Kowloon Food Court in Hong Kong, China

Glen: So Sidney where are we today? Sidney: We are in a local food market. Glen: So this is in—this is basically it’s kind of like a food court. These are individual vendors making specialties of Hong Kong. Sidney: Exactly, they are free here. One making local congee rice roll, steamed one. Glen: Steamed rice rolls? Sidney: Yeah and next one we can order like tea and coffee as well. Glen: So this is like the working man’s lunch place. This is where the regular people in Hong Kong; this is what they eat and where they come to. Sidney: Yes. We like every much—we have some old memories about this.. Glen: How about a taste? So let’s a— were going to order up this steamed, steamed rolls? Okay great. Sidney: Oh yes, yes. — Male: — Glen: So this is a—you call this a steamed rice roll. Sidney: Yes. It is made from rice; they put a lot of water and then make a liquid one. Glen: Ah! So it’s the dried shrimp at the end there. Sidney: There’s another here, it is fresh prawn. Glen: So this is a—this is just like a linen cloth or napkin? Sidney: Kind of napkin. Glen: Okay. And that’s—it’s like rice milk? Sidney: Rice milk. Glen: Rice milk, okay. Sidney: The fresh order rice mix it with water. Glen: Mix it with water, okay. So he’s putting in there dried shrimp and onions, okay. Sidney: Some dried shrimp. Because they have no taste, they put some onion on it. Glen: And then he’ll just peel this back and then roll it up. Sidney: Yeah. Roll it up. Glen: Then chop it. Let’s sit down then wait for lunch. Sidney: Okay. Glen: Great. There we go. Thank you. Sidney: Your welcome. Glen: So this is a traditional dish and are there many people still making this? Sidney: Yeah, there are only to—shop like that. Glen: Really? Only a couple of shops left to make this. Sidney: Yeah. Glen: So this is a soy sauce or vinegar? Sidney: Soy sauce. One is soy sauce. Glen: Soy sauce, okay. That’s really good. Sidney: This is normally for breakfast. Glen: Okay. I can eat this any time. This is really good that the little dried shrimp in it, they rare fantastic aren’t they? Sidney: They give the taste. Glen: A little bit of taste and texture. That’s really nice. That’s why you got a milk tea? Sidney: Milk tea. This is very Hong Kong style because tea is very light, this one is very strong. Glen: So. Sidney: You can put some sugar on it. Glen: Need much sugar? Sidney: Yeah. Glen: Yeah, you do need a lot of sugar? Sidney: A spoonful is all right. Glen: Spoonful is good? Sidney: This is a kind of east meets west, this is from outside world. Glen: Okay. Sidney; Because Chinese tea, we don’t put any sugar and no milk. Glen: No milk. Sidney: But Chinese drink that strong teas so this a very strong tea. Glen: Yeah, yeah. It will wake you up, maybe a little bit more sugar. So it’s a little bit like a Indian chive but without the spice. It’s just the tea and the milk. Sidney: Yeah. Glen: Yeah. So do you come to places at this sped often? Sidney: Often yeah. I want to get back my old memories; childhood. Glen: This is fantastic. Thanks for bringing us here. Sidney: You're welcome Glen.