet Autonomous Region are believed to be the most effective.
Aweto is a fungus growing from the dead larva of a white ghost moth. It has been used to treat cancer, boost immunity and generally increase energy and
promote healing and recovery from illness. It is "neutral" in energy nourishes the lungs, helps eliminate phlegm and benefit the kidneys

Yak meat & BBQ snacks at small shops around hotel

DICO's at the park entrance, similar to KFC/Mc D's - it's not bad for fast food lovers. 

Sichuan Cold Noodle for RMB10/cup

HUANGLONG VALLEY 

The 'World Wonder' and 'Fairy Land on Earth' are names enjoyed by the Huanglong Scenic and Historic Interest Area, which is well known for its colorful lakes, snow clad mountains, valleys and virgin forest.

The scenic area is located in Songpan County, in the northwest part of Sichuan Province and encompasses the Huanglong and Muni Valley.

Opening Hours : 08:00 - 17:00


HUANGLONG AIRPORT
The Huang Long airport 九寨沟机场; is consider as the 9th highest altitude airport in the world. (3448 m above sea level) it's the 3rd highest airport in China.

 

Hong Kong Top Local Food

Hong Kong is justifiably famous for its restaurants and its cuisine.

Hong Kong is also known both for its fast-paced lifestyle, and its incredible variety of street food. Nothing better represents those two things than these ubiquitous and scrumptious meat sticks: Grab one and go.

Here are a selection of top Hong Kong food items that make us rather not live than live without:

 Five-layer roast pork

 
A great piece of siu yuk should have a top layer of crackling skin, then alternating slivers of fat with moist meat, and a final salty-spiced layer at the bottom. Euphemised as five-layer meat, the morsels are served with sharp yellow mustard to cap off an overwhelming experience of textures and flavors all rendered from a humble slice of pork belly.
See website for location details http://www.leigarden.hk/eng/location/hongkong.asp

 
'Pineapple' bun 

The boh loh baau (literally meaning "pineapple bun") is the holy grail of what may generously be termed the Hong Kong school of baking. It's firm on the outside, soft on the inside and topped by crunchy, sugary pastry.

• Kam Wah, 47 Bute Street, Mongkok, tel +852 2392 6830  
• Hong Lin, 143 Tung Choi Street, Mongkok, tel +852 2391 8398.

Sweet tofu soup 



Sweet tofu soup is one of those deceptively simple dishes whose potential for satisfaction far outweighs the complexity of its ingredients. One of the best places to try it is Kin Hing, a lean-to stall in the countryside of Lamma Island that is run by an elderly couple who serves nothing but ‘dau fu faa’. It’s smooth and soft, doused in a lightly sweet syrup and sprinkled with yellow sugar; the sharp sweetness of the sugar complements the musty soya flavour of the tofu.
 To get there, walk from Yung Shue Wan towards Hung Shing Yeh "Powerplant" Beach.

Stinky tofu

No doubt you will have heard or read about the stench emanating from one of the strangest foods to come out of this part of the world. 
But nothing can really prepare you for the stink. Smelly tofu, like durian, is one of Asia's most iconic "weird foods." 
The stench is a result of fermentation of the tofu and it is such an overpowering smell you'll be hard-pressed to shake it off for months to come. But Hong Kongers really love that stink. Well, most Hong Kongers. 

Follow your nose to Delicious Food, shop 10, G/F, 30-32 Nullah Road, Prince Edward, Tel +852 2142 7468.



Hong Kong-style French toast  

Unlike its more restrained Sunday brunch counterpart, Hong Kong-style French toast is for when you're stressed out and looking for a warm, deep-fried hug. 
It's two pieces of toast slathered with peanut butter or kaya jam, soaked in egg batter, fried in butter and served with still more butter and lots of syrup. Too much of this will send you to an early grave, but it's the perfect comfort-food combination of simple flavours and textures: sweet and savoury, soft and crispy. 







