Skip to main content

Hong Kong Delight Barbecued Meats Hurstville NSW

Haha, I do not mean to frighten any one at all with a close up shot of well marinated chicken feet, prepared ala Cantonese style.   Most of the Australian population would associate this with a yumcha offering on a trolley at lunch time, although they are often now covered up under bamboo basket covers.  

Well I did get my bright looking and savoury cooked chicken feet as in a snack box for take away.    Ah, the delights of the food court after you get out of your railway platforms from the train.  The place is often lively, even after working hours and on weekends, as a kind of Asian diaspora gather for no cooking time and so much choice in East Asian culinary - often with their Aussie mates and partners.   Hurstville, I am told,  has the highest concentration of people with a China background for suburbs in Australia.   

Back to my chicken feet - it lived up to my expectations.   Preparation is a three step journey, first they are marinated after clipping the claws. (ahem....)  The second stage is to deep fry the feet, plain.  If one likes a puffed up look of the feet when served, after deep frying, immediately place them in a bowl of ice cubes.

Shaoxing wine,  Char siew sauce and star anise are used to flavour, massage and marinade the feet, for at least over night.    The thus prepared feet are then stir fried with shallots, black bean sauce, abalone sauce, garlic cloves and chillies.  Season with pepper and sugar at your own discretion.

The chicken feet from Hong Kong Delight are not rubbery.  They exude yummy flavour, good texture and are not over powering.   If one cannot go for chicken feet, the same recipe can be used for chicken fillets or pork cubes.   It brought me back to what retro Hong Kong food tasted like.

With bad cholesterol fears thrown out the window by the medical community and the media, after decades of frightening us about its dangers to human health,  I reckon we are back in safe territory to hark back and consume some of the so called old fashioned comfort foods.  In southern Chinese culture and tradition, that means anything tasty to do with the pig.   Okay, at least do just eat in moderation and never in excess.

The range of barbecued meats hanging in front of the glass casing at the Hong Kong Delight caught my eye.    Their colours - Char siew, roast duck, soy sauced chicken, spare ribs and roast pork -  were not over the top.   The texture spoke of technique and skills.  There was no extra oiliness.   The meat under the crisp was juicy tender, just as in my Siew Yoke or roast pork serve in the photo above.   You can have a whole meal with steamed rice or noodles at communal seating around Hong Kong Delight.

My fraternity in Chatswood may want to faint at the amount of fat content in the photo.   This has always been an on gong debate.   The significant move to more lean meat and reduced fat share has resulted in a rather new cut of such Chinese barbecued meats for more than two decades now.   However it all shows in the taste.   I reckon the choice of more fat or less fat as you ask the Uncle to chop up your purchase depends on what you intend to use the meat for - eat them by themselves,  stir fry with noodles or braise them in stew or cook further. 

My serve of roast pork as shown above had this rewarding bite of crunchiness for its top, followed by a mellow agreeable swallow of yummy meat underneath.   It was perfect for a snack, freshly consumed or even with a salad.

Hong Kong Delight is located above the railway station at Hurstville NSW.

Opening hours are from 9am to 530pm from Mondays to Wednesdays; from 9am to 9pm on Thursdays; from 9am to 6pm on Fridays; and from 10am to 4pm on weekends.

My impressions of Hong Kong Delight at Hurstville NSW:
Ambiance:  2.5 out of 5

Customer Engagement:  3.5 out of 5
Culinary Delight:  3.5 out of 5
X Factor:  3 out of 5
Overall:   12.5 / 4 out of 5

Hong Kong Delight Menu, Reviews, Photos, Location and Info - Zomato 


Popular posts from this blog

Chung Ling Alumni Association Petaling Jaya Klang Valley

Telephone Contact:  +603 7957 0318

85 Degrees Bakery Cafe Hurstville NSW

There are several outlets of this bakery cafe for several years now in Australia.  Did they coem from the USA?

Each franchised outlet is in a busy area, often in suburbs so-called by a diverse Asian demographic.   The one in Hurstville is rather roomy and lots of baked stuff on its shelves.   The base of Sydney operations is in Chester Hill, a suburb south-west of the Sydney city centre.

Some of the cake creations would be viewed as rather leaning on the East Asian dimension  - Strawberry Angel (with chocolate base and top) and Mango Cheese ( with yoghurt).   However, to counter this perspective, there are also Death by Chocolate, US Cheesecake, Coffee Brulee and Blueberry Marble options.    

The pastries are definitely filled with ingredients more suited to perhaps Anime loving fans and non-mainstream cultures - for example, garlic, pork, tuna, green tea, red bean, shallots, pork floss, coconut, Hokkaido butter cream and Boroh or pineapple buns.   Sung seems to be a variation emphasised…

Penang - Lor Mee

Lor mee is another of those street foods that are not commonly available in Western societies, but are easily found in southern China, Thailand, Malaysia and Singapore. The dish is iconic of the Teochew Province in China and has been mainly brought to equatorial climes by immigrants over the last few centuries. It combines snippets of ingredients in a thick savoury sauce. Above, the lor mee with roast pork and sliced hard boiled egg accompaniments at the Fong Sheng Cafe, along Lorong Selamat in Georgetown, Penang - the place was introduced by May Wah and Henry Quah.

The cafe harks back to the seventies or eighties - and maybe earlier - what caught my eye were (above) freshly blended fruit and/or vegetable juices and (below) metal and plastic contraptions of the food trade.

Hot and cold drinks are easily on offer from the cafe (above and below) at very reasonable prices.

Another version of the dish (below) taken whilst Bob Lee was enjoying them in another cafe or coffee shop in Georgetown…