Desserts in CWB

On a cool brisk sunday afternoon of non-stop eating,a few friends and myself embarked on a dessert adventure that served the famous "bean curd skin shaved ice" dessert. This purely means, they are shaved to resemble the shape and texture of Bean Curd sheets. The pictures do not do justice to how light the concoctions were.. offering the perfect balance between flavor and ice.

JonJon's: Strawberry
Ananth's: Mango
Cathy's : Chocolate
Mine: Green Tea. My green tea selection also had two "tong yuan" which were warm and filled with a red bean filling with a side heap of red beans. yummm.

Cheers! and happy eating!

Bo Zai Fan- Alleys behind SOGO

Local Street Food- Alleys behind Causway Bay

Per Janet’s recommendation for food eating in Hong Kong, we decided to try a local street food that has been famous in Hong Kong for years. Excuse my butchered Cantonese pin yin but it can be roughly translated as ‘bo zai fan’ or bucket style rice in English.

There is a famous streetside shop that is famous for selling these behind the super popular SOGO department store.
The three selections we ordered were Chicken & Mushroom, Chinese Sausage, and Minced pork with pickled vegetables. They are especially delicious when you drizzle some soy sauce atop the rice. The reason these “rice bowls” are so delicious is because the rice absorbs the flavor of the bowl through the claypot which is baked and is surrounded with a crispy edge of rice bordering. They were delicious but not very filling. We went to two other restaurants after ;)
Cheers! And Happy Eating!

Wonton Noodles in the Western District

As aforementioned in my prior posts, Wonton noodles is synonymous with one of the cheap delicacies that Hong Kong has to offer. What better opportunity to try this than with two foodies- aka Fink and Ananth.

The Indian prince and his dancer buddy decided to come make a visit to Hong Kong from Shanghai and they were adamant about eating Wonton Noodles. While these establishments are plentiful, hanging out with these kids turn me into a lazy foodie.

Here are some shots from a local Wonton Noodle shop near Sai Wan ( western District) near the affluent Pok Fu Lam neighborhood as well as Hong Kong U. The noodles were typical- and lacked the rubber band texture that is actually produced with just the perfect amount of water content. I believe more than anything the boys got a kick out of hearing me speak understandable but definitely not desirable amounts of Cantonese to the waiter.
Cheers! and happy eating!

Cenacolo Meal Continued

Birthday Dinner at Cenacolo, SoHo

Sorry for the 1 month food blog hiatus- between work getting more busy and my 2 week vacation back to the states, I have grown lazy and have forgotten to blog. Here is a dinner that is one month overdue taken from my favorite Italian restaurant thus far in Hong Kong.

Cenacolo, is a small, oddly situated Italian restaurant located in the division between LKF( nightlife/bar district for the foreigners) and SoHo( a quieter restaurant/bar filled strait also famous for its ex-pat customers). The restaurant group owns a few restaurants and one other ive frequented is Al dente, also in the SoHo vicinity known for its “al dente” style cooked pasta.
The night started off with 3 appetizers- a) mussels b) bruschetta, and c) Italian salad. While I cannot make any judgments on the mussels because the taste freaks me out, the bruschetta contained the perfect combination of taste and texture- taste from the tart but aged taste of the balsamic vinaigrette as well as the crispy exterior of the toasted bread. The Italian salad was good but the fresh mozzarella had a strange texture that did not suit my fancy but perhaps it was just me.

Cathy’s Dish: Spaghetti Bolognese

Arthur’s Seafood Pasta

My Linguine with white clam sauce- One of my favorite pasta dishes is Linguine with White Clam Sauce. While to date, my favorite version of this is still from a small seafood restaurant in San Francisco, this was not a bad substitute in any way. Most importantly the clams were fresh, had flavor and was a mix of savory and spicy. The al dente style pasta and garlic, wine, and olive- based sauce complemented the clams well. Overall, I enjoyed my dish very much.
Agnes’s Salmon Fettuccini

Cheers! And happy eating!