99% Food 1% Skin

Tropical Fruits, Roasted Chestnuts and Little Eggs

In Asia, Eating Out, Food, Food Product for Home, Travel Food on November 12, 2013 at 15:27

Doof Home

Very happy to have sugar apple (or Atis in Tagalog, or “foreigner’s lychee” in Cantonese) for breakfast this morning!


This fruit is one of my favorites since I was little, and I have not seen it at all in the Seattle area.

I would buy this fruit whenever we came across it during our travel.  Aside from Hong Kong and the Philippines, we had this in Salvador, Brazil and in Cairo, Egypt in recent years.

Sugar apple is not a juicy fruit, and it certainly requires a lot of work to eat.

Each sac has a hard black seed; and when the fruit is ripe, it is really soft and the skin falls off easily.

Both the English and Cantonese names make perfect sense: the flavor of the fruit is very unique and sweet, and it does taste a little like apple and a little like lychee.

Young coconut was also on my breakfast menu.


It was most appropriate at this time particularly we are experiencing a super warm winter (27C, or 80F).

Doof Out

As the day continued, I finally found one of the 2 foods I was hoping to have in Hong Kong: roasted chestnuts.

When I first saw roasted chestnuts in the States, I was really excited; but was disappointed fairly quickly.

The chestnuts were roasted on a grill over fire.

The resulting chestnuts were dry.

Just not what I was used to.


The ones in Hong Kong were “stir-fried” in charcoal with the super big wok.

The resulting chestnuts were always moist, lovely sweet chestnut flavor with a pleasant hint of charcoal flavor; and the shells — rarely cracked.


This particular vendor also sold roasted yams and eggs.

Another nostalgic snack food was the “little eggs”.

The “little eggs” were little puffs made with a flour, egg and milk batter, similar to that of waffle.


The last time I had this was in New York Chinatown, where people queued up in long lines for not remotely as good “little eggs”.

This particular shop in Hong Kong was super famous.


The “little eggs” were tasty: chewy and doughy inside and not very sweet, and exceptionally dry and crispy outside without being burnt.

Now, if I can just find deep-fried stinky tofu…..


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: