HONG KONG STREET FOOD: trying CHINESE DESSERT glutinous rice balls at LEGENDARY 30-y-o hole in wall
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- Опубліковано 23 лис 2024
- Fook Yuen 福元湯圓, is a traditional Chinese dessert shop in Fortress Hill, Hong Kong Island, with 30 years of history and some of the best tangyan/tong yuen glutinous rice dumplings in town. We took a dive into this sweet side of Cantonese food culture, to see if the balls and other menu offerings lived up to the hype.
VIDEO CREDITS-
Written, produced, filmed, edited, hosted and original music by Sam Evans
Videographer and Executive producer: Vienne Leung-Evans
Oh Yum Yum Yum.. I'm drooling just watching. My wife is a Gwai-Mui also love chinese desserts like Tong-Yuen, Dan-tart, mango sago pudding, pandan cake etc...
Good in her- glad your wife appreciates Chinese desserts too! Thanks for watching, and glad you enjoyed it!
Nice to see a video from you. Great looking deserts. Thank you enjoyed the vlog.
Thanks for watching and for the kind words. Glad you enjoyed it.
We all missed you! Glad to see you back Sam!!! Almond sweet soup certainly sound and look yummy! =D
Thanks for watching and your comment. It’s good to be back. Glad you enjoyed this one- the almond soup was really nice!
@@HongKongHoods Technically it's not almonds, but apricot kernels.
Is that true,@@Seele2015au? If so I'm surprised. thanks for the info!
@@HongKongHoods The Chinese have adopted the word "almond" for applying to almonds and apricot kernels, but in the west they are very different things. For example, marzipan is made out of almonds, but using apricot kernels instead would get you persipan.
@@Seele2015au that is excellent knowledge- and honestly the taste of the soup reminded me of marzipan! or...persipan to be correct!
Where I am in the usa, I can only get packaged frozen tong yune. Pales next to hand made ones I've had during my childhood. I'll need to beg my mom to make some for me to take home.
That’s amazing that your mum can make them! Kudos!
These are easy to make.
I prefer the straight rice flour balls (no fill)
The sugar used to boil the balls is Chinese rock sugar simmerd in saucepan i think. My mother use to make it. The balls in this video little too big for my liking, i love them made about the size of the large glass marbles as this soaks the sugar syrup a lot better 😋.
I have watched most of your videos particularly food reviews. They are marvellously great and it's about time you released a new one. If I had the chance to travel to Hong Kong, it would be because of you and your friendly reviews. Hope your channel grow, Sam!
Thank you for the kind words! Really glad our food reviews are proving inspirational for you- and we’ll continue to make more of these videos 🙏💪👍
I used to go there for dessert all the time. It’s always been that same guy behind counter taking orders, so nostalgic 🥹 could you do hot pot places recommendation next ? 😁
Ooh that's a good suggestion. We love hot pot! Thanks for watching, and glad it brought back memories!
Awesome Channel Sam!
I love your content.
Thank you very much! We're glad you're enjoying our videos!
Brings back memories of making tong yun with my grandma back in the 80s. Thank you for the trip down memory lane. Great video!
That’s amazing and we’re very glad this video brings back such great memories for you. Thanks for watching!
The way you describe the tastes, makes me crave it😋.
Thanks for watching, and we’re very glad this vid inspired your appetite!
Finally!!! A new video from Sam! I love watching your videos, especially those involving food!! 😋 I was born in Hong Kong but my family immigrated to the US when I was a few years old. I will definitely re-watch your food videos for suggestions the next time I visit HK. Keep up the good work!!
Thanks for watching and the kind comment- really glad you're enjoying the channel... hopefully as much as we enjoy making the videos!
Always a delight to see new video from your channel. Keep at it. You're making great content!
Thanks for the kind words, and for watching. Glad you enjoyed it!
What a strong come back, with traditional Chinese sweet. Very nice 👍👍👍
Thanks as always Billy! Glad you enjoyed this one!
