The BEST Food In Hong Kong 2025

There's such this strong aroma that's coming out of it right now. This is lap term fuyu carbonara. This is a Hanoi egg cream beer. But we are essentially in a recreation of Kowoon Wald City. Only in Hong Kong and a couple other places are you going to eat dim sum this late at night. Ouch. This is the traditional stim. You don't even know what this dish is called when you have one ton me. You have beef slices and the big fish ball. This is kind of based off the kind of famous crab noodle that everybody wants. In my opinion, Andrew, the most underrated food in general Cantonese lexicon. I hope you don't take this as disrespect. Milk Cafe, a new classic in Happy Valley Pate. Hong Kong street food is a full sensory hit. The neon lights, the alley sidewalks, flavors that punch above their price, the brisk service. From the curry fish balls to the egg waffles, these bites reflect a city that's been through a lot but still knows how to serve up culture on a stick. Let's hit the streets. I've been coming here my entire life and I'm not going to stop. Guys, we literally just walked over from Shanzen to Hong Kong. Mostly just because we just wanted to eat in Hong Kong for like 2 days. So anyways, when you arrive, make sure you to get an octopus card. All right, you guys. We're on a little known street called Gilman's Bazaar. Well, I guess it's not really little known because we're in front of Yunhing. Yo, open 24 hours a day. And we almost missed it, but uh it's right between Central and Sherlock. We got to check it out, man. This is 24 hours. It's It's 2 a.m. right now. All right, man. Round one here at Yen Hing. Andrew, this is almost like a Dai Dong, but it's not a Dai dong. Yes, man. It's got Dadong vibes. I mean, she's cooking a bunch of stews right outside, but obviously you can also look straight into the kitchen as well. And people are just being loud and drunk here. Yeah. Um, this is uh tinan l I believe. I want to say it's just a uh radish, but this is particularly a cho dish. This is a cho dish. And there's a lot of cho food actually in Hong Kong. It's actually a ton of chow. Likewise, no sauce cho omelette. No sauce necessary, but if I had to, you squeeze a little bit of this chili sauce on the table. I need some smile on it. No, the flavor that you savor is there. Moving on, Andrew. Each dish is about $10 USD, like we said, but they they they pile it on. I mean, look at this beak chow plum. This gong chang. That's a lot of w you can tell by the little burnt dark sides of it. You know, that's what you're really looking for. M way more fish sauce actually. Actually, I think they put a little bit of shrimp paste in this. There's got to be drunk food because it's kicking. Yo, if you come to Hong Kong, this was only about a 9-minute walk from Langai Fong, which we were just at, definitely try this spot out. This is good. Moving on to round two, Andrew. We've got a ka bowl. What's a bowl? We got lop term with gylon. And then we've got this uh gipo. Yeah. And what I love about this gipo is that these shallots here are grilling in the clay pot as we speak. So there's such this strong aroma that's coming out of it right now. Can you try this? Super good. Guys, this is a underrated dish even by ABC's. The geo with the uh haktao. This is very Hong Kong, very Cantonese. It's crazy cuz the veggies are healthy, but this lap churn is super not healthy. It was kind of hard to find cuz it was in an alley, but once you find it, gem me. Last but not least, Andrew, we've got the chef's recommended pork belly with chili peppers sitting on a plate of tofu. Tofu. This is pork on tofu. This is insane. I need my spoon, bro. Dude, listen guys, I'm going to go ahead and say Yunhing is a must visit late night drunk in Hong Kong. All right, guys. It's 3:00 a.m. 7-Eleven. Hong Kong Sherwan. We did not drink too much tonight, by the way. We did almost limited edition. Dave's doing this without drinking anything. Green tea. Strawberries. What else is in here? Strawberry shell. It looks like the tip is supposed to be green tea. This is good. This tastes like a boba guys triple layer boba with the matcha strawberry and vanilla inside of a hagenas. That is ho. All right, so for our next spot, man, I really wanted to eat at either Waso Cafe that's known for their bolo boughs went viral. You got Beef Station and Sushi, but they all have like a 1h hour wait. Do you know why they're so vibrant? Well, it just goes to show you. I think they're affordable. I think that they have Instagrammable products as well as decors and it's just right in that perfect IG zone. You don't need It's not too high-end. It's not too lowends where you don't get any props for it and there's no flex. It's right in that perfect overlap of the vendor. I just got served this pizza by some Nepalese uh immigrants that have relatives in Jackson Heights. So, we were talking about So, that gives them credit for this being New York style pizza. Hey, Smala Sauce. Hit them. There's actually a ton of uh Nepalese. They call it authentic New York style pizza in Hong Kong. All right. It doesn't taste bad. Decent. I like the toppings, but the crust is super soft. So, that's not, you know, very New Yorky. It's not crispy at all. $5 US for this slice. By the way, Hong Kong is expensive, guys. I'm going to give it a 3.3 out of five. It's not bad. I give it a 3.5 out of five. So, if you really want pizza, this will give you that vibe. Sort of. Sort of the vibe. All right, everybody. Our next spot is a very it's this is an express version of the very famous spot called the Aberdine Fishball and Noodle Restaurant. And guys, but they actually also really specialize in a lot of different beefs. They have fresh beef, they have um beef tendon, beef brisket, they do a lot of one ton mean. They also do a lot of chung fun noodles and stuff like that. And here is the famous fish ball, guys. All right, you guys. I'm trying the fresh beef. A little bit of Chio influence here. Good. M. Super super flavorful. We get the fish ball. Wow. This fish ball super cloudy, tender fish ball. Oh man, David just put small on it. I think that this is a really interesting dish, Andrew, because like the mean, you know, it's like more of a Hong Kong dish than even an ABC dish because it's not very Chinatown. And I'll say this, guys, this was about $20. Food in Hong Kong. It's getting up there nowadays, but I would say still a solid deal. Not a great deal, but a solid dude. We're in TST, guys. I just bought Mr. Softy like it's the lees in the summertime. Gonna give it a four out of five. It doesn't really taste like New York, but it actually tastes like White Rabbit candy. As you guys may or may not know, our family is from Hong Kong, and I think one of the dopest things to do is support really highquality Hong Kong brands. Yeah. And and one new brand that we've been introduced to is 28 GS. They do a lot of great leather goods. GS28 backpack. Oh, they got the blue. This is Yo, the green is pretty tough, too. Listen, guys. You're looking at the 151 bag right here. Andrew, you got the 150. Yeah. Look at this. And you know what? You know what I realized, Andrew? When you have a really nice leather and it's in black. That's like part of your outfit. You could just wear like a white tea or like a plain colored tea. It makes fashion easier. Dude, look at this. How smooth the uh functions are. Listen, I'm not just saying this, guys. I am a fan of Bram 28. All right, everybody. We are outside of one of my actual favorite pizza spots in all of Hong Kong, Alice Pizza. It's Roman style pizza and they measure it by the gram. So you don't have to get a full slice. It's by the size of it, right? So they measure it basically like a weed shop or 28 g fine leather goods. So here you can see the dessert slices are actually by the piece. This is Nutella delight. But they actually have all these other inventive styles. Eggplant, pesto, crustinino, potato, salichia. I'm at one of my favorite pizza spots in Hong Kong and it's called Alice Pizza. It's Roman style pizza and they actually weigh it by the gram. So, you don't buy it by the slice. It's by the gram and they have all these different flavors of pizza. I mean, listen, I have a Nutella delight that is somewhere coming. Uh, but here I have the shrimp pizza. I have a uh I forgot the name of this one, but it has like mushrooms and a lot of other stuff. This is the uh kitia. So, let me just try this out real quick. Ooh, look at that crunch. So many different varieties of pizzas in there. I definitely recommend you guys try it. It's not cheap, but it's very t very tasty. This tastes like pizza. Hey, maybe that's like a salad on a pizza. Pizza's good. And here in my hand, we have the Nutella Delight. Dessert pizzas are always a fascination of mine. Uh, Nutella, cream, pistachio, maybe kind of tastes like a little Dubai chocolate. I want to say that other markets like Europeans and Asians can more embrace dessert pizzas than Western people. Wow. Like Americans, I don't think they're about it. Nutty, chocolatey, and salty. All right, the next thing we're going to eat is a Hong Kong chain that is serving their version of fish and chips. And obviously, you know, Hong Kong having the history of being a British colony. Of course, there is some cultural crossover, but this is not just this is not Gordon Ramsay's fish and chip spot. You can look. They have double layer milk custard egg waffle. The geonai. They have these long fries. They have the fish on top of not chips but spaghetti. You know, kind of like mixing the tatante food. Wacky. Where's Jackie? All right, you guys. We're at the captain's bar. This is a brand new concept here in Hong Kong. It just opened up in the uh in this mall and they're doing all types of funky stuff. These are like Japanese French fries. Here you also have like different types of sumai. And I don't know if this is based off the dim sum like Cantonese sumai or more the Japanese sumai, but well, they're fried and this is actually a salted egg yolk dip. So, I'm going to find out what flavor this is. Oh my gosh. And we have these long fries. I got minto. I got like a different type of mayo on here. M. Wa. Wow. That's actually really good. Wow. This is a big piece of fish fillet. Now, I don't know if Gordon Ramsay got anything on this restaurant. This is just a 2025 version of a tatante, but more with Japanese food. Definitely mixed it with some yoku. M interesting. All right, guys. I'm going to try this with the tartar sauce. Got to try the fish and chips. Does it stand up to the British fish and chips? All right, man. Honestly, I thought the fish and chips, it was super fresh. The fish is juicy and flaky. Uh the only thing I'm missing is that vinegar on the table. That would have been great. So wacky, huh? This is the most Hong Kong thing ever. But David, this is done. These egg waffles is done a little bit differently. It's like double milk stuffed milk and dice milk. Oh gosh, guys. This is the gonai that everybody goes crazy for. Look at that, guys. Oh man. This is kind of like how I imagined they should have been even like 10 years ago, but fine as you Captain's Mark got it today. No, look at that. There's a lot of spots they'll put chocolate in it, but it's just ends up kind of being dry. This like really had the milk in it. Like looking like a luscious. All right, you guys. We're at After You Dessert Cafe. And actually, this is a chain from Bangkok. And the only other country that they have these in other than Thailand is Hong Kong. Wow. So, this chain actually started in 2007 in Bangkok. And by 2018, they had like 30 of them. Oh my gosh. So, this is this is one of the more trending chains in Bangkok. Yeah. Oh my gosh. Well, it's been it's been trending for quite some time. And this is this classic brick toast where they pretty much cut slits in it. They put butter and a bunch of other like, you know, condensed milk all into usually milk bread, so it's very soft. But this one has ice cream and stuff like that. [Music] Wow. It's pretty good because on vacation, macros do not matter, guys. Yeah. Yo, spread is pretty nice. The sweetness from the ice cream with the saltiness of the butter. It's kind of crazy. So, there's a really uh big entrepreneur called May. I can't even say her last name, super long. But she's a Thai entrepreneur and she grew this to be like the first Thai chain that's not really focused on Thai items because it's a little bit more Japanese, but growing it around Asia. Wow. And it's cool because I really like the aesthetics. Very Scandinavian, bright colored, futuristic. [Music] Listen guys, when you're in Hong Kong, especially if you're Cantonese or of Cantonese descent, you cannot only eat these like wavy spots, you know, like Alice Pizza. Shout out to them. But this is the core. This is the traditional stuff. I mean, David, do you not even know what this dish is called when you have one ton meme? You have beef slices and the big fish ball. Like, I don't know the name of it, guys. This spot has so many Michelin recommended awards and everything like that. So, you know, it's very good. And I knew it was good because this is a one ton noodle spot. And when I walked in, the the aroma was very shrimpy, which is good. M. Wow. It was only $6. Let me eat this fish ball cuz I know that this is the thing that probably people eat the least of our generation, but m All right. But I I guess the one modern thing is throwing a bunch of luo on it. Oh, look look look. This is almost like a fully shrimp one ton. I don't even know if there's pork. I think there's so little pork in there I can't even see it. It's just shrimp. For the price, I'm gonna give this spot a 4.5 out of five. Andrew, right now we are in Time Square in Tongo Wan Causeway Bay and we are in front of this new mainland chain from Jangu called Hu Noodle. David, I heard they have almost 90 branches in China, but now they're expanding outside. Listen guys, if you guys know about Sujo Ho, it's a very poetic region. And and they're even playing like the poetic music. Yeah. Yeah. I will say there is definitely a a I I want to keep saying Japanese just because that's my reference point, but maybe it's more Jong Su. But anyways, I like how they advertise that they're having these like uh this greens like this healthy greens, you know, like Asia's like that where something's healthy, they'll just say it's like very healthy, good for your health, longevity. Just buy it. I got these uh sujo tomato noodles right here. This actually came in a set for about $12. That's interesting. Yo, I've never had this chicken before. Like I said, people in Sujo are not necessarily are just going to bow down to Shanghai because traditionally in China, Sujo and Hjo were more important than Shanghai until the age of global capitalism. This is kind of based off the kind of famous crab noodle that everybody wants. You know, they have shrimp right here and a bunch of little crab meat as you can