Savoring rare goose meat in Hong Kong! The golden-brown roasted leg is crispy, smooth, and juicy, truly addictive. Though served a bit cold, the sweet sauce makes it perfect for devouring with rice. Grateful for the delicious goose! But if I were the one being eaten and someone said, 'I’m grateful!'—wait, what does gratitude even mean?

A super simple yet incredibly delicious combo: fried dough sticks and congee in Hong Kong! The dough sticks are crispy on the outside, soft on the inside, with a light touch of oil that makes them so fragrant. The pure white congee, slightly salty, feels like a drink. The pairing is so perfect, like long-lost parent and child, that it makes me want to cry. But men must never cry—except when their dad passes away.

Hong Kong’s tofu dessert, Tofu Pudding (Dou Fu Hua), is a must-try!
The tofu is warm, soft, and similar to yudofu (Japanese tofu hot pot), topped with sugar for a simple sweetness. The strong soybean flavor may not suit everyone, but for me, that’s what makes it an exciting overseas adventure.
Usually, people choose their food, but maybe food also has the right to choose its eaters.
Durian: 'Finally, someone understands!'

In Hong Kong, try the classic Cantonese dessert Black Sesame Soup (Zhi Ma Hu)!
The sesame-infused soup is warm, mildly sweet, and silky smooth, perfect for sipping. The glutinous rice balls are delightfully chewy, and their sweet sesame paste filling adds a crunchy surprise as it slides down your throat.
This dessert is practically a drink!
I gulped down the soup. I gulped down the rice balls. And then, choking ensued. Gurgle, gurgle...

San Miguel is Hong Kong’s beer!
If someone told me that, I’d want to argue—but learning that it’s had a factory in Hong Kong since 1948 left me speechless. Perhaps due to the factory difference, Hong Kong’s version tastes more acidic and carbonated, with a stronger, richer alcohol punch compared to the Filipino version.
Wait—could it be that the presence of many Filipinos in Hong Kong is partly thanks to San Miguel?

Wasabeef could dominate Hong Kong!
At a convenience store in Hong Kong, I discovered Calbee’s 'Wasabi Salad' potato chips. It tasted like Wasabeef but without the beefy flavor. It had a strong wasabi kick, but as a Wasabeef fan, I found it lacking something extra.
If Wasabeef had been on the shelf next to it, there’s no doubt I’d choose Yamayoshi Seika’s Wasabeef.

Finally, it’s time to move from Shenzhen to neighboring Hong Kong.
Upon arrival, I was greeted by Hong Kong’s charming scenery, which expanded my appetite as well. Though a bit tired, I sought out some local flavor and slurped down Beef Brisket Noodles (Qing Tang Niu Nan Mian).
The simple beef broth was hearty and heartwarming, the springy noodles filled my belly, and the tender beef made my love for food overflow (almost too much).

As soon as I arrived at Hong Kong Airport, I rushed to explore the Seven-Eleven. What I discovered was VLT, Hong Kong's iconic lemon tea born in 1976.
It's perfectly sweet yet strikes a delicate balance of bitterness and astringency. On top of that, the refreshing herbal-like coolness is truly invigorating!
My spirits are lifted, and I'm fully energized! And what’s the first thing I do? Camping out at the airport at 2 AM.

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.