Sam, another excellent recommendation, yes, there are now so many deserts shops in Hong-Kong , some are so sweet and not up to standards . Some are so expensive but still not having the TOUCH of heart. This desert shop is very nice and now After Sam's approval, we can sure go and enjoy these deserts. Thank you Sam 😊
Thank you as always Johnson, you comments and support are greatly appreciated! Agreed that in HK, you can pay a lot (too much sometimes) for dessert without the touch of heart- and Fuk Yuen is different :)
Yay well worth the wait for this video! My fave is most def yeung ji gam lo 😆, good job sam!
Thank you both, and really glad you enjoyed it! Was truly to die for!
Thank you for sharing. I am going to HK next month. Since I stay very close to this dessert place, I will definitely go and try it.
That’s great! Have a great trip, and enjoy your dessert! 💪🇭🇰
This is the store I always went when I was in HK!!!! I miss all the yummy desserts!!! Btw, the cool boss stays the same and he seems never get old!!!😊😅
Nice! Thanks for sharing your memories! Glad you enjoyed the video!
I enjoy your channel brother,keep it up!
Thanks for the kind words! More videos on the way soon!
great to see you again and geared up with a drone
Thanks for watching and glad you enjoyed it!
That was a sweet video just like those Chinese desserts. It was worth the wait and hope we can see another vlog soon. Probably when Sam is back from Taiwan. Even a vlog or two from Taiwan would be nice. Thank you Sam and Vienne.
Thank you as always Satish! Definitely working on ways to bring you content more often. Great idea about a Taiwan blog, but it was all about taking a break this time around- no camera allowed! hehe
Great video!!👍🏻 As you mentioned, the name "Yuen Yeung" is Cantonese for "mandarin duck". In Hong Kong culture, it is common to give dishes beautiful names that reflect their unique characteristics. For example, a beverage that combines two different ingredients, such as coffee and tea, or two glutinous rice balls filled with different fillings, placed together side by side, may be called "yuen yeung".
In traditional Cantonese culture, mandarin ducks are particularly admired for their beauty and their tendency to pair for life. As a result, the term "yuenyeung" has also come to be used as a metaphor for a loving couple.
There you go again absolutely no words to say or to discuss about what you had done and as always beautiful sharing adventure documentary street food travel blog and you nailed it again, loved the beautiful lovely captured and the filming content video is a killer and a big fat boom .. looking good and the settings presentation looks super awesome super amazing, appreciate your efforts and hard work for sharing such an amazing job .. keep rocking my dear friend and your beautiful sharing adventure as always appreciated, take care of yourself over there and stay safe .. best regards from Montreal QC Canada
Thank you for your very kind words, comments like this make what we are doing worth it! Very glad you’re enjoying the channel, and more videos on the way soon!
Keep up the great work man, I also see you promoting on the BBC groups :)
Thanks for the kind words Gary. We'll keep going... and yeah, I do indeed try and give a cheeky plug on a BBC sik fan FB group from time to time!
It's always enjoyable whenever I go into Tong Sui Shop for these 3 bowls of dessert. If they have lotus paste filling for the glutinous rice balls, I would definitely go for that as well aside from black sesame and crush peanut. I've almond from the north that is bitter every year because I found them in the herb store and is used for bitter tea for flu and cold. That is made from the south meant for sweet almond soup. If Sam ever go to herbal shop and buy almond, he can distinguish there are two types one for bitter and the other one for sweet. The Mango Sago Pomelo I had usually consisted red papaya and snow fungus.
Thanks for the information, and for watching- I’m glad you like the tong Sui shops, and I hope you enjoyed this video!
Nice to see you again Sam (and thanks to your wife for the filming as usual). I wonder what "eat-in" in Cantonese is, I could see you lost for words at the end ;) I am always amazed how Hong Kong food is sometimes served to the brim of the bowl, definitely getting value for money there! Thanks again, now the wait for the next video as I've exhausted all your others :)
"Hai dou sic" (eat-in here)
“Hai-do-sik”
喺 （ in）
度（short from of 呢度 ， here）
食（eat）
Hi James, thanks for the warm words- enjoyed making this one, and glad you enjoyed watching it! Definitely value for money at these mom n pop places! We’ll try and make the wait not as long for future vids- thinking of ways to streamline our process a little!
