Slept okay, had nice breakfast of sushi and then it’s off really quickly to Tim Ho Wan the cheapest one Michelin star restaurant not only in HK but in the entire world. It’s fairly close to the hotel so we arrive on time (something we are not used to) The restaurant is in an industrial part of town and looks deserted when we turn up. But as we walk in the restaurant is packed and its only 9 in the morning. We are ushered into a side room and the owner turns up, Mr Mak. He is charming and really helpful. We explain what we want; he goes away and sets it up for us without a fuss. They do about 30 varieties here ranging from simple steamed fish and meat creations to feather-light steamed rice paper rolls stuffed with beef and squid. They sell a staggering 1,500 per day, at really reasonable prices. We film in his kitchens, first steaming some rice paper rolls and dim sum.
Then on to making a barbeque pork dim sum on camera with Mr Mak. He is deft and very quick, and teaches me the right way. They are going to be our lunch later. By now downstairs the restaurant is filling up. We accidentally get in the waitresses way, but they seem fine with it. I chat to two women from Singapore who jokingly explains they cannot get into Mr Mak’s restaurant in Singapore so came to HK instead. After about an hour we are getting peckish, so are taken upstairs to a small private dining room, more like a store cupboard.
We feast on my bar b q pork dim sum, than wave after wave of small bamboo pots arrive. Prawns, fried pork and spinach dim sum. Turnip cake, more like a radish are delicious. Beef and then prawn steamed rice rolls are soft and silky. Pudding is a sort of steamed toffee cake cut into big squares, wow! Completely stuffed we film outside then say our goodbyes as we have a hectic day ahead. We head off to film on the start ferry that sails from HK Island to Kowloon and back; we do it a couple of times to get some nice backdrops. In the harbour there is a huge American aircraft carrier full to the brim with helicopters and planes. It has seen better days, but does look very sinister in the rain. HK water police and military are all over it and sail around constantly keeping an eye.
After a quick coffee in town and really to keep out of then rain we head to Michelin starred Zin Dau Ji to see how the HK’s best chefs cook their specialty roast pork.
Next stop we need to film street food in a busy place in downtown Kowloon. We film some great meat restaurants with all the meats hanging up ready to go. Duck, geese, chickens; huge chunks of roasted pork all are devoured in huge amounts here. We film in a bakery and HK’s favourite sweet snack the egg tart. I also try a Swiss Roll look alike and the strangest thing strikes me, they are offering a sweet that is not sweet at all. In fact the Swiss Roll almost tastes slightly salty. We push on and I try a skewer with what looks like thin spring onions skewered to one end. The guy brushes them with a little oil and seasoning and lightly grills over a charcoal grill for 2-3 minutes. They are superb. We head back to the hotel wash and brush up then off to Bo Innovation to meet up with Alvin.
Once we arrive the top man is there chomping on his large cigar. He invites us to the chef’s table right in front of the kitchen. His kitchens are mad busy, but everyone seems under control. Dave his No2 pops out and says hello.
We start with his own Champagne, swiftly followed by waffles, filled with oysters, like little bubbles filled with cooked oysters. The other dishes are a blur right now.
I have made copious notes made on the menu he gave us I will find it and at a later date pop on the site, as they are complex and very lengthy, but it was a brilliant meal and well worth his 2 Michelin stars in my view.