see. I'm just going to pour it over the noodles. The little mud crabs. And I got green healthy noodles, you know, just because I'm on that health. What do you think about like Hong Kong people being exposed to all these like provincial chains in 2025? Let me taste this. Very crabby. For the longest time though in Hong Kong, people were like pretty much only familiar with Cantonese food or even a Hong Kong version of Cantonese food. Like not even Guangjo. I would say the seafood flavor here is delicious, but I could see a lot of people think wondering if there could be a little bit of spice, maybe a latchy, maybe a little smaller sauce. I like putting smaller sauce on things because it it does kick it up, but not to a crazy level. Honestly, it is better with small. Really? Mhm. I think Smala really goes great on Shenanese food because Shanganese I mean I'm sorry Jang Su Watertown region foodang food because uh it does lack some kick, right? But I'll tell you this, the great thing about Jang Su food, great ingredients, very fresh tasting, very savory, a little bit salty, similar to Cantonese food, but you know, just with different types of dishes. Hu noodle. All right, you guys. We're at Lao Beastro. This has been open for three years. cuz we're like a little bit outside of Sherwan right now. And this is interesting, Ed, because this is the most Hong Kong pasta I've ever seen in my entire life because it is using fuyu, which is almost like a fermented soybean tofu block, right? But it also has lap churn uh as the kind of meat in this carbonara. So, this is lap churn fuyu carbonara. Wow. Wow. Wow. A lot going on there, buddy. M. The flavor is absolutely something that if you have Cantonese taste buds, try it. Wow. It's pretty good. That is kind of good. This pasta was 88 HK. Divide that by about 7 and 1/2. I like it. I actually really like them tying in the fuyu into it. Adds like a slight little salty fermented vibe. Come to Hong Kong and come to Lao Beistro and get the Fuyu Cabanara. All right, you guys. We are outside of the 70-year-old Churn Hing, one of the most famous tatan tangs in all of Hong Kong, but I just don't know if I could do the wait. I feel like the line's moving. I'm pro waiting another 10 minutes, you're anti-weather. You don't want to wait for this. You know, when you are in Happy Valley and you don't care about seeing all the old rich housewives wearing Brooks Brothers and this type of clothing, you go to Milk Cafe, a new classic in Happy Valley Pate. All right, you guys. If you guys know about the Hong Kong FNB scene, one of the only concepts that's really thriving is Taton Tang. Yo, man. I don't know if it's nostalgia or the food's getting better, but yo, Milk Cafe to me is one of the new kind of good uh taunt chains now. So, I've got a lot of uh gung chong or or or really just chong, just ginger scallion or just scallion. But you've got chashu, you've got spam, you've got the lunchon meat from the English, and of course, you've got like three eggs on top. And here I have a scallion chashu scrambled egg sandal. And then here, David, you ordered a beef ball noodle soup. No, this is chiao, but it's not like fully chio. It's almost like a Hong Kong mass-roduced version of chioja noodle. All right, man. Let me just try this gigantic piece of chashio for you guys. Okay. Valid spam, eggs, scallion. How can you go wrong with spam, eggs, and scallion, bro? How can you go wrong? I'm going to get four out of five. But yeah, obviously versus Chering Hing, you're lacking some of that like celebrity effect. But honestly, I think this place is underrated. Not least, guys. Here at Mil Cafe, you have the cook pokai Portuguese dish. sort of mixed with British right now. The reason why this product segment is going bananas is because of like Cowoon Wald City, all of the nostalgia around what makes Hong Kong Hong Kong. And that's why chains such as Hu Noodle from uh Sujo and they're really good, but they're kind of struggling. Listen guys, culture is always changing. We're just here to analyze it. Guys, this was less than $30 USD. Andrew, we went to Shake Shack the other day. It was almost this same amount for just fries, a milkshake, and a burger. And we got hella food and hella drinks. Milk cafe. That's a deal. All right, guys. We are at an authentic Hanoi restaurant in Happy Valley, Hong Kong. Hong Kong traditionally known for hyper inauthentic, not good Viet food. Something shifted in the past 5 years. Hey man, there was a group or a wave of Viet chefs who were bringing their recipes. So, shout out to them. I'm happy for it. Guys, this is their bun me. Okay, this is has the special uh pate. It has the ham. It has the pork. The ones in off the street in Vietnam are about a dollar each and they look like this. All right, but this is $10 US. Honestly, it tastes pretty authentic. That is good. Warm. Not bad. I wouldn't say it blew me away, but it's pretty good. I enjoyed it. We're looking at some uh Hanoi style fur. As you can see, wide