How can you call it authentic HKG ? First the chilli sauce is wrong ..in HKG it's only chilli oil. HKG people do not soak theirt noodles in chilli sauce. Second, hae choh prawnrools is never served in a HKG noodle shop - it's a hokkien delicacy. What you call sui kau is actually wanton in shape and size. Suikau looks very diferent. It may be delicious (I donno as I did not taste it) but it is definitely not HKG authentic. A bit of unusual bs from you I suspect.
Hi frank, sorry I just saw this message. yes, what you say is correct. he has made a few changes to suit local tastes but to me, its forgivable. you may not be as forgiving. 😂😂😂 The smoky chilli I suspect, is the result of not straining the chilli and leaving in the dregs. Locals don't like just chilli oil lah. the Sui kau is actually authentic, no prawn inside unlike what they do in SG but it should be bigger lah. I forgot to mention that. yes, the hae cho is hokkien/teochew, shouldn't be in there. he probably did it because people love it so much here and its good! try it. I've pinned your comment to give this vlog some context. you're the Hong Kong expert here!
GL has helped immeasurably in planning my February trip. The only problem is how to make enough stops in 10 days to sample "must try" dishes. Well, there is another problem - how to "get hungry" between meals. :-)
Fatty Ox 🐂 Soya Sauced chicken 🐓 is the best in Chinatown Complex! The dry beef 🐄 brisket noodles is also the best available here! The neighbouring Fragrant Soya Sauced chicken 🐓 stall cannot be compared to Fatty Ox 🐂! Besides, if you are observant enough, you'll find that the chef at Fragrant Soya Sauced chicken 🐓 stall abit dirty & disorganized! This is my very frank opinion! TQ
Love Mr Cheung and his food to bits! Unfortunately, yet another hawker who will be lost after he retires. The wonderful thing about Fatty Ox are the condiments - accurately described by Gregory - the condiments lift the noodles and proteins to the next level. I’ve had excellent renditions of his roast duck, and my dad vows by his ngou lam with chilli. Aside, Gregory, how do you find the congee stalls in that area? I’ve been heavily craving my hole-in-the-wall chok spot in Sheung Wan 🤤
Hi Greg, I just watched this video. Informative as always, thank you! I was actually cringing at the prices for OCK in London, aiyo! For that money I'd rather buy a proper, authentic West Cornwall Pasty Co-made.....pasty! Seriously good eating, and they change some of their menu every 3-6 months. Aaanytime better than that commercial crap by Ginsters and Greggs, and much more value-for-money than OCK la, imho. Personally though, I blame the pricing on the rental; High Street shop rentals in London (especially) are just craaazy! Speaking of Greggs, they were forced to close in Cornwall, because Cornish folks were up in arms over what Greggs had been passing off as pasties to them, lol! Well, it was the Cornish who came up with the pasty, so it stands to reason that they'd know better than Greggs, right?
Hello Gregory. If you come to Batam again. Try the only one "Amin Hakka and Seafood restaurant". Their food is really good dan the price is cheap. Try eat.
Hi Greg! Will be dropping by on Sunday to try this Fatty ox place. Leaving for London next week but I'll gladly skip OCK and the prata. Too overpriced!!! Thanks for another amazing vlog:)
Greg. I m a very regular customer of 肥牛. Your introduction n assement is quite accurate n near... BUT.... you miss to try his secret weapon 私房菜。Only very regular customer knows. It call 河粉鱼。A grouper 星班 on top of a plate of Horfun. It also have 苦瓜，烧肉，虾 to go with. The taste... is that expression on your face when you eat his prawn roll...... the taste is awesome. You miss the most climax part. I have all the photos of his dishes in my gallery. As for the chicken n char siew is definetly better that 了凡。2 days ago i went to eat 了凡 again at his stall coz 6ppl ahead of me only. I tapoa his char siew $16, 500gm. I throw again $10.... the meat is good but the taste is super over.. very salty n sweet, same for his signature chicken... Standard had drop tremendously after sold off his business. Sad. Fat Ox's prawn roll is super good. Everytime i visit his stall i sure tapoa $24 两条 for it.
Oh really! Kok kee is kinda nolstalgic but discarding all sentiments it's incomparable to some of the better wanton mee in Singapore! Let Greg bring us to a foretaste of some good wanton mee without any reservations! Cheers
Refer to 1:37, claypot cooked food next to fatty ox was shut on Greg's first visit. At 14:06, claypot cooked food was open for business on Greg's 2nd visit. Evidence that Greg visited the stall on 2 separate occasions! He wore the same shirt probably for a sense of continuity in his vlog. Really respect this man's professionalism and dedication to his craft!
