Hong Kong’s bustling street food scene is not just about cheap eats. It’s a living testament to culinary tradition, upheld by dedicated masters who have devoted their lives to perfecting a single dish. This is the heart of SBS’s new series, “The Streets Hong Kong,” where renowned chef Dan Hong embarks on a culinary journey to meet these unsung heroes.
“Some street food vendors in Hong Kong have dedicated their entire lives to creating a specific dish, made day in and day out,” Hong told SBS. “We don’t have that in Australia. That’s what makes Hong Kong’s street food so interesting – it’s full of soul, made by specialists carrying on traditions.”
One such master is the “Iron Man,” who, for 50 years, has roasted pigs in a sweltering underground oven at Red Seasons, the last of its kind in Hong Kong. Whole pigs are hung in ovens heated to 300°C, infused with smoky flavor from apple tree wood. “The pork was super crispy, yet really smoky,” said Hong, “one of the most amazing Chinese roast pork dishes I’ve ever had.”
Hong highlights the unique nature of Hong Kong’s street food: “It’s not just food sold on the streets, literally, but also in shops, factories, and small businesses catering to the working class. It’s food that nourishes our souls, the most accessible food that we can all connect to.”
This accessibility is exemplified by the classic fish ball, a staple in Hong Kong’s diet. In episode five, Hong meets Master Lam, one of the few remaining fish ball makers who still crafts them by hand. “Master Lam has been making fish balls for over 60 years,” says Hong, “He’s still as passionate as ever.” Watching Master Lam’s expertise and speed, Hong was blown away: “This is a master at work… the best fish ball I think I’ve ever had.”
Hong’s journey took him to other masters of their craft, including the fourth-generation owner of Kung Wo Beancurd Factory, specializing in beancurds since 1960, and Wing Nin Noodle, preserving the tradition of cart noodles, a legendary dish that might have vanished without their efforts.
“I’ve never really travelled to the depths of Hong Kong, to see and hear the stories behind its factories and shops,” Hong admits. “It was inspiring to meet so many people dedicated to continuing Hong Kong’s food traditions. The experience was life-changing.”
“The Streets Hong Kong” is a testament to the dedication and passion behind Hong Kong’s street food, offering viewers a glimpse into a world where tradition and flavor are intertwined in a culinary tapestry that’s as vibrant as the city itself.
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