noodle. That's not the widest of the wide noodle, but clearly if you had to say that was a thin noodle or a wide noodle. So, obviously Hanoi style fur, they don't give you all the sprouts and stuff like that. This fur tastes in between real fur and like a beef brisket noodle, but it's different than the Chinatown fur. I give it a 3.6 out of five. But on a Hong Kong scale, I'm gonna give this a 4.15 out of five because obviously without the Vietnamese population cooking it, how good can it be? You know, it's natural as a four out of five. But, you know, it's natural for like food that's outside of its home to take on some of the complexion of the motherland host. It's almost inevitable. I mean, we're in Happy Valley where the actual Vietnamese population is probably really, really low. All right, guys. This is a Hanoi egg cream beer. M. Wow. Listen, guys. This is a soda swab. Egg soda with a 333 beer. This is one of the best dessert beers I've ever had in my life. This is also one of the only dessert beers I've ever had in my life. But this is super good. Egg soda. Hanoi beer. Egg yolk. Mo. All right, everybody. We are trying more Vietnamese food. As we said, Hong Kong has had a surge of authentic style Vietnamese restaurants. So, the fur is definitely getting better. Here we have the combo fur. This spot is pretty high-end. I mean, I you can tell by the beef. It's fresh beef. It's fatty. It's very tender. Here we have the little fatty flank. Here we have actually the ham. You have the beef ball. And then, uh, yeah, you got noodles. Okay. Here we go. Here we go. Here we go. I love fur. Kind of tastes like American fo. Yeah, it tastes like the fo that I've had. You got a little brisket right here. Let me show it to put it on top so you can see right there. Yeah. Super high quality. It's about 138 HK. You divide that by about 7.5 and it's about a $18 bowl of fo. But I mean, look how nice this spot is. You got the kitchen right here. I'd give that f a four out of five. It's pretty good. It's pretty good. But look at this bunme right here with the cucumbers all nicely laid out. I'm going to take the middle piece. Ooh, here we go. Let's see. Pate. You have the ham right here. Uh, a lot of veggies. You have a little bit of gelatin right here as well. Uh, ton of cilantro. Oh my gosh. It's a $90 HK. So, yeah, it's like a $12 bunny. M. That's good. Kind of reminds me of one of those Quiznotes torpedoes where because you're able to bite everything at one time, you actually get all the flavors instead of having to take multiple bites to get into the thing, the sandwich itself. So, I'm going to I'm going to give this bud me a solid 3.5 out of five. And I'm giving the fur a four out of five. It's pretty good. Shout out to Better Vietnamese food in Hong Kong, man. If you guys know about the Kowoon Wald City, this was an incredibly famous like ghetto in Hong Kong and it's been sort of uh glamorized or memorialized in Tokyo and this is in a recreation of it based off a movie. So, there's a lot of sponsors behind it, but we are essentially in a recreation of Koon Wald City. Let's take a quick look through of what it was actually like. Man, I can't believe they even had orthodontics in Koon Wald City. That was crazy. That's so funny. Get a haircut right here. It's crazy to see something that was like sort of like vilified or infamous back then or people would be like terrified to go to. Nowadays, obviously now that it's gone and people are sort of like caring about the old days, it's almost like all the nostalgia is coming back. [Music] We're in front of two chains that are taking over every single mall in Asia. And once from China, once from America, we got Shake Shack in Haiti. Haty, you can see all over New York City and all over Asia right now. But Shake Shack, David, we're here because they have a wasabi burger. That's something they don't have in America. Everybody knows that in Hong Kong, people here are a little bit weeaboo, a little bit otaku. And that means that they're gonna have the wasabi burger with the wasabi mayo. And that's going to be their go-to for localized, you know, because they could have they could have made it with like tashio, but they didn't. Did they know we were filming? Cuz that really looks like the pictures. Literally looks like the pictures. That is So if you look at the layers, you have onion rings, but you have the nori on the inside. You have pickles and then you have a wasabi mayo and a shisho leaf. Wow. You can feel the wasabi mayo. Dipping this fry in this wasabi sauce. I thought it was well executed, but wasabi and beef is not necessarily what I'm looking for. You don't love it. I'm going to go ahead and give it like it'd be good. 3.8 out of five. Okay, not a bad rating. But here we have uh what they call a Kanto pop. And this is one of those concretes that they have. It's mixed in and they're using a Hong Kong brand peanut brittle that's called San Shao chalk. This is cool. Honestly, there's no like Thai flavors. I'm not