Welcome back!
Thank you!
@@HongKongHoods One for the list on my next visit there!
Your ending music captures the vibe of Hong Kong at night. Subscribed!
Thank you and welcome to the channel!
It’s cool and tasty
It certainly is! Thanks for watching
I very enjoy with this video 😊 stay hungry
I’m glad you enjoyed it- cheers!
Glad to see you back. Just an idea. Maybe you should also do vlogs when you travel. I’m sure your fans would appreciate it as well.
I'd love to, but I don't think at the moment it's feasible, as those I travel with would probably kill me for slowing them down at restaurants- Definitely something I want to do in the future though, and I am working towards it. Thanks for the support!
Have to try this place next time. I’m often in Fortress Hill. Great video as always but I hope they can come more frequently 👍
definitely recommend it- one of the gems of the Fortress Hill neighbourhood. We will try to start bringing you videos more often. In the meantime- thanks for bearing with us 🙏💪👍
I was born in HK and I just returned from a 3-week visit. You videos helped me prepare for it. Thank you. For the tong yuen, being a ginger lover, I particularly like the soup. From the color of it, the one you had was probably ginger-based.
As for suggestions. Although I eat predominately plant-based food, I decided to forgo the restriction in my visited. However, I did dine at several vegan/vegetarian restaurants, including those that served temple food. It would be interesting to see you review some of them.
Thanks for watching and commenting, and we’re really happy that our vids helped you on your return to HK. Yes the soup was ginger based- and was tingly and delicious! That’s a great suggestion about the Buddhist food- and is something we will consider for a future video!
as a vegetarian u should try the roast goose in hong kong. absolutely bangin!
That might have been your best "this is so satisfyingly yummy" face you've ever made, when you first bit into that sesame tong yuen, Sam!🤩 Love the historical context provided...fascinating! Another must-try recommendation from your awesome channel! Will definitely head over to Northpoint next time back in HK! Thank you, sir!
Thanks Allan- really glad you enjoyed this one, and I'm sure you won't be disappointed if you head to Fuk Yuen, those black sesame balls were divine!
Thanks for the video!!!
Thanks for watching 🙏
Lovely, Sam. Curious you did not have tau foo far (tofu pudding) among your trio of desserts. Is it not as popular in HK these days? As a kid, I was not fond of tangyuan because I found it hard to swallow. I do enjoy them now, especially in black sesame soup. Cheers!😊
Hi John, thanks as always for watching and commenting! We didn’t have tofu pudding for dessert- we he white one was almond soup. I love tofu far, but not actually sure they sell it at Fook Yuen- I’ll keep an eye out next time! I can understand how tong Yuen could be hard to eat especially for a kid- but glad you enjoy them now!
You need to make more videos more frequently. Your videos also deserve way more views!
Thanks so much for the kind words! We would really love to, and are trying to figure out a way to bring more content more often. Bear with us, and cheers for the support!
Finally another video Sam. We've been waiting. We thought you are boycotting eating! 😜
Haha better late than never, but thank you for bearing with me- tryna find a way to not make vids a bit more often!
great to have another vid - the aerial shots, are you 'creating' those or are they sourced from a third party ? any chance of a 'bloopers' video :) ?
Thanks for watching and the kind words. The arial shots may be our own ‘creations’ 😉 as far as a bloopers videos- that’s not a bad idea. And we do have plentttttty of content for that- something we may consider for a future vid.
Glad that u love these dont- look- appealing desserts. What surprised me most is that u even love the glutinous rice ball filled with black seasme seeds lol. Black sesame seeds are really good for hair growth and kidney which is one of my favorite food indeed
Thanks for the info- good to know I'm helping my body while enjoying these delicious desserts- the black sesame was truly wonderful!
