When Anthony Bourdain visited Hong Kong on his show No Reservations, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is No Reservations, season 3, episode 12. It first aired on September 3, 2007.
READ MORE: HONG KONG: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON THE LAYOVER
DISH – Goose and Pork
WHAT IS IT?
They had leg of the goose with rice noodles and prune sauce dip. They also had crispy pork with rice.
“It’s one of the glories of Hong Kong, the specialist, one chef, one dish, maybe two, a man with a cleaver who spent his whole life roasting and slicing.” -Anthony Bourdain
WHERE IS IT?
Yat Lok Restaurant 一樂燒鵝
Hong Kong, Central, Stanley St, 34-38號G/F
Hong Kong
DISH – Bamboo Noodles
WHAT IS IT?
They had handmade bamboo noodles with lard and broth.
“Oh man, that’s really gotta lot of flavor. It’s great, good flavored noodles, good texture, very good.” -Anthony Bourdain
WHERE IS IT?
Ping Kee Noodles
CSF12, 2/F, Tai Po Market Complex, Heung Sze Wui St, Tai Po, Hong Kong
Hong Kong
READ MORE: MY IMPRESSIONS OF HONG KONG: THE BEST MEAL
DISH – “Chinese Seafood Dishes”
WHAT IS IT?
First: Deep-fried mantis prawn.
Second: Fish head with noodles.
Third: Squid balls with noodles.
Fourth: Pig knuckles with sauce.
Fifth: Tripe, intestines and clam soup.
“To Chinese chefs like Bobby, foods’ basic flavor is not meant to be coaxed out of the background, but rather, something fundamental to be jammed right into your face.” -Anthony Bourdain
WHERE IS IT?
Tung Po Kitchen
Hong Kong, Jaffe Rd, 303號凱聯大廈 2樓
Hong Kong
DISH – Crabs
WHAT IS IT?
Anthony Bourdain had a fried typhoon shelter crab with toasted garlic, chili pepper and scallions.
“Oh yeah, it’s good stuff. Toasted garlic’s addictive, it’s like candy.” -Anthony Bourdain
WHERE IS IT?
Under Bridge Spicy Crab
Hong Kong, Causeway Bay, Lockhart Rd, 391號一樓 Golden Jubilee House, 地下及
Hong Kong
DISH – “Innovative Food” – Anthony Bourdain Hong Kong
WHAT IS IT?
First: Preserved meat rice made into ice cream with rice crispies.
Second: Toro sushi with essence of abalone, crispy dried tomatoes with foie gras.
Third: Lobster with Sichuan sauce made with Sichuan peppercorn topped with har gao pasta.
Fourth: Hot pot with wagyu beef and stock made of dry shrimp, scallops and beef.
“The result, more often than not, delicious, if not controversial.” -Anthony Bourdain
WHERE IS IT?
Bo Innovation
1/F, 45 Pottinger St, Central, Hong Kong
Hong Kong
DISH – “Cantonese Style Brunch” – No Reservations Hong Kong
WHAT IS IT?
They had har gao, chicken feet simmered in soy sauce, pork liver dumplings, beef tripes, pork ribs, radish cake with ham and beef dumpling.
“For today’s resident of Hong Kong, these sounds and smells signify the start of the day rather than the end.” -Anthony Bourdain
WHERE IS IT?
Lin Heung Tea House
160號 Wellington St, Sheung Wan, Hong Kong
Hong Kong
NOTES – Anthony Bourdain Hong Kong
Unfortunately, this restaurant has since closed its doors.
READ MORE: HONG KONG: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON PARTS UNKNOWN
