Hongry Kong--Bay Area (Hong Kong style food truck)

The long British occupation of Hong Kong (from 1841 to 1997) has led to the use of seemingly non-asian ingredients in their foods, such as spaghetti, tomato sauce, cheese and milk. One may raise an eyebrow upon seeing these dishes, but for me and others who've become accustomed to Hong Kong-style food, it's become a form of comfort. This food truck makes its way around the bay area and gives joy and comfort to those seeking it.

Here are some of things I've enjoyed.

http://www.hongrykong.com/hk/



Curryous Fish Balls. Making fish balls is actually quite a bit of work to get the texture right. It's nothing like making meatballs. These balls of fishy goodness have the right squeaky springiness and texture that makes for great snacking. The curry sauce is mild but flavorful and a great accompaniment to this treat.

Golden Eye. These might be one of my favorite things. These are golf ball-sized pork and shrimp dumplings, seasoned well, steamed and served three at a time. They have a very satisfying chew and have an excellent balance of sweet and salt.

Beef Brisket w/Tendons. Tendon may not be everyone's go-to ingredient, but I love the chewy, gelatinous texture and the way it soaks up any sauce its cooked in. The brisket is hearty and meaty and stewed with potatoes, carrots and that mild but flavorful curry sauce all over rice. So good.

Pork Cutlet. I opted for their tangy tomato sauce, spaghetti and an added egg on top for this dish. The pork is breaded and fried, the tomato sauce is a bit sweet and a bit tangy, the cheese is wonderfully weird and the egg just adds to the layers of flavors.

Fish Cutlet. This option included breaded and fried fish, their firecrackin' pepper sauce, rice and an optional egg. The sauce is oyster sauce based with some savory sweetness. Potatoes and carrots are also in the mix for some textural balance.

Egg Tarts. On the left is their egg tart in a butter crust and on the right is their egg tart with a flaky crust. The egg custard itself is creamy, smooth and sweet. The butter crust is similar to a shortbread cookie is probably my favorite of the two. The flaky tart is lighter, more mild and incredibly flaky.

Many of their rice/spaghetti dishes are not what one would consider fancy food. This is more like Hong Kong street food or home cooking. It can be a sloppy mess but it's just one of those things that I crave sometimes. I would encourage anyone to give this truck a try.