"hi guys ... ...and behind me its fxxx yxx" 🤣
Haha did not think of that until now. Definitely sounds like it!
Haha. But to a Cantonese ear, it doesn’t sound like F Y at all.
The dessert glutinous rice ball with ginger soup,is perfect when you’re feeling a little under the weather.
I can imagine it being a good cold remedy! 🤒
Yay, a new vid. Its been a minute.
Been a little while. Thanks for watching and hope you enjoyed it!
Yes this is it, its easy to make. The sugar used its Chinese rock sugar then simmerd in saucepan i think. My mother use to make it. These in your video looks a little too big for my liking, i love them made about the size of the large glass marbles as this soaks the sugar syrup a lot better 😋.
Yummy! The way you make them sounds delicious. Thanks for watching and sharing your methods!
I love Chinese desserts and always have tofu pudding or black sesame soup from this place in Yuen Long. Will be visiting HK again in January and cannot wait. Fortress Hill is a bit of a trek from Yuen Long where I stay though but I'm very tempted to give Fook Yuen a go!
Definitely recommend it- a real gem 💎 of Hong Kong island Fook Yuen is! Hope you have an amazing time here. I wonder if you know the name of the Yuen Long place?
Great video! You asked for suggestions in comments - have you thought about doing a “#-days itinerary” video like you did in Japan? We haven’t been able to visit Hong Kong since before the pandemic, but it’s definitely on our list to return soon.
That’s a great suggestion and one that we’ll try to get around to eventually, as I think it would be very helpful for visitors! Hope you have a great time here if/when you return!
Hey Sam, are there any food you tried and you didn't like it? Another Great Video btw. Can't wait to visit Hong Kong next year.
Great question! I’d say the one that sticks out is cold chicken feet. Hot they’re great, but cold is a bridge too far for me! Thanks for watching, and glad you enjoyed it!
@@HongKongHoods Me, too! And sea cucumber!
Yesss more hk vlogs pls. Can you do one on popular western pastry/cafe around hk, really really want to see bakehouse
I know Bakehouse very well- had an egg tart from there the other day. It’s not in line with what we usually do as far as traditional mom-n-pop places, but it’s somewhere we would consider for the future
Most foods can be easily substituted by local alternatives but very few can provide that very particular chew that a tong yuen (or mochi) has.
It remains one of the "simple" things that I crave when I need something comforting.
Brilliantly said. Agreed- tong Yuen is impossible to replicate, and is a great local comfort food
LOL..wasn't expecting you to bust out some Cantonese.. surprised! :)
My wife helps me considerably, but thank you- learning bits and bobs along the way!
Aaahhh I can’t afford many of the things in Hong Kong, but one thing I miss about the city is the variety of tong jyun 🥲 Cheers from Indonesia!
Thanks for watching. Hong Kong can be expensive, but not so much with traditional snacks like these!
Welcome back Sam!
Thank you! 🙏
My fav r tang yuan with black sesame n tofu fa
Agreed! Thanks for watching!
Nice
Thank you!
Wowwwwww
Thanks for watching!
Please do a karaoke bar tour and hot pot tour video please!!! Not been back since 2018!Going to hk in January can’t wait! 👍🏼
Thanks for the suggestions- hot pot is definitely on our radar. Hope you enjoy your trip in January!
@@HongKongHoods keep up the good work! Seen every one of your vids! 👍🏼👍🏼
@@choileefut Thanks for the support- much appreciated!
Have you tried b仔凉粉 in yuen long? It's desert shop. Is it good ?
Have not, but thanks for the tip!
Sam, おかえり！
ただいま！Hope all's well, mate!
when I was a child, Sesame Tong Yuen and Sesame Buns were supposed to be filled with white Sesame "clay". Now it all filled with black sesame paste. I believe it is because of white sesame clay takes more works to produce and I miss the old style more.
Oh wow- white sesame paste sounds delicious. Thanks for filling us in on tong Yuen history!
