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This is the last word on Hong Kong, for 2011. Next year we hope to return.
Century egg pastry in Hong Kong means they put in half an egg, plus a good slodge of pickled ginger pulp.
The child's meal of spaghetti bolognaise. SIA. Really good, I helped her to finish it.
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The Chairman Restaurant in Hong Kong. Don't hesitate, just go. You won't regret it.
The food is superb. Appetiser of pickled ginger and century eggs far surpassed that of Yung Kee's, V and I loved the pickled ginger so much I had to lug a jar home- the ginger used were really young specimens, only fingerling sized really, bursting with succulence and fresh ginger notes.
Another humble dish of kai lan with pickled mustard topping was given high marks too, but the star of the meal was undoubtedly their flower crab steamed with huatiao wine and served with flat rice noodles. The crab was sweet and finely fleshed, the broth bathing the slightly chewy slippery noodles in all its winey and crabby goodness. Just the dish to whet our by-now quite jaded palates.
To finish, bowls of excellent home-ground almond tea, drunk from a mug. Time then, to ponder the rest of the menu, so we know what to try the next time we get a chance to eat there again...
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The property market is deadly quiet right now, so I will try to finish the Hong Kong postings.
We enjoyed a wonderful meal at Celebrity Cuisine at The Lan Kwai Fong Hotel, but their standout dish was bird's nest in chicken wings.
Ordered by the piece, they didn't look very exciting.
But they are so delicious. Crispy, taut chicken skin wrapped around a whole lot of tender bird nest makes one wonder how we missed eating bird nest in a savoury style all these while. The combination of humble and exotic really works, some bites felt like it was the best ever grilled wing we ever had and some bites we got a good mouthful of very meaty birdnest to revel in. It was unforgettable, truly Die Die Must Try!
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