saying they never did, but like I think they had a green curry burger for like a little bit, but like you know what I'm saying? Like this is something that's like hyper localized. This is really good. Yo, I'm not going to lie. The wasabi fries, they work better than the wasabi burger. I would give these a 4.25 out of five. Gabriel, this is Tell me you don't love that. Five out of five. Let's check out the automatic hand washing stations in Asia. Boom. Soap. I never even felt soap that felt like that before in my life. Okay, we just waiting a little bit. Oh, now it's water. Guys, listen. This is why the east is rising and the west is falling. All right, you guys. We are at King's Dim. And this is fascinating, Andrew, because I think in Flushing, Queens, they actually have a 24-hour spot that's like sort of called Kings as well with the same logo. I'm sure they're unrelated. He's actually setting up a table for us outside. He created more space. I think only in Hong Kong and a couple other places are you going to eat dim sum this late at night. Out. We could go there or we could go to this chai, which is uh like a cart noodle spot. As you can see, you've got all these different type of uh noodle combinations you could put together. But of course, guys, we're in Hong Kong, home of steam sum. Wo, the dim sum is coming out. Uh well, they're cooking it all the time. It's steaming and it literally came out in in 1 minute. Listen, guys. Here we've got si. If you guys know about this, don't call it dumplings. They're called siomi. You've got haka, which is a shrimp dumpling. Oh, we got some snow peak buns. Oh, there cashew bow, baby, but with a crystal on top. You've got this is called a chung bun, guys. This is called a beef rice roll or in in English, a smooth rice wrap. And I got uh sweet tu in it. And last but not least, guys, I've got ting bakukay. This is steamed mushroom and chicken. This is a hyper Cantonese dish in my opinion. Andrew, the most underrated food in the Cantonese dim sum or just in general Cantonese lexicon. M. It's super hot. It's been steaming. All the fat and juices are going down to the rice as you can see right here. So, listen guys, for 24 hours a day, what is this? 2:00 a.m. right now in Hong Kong. So, so they close essentially at 3:00 a.m., but they're going to open at 5, I think. Right. So, they take a break just like a 2-hour nap. Overall, guys, I'm going to go ahead and give this spot because I've been discovering all these 24-hour late night spots. Andrew, yesterday we went to one called uh Yan Hing. Oh, Yen Hing. I'm going to go ahead and say that this is deserving of a 3.8 out of five rating. Hey, man. When it comes to Hong Kong eats and very traditional Cantonese food and the Cantonese cuisine lexicon, Hong Kong still got it. 24 hours a day. It's cheap. It's hot. It's ready. 4.25 out of five. You were right. Uh so far, my favorite were the shumi and this like snow cap tashu bow. But we did just get soft eggplant. Do you know that can't do his name for this? Hi. I don't know. Well, it just goes to show you how fresh the food is here. Fresh they just bought out. Listen, man. Hong Kong has still got it. 24/7 dim sum 365. probably they don't even shut down for Chinese New Year. No, people are here working hard, Andrew. And I'm still This sounds crazy. Don't I hope they don't take this as disrespect. I'm feeling some cowoon Wald City vibes. Hey, everybody's down for a little nostalgia. Last but not least, Andrew, we've got cho fun call. Oh yeah, the clear dumpling. Got some eggs, celery, water. Let me just bust this open for you guys just so you can see what's inside. There's a malay of things in here. Pour that up. Yeah, dude. They got these in Thailand, too. I think peanuts, man. I mean, I think what's underappreciated about dim sum is the all the different type of dumpling wrappers. You have the hawk out the dumpling wrapper, which is a little bit different than this one. This is like a crystal glass one. You have the white one. You have the different colored one. You have the semi one, which is a little yellow and thinner. So complex and delicate. It is many proteins wrapped in many different forms of carbs. Oh. Ander, last night in Hong Kong, had a night on a lang quiong. Uh, had a couple drinks here. I have a cheeseburger on a bio bun. This looks very good. And there's one lady handling everything. She's taking the orders. Then she's making it. I had to let her know. I said, "Is it Masar?" Because she's from the Philippines. Right. Right. Right. This burger was about uh 90 HK. Wow. Better than I predicted. This is indeed a tasty burger. Hello. I'm going to give this a 4.25 out of five. Some say that Hong Kong is past its prime, but the flavors say otherwise. Besides the headlines and changes, the street food still hits. Chaotic, comforting, and full of character. It's not the same city that it was, but there's still pride, hustle, and heat in every bite. And if you felt that, show love because we're not done here.