Desiree Koh:
Wanchai, along the northern coast of Hong Kong island and just like any other city. Traffic, both human, vehicular and pollution.
Desiree Koh:
Lunch was Fu Kee - the menu of roast meats and beef tripe seemed the natural first point of entry into Hong Kong's street food.
Desiree Koh:
Stewed beef tripe in a broth with rice noodles - the heartiest tripe I ever had!
Desiree Koh:
I cannot say no to this - fatty slabs of roast pork and barbequed pork.
Desiree Koh:
The menu at another local joint - mind-boggling.
Desiree Koh:
Home sweet Hong Kong home. Now you know how those chickens feel in those coops.
Desiree Koh:
Dinner at 369 Shanghai, a decades-old dive that would have been around the block if not for the fact that it's stayed at the same address since it opened. I wish I could read this, so I could order the exciting stuff.
Desiree Koh:
Something there says goat meat.
Desiree Koh:
So! I had to go for the obvious, which would have been the obvious anyway, which is the famous Shanghainese dumplings, xiaolongbao. They were flavorful, but I wouldn't give pizza up for them.
Desiree Koh:
An array of metal trays in which what has to be really delicious food is unappetizing displayed.
Desiree Koh:
At the legendary Mak's Noodle (since 1960) for stewed beef brisket cooked in completely traditional methods. Slow food, served fast. And none the worse for it. In fact, so very excellent.
Desiree Koh:
Wanton, the same way they have made it for the last 50 years, in a robust prawn stock and small to pack a power punch of shrimp and pork filling inside.
Desiree Koh:
I loved the stacks of mis-matched bowls, and I loved even more how the noodles and soup came in small soup bowls, rather than big ones. It was quaint, and the small portions meant no over-stuffing.
Desiree Koh:
These guys could probably get your noodles ready in the same number of seconds if they were blindholded with both hands tied behind their backs.
Desiree Koh:
A baby egg tart, freshly baked and still warm. Best treat of the day.
Desiree Koh:
The local market in the SoHo (South of Hollywood Road) area.
Desiree Koh:
Every part of the hog must be eaten!
Desiree Koh:
Fish, with sacs of roe popping out.
Desiree Koh:
Roast-isserie.
Desiree Koh:
Al fresco noodle and dessert dining.
Desiree Koh:
Have spot on the street, will sell noodles.
Desiree Koh:
In Sheung Wan, an old quarter filled with old men.
Desiree Koh:
The Ambiguously Gay Duo.
Desiree Koh:
Squid ink pasta with shaved calamari, chopped chorizo and ginger slices at W Hong Kong.
Desiree Koh:
Packaged pancake - how efficient and brilliant!
Desiree Koh:
Taking a gander on Hong Kong's famous roast goose at Yung Kee, purportedly the most famous Cantonese restaurant in the city. The best fowl you'll ever commit.
Desiree Koh:
Tea time at Luk Yu Tea House, one of those institutions where British rule trinkets remain from the days of yore and waiters have pen ink stains on their white shirt pockets. And menus in traditional Mandarin I am unable to decipher.
Desiree Koh:
Love the old-time setting.
Desiree Koh:
Blind ordering paid off! More goose, but it's a wrap this time, in spring roll.
Desiree Koh:
Once again - magic in blind selection. Steamed almond milk rolls might just be my favorite dim sum dessert yet.
