Hong Kong

Temple Street Night Market | Temple St, Jordan, Hong Kong
Tony starts his adventure in Hong Kong with some claypot rice, which includes rice and sausage. His companion gets one with salt fish and chicken. They also get pork intestines on a stick from a lady who isn’t having any of their production. (NR3.12, 2007)

Long Kee Muscleman Noodle | 97 Hak Po St, Mong Kok, Hong Kong
Tony grabs beef brisket and noodles from some body builders. (NR3.12, 2007)

Yat Lok Restaurant | G/F, 34-38 Stanley Street, Hong Kong
Bourdain gushes over the meat here, getting both goose and pork and – surprisingly enough – declaring the goose to be superior. It has a Michelin star, if that interests you. (NR3.12, 2007)

Ping Kee Noodles | Tai Po Cooked Food Center, 2/F, Market Complex, Heung Sze Wui St, Tai Po, Hong Kong
Tony learns the dying art of these handmade noodles after trying their bamboo noodles. (NR3.12, 2007)

Tung Po | Java Road Cooked Food Center, Hong Kong, North Point, Java Rd, 99, Java Road Municipal Services Building, 2/F
Tony experiences this wild restaurant from Chef Bobby. He has mantis prawn, fish head, squid balls, pig knuckle, tripe, intestines, and clam soup. (NR3.12, 2007)

Under the Bridge Spicy Crab | 405 Lockhart Road, Wan Chai, Hong Kong
Bourdain samples the fiery typhoon shelter crab, cooked on a boat from the chefs of this restaurant. (NR3.12, 2007)

Bo Innovation | Shop 13, 2/F J Residence; 60 Johnston Road, Wan Chai, Hong Kong
Tony gets some innovative food from the cigar-smoking chef Alvin Leung, Jr. at this three-Michelin-starred restaurant. His meal includes la mae pan, which is basically preserved meat ice cream, toro sushi, lobster with Sichuan sauce, and wagyu beef hot pot. (NR3.12, 2007)

Lin Heung Tea House | G/F 160-164 Wellington Street, Central, Hong Kong
Amidst the clinking of teacups, Tony gets a full-contact dim sum experience. It includes har gow, chicken feet, pork liver dumplings, pork ribs, beef tripe, beef dumplings, and radish cake with ham. (NR3.12, 2007)

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