Bon Appetit radio interview @ FM881 – 23 August 2009
From the name of the show, you can tell it talks about food!
Fung really loves eating – he talks about his favourite places to eat in HK (lots of seafood!)

File credit: Yuki’s Blog & Raymond Forest
Size: 33.41MB / 37.47MB
Format: mp3
MF: http://www.mediafire.com/?fjqdznimuit (from Yuki’s Blog)
SS: http://www.sendspace.com/file/01hjt1 (from Raymond Forest)

Translated by: Choccho @ www.asianfanatics.net

Male DJ: MDJ
Female DJ : FDJ
Fung: FUNG

MDJ : First of all, we have to make this clear that this program that you’re listening to is not a live program, it’s a pre-recorded program. Lam Fung’s fans will surely know his schedule very well but there are some who likes Lam Fung but never really follow what he’s up to, so, to make it clear, please don’t come up here thinking that you will see Lam Fung, you won’t see Lam Fung here…Once again,this is not a live program.

You see, this is an opportunity that fans have been waiting for. For me, it’s okay…I am always surrounded by good looking man…Sa-che (telling the FD), I guess you’d be the happiest person now that you have a good looking man right in front of you.

FDJ: Yes, that is right, we have a good looking man here sharing with us about food. What a bliss. Anyway, Lam Fung, thank you for being here as we celebrate this jubilee year of Commercial Radio Hong Kong (CRHK 50th Anniversary). Today, Lam Fung has brought us hamburger and a bottle of Chinese wine. Fung, tell us how you came aross this hamburger shop?

FUNG: There was once a staff from the recording company told me that there’s one hamburger shop that I need to try it out, he knows that I love to eat and he also knows that I love hunting down food. He was describing it and it sounds very delicious. So, I told myself that I will have to check it out. When I went, to my surprise, it was a small shop, small cafe…it’s located along Wong Po street, diagonally opposite the HK Coliseum…

FDJ: Oh..so it’s very convenient for those who are running shows there…

FUNG: Yea, so the during concert rehearsal, i bought 50 burgers for everyone to taste it…and if you were there in the hall, you could smell the onions spreading its pungent aroma across the hall. What’s so special about this burger? The beef burger in particular uses very tender beef meet and cheese, the texture fits the local taste pretty well.

FDJ: Yea, when we eat it, we can feel that we are eating the original Taste of Hong Kong.

FUNG: This shop has 40 over years of history. The packaging is still very traditional and very classic.

MDJ: Actually, the burgers are now cold due to the travelling distance when Fung brought it, otherwise, I’m sure the burgers will taste even better. But anyway, the thickness of the beef meat simply amazes me….

FUNG: Yea….and the burger is made in such a way that you do not have be afraid of not being able to have your mouth wide open to eat it (Fung so cute here )

FDJ: Yea, it should easily be 3inches thick.

MDJ: Have you brought your overseas friends to this burger shop?

FUNG: Oh…haven’t..

MDJ: If you have a chance, you should bring them there..let them know that there we too have our own homegrown burgers I can see that you eat almost everything. What else do you like?

FUNG: Actually food is very important to us, especially people in our line of work. Eating is a way of releasing stress.

@6:17

Female DJ: Actually, would it be a problem for you to be in public places as it would be difficult to stay away from distractions?

FUNG: Actually, many people in our field just do not bother as their love for food is above everything….(giggled)

Male: I have another recommendation, I’m not sure if you guys like like deep-fried stuff. Deep-fried chicken drumsticks are normal but deep-fried raw chicken drumsticks are rare in Hong Kong.

FDJ: What do you mean by deep-fried raw chicken drumsticks?

FUNG: It means, deep-frying a defrost raw chicken drumstick….

MDJ: Well, normally people would leave the chicken simmering until it is cook then deep-fry it ….but deep-frying a totally raw chicken drumstick, this is very difficult, as the inner parts of the chicken may not be cooked.

FUNG: Yea, that is right and it’s not easy to control the fire when cooking…So…yea, let me introduced the shop first, it is located in North Point, along (Hin Hock Street – some street in North Point:D).. not sure if you guys heard about this street?

