Making the Most of Our Hostel Kitchen

If you read my post on cooking in a tiny Hong Kong kitchen, then this hostel kitchen probably looks like a dream. And it was … to a point. It was definitely the most spacious kitchen we’ve used here. But it also had the most cooks wanting to use it. So instead of space, our constraint was time. Still, for our last week in Hong Kong, we were grateful to have the luxury of preparing meals. An unexpected perk was the location in the Tin Wan neighborhood of Aberdeen. The area’s namesake wet market was only the start. The streets overflowed with fruit and vegetable stalls, bakeries and dried goods shops. We were well-supplied for cooking in a hostel kitchen.

Matt Washing Dishes After Cooking in a Hostel Kitchen
Matt happily washing dishes (again) after cooking in a hostel kitchen while staying in the Aberdeen neighborhood of Hong Kong.

The Best Breakfasts Need a Hostel Kitchen

We spent our last week staying in a shared room at the Mojo Nomad. The rate included breakfast. We were lucky to only share the room for three nights of our seven-night stay.

Cemetery View From Hostel Room
The view from our room at Mojo Nomad in Hong Kong included the cemetery (which we actually thought was pretty cool).

I hadn’t thought too much about the included breakfast when booking. But it turned out to be a nice perk. We rounded the bagel and coffee out with the muesli we carried around plus fresh fruit and eggs from the wet market. Our new morning routine turned out to be the best breakfasts we’ve had on the trip.

Hostel Breakfast Supplemented With Eggs and Muesli
The breakfast at Mojo Nomad included a bagel, coffee, steamed milk, butter and jam. We used the hostel kitchen to toast the bagels, cook fried eggs (in butter!) and cut up some fresh star fruits.

Beyond Cooking in a Hostel Kitchen

We didn’t cook dinner every night of our stay, and when we did, we kept it simple. Usually we made steamed rice out of the sticky rice we found in the “free” bin. We added vegetables, and sometimes lentils, tofu or lap cheong (smoked Chinese sausage). The hostel’s rice cooker was essential as the stove was prime real estate.

Yet the crowded dining area during dinner made for fun socializing. The kind of atmosphere that good hostels excel at. Where you can swap stories and get tips from other travelers. And your nomadic life that sounded so crazy at home is normal. In our case, even mundane. Why would we spend a whole month in Hong Kong? Or nine months to only see a handful of countries? It was also a great place to see what others were cooking.

The Mojo hostel was particularly unique in that many of the guests were long-term residents. It is the kind of place that’s simply nice to be. It’s so essential to find these types of spaces when you’re continually on the move.

The nighttime energy was replaced with quiet in the morning. There was a noticeable absence of people. This was the time to savor breakfast and make plans for the day. Oh, and photograph your food.

Muesli With Yogurt and Baby Bananas
Breakfast staple of muesli and yogurt with fruit, in this case, baby bananas.

Fresh and Dried Longans

Longans are prevalent in Hong Kong markets. Fresh or dried, they are both good for snacking. We also learned from our host on Lantau that dried longans are a nice addition to hot tea.

Leave a Reply

Your email address will not be published. Required fields are marked *