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Archive for the ‘Chinese Food’ Category

Filling up on Guangzhou street food

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During an 11-hour layover in Guangzhou, China, was provided a 72-hour visa to roam the city while waiting for the connection to New York City. After making an obligatory stop at the Canton Tower, it was getting close to sundown and meandered to the Shangxiajiu Pedestrian Street (with assistance from the accommodating staff at the tourist center at the base of the tower).

Exiting the subway station, found a street lined with small shops and restaurants, everything looked great but was skeptical if it was even the correct place. After a bit of wandering and turning down random alleyways that led to small residential enclaves, found the street. It was wide with tons of people walking around (while dodging cars that are permitted on parts of the “pedestrian street”), with stores both local and international, along with restaurants – also, both local and international.

As time went by and the ticks continued to pile up on the phone pedometer, it proved difficult finding a place to eat; not that there wasn’t anywhere to eat, but there was too much to choose from. Started snacking by stopping at roadside stands and enjoyed things like bubble tea and scallion pancakes. Happened upon a food court that was packed with people and noticed one stand putting out, what looked to be, cups of sesame chicken. It looked good and tasted even better; big, meaty hunks of chicken in a