MDJ: Near (Lau Lei Street – some streets in North Point )

FUNG: Adjourning Mak Lin Street – some streets in North Point )

FDJ: Wow…

MDJ: Very accurate, huh

FUNG: The name of the shop is called “Bou Wu Cafe” (a shop near North Point). Our colleague Shurman’s recording studio is just nearby, so, everytime I go there, we will order the deep-fried chicken drumsticks.

MDJ: So, the shop specially prepares for you whenever you are there or it is originally there?

FUNG: No, it’s their specialty….but you have to wait for it as it takes longer time to prepare. So, what is so special about their chicken drumstick? When you see a golden-deep-fried drumstick served on a dish plate, it looks normal, but when you cut it…you hear ‘SHRUAAAAP’…the skin is so crispy, glazed with deep golden brown, they do not use much flour-mixture but I do not know how they can make it so crispy and crunchy…but really, when you cut it, it’s ‘SHRUAPPP”.. just looking at it you will drool…

FDJ, MDJ: (Laughed)

FUNG: The skin is so crispy that when you cut it the skin scatters all over the places, can u imagine how crispy it is…

MDJ: So, the skin and the meat already separated…

FUNG: Yea, and the meat is even better where you can still taste the oil used for deep-frying..the meat is well-done and with the crispy golden brown skin, it taste simply delicious as compared with the normal fried chicken. I asked the cook how he made it, he gave a very simple answer, just have to control the fire and the heat temperature.

MDJ: And patience…..

FUNG: Yea, that is why, you have wait for a little longer than usual.

MDJ: Looks like you really enjoy small local delicacies..

FUNG: Yes, I do….I like to hunt for food in every nook and corner of the streets everywhere I go, for example in HK….I love ‘Siu-Mai’…people nicknamed me ‘Siu-Mai-Guai’, Everywhere I go, I will look for Siu-Mai…but strange that I only like roadside ‘Siu-Mai’…

MDJ: But, if you eat by the roadside, people will all encamp around you..people will go “Aiya….its Lam Fung”….

FUNG: Oh it’s okay, I will continue eating…

MDJ: Or they would be queing up waiting for autograph….they need to be educated to respect you when you are eating, huh…..

FUNG: Oh no..they will usually wait for me ….hahahahaha

MDJ: So, which Siu-Mai stall LAM FUNG, SIU-MAI-GUAI actually likes…

Stay tuned and will be back.

9:51 – 10:08 (Break)
@ 10:17

MDJ: Fung, please forgive us, it seems like we are taking advantage of you, we are here enjoying free food…

FUNG: Of course not….(hahahaha)

MDJ: Besides hamburger, you also brought us Wine. You like to drink wine too?

FUNG: Yea….sometimes…

MDJ: I have opened it…don’t mind yah…

FDJ: As the name depicts, it is Chinese wine..

FUNG: Yea, it is Chinese white wine….

MDJ: Let’s drink and talk about your ‘Siu Mai’ story.

MDJ: This wine, let me guess, it should be 120ml….small bottle, but not possible to finish the whole bottle now…need to chill it to 40 degrees.

FDJ: Well, I think we will all faint if we finish it off now….

FUNG: Yea, for white wines are usually at their very best when served 50 degrees and above…

MDJ: Yea, so it will be too much for us now…so we will savour it…Tell us your story about Siu Mai first…

FDJ: Where is the best place for Siu Mai in HK?

FUNG: Why people nicknamed me ‘Siu Mai Guai’…whenever I come across any roadside stalls, well, you know that HK has a lot of small stalls that sells delicacies like fried sausages and all that, I will pick up and eat at least a skewer of Siu Mai….but in the restaurants, I don’t usually order Siu Mai.

FDJ: Yea, restaurant Siu Mai aren’t the same.

FUNG: Yea, definitely, it has to be those that are steamed for half a day at least…i really like the texture…

MDJ: You have tried so many stalls, so which one do you like the most?

