Hong Kong-style French toast

2015-03-10 11.16.20

Hello world!! It seems like that is my response whenever I feel I’ve been off the grid for a bit and I’m coming back to reality (as well as the Internet, cell service, etc…although I definitely had wifi almost everywhere that I was). I’ve been in Hong Kong for the past two weeks, and if you’ve never been drawn to travel to Asia, going to Hong Kong will change your opinion. I’d never really had much of a desire to go, but when the opportunity presented itself, I went, and man am I glad I did. And now I want to travel everywhere in Asia, too. But enough about that–I’ll tell you a bit more about my trip.

Hong Kong is divided into many neighborhoods, but the main division is between Hong Kong Island and Kowloon, the two areas separated by Victoria Harbor. I think that I’ve really explored every part of these two areas and even a bit outside of them. My legs and feet ached at the end of each day from my explorations, but I was rewarded with lengthy dim sum lunches filled with luscious dumplings and yeasty, sweet buns for breakfast. I think that I was in Hong Kong long enough to really experience it– I didn’t jam all of the tourist attractions in only a few days. I went at a leisurely pace, and when I got tired, I had a long snack or just rested at the hotel. And I had plenty of time to try all sorts of Cantonese specialties, although I stayed away from snake soup and bird’s nest soup.

Unfortunately, I didn’t take many photos of food, mainly because I don’t have the patience to take good food pictures when I’m sitting in a restaurant and can’t help but dig in as soon as I can, meaning as soon as the food is in front of me. Oh, such little restraint I have when it comes to food. But that lack of restraint was actually a good thing, because when I passed some place with bubble tea or this odd mango and jelly drink or egg waffles thirty minutes or so after dinner, I threw caution to the wind and got one (or all three)…

I also had to accept that I wouldn’t be eating as many vegetables as I usually do. To note, I had two vegetable dishes in two weeks, not including vegetables in dumplings or meals from Buddhist monasteries, which only have vegetarian offerings. They were cooked romaine and cooked iceberg lettuce. Cooked iceberg is much better than cooked romaine, which is something to keep in the back of your mind whenever you’re faced with that odd decision.


The delicious foods I ate, though, were worth the vegetable sacrifice. Dumplings galore: Steamed, fried and baked, filled with pork, beef, “salted meat,” mushrooms, or chiu chow-style, which has some vegetables, pork and peanuts mixed together. Spring rolls: The ones I most remember were filled with daikon radishes and another with leeks. Portuguese food and egg tarts galore in Macau. And my last meal in Hong Kong: French toast. This French toast was not your run of the meal French toast.

Although I do not have a real recipe, have not made it, and do not have any pictures of it, I’m here today to educate you about Hong Kong-style French toast. You’re sure to thank me later.

Hong Kong-style French toast is one of those inventions that you wish you thought of years ago. It is simple, and it is delicious. Take two pieces of white bread and slather them with smooth peanut butter, leaving about an inch border on each side. Slap the pieces of bread together, and then dip the sandwich in your favorite egg mixture for French toast–I like to use eggs, milk and a big pinch of cinnamon. Finally, cook the toast in a lightly buttered skillet over medium heat until it is golden brown on each side; once cooked, top the toast with a pat of butter and serve with maple syrup. Dig in!

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