Lan Fong Yuen's takeaway stall,中環結志街2號, 2 Gage Street, Central, tel +852 2544 3895
 

Pork neck instant noodles with cheese sauce at Sun Kee

This neighbourhood cha chaan teng (tea restaurant) is so famous for its fried pork neck instant noodle topped with a giant dollop of cheese sauce, that once you step into either the Wan Chai or TST branch and utter something that even sounds remotely like "cheese" or "ramen", the servers will know what you're trying to order. The bowl of instant noodles arrives quickly, topped with thick slices of fried pork neck and oozing with a creamy cheese sauce. Both of Sun Kee's locations are frequented by Hong Kong celebrities, as evidenced by the numerous pictures plastered on the windows.
 Address :

• Shop G11-G14, New Century Plaza, 151-163 Wan Chai Road, Wan Chai, Telp : +852 2574 3988 
• 3-14 Champagne Court, 16-20 Kimberley Road, Tsim Sha Tsui, Telp : +852 2722 4555

Open Mon-Sat 7.30am-11pm, Sun 12pm-6pm



Snake soup

Snake soup is said to cure any number of ailments. The real reason to indulge in this Cantonese delicacy is because it's the perfect dish for cool weather.
There's something about the broth mix of snake meat, mushrooms, ginger and pork that does an even better job of warming you up than chicken noodle soup.
The soup is usually served with fried bits of dough, slivers of kaffir lime leaf and chrysanthemum petals for aroma.
Address : Se Wong Yan, 80A, Woosung Street, Jordan


Kau Kee Beef Brisket

The brisket is a much maligned part of the cow in Western cooking, but you'll find huge chunks of it being slowly stewed in giant pots of sauce in noodle shop windows all over Hong Kong until they're tender and soaked with juicy goodness. 
Kau Kee, G/F, 21 Gough Street, Sheung Wan, Tel +852 2850 5967.

 
Yung Kee's roast goose 

Yung Kee has been around since the 1940s when it was a mere food stall near the ferry pier and has since grown to be the authority on Hong Kong roast goose. 
Today, nine out of 10 people will recommend friends visiting Hong Kong to have a meal at Yung Kee for their 'siu ngoh.' The restaurant will even specially pack their goose as carry-on luggage for departing travelers. It isn't the cheapest by a long way and some may say that the most authentic roast duck is still to be found deep in the New Territories, but its an institution not to be missed. 
If you're inclined, try the equally famous thousand-year egg with ginger, which is so reputable, other restaurants buy from Yung Kee to serve to their own customers.
Yung Kee Restaurant, 32 Wellington Street, Central, Tel +852 2522 1624 
website : www.yungkee.com.hk



Roast pigeon Shui Wah Restaurant 萃華酒家

Cantonese-style pigeon is typically braised in soy sauce, rice wine and star anise before being roasted to crispy perfection.
The highlight at Shui Wah Restaurant was Roast Pigeon so how can we not order this dish. It has a very crispy skin and tender meat. It tasted somehow like duck but has a stronger taste. The pigeon is about twenty plus centimetres in length, not very big.
Shui Wah Restaurant 萃華酒家
51 Tsuen Nam Road, Tai Wai
大圍村南道51號
Tel: +852 2606 7117
Opening Hour : Daily 11:00 to 23:00
Getting There: by MTR to Tai Wai (Exit A)



Ho To Tai Egg noodles

A quality egg noodle depends on its egg flavor and al dente texture. Egg noodles don't get much better than at Ho To Tai Noodle Shop, which has been in business for over six decades. One of the favorite menu is the shrimp roe-covered noodles served with a bowl of fish soup. Salty shrimp roe is generously sprinkled all over strips of noodles that have just the right amount of elasticity and egginess. Ho To Tai's wontons are also reputable and made to the size of a dollar-coin, as is the tradition.
Ho To Tai Noodle Shop, 元朗阜財街67號No.67, Fau Tsoi St, Yuen Long; Tel +852 2476 2495, website : www.htt.com.hk

Milk tea
It's colonialism in a cup.
You could argue that afternoon tea is the single most pervasive legacy of British rule, enjoyed as it is by Hong Kongers from all walks of life, and milk tea is the most potent symbol of English traditions fused with Chinese sensibilities. Top-notch milk tea is made with a special blend of black Ceylon tea that is strained through silk stockings and mixed with evaporated milk. A good cup is bitter, full-bodied and velvety smooth.

