2/F, Tai Po Hui Market, Tai Po Complex, 8 Heung Sze Wui Street, Tai Po, New Territories, Hong Kong
http://www.gov.hk/mobile/en/wifi/location/address_tphmcfc.htm
After a few days of intense urban eating and fast city shopping, team #fatty was hitting the wall. I know, hard to believe, right? But it’s true. We’ve a way to go before we can truly call ourselves semi-professional eaters. So for a change of pace, @eatnik suggested we head out to the New Territories. Or the boondocks, for those who aren’t suburbially inclined. It took about half an hour to reach on the train, but it felt a world away from the looming skyscrapers of Hong Kong proper. You could see blue skies in more than slivers, and there was a landscape rather than a skyline! There are freaking hills out there!
Okay, okay, so that wasn’t actually what we were after. We were looking for, as @eatnik rightly dubbed it, “The Food Court of Awesome”. But the respite from the frenetic buzz of the metropolis was a nice added bonus.
We wandered through a couple of floors of wet market; seriously, they’re everywhere in Asia, and they’re so cool (go population density!). On the top floor, there is what is referred to as a cooked food centre, though we’d refer to it in Australia as an overgrown food court, and in Singapore, they’re known as hawker centres. Same same, but different.




Then there were the siu mai. As you might have started to gather, everything this joint served up was on the rustic, or crude, side. The dumplings lacked the finesse of their big city counterparts, but there was a certain yokel-ish charm to it all. That charm included what we surmised was a near equal proportion of pork meat and pork fat in these dumplings. Flavoursome, but also a little overwhelming.
Doing things differently, however, also leads to sparks of creativity, such as in these quail egg dumplings.


I give you fried century eggs.