@@HongKongHoods not only use of white sesame, the texture is different too. sesame tong yuen is
called 麻蓉湯丸
麻（ma - sesame）
蓉（yung - clay liked texture）
湯丸 （tong yuen）
This is what it supposed to be clay liked instead of filling with 芝麻糊（ black sesame soup）as you ate.
Only seen white sesame used in steamed buns as a dessert paste. Think they’re still available in Fook lam Moon in wanchai. I didn’t eat the buns as a child as I didn’t like the sound of the paste name!
How about going to Lantau Island to try the fresh seafood and visit the Big Buddha for the next episode?
That is interesting you should say that, as I recently did a shoot with Hong Kong Tourism Board on exactly that. While it won’t be a vid for this channel, it is relatively similar to what we do. I’ll post on this channel when it comes out.
@@HongKongHoods Great, looking forward to it.
do you know why the tong yuen smells and taste so good?? because they use lark to make the balls and paste... my fav hot dessert is black on black.... sesame soup and sesame tong yuen, slight savouriness of the sesame soup contrasts well with sweet tong yuen.... 2nd fav will be almond soup with sesame tong yuen, a ting of bitter after taste from the almond soup cuts the richness of the tong yuen really well..
I did not know that, so that is for the info! Black on black sounds incredible, I HAVE to try that some time. It seems like you know your tong Yuen and Chinese desserts very well. Thanks for watching, and hope you enjoyed it!
@@HongKongHoods being born in restaurant family, i was lucky to taste lots of foods since i was a kid in HK.... i started eating black on black about 7 or 8 years old... the memory still burns deep inside my mind... maybe it was a life changing experience
Kai Kai is the best
I thought most westerners do not like the chewy texture that's very classic of Chinese or even Asian dessert? Also dessert in soup form may seem weird to westerners too?
Yeah, a little different to what westerners are used to, but I genuinely love them- not too sweet, which is perfect for me.
Ginger broth tong yuan are the best!
Agreed- so yummy!
Almond soup taste reminds me a type of cough syrup when I was child
Maybe that's what I tasted- still can't put my finger on what it reminds me of!
It is pronounced "tong yeurn."
Thanks for watching, and for the info!
N'om du chien, no notification 😭
Oh no!
It's not soup. We call it pudding 😊
Really? It is Almond tong sui, though. Thanks for watching!
@HongKongHoods yup! I understand the 'Sui' would mean water. But that's actually a sweet treat pudding. Think sometimes the Direct translation could mean something else :)
@@ToniWongCIM On the menu, it did actually have the Chinese characters for "almond tea"- very interesting...
Why ya not film much
Because these videos take quite a while to produce and I have a full-time job! Don't worry though, we are coming up with a way to bring you videos more ofter very soon- so stay tuned!
Why not call it HK dessert?
Good question. That’s because these dishes actually came, and are still eaten, on the Chinese mainland. They truly are Chinese desserts.
@@HongKongHoods Calling it a Chinese dessert would only diminish its value. Hong Kong residents pride themselves on their high-class status.
@@darth.severuss that's an interesting opinion. Thanks for watching!
@@parker_128 General Tso's chicken, although popular in American Chinese cuisine, is not of Chinese origin. Additionally, while Egg Foo Young is often associated created by the rabbi.
@@parker_128 their pride were from having an English daddy. 300K left HK to their daddy.
So jealous....
Don’t be- visit and try this place- it’s phenomenal!
Not too sweet 😊
…but delicious all the same 💪👍🔥
'promosm'
Thanks for watching!
bro, you are eating using cracked glass bowls... isnt dangerous? a restaurant who serves food using cracked glass bowls dont care about its customers
I guess- but you have to let them off as it goes along with the whole old-Hong Kong aesthetic- you actually get this at quite a few restaurants here
Just eat it! Talking so much
Boooo!
👎👎👎🥱 best best by a westerner haha what a joke
Thanks for watching!
Fook Yuen is very famous and delicious with or without westerner’s approval