Entries tagged with 'Hong Kong'
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[Image: G.O.D.] Mooncakes are the traditional pastries given out during the Mid-Autumn Festival, the Chinese holiday that this year lands on October 3, aka the 15th day of the eighth month of the lunar calendar. Red Cook has a roundup of non-traditional mooncakes made for this popular holiday, such as coffee-flavored mooncakes from Starbucks, ice cream mooncakes from Häagen-Dazs, and...butt-shaped mooncakes? Hong Kong-based lifestyle goods store G.O.D. (stands for "Goods Of Desire") is behind this series of eight butt-shaped mooncakes for a different take on the word "moon." Related Grocery Ninja: Mooncakes and the Mid-Autumn Festival Weekend Excursion: Eat A Mooncake for Mid-Autumn Festival...
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[Flickr: ulteriorepicure] The concept of a steamy bowl of soup for breakfast is common in many cultures, specifically in Hong Kong where it involves the combination of soft elbow noodles with salty ham strips in a light broth. As Ulterior Epicure points out after enjoying some recently, it's a good example of Hong Kong food since it adapts Western foods (macaroni and ham) to fit Chinese cuisine (a hot broth soup in the morning). Some even suggest throwing frozen green peas into the mix. Are you a fan of breakfast soups?...
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John Brunton of The Guardian picks his top ten street eats and cafes in Hong Kong for budget-friendly eating, "where the quality and freshness of the food is what counts, not the decor and service."...
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Mochachocolata-Rita You might not live in Hong Kong, but surely you can relate to the joy of finding a charming little place that seems to have taken shelter from the winds of change: Last weekend, I accidentally found this charming old cafe just beside the hideously renovated Western Market in Hong Kong's Sheung Wan district.... I bet such an old place should have a regular crowd of customers, where everybody knows each other's names, chit chats about the golden olden days of Hong Kong, the Brits, the economic crisis, their biggest mah jong win, the flat-chested girls/skinny boys they went after/who went after them. Sliced beef noodles topped with fried egg (pictured) are a standout, says Mochachocolata-Rita. Hoi On...
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Chan Yan Tak, one of whose dim sum dishes was once described as "like eating clouds," has become the first Chinese chef to be awarded three Michelin stars. Despite the celestial nature of his cooking, we're told that the executive chef of Hong Kong's Lung King Heen is a very modest man. With no formal culinary training, he started working in kitchens at the age of 13. Mr. Chan is in good company. Only one other restaurant in the Hong Kong-Macau Michelin Guide unveiled today was awarded the maximum three stars; it's run by a chef you may have heard of—Joël Robuchon. Take a peek at Lung King Heen's menu. Of particular note is the Children's Menu, which is split...
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Wandering the streets of Hong Kong, I stumbled upon a sight I’d usually expect to see at a farmers’ market—a fresh noodle store. Unlike the oftentimes too-pricey-for-a-grad student handmade pasta, these noodles were much more affordable. At an average of four nests of noodles for sixty-five cents (each nest feeds one!) it made me wonder: what makes Italian pasta so much more expensive? Is it the ingredients? Or could it be that pasta-making is far more laborious than Chinese noodle-making? Are the two processes very different? History is littered with stories of how the string-like food made from unleavened dough came about. Some claim that Marco Polo introduced noodles to the Italians on his return from China (now debunked),...
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Fish is a big deal in Asia. The older generations can tell, at a taste, if the fish presented to them was wild caught or farm-raised. More remarkably, they can tell if the fish had been gaily swimming just prior to being cooked, or if it had been bottom-up for hours. This super palate can be quite the annoyance, especially when everyone else around the table is starving. A highly exacting uncle of mine has a reputation for sending fish that’s not screamingly fresh back to the kitchen with a caustic “Please, have some.” I love him dearly, but I make it a point of having a pre-meal meal before dining with him. My stomach has rumbled through one...
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I don’t know about you guys, but the most exciting part about traveling for me is discovering new things that smack you in the face with a great, big, “
Hello, I exist! And I am delicious!”
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Not dumplings made out of penguins; dumplings that look like penguins! Wendy ate these cute penguin dumplings at Super Star Restaurant in Hong Kong. Related Photo of the Day: Little Dumpling Photo of the Day: Giant Soup Dumpling Photo of the Day: Soup Dumpling In Spoon...
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Photographs from supercharz on Flickr I'm not a big fan of scrambled eggs (hard boiled is my favorite), but when I saw Charmain's review of Australia Dairy Company, a restaurant in Hong Kong famous for its scrambled eggs, I couldn't look away from the fluffy yellow layer sandwiched between two fat slices of crust-less white bread. Her description didn't help ease my longing: ADC’s scrambled eggs are the lightest, fluffiest eggs I’ve ever had the pleasure of eating, and they are oh-so-moist. Not too salty, perfectly seasoned and the thick, soft white bread its served in creates a match made in heaven. Charmaine points out that there's even a Facebook group dedicated to their scrambled eggs with over 5,800...
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