FUNG: I like the one in Dong Tai street (some streets in Shau Kei Wan ), its called Lui Chai Kei (some stall near that area ) What’s so special about it…is because everything is self-made, from the meat to the yellow layer of the skin. But the skin is quite thick, the way they rolled it makes it look like a dumpling. That is why I really like the taste and the texture. But it’s a little bit more pricey as compared with others.

MDJ: You must be kidding, Siu Mai does not cost much, and this shop sells it more expensive than others..

FUNG: Yes, right…but it’s really nice..

MDJ: How do you know about this stall?

FUNG: Because the crew members and workers around me are ‘the King of Food’..They really know all the good places to eat. Just like when you name an area or district in HK, they will bring you there.

FDJ: Then, one day we should invite them on our show.

FUNG: Yea, they are really good at it.

MDJ: So what other delicacies you like?

FUNG: I also like fried sausages, pig’s kidneys and almost everything…

MDJ: Wow..so eat everything….let me ask you, is there anything that you don’t like to eat?

FUNG: Actually, in the past, I don’t like tomatoes….

MDJ/FDJ: Oh why?

FUNG: I don’t like things that are soft or moist..

FDJ: So, you like things that can be masticated and tasty….like Deep-fried chicken drumstick..things that you know what you are eating unlike moist foods…even for hamburgers..it has clear texture…

MDJ: This shows his personality.

FDJ: Yes, it does show that he is a very clear-cut person and does not hide things…

FUNG: Giggled….

MDJ: So, you are recommending this stall in Dong Tai Street, how long have you been eating their Siu Mais or supporting them?

FUNG: Not so frequent actually….I just know about this food stall recently.

FDJ: Are you addicted to any type of food?

FUNG: Yes, oysters. I can just eat oysters during tea-time.

FDJ: How much do you eat?

FUNG: Not much, 1/2 a dozen, it’s only that much you can eat during tea-time. And recently, I am addicted to Clams (Si Ham), actually I like clams ever since I was a young kid.

FDJ: Eh…not easy to find in HK

FUNG: Yea..so now I shall introduce this restaurant to you.

FDJ: Oh great

MDJ: Where is the restaurant located?

FuNG: It is near Hung Hom along Tsing Chau Street. It’s diagonally opposite Hung Hom’s central. There is a Vietnamese Restaurant called Lo Hui Vietnamese Restaurant). This restaurant has been established for many years…but it was located at a different place. And the owner of this restaraunt…will marinate the Clams. If the Clams are not fresh, he will not marinate them. When you see step into the restaurant, you will see those marinated clams in a glass shelf. So, whenever I am there, I will order clams first.

FYI, this is the Vietnamese shop Fung mentioned
http://www.foodeasy.com/hongkongrestaurant/rest_detail.php?id_rest=897955

FDJ: What do you think of eating raw clams even though they are marinated…

FUNG: Yea, actually I am used to eating clams since young, so, I wouldn’t be afraid of the fishy and bloody smell..

MDJ: But due to the polluted waters, the clams may all well be contaminated…

FUNG: It’s very fresh actually..I just ate it yesterday….there are some people who are afraid the redish colour so what they do is when they serve it, they will splash some gravy…in the gravy, it contains some tomato ketchup and vinegar. It tastes really sweet….and should be more widely acceptable.

FDJ: What else does this restaurant offer?

MDJ: There are many Vietnamese local delicacies, like vermicelli, fresh fish and grilled fish. Recently they have new dish added to their menu. Venison…fried venison accompanied with their specialty gravy.

MDJ: I feel that you are very bold when it comes to eating..Why do I say that about you…I shall tell you about it after this.

18:53 – 20:31 Let’s Get Wet song being played

MDJ: I say that he is bold..he dares to eat roadside delicacies, he eats fresh oysters and clams, I wonder can you work after that?

FUNG: No, I’m not bold…I have gastriointestinal problems…it does not make any difference whether I eat or I don’t eat…so I just eat everything…hahahaha

FDJ: I think Fung really loves to eat, just like us, will always be on the lookout for good food

MDJ: Are you the type of person, if you really like something, for example, I like egg tarts, I would want to find out about all the places that sells good egg tarts or try every egg tarts that are famous.

