On the menu this weekend is a Hong Kongese crime/thriller directed by Ringo Lam paired with a lush three-course Cantonese-inspired menu, cooked by you.
For dinner, we’re dropping you onto the streets of Wan Chai with a lineup of prawn wontons, Cantonese fried noodles, and buttery egg tarts to enjoy on the couch with friends, a lover, or sailing solo.
Movie:
Who is that on the ground? You'll have to watch to find out. Source: Wild City
Synopsis: A cop-turned-bar-owner befriends a drunken woman at closing hours and finds himself pursued by her former lover and the thugs he employs. The chase turns deadly when the bar owner’s deadbeat brother and a suitcase full of cash enter the picture.
A wonton's thin, excessive wrapper differs it from its chunky dumpling cousin. Wontons are popular in Cantonese cuisine and can be served in soup, with soy dip, or doused in chilli oil.
Store-bought wonton wrappers speed up the preparation time on this dish, and are nothing to be ashamed of. Just make sure to not over-stuff them so you have lots of lovely wonton tails to pick up broth or dipping sauce with.
Moving onto main:
Source: Lee Chan's World Food Tour
The signature wok-scent of a Hong Kong dai pai dong may be a bit harder to recreate, but the flavour in these Cantonese fried noodles will surely hit the spot. Add a side of Asian veg if you please, or roll with those bean sprouts – just make sure to save room for dessert.
Save room for dessert:
Cantonese fried egg noodles with soy sauce and sesame oil. Source: Alan Benson
These sweet, soft, buttery egg tarts are a product of Portuguese and British reign in respective Macau and Hong Kong. Many bakeries sell them alongside the popular pineapple buns stuffed with butter (which don’t actually contain any pineapple) and soft bread buns of varying flavours. They're typically eaten during dim sum but make a great sweet post-dinner treat.
We've even taken the legwork out of you having to find the movie on . Just hit the button below, maximise screen, and settle in.
Egg tarts Source: Murdoch Books
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