Can I call it the Hong Kong version of melon bread? Maybe I’d be scolded?
Bolo Bao (Pineapple Bun) is also known as Pineapple Bread. The cookie crust is crispy and crumbly, and the sweet and salty butter melts with heat, piercing my heart for an overkill! Speaking of which, looking at the ruins of Kowloon Walled City reminded me of Shenmue. Do you agree, or not?

Caught off guard! The Hong Kong Museum of History has quality worthy of a paid museum but is free, blowing my mind! To fill the gap left by the mind-blowing experience, I sought treatment in the Hong Kong dessert, Hong Dou Bing (Red Bean Ice). A drink with milk and red beans, with a pleasant texture. If the milk had been more integrated, it would have been a romantic affliction.

Lanzhou Beef Noodles
Beef, chewy noodles, and a simple soup form the core. The unique texture of Chinese noodles is attributed to "kansui" (alkaline water), which used to be water with dissolved plant ash (according to Chūka Ichiban). Today, the effect is achieved with sodium carbonate and potassium carbonate, but the ingenuity of the predecessors who mixed ash water is astonishing.

Potato chips + beer = low awareness = happiness in small things

Spending a low-key night in a Hong Kong hotel brought an overwhelming sense of happiness like a drug. The potato chips were surprisingly packaged in Japanese, and their familiar taste provided comfort. Devouring the intensely flavored chips and enjoying the Carlsberg beer massaging my throat brought sheer happiness.

Discovery! A memorable tapioca
With about 500 stores in 13 countries worldwide, the KOI Thé tapioca drink, which embodies the heart of Taiwanese tea, allows you to choose your sweetness level, making it ideal for those who prefer low sugar. The astringency of the black tea pleasantly stimulates the tongue. The original golden tapioca’s chewy texture is so memorable that I can vividly recall it even now.

Is this really beef noodles? The broth infused into the chewy offal meat surprisingly lacks any greasy feel, and the clean-tasting soup keeps you from getting bored. However, the noodles don’t quite integrate with the ingredients, giving a sense of being out of place. It needs improvement but has tremendous potential. I’m sure there are better-cooked versions in Hong Kong, and my journey continues.

I reaffirmed that tsundere is the best

The congee and fried bread set at Hong Kong’s Dai Siu Fook Congee Shop is the gastronomic embodiment of tsundere! The congee is lightly flavored with a clear dashi aroma, and just when you think you’re tired of the gentle congee, the rich fried bread plays the role of tsun. This is the tsundere god of the culinary world!

For those who love flowers, Flower Market Road (Flower Market Road) in Hong Kong is highly recommended. The sight of glittering flower shops lined up is fantastic. It’s also wonderful to give a gift to someone special. Hmm? Someone special? Well, I’ll just drink YoyiC myself, it feels like chugging Yakult! Wait, is there a salty taste?

The realization that even tough meat can become tender if you put your mind to it. When traveling to unknown lands, encountering tough meat is like fate. Getting disappointed by a bad restaurant is part of the charm of traveling. Usually, such food would draw complaints, but in the vibrant, neon-lit nights of beautiful Hong Kong, even tough meat becomes delicious with the right mindset. This is a great discovery!

To be swept away by the tapioca trend is to lose! As a tapioca lover, I can’t miss out on the colorful tapioca shops in Hong Kong. The first Milksha store in Hong Kong, originating from Taiwan, offers tapioca tea with a rich taste thanks to its carefully selected ingredients. Such happiness! I drink tapioca out of my own will, not because of any trend!