Dinner tonight in the HK Recreation Club at Causeway Bay was hosted by C (classmate of Hub) and his wife, who are both architects and they have a lovely 14 year-old who studies in London and comes back to HK every 6 weeks. This is the second family I've across where kids study in London and go back to HK every 1 1/2 months. Is London so bad?
Cantonese, who make up the majority people of HK, are famous for their soups which they believe rejuvenate and strengthen the body. Cantonese soups are simmered for hours until all the goodness of the ingredients are drawn out into the stock. Despite the stress of living in such a competitive and cramped city, the people of HK have dewy fair skin, lean bodies and a high level of energy, mostly attributed to the tong sui or soups they must drink at every meal. I really must learn how to simmer soups for hours until they are so absolutely tasty, like the one in the picture. One sip and I wish I could cook soups like that.
Pork leg braised with red salted prunes.
An unusual dish that uses red hum mui, salted prunes normally eaten as an appetite pick-me-up or by those who have morning sickness. Sorry for the poor picture quality--it's unnerving to keep people waiting while I click away and I usually click once per dish with strangers around.
Crispy-fried white pomfret in special soy sauce. Absolutely yummy.
Crispy fried chicken.
I think you can't go wrong with chicken dishes in HK. First of all, the chickens are freshly slaughtered and specially bred so the meat is scrumptiously moist, tender and sweet. Secondly, all chefs in HK are of a certain caliber or they get bumped off.
Petola (a gourd) with dried scallops, wood ears (an edible fungus) and straw mushrooms.
Refreshing after all that fried meat dishes.
Pipa tofu, with prawns and other ingredients--I forgot to notice.
Red bean soup.
C's wife chose the dishes very well: Chinese meals would include a combination of meat such as poultry or pork or beef, a seafood, a veg dish and a mixed dish (such as the tofu), plus a soup. A totally delicious and satisfying meal eaten with enjoyable company. I'm told by my China friends that the formula in China is one dish/item per person, excluding starters. Because of this formula, Chinese meals are best and more variable when you have a big group.
Cantonese, who make up the majority people of HK, are famous for their soups which they believe rejuvenate and strengthen the body. Cantonese soups are simmered for hours until all the goodness of the ingredients are drawn out into the stock. Despite the stress of living in such a competitive and cramped city, the people of HK have dewy fair skin, lean bodies and a high level of energy, mostly attributed to the tong sui or soups they must drink at every meal. I really must learn how to simmer soups for hours until they are so absolutely tasty, like the one in the picture. One sip and I wish I could cook soups like that.
Pork leg braised with red salted prunes.
An unusual dish that uses red hum mui, salted prunes normally eaten as an appetite pick-me-up or by those who have morning sickness. Sorry for the poor picture quality--it's unnerving to keep people waiting while I click away and I usually click once per dish with strangers around.
Crispy-fried white pomfret in special soy sauce. Absolutely yummy.
Crispy fried chicken.
I think you can't go wrong with chicken dishes in HK. First of all, the chickens are freshly slaughtered and specially bred so the meat is scrumptiously moist, tender and sweet. Secondly, all chefs in HK are of a certain caliber or they get bumped off.
Petola (a gourd) with dried scallops, wood ears (an edible fungus) and straw mushrooms.
Refreshing after all that fried meat dishes.
Pipa tofu, with prawns and other ingredients--I forgot to notice.
Red bean soup.
C's wife chose the dishes very well: Chinese meals would include a combination of meat such as poultry or pork or beef, a seafood, a veg dish and a mixed dish (such as the tofu), plus a soup. A totally delicious and satisfying meal eaten with enjoyable company. I'm told by my China friends that the formula in China is one dish/item per person, excluding starters. Because of this formula, Chinese meals are best and more variable when you have a big group.
You know how much I love reading your blog. I gave you an award. You can pick it up on my site.
ReplyDeleteThanks for your blog
Its not that London is bad but that the Hong Kong people are too rich!
ReplyDeleteBy the way, I am enjoying your travel tales and look forward to more:)
what a great formula, one dish a person. my Singapore friend told me that it is extra 1 more dish formula being practise there. I wonder what´s the standard in Malaysia? The more the merrier lol???
ReplyDeletethat is the high end classic Chinese meal.
ReplyDeletefresh n soupy !
ya la!! i only dare to click more than once when I eat in front of my own parents!!! even with relatives, I feel so 'pai seh' to even take out the camera & snap pic! and dad will start telling the ppl, this ah tng, always got nothing better to do, take pic & " show off" online! he did use that word " show off"! so pissed off!
ReplyDeletetealady: hey, didn't know u started a blog bc of me...tt's nice bc now i can count 3 ppl who did tt :) n thanx for the award, i'll do a post on it soon, thanx again.
ReplyDeletekim: yes, HKgers r damn well-paid. i told my girl tt if she wants the material life she shd work there.
lianne: i don't think we have a formula here. we just order what we want based on our level of hunger, which is often high.
bsg: yes, simple n satisfying.
denise: i would be upset too *sigh* but what to do, we still gotta do it.
ReplyDeleteYumzzzzz.....every dish also looks wonderful. Lucky you!
ReplyDeleteIsn't it great to be rich? Hahaha..i wish after I migrate to Melbourne, I can afford to return to KL for a dose of nasi lemak and curry laksa every 1 1/2 months. Sigh...
Am drooling over that white pomfret. Reminded of the ones we’d for our wed reception @ Nam Hing. TT was 15 years ago !! Happy Moon Cake day! Is d full moon all out 2 nite? Forecast here says cloudy & rain 2 nite. .... love your post about HK street food which I’d experienced w/ the help of a HK friend eons ago.
ReplyDeletepea: with so many cheap fares, u can come back every few months. i went to hk at zero fare on mas, which is much better than airasia bc of the higher baggage allowance.
ReplyDeletemike:u r so romantic to rmber the food u ate at ur wedding banquet! no moon bc it was cloudy. i miss going around the taman with my kids n nieces with our lanterns. hope they will continue the tradition.