Looking for a certain HK breakfast item
I'm quite new here and i'm loving the community.
I recently went on a trip to Hong Kong and was able to find this pretty much anywhere (with slightly different variations between shops)
What I'm looking for is tomato soup macaroni or tomato soup instant noodles.
I eat in the sgv often but the versions they usually serve are the normal soup base.
If anyone knows where I can find this, that would be great!
Most any HK style cafe will most likely have it, but I'm certain I've seen something very similar at Baccali Cafe.
re: Mr. Roboto
The first photo does look like HK style borscht with fusilli/corkscrew
The 2nd style is pretty typical tomato broth, as popularized by the likes of Sing Heung Yuen 勝香園dai pai dong in Hong Kong that's very well known for this style.
(Wai Kee in Sham Shui Po, is on a side note, the most famous for pork liver with instant noodles, rice noodles or macaroni)
Here's a video of how the owner cooks the tomato beef instant noodle soup (with fried egg and spam)
This place does one of the best in HK, and they've been doing it for 52 years+.
While it is possible to custom order this at most HK cafes, it may be very possible that they cannot replicate this flavor easily, or that they just take a broth and throw in canned tomatoes and tomato paste, versus what Sing Heung Yuen does (where the owner has a separate pot of thick tomato soup that has been simmering since the morning).
re: K K
the 2nd (instant noodle) pic is from when i went to sing heung yeun
forgot where the first pic was. while the taste was similar to "lo sung tong" it was a bit different, as the restaurant had "lo sung tong" that tasted different from the noodle/pasta soup i ordered.
I will look again but i don't remember any tomato soup pasta in cafes nearby, maybe i will ask if they can custom make it
20 to 30 years ago, cha chaan tengs/HK cafes were certainly not the rage, and a good HK style borsht could be had at a pretty decent HK style western restaurant (in Hong Kong). Sadly those are mostly relics of the past with a few random exceptions. To get that old flavor you might have to try Tai Ping Koon or Goldfinch (the Wong Kar Wai HK film 2046 had some scenes shot inside) to name a few.
Most HK cafes in California will just attempt a vegetable broth with tomato and beef, throw in vinegar and pepper and hope for the best...and I suspect many places in HK kind of do the same. Basically a modernized shortcut that's becoming the standard.
On top of that the youtube video of Sing Heung Yuen...the owner explains that there's 3 kinds of tomato in the broth...a variety from Beijing (beefsteak tomato I believe, as explained in a book I have), Italian (the larger kind), plus I believe canned tomato paste. One provides the tart, the other adds sweetness.
Doubtful that HK cafes in the SGV will go into that level of effort, depth, to recreate what you had.
re: K K
Yup it was me!
I saw this at Face Cafe tonight, and had to test it. Overall, while the concept its probably the same as one of the one in the original post (left, not s.h.y.), execution was far from either.
The soup was way too sour.. or had too much vinegar. To the point where I stopped eating it. That, and the veggies were all simmered to the point things fell apart as i chewed into them (not in the good way). Its possible it may taste better during the day.
I actually didn't know they would have such a specific item. I will continue my search (without asking specifically)!