Kam Fung Restaurant 金鳳茶餐廳 G/F, Spring Garden Mansion, 41 Spring Garden Lane, Wan Chai 灣仔春園街41號春園大廈地下, tel +852 2572 0526,
MTR : Wanchai, exit a3


North Point mini egg cakes

Crackly on the outside and spongy on the inside, this street-side joint’s mini toasted egg cakes -- called 'gai daan tsai' -- is a clear winner in a city where the snack is just as ubiquitous as potato chips in a convenience store. At North Point Mini Egg Cakes, the eggy batter is toasted to golden-brown perfection and everyone from office workers to housewives crowd around each night for a delicious morsel.
North Point Mini Egg Cakes, 492 King's Road, North Point, Telp : +852 2590 9726.



Kwan Kee Claypot Rice

With 18 years of experience and more than 30 choices, Kwan Kee is the master of claypot rice. The restaurant is located between Sheung Wan and Central districts, a neighborhood that is rich in the colors of Old Hong Kong. There is usually a long queue at the entrance after 7 p.m., when the office drones get off work.
The trick is to place your order first, so that it can be prepared as you wait for a table, sometimes up to an hour. The rice is crispy on the bottom as it should be and doesn’t stick to the pot.
The preserved sausage is quite famous here. It's meaty and glistens in fat, without being greasy. Another popular dish at Kwan Kee's is the pork bone hot pot, a great alternative for cold winter nights.
Open daily, 6-11 p.m.  
Kwan Kee Claypot Rice, Shop 1, Wo Yick Mansion, 263 Queen's Road West, Western District, Tel +852 2803 7209


Congee Sang Kee Congee Shop – 生记粥品

This 40 year-old congee specialist has combined three shop spaces into one. Its Fish Congee, Fresh Crab Congee and Congee with Pig Giblet are all delicious. For the Fish Congee, they use only tench, a river fish which does not have a fishy or muddy odour. The fresh crab congee has a light taste, and it’s recommended that your stir in the crab roe to let the flavour infuse the congee. Also good choices are the hor fun, noodles and stewed beef brisket, which are available only after 11am. Do try the Pan-fried Fish Cake which has a lovely, springy texture. 

It’s the Hong Kong food we crave when we’re sick, cold or missing home. And the deciding factor is texture over flavor. Known for its assortment of fresh fish congee, Sang Kee Congee Shop has customers lining up everyday for its fleecy rice porridge boiled from 2am every morning. Portions are large enough to keep an average, middle-aged man satisfied. 

Sang Kee Congee Shop, G/F, 7-9 Burd Street, Sheung Wan, Tel +852 2541 1099. 

DIRECTIONS: Sheung Wan MTR Station, Exit A2 

Open: 6.30am-9pm (closed on Sundays )


Bowl pudding 

For those who miss the 1980s when palm-sized puddings steamed in porcelain bowls (buut tsai goh) were widely sold by street hawkers, Kwan Kee Store gives us that taste of childhood we’re craving for. Since 1965, the Fu family from Shunde has been grinding glutinous rice flour by hand to make their signature bowl puddings with white or brown sugar and sometimes red beans. Even chief executive Donald Tsang had to make a special visit for a taste.
Kwan Kee Store 坤記糕品
Shop 10, 115-117 Fuk Wah Street, Sham Shui Po, tel +852 2360 0328.
深水埗福華街115-117號北河商場地下10號舖



Mango pudding in mango sauce with extra mango

There's really only one ingredient that matters at Hui Lau Shan: mango. The sweet, ripe fruit, imported from Thailand, finds its way into just about every dish at this dessert chain, which has conquered Hong Kong and spread as far afield as San Francisco. The shop's most representative dish combines a milky mango pudding with thick mango purée, mango ice and generous chunks of mango. Extra sugar is left aside in favour of the fruit's naturally robust sweetness.
Hui Lau Shan, multiple locations, see website for details www.hkhls.com.


Fishballs



According to Wikipedia, which sourced from Apple Daily's 2002 report, Hong Kongers eat about 37.5 million fishballs per day. A simple Google Maps search reveals that for every two 7-Elevens you pass by, you’ll find a shop that specializes in this beloved snack. And if you’re really desperate, even 7-Eleven will sell you some. Everyone has their own favorite fishball joint that they swear by, and our's is Tung Tat for their firmness and intense curry flavor.
Tung Tat Restaurant, G/F, 48 Pitt Street, Yau Ma Tei, Tel +852 2332 8376.