No secret that we are frequent diner at Hong Kong's Cafe. We go there so often that if I were to blog every time I went, you would quit reading this blog... seriously, it is practically a weekly occurrence for us. Is their food super awesome good? Not necessarily, but it does bring a little home to those of us who grew up eating that type of food. So, you can call it a Hong Kong-nese comfort food.
While, they are also not the only game in town, but they do get alot of the dishes right, and the owners and staff do treat you like you would when you go to Cheers, so that's what drew us back time and again.
Hong Kong Style lemon tea. So, after living here many years, I found that in a non-Chinese restaurant you can achieve similar tasting tea. That's the Arnold Palmer. It's not exact, but pretty darn close without dosing your entire tea with sugar.
This is the Cantonese Soy Sauce Pan Fried noodles. You often see this in a dim sum setting, but it's also a great snack dish that you get. I do remember growing up having congee, Chinese fried Donut (not sweet) and the noodles for breakfast. The most basic ingredients are egg noodles, sprouts, and obvious soy sauce. That said, you have to use the 2 types of soy sauce to achieve the taste. You have to use fair amount of Dark Soy Sauce and mix in a little of the Light soy sauce in order to get the taste. Here's a recipe from an author I like that cooks Cantonese food.
How I understood the difference between Dark Soy Sauce vs. Light Soy Sauce is that one is aged and the other isn't so much. Like wine or alcohol, if you store it longer it taste better. In this case, they age the soy sauce with molasses and other ingredients, that's why they have a hint of sweetness to it. Also in the name, Dark Soy Sauce is also called Old Soy Sauce. As you can see, marketing in English won't work very well calling it old soy sauce. Thus the name.
9108-A Bellaire Blvd
Houston, TX 77036
713-772-9633
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