"Pure Taste Hong Kong" Season 2 Returns with a Bang – Explore Must-Try Foods!
The highly anticipated second season of the "Pure Taste Hong Kong" short film series makes a triumphant return on August 28, hosted by Hong Kong's beloved TV and radio show host, author, and seasoned food critic Mr. Benny Lee, as he continues to explore restaurants with viewers, searching for unmissable Hong Kong delicacies!
The first episode of the second season of "Pure Taste Hong Kong" kicks off with the authentic Thai restaurant THAI BASIL. Pictured is show host, author, and seasoned food critic Mr. Benny Lee alongside the restaurant's head chef.
Since its debut last season, "Pure Taste Hong Kong" has received rave reviews. Each episode features Benny leading viewers to taste the signature dishes of every restaurant, guiding mainland Chinese audiences into Hong Kong's culinary paradise and uncovering diverse and unique dining experiences. In the first episode of Season Two, the journey begins with the authentic Thai restaurant THAI BASIL! Named after a distinctive Thai herb, basil ("jin bu huan"), the restaurant specializes in Northern Thai cuisine, featuring key ingredients like lime and chili. It not only preserves traditional dishes with authentic flavors but also uses innovative ingredient pairings to showcase a unique Thai style. The vibrant colors inside give the space a retro feel; light wood tables and chairs, along with greenery, make diners feel as if they are on a relaxing holiday in northern Thailand.
Avocado Soft-Shell Crab Rice Paper Rolls
THAI BASIL's classic signature dish, a hot seller since opening. Crispy fried soft-shell crab is paired with house-seasoned avocado puree, along with fragrant young ginger and basil leaves, offering layered textures and a refreshing taste.
Each spring roll uses a whole Vietnamese tiger prawn tail, firm and sweet, accompanied by savory Thai cured pork bits and basil leaves for a Thai touch, creating a rich overall flavor.
Slow-Cooked Canadian Beef Ribs in Red Curry
Slow-cooked Canadian beef ribs are tender yet springy, highlighted by a rich red curry that is mildly spicy with a hint of sweetness. Side dishes include crispy and sweet celeriac and kale to balance the richness of the ribs.
Thai Curry Fried Crab
Using the renowned "Emperor Curry" – Thai yellow curry – as a base, with star anise, cinnamon, basil, and other spices for added aroma, then mixed with egg liquid to create a thick, creamy sauce. Whole golden-fried crabs are stir-fried in the curry, bringing out the natural sweetness of the seafood amidst the rich spicy curry, offering a unique flavor.
Classic Thai dessert: black sticky rice is aromatic, white sticky rice is smooth. The chef deliberately uses a 3:1 ratio of black to white sticky rice to achieve a balanced taste and texture. The sticky rice is steamed for an hour, then mixed with palm sugar and coconut milk, and finally baked for another hour. Served with sweet Philippine mango, it's a perfect end to a meal.
Served directly in a coconut shell, with rich coconut ice cream on top, smooth coconut panna cotta in the middle, and crispy young coconut pudding at the bottom. The interplay of soft, smooth, and crispy textures makes it refreshingly sweet without being cloying.
The "Pure Taste Hong Kong" food exploration short film series focuses on restaurants in Hong Kong's popular tourist and central districts, covering Cantonese cuisine, Western food, Southeast Asian dishes, fast food, and baked desserts, including:
