When you walk into Yue Man Lane, the fragrance of beef offal is appetizing your taste buds while hearing sound of scissors cutting along the lane. Having served the Kwun Tong Kai Fong 18 years ago, Hing Fat Food has moved from the streets to the shopping mall. The owner, Wong Shui Hing, targets to diners who love the traditional flavor instead of just making a living.
Hing Fat’s famous “beef offal in a wok” had disappeared for more than a decade and it was just a coincidence for the return from Wong Shui Hing They were selling beef offal in the former Yue Man Square. However, the cooked food license was strictly regulated due to the SARS in 2003, Wong Shui Hing then switched to selling fruits instead. She often thinks of her customers who appreciated her beef offal, and waiting for a chance to sell the beef offal again.
“When the Urban Renewal Authority reached me and asked me about my opinion, I told them I would not sell fruits anymore as I am too old to lift the heavy fruits by now. I would come back if I am allowed to sell cooked food and beef offal again.” Her wish came true, but she encountered some barriers before and felt anxious about applying for the license. Luckily, she got help from URA, and so she could concentrate on the shop opening. “Now I don’t have to worry about it, and I can sell my beef offal without hassle.”
“Do nothing, or be the best.” This is the motto of the elder generation. A small bowl of beef offal may look simple, but there are bovine abomasa, large intestines, chitterlings, rumen, reticulum, lungs, and pancreas… from the selection of ingredients, cleaning to cooking, all procedures must be meticulous. “The beef offal must be fresh with due care cleaning. Moreover, another key to palatableness is the marinade sauce.” Wong Shui Hing would only reveal a little of the secret of her marinade. “It needs a dozen spices to mix into a tasty marinade. I am also using anise from Sichuan because the quality of it is the best!”
From preparing ingredients, cooking to managing the shop, the 61-year-old Wong Shui Hing does it all by herself. She enjoys every process and doesn’t think it’s tedious. “Some customers said that they knew my beef offal was recommended on the internet. Though I don’t know how to use a computer, I am glad to know that,” she said. “Another customer said he used to eat our beef offal daily. He is old now and dares not to eat too much, but he said he still misses the smell of it.”
The scent of beef offal is like a mark of youth from those years. According to Wong Shui Hing, the name “Hing Fat” was named by her husband, Ng Wai Lam. “Hing Fat means prosperous, who wouldn’t want to be rich in those days?” She laughed and said that she has never been wealthy. Although her children are all grown up now and she can retire anytime, she said people in her generation always enjoy working. “In fact, my son and daughter asked me retire but I miss my customers, so I have hired a staff to continue to run the business.”
Wong used to run her business for a livelihood, now she does it to maintain friendships. It’s the deliciousness of the traditional flavor that we can never miss. Refresh your taste buds and come today!
Address: 1B11, L1, YM², 33 Hip Wo Street, Kwun Tong, Kowloon
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