Ep 9. Hong Kong

Bizarre Foods with Andrew Zimmern is a culinary travelogue series that focuses on exploring the exotic and unusual foods that are enjoyed by different cultures and societies across the globe. The sixth season of the show features Andrew as he travels to Hong Kong, where he delves into the culinary customs, history, and culture of the region.

In episode nine, Andrew sets out to discover the diverse food scene of Hong Kong, which has been shaped by the region's Chinese and British heritage. Along the way, he meets up with some of the most fascinating and innovative chefs, street vendors, and food enthusiasts, who take him on a gastronomic journey through the bustling streets and hidden alleyways of the city.

Starting off his explorations with a traditional breakfast of dim sum, Andrew gets a taste of the sea urchin dumplings, pork buns, and other savory treats that form a quintessential part of the Hong Kong cuisine. He then heads to one of the many temples in the city, where he learns about the centuries-old tradition of vegetarian cooking that has been embraced by the Buddhist community in Hong Kong. Here, he gets to taste a number of plant-based dishes that are made with exotic ingredients such as wood fungus, water chestnuts, and lotus roots.

Moving on to more street-level culinary experiences, Andrew hits the open-air markets and food stalls that offer a variety of snacks, from roasted chestnuts and grilled squid to stinky tofu and fish balls. He also visits one of the many Dai Pai Dong, or large open-air food stalls that offer hearty meals such as crab congee, clams in black bean sauce, and stir-fried noodles with beef.

As the day wears on, Andrew turns to some of the more modern and experimental restaurants that have been popping up in the city in recent years. He meets up with a chef who has combined French cooking with Cantonese flavors to create a unique fusion cuisine. Here, he is treated to a decadent meal of foie gras with lychee jelly, crispy duck with plum sauce, and a dessert made of bird's nest, dragon fruit, and pandan-flavored jelly.

Andrew also explores some of the more unusual and exotic ingredients that form a part of Hong Kong's culinary heritage. He visits a restaurant that specializes in snake soup, a traditional delicacy that is believed to have medicinal properties. Here, he gets to taste a soup made with five different types of venomous snakes, including the cobra and the pit viper. He also gets to sample some of the seafood that is rare and exotic, such as giant mantis shrimp and abalone.

The episode also touches upon some of the social and cultural factors that have shaped the Hong Kong cuisine. Andrew visits a restaurant that is run by a group of women who have survived domestic abuse, and who have used their culinary skills to create a business that empowers them to become financially independent. He also meets with a group of young food bloggers and influencers who are transforming the way the Hong Kong food scene is perceived and experienced.

Overall, the episode provides a fascinating glimpse into the rich and vibrant food culture of Hong Kong, one that has been shaped by a history of migration, globalization, and innovation. From the humble street stalls to the high-end restaurants, Andrew shows us the many faces and flavors of a cuisine that is as intricate as it is delicious. So, food lovers, don't miss this episode of Bizzare Foods.