Thursday, December 11, 2008

Lok Yuen, Kowloon

When I was over at Kowloon a few years back, I had this excellent beef balls noodles which I enjoyed tremendously. Alas, bad memory did not lead me back to the shop, but I was told that I should try the very famous Lok Yuen beef balls.
Lok Yuen's beef balls were so delicious that it was rumoured the scriptwriter of the movie God of Cookery (one of Stephen Chow's classic) got the idea of springy, soup filled beef balls from eating at Lok Yuen.
The shop was not too packed, we got seats quickly and had our orders taken..
My usual milk tea. Of course not as good as Lan Fong Yuen. But still ok la.
Got some fried eel/ fish skin as snacks before the mains..
A tad salty to eat on it's own, goes better once dipped into the soupy noodles. Nothing to shout about though. Keropok ikan taste better.
Noticed something else that was recommended in the menu..
Fish dumplings with fish noodles..
The fish noodles was rather coarse and a tad chewy. The dumpling skin was also made of fish meat while the filling was somewhat raw looking fish chunk (like sashimi chunks). Though it looked raw, it tasted and felt cook. An interesting bowl of noodles, but taste wise was just mediocre.
The star of the day, Lok Yuen's beef balls noodles..
Super gargantuan beef balls, about the size of ping pong balls.
So what's so special about Lok Yuen's beef balls?
It's filled with soup and bits of fish maw. One had to take good care while biting into it as the soup may just, erm, squirt out. The beef balls were really springy, though lacked the gamey taste that I so love. And yes, the centre was filled with mildly sweet soup and slippery smooth, slightly spongy textured fish maw. Was I in ecstasy when I bit into one of these famed beef balls? (ala God of Cookery). Erm, sadly No. It was just nice beef balls, but not impressive ones.
Total bill was HKD97.
Lok Yuen is located at G/F, 11, Fa Yuen Street, Mong Kok, Kowloon. There's also branches at Sai Yeung Choi street and Bute Street.

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8 Comments:

Blogger J2Kfm said...

eh how come my bowl of beef ball noodles DIDNT have the cavity one?
only plain balls.
hmm ...

12 December, 2008  
Blogger Precious Pea said...

This is one of the 50 must eat snacks in HK Booklet published by HK Tourism Board!!!!

I saw locals eating the fish skin before..they put it into their meehoon soup to soak before eating. Maybe it would be tastier that way since it will soak up the flavour of the soup.

12 December, 2008  
Blogger Nic (KHKL) said...

i lurve hk's wantan with fish meat as skin!!! their soup is kinda clear (on the bland side too) but nice...

yorrrr, u seemed to have taken quite a lot of milk tea there hor? heheh...

12 December, 2008  
Blogger CUMI & CIKI said...

i have heard of fried salmon skin.. but not fried eel skin!

12 December, 2008  
Anonymous jason said...

Fried fish skin? Sounds kinda gross but I guess it would taste better if eat together with the soup like PP said.

12 December, 2008  
Blogger Simon Seow said...

It is Fah Gao in the beef balls, I ate before two years ago.

13 December, 2008  
Blogger sc said...

j2kfm: hmm, maybe they heard your order wrongly and gave you the norm beef balls?

pea: that's the book i had along with me too! :) great minds think alike eh? yes, i did soak this skin in the soup. it was just ok la.

nic: the soup's quite bland i must say. dunking in the fish skin makes it better. milk tea there nicer la..

cumi&ciki: it was written in the magazine fried eel skin, not sure if it was actualy..hahaha

jason: no gross la. you eat chicken skin and pig skin (roasted) too what? :p

simon: hmm, i read in the mag, it was fish maw. what's fah gao anyways? any english word for it?

15 December, 2008  
Blogger sc said...

oh, just googles...fah gao is a type of fish maw too..

15 December, 2008  

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