FUNG: No, I won’t try all, for example Oysters, there are different types, whether the oysters has a soft texture, whether it is creamy…I will pick those that I like.

MDJ: Ok, so you only like a specific type.

FUNG: Yea, I know about a new breed of oysters..they call it Japanese Oysters, it is a different type of oysters which you do not eat it with lemon like you normally do, these Japanese oysters goes very well with wasabi and soy sauce and it’s big in size of which you can cut it into 4 pieces. It is rare in Hong Kong because supply of oysters is somewhat limited by the decline in oyster production in Japan. I was told that a restaurant would normally take in just couple of dozens per week, not much.

But recently, I found out about South African oysters (I can’t remember the name) and I strongly recommend this, there’s this restaurant which is run by my friend in Yi Wah Street. He personally went to South Africa and learn everything about it and I can see that South African oysters are slowly gaining popularity. It is really good.

FDJ: What is the difference between Japanese oysters and the South African ones?

FUNG: Japanese oysters are a bit too creamy and it might feel little too mushy when you eat too much of it, whereas South African oysters, they have meaty texture and the sweetness complements the creamy flavours which I find it just nice, it is balanced

MDJ: Is it also seasonal?

FUNG: It is available throughtout the year….this newly introduced species have higher growth rates within 3-4 months thus giving higher yields unlike other types of oysters which needs a grow-out time of at least 10 months. Production rates would be more rapid and supply rate would be higher probably due to the quality of the waters over there.

MDJ: So, now, you have indirectly revealed the places where we can find you, in Yi Wah Street that is, so, people might bump into you in that area quite often….hahaha

FUNG: Oh…I’m always on the move….

FDJ: But…I am interested in Japanese oysters, do you know where we can find Japanese oysters?

FUNG: I have to ask first as my friend does not import in that much, even if he does so, its just enough for savouring with friends as the supply is really limited.

MDJ: I am thinking that eating is also all about ‘fate’..you might get it at the right time…just like now, you’re tuned in and you listening to very familiar voice and that is Lam Fung. Let me repeat this, this is a precorded programm and not live, please do not come up here….hahahaha

FDJ: If any of you who also enjoy Japanese oysters, and you have some information about it, please feel free to call in.

MDJ: Fung, you have been talking about local delicacies, about oysters, clams, are you interested in oriental cuisines, cantonese dish for example?

FUNG: Yes, I do,

MDJ: He hasn’t got there yet as he hasn’t finished naming the food he likes….

FUNG: Yes, I’m afraid if I continue talking, I will not be able to stop!!! hahahaha

FDJ: I’m sure he likes oriental cuisine, he even brought us a bottle of Chinese wine.

MDJ: What kind of oriental food do you like?

FUNG: Actually for oriental food, I prefer simple dish, for example one of the Teow Chew dish that I like is “mini deep-fried fish”…..I can just eat that in a meal. And….there is another…not sure if you like Fujian food, it’s very close to Taiwanese food…like in Xiamen, our chili sauce is sweet, for example, we eat chili with ‘Zhong’ (rice dumpling), or we use it to fry nooodles…so, even if you can’t take chilli, you might be able to take this.

MDJ: So What is the specialty food in Fujian? seafood?

FUNG: Yea, seafood is definitely one of their specialty food. But I’d like to introduce another type of delicacy which is quite unique, it’s sea coconut, you eat with wasabi and it tastes good. I never like this when I was young.

MDJ: So, it’s sort of an appetizer?

FUNG: Yes, this is just an appetizer and if you happen to dine in any Fujian restaurants, this will usually be the first dish. I recently found out a restaurant in our area, they make really good sea coconuts dish. The chef used a mixture of chilli sauce and his own special gravy. I tried out for the first time in my life. I did not know that sea coconuts actually tastes so good.

FDJ: This is cold dish, What other specialty for example main course?

FUNG: I wanted to talk about “Zhong” (Glutinous Rice Dumpling) as you know this something that you only get to eat during Tuen Ng Festival (or Dragon Boat Festival) in Hong Kong. But in Xiamen, you get to eat it all year round.

MDJ: What is special about Xiamen “Zhong”?

FUNG: In Xiamen, you can’t find a sweet ‘Zhong’ like in Hong Kong. Ours is salty and smaller in size. I remember when I was young when I first tried the ‘Zhong’ in HK, I was wondering why were there yellow beans…as at that time as far I could remember since young I’ve always eaten Zhong which is purely made of glutinous rice without beans.

So, back to our type of ‘Zhong’, it is wrapped with glutinous rice, mushrooms, egg yolk, fatty meat and dried shrimps…I hope if there is a chance I will buy some for both of you to taste.

MDJ: Oh, that is great, we love food…you said it and we will take it for real, and we will chase after you for it….

Some information about “Zhong”
http://en.wikipedia.org/wiki/Zongzi

Break 30.50 – 31:03

MDJ: Did u notice that Fung’s topic revolves around seafood…

FUNG: Yes

MDJ: He rarely mentions about meat.

FDJ: Maybe where he was brought up is seafood haven…

FUNG: Yes, also, when you live in HK, you can’t stay away from seafood.

MDJ: Due to time constraint, do you have a particular seafood restaurant in HK that you would like to recommend?

FUNG: Yes, there is this seafood restaurant situated next to Mak Lin Street, somewhere upper part of the street, you have to try their crabs..and its very economical

FUNG: They offer different types of crabs for example, coffee crab, crystal crabs, bread crabs, TeoChew cold crabs and all that….

MDJ: How do they cook the crabs?

FUNG: They cook it the western way, what I’ve mentioned, they are cold crabs.

MDJ: Which type do you like?

FUNG: I used to like bread crabs, but if it might be a little too much if you are eating alone, so I would introduced ‘Coffee Crabs’…the crab meat is very fresh…Crystal Crab which has ‘Pei Pa prawns’ stuffings is not bad too, but they are not always available.

FDJ: So this is a crab specialty restaurant..if you like crabs, that is the restaurant that crab lovers should go to..

FUNG: Yea…also, if you like prawns, they also offer good ‘Pei Pa Prawns’ which is better than lobsters.

FDJ: So that Restaurant only makes crabs or prawns, how about hot dishes, for example, if I’d like to order ginger onion crabs, do they specially make it for us as well?

FUNG: They do have other types of chinese hot dish.

MDJ: So, for crabs, there are only one type, cold crabs that is..

FUNG: Yea….and the restaurant has limited dine-in seats, so it is very suitable for take-aways.

FJD: The crabs are ready-cook…

FUNG: Yea, it’s all ready-cook and you just pick your order..

FDJ: When you eat crabs, do you usually go with a drink and what type of drink will that be?

FUNG: Normally when you eat seafood, you would go with red wine, but I have tried Hoegaarden, a type of malt beer which makes quite a good combination with seafood..

MDJ: Oh, so the same restaurant offers that beer?

FUNG: Yes

MDJ: But that type of beer, for me, it’s quite concentrated as compared with other types of beer.

FUNG: Yes..but I quite like it because Hoegaarden beer is very light and not too gassy…

MDJ: Another thing, I keep hearing about “if eating alone”…are you telling us that you always eat out alone? hahahaha…

FUNG: No, I always hang out in a big group, with my colleagues and friends….

MDJ: But I can see that you are so fit, you don’t seem like you’re a big eater

FUNG: Actually, I don’t eat a lot, but I enjoy seeing people eat. In a big group, you can order a bit of everything…when you see people enjoying the food you introduced, you will feel very happy and you would also feel a great sense of achievement….

MDJ: Okay, we have come to an end of this program. Thanks to Lam Fung for sparing his time with talking about food. Do you remember what you have bring for us the next time you visit?

FUNG: Yes, “Zhong”

MDJ: Yea…good…..thank you Lam Fung

FUNG: Thank you.

- THE END -

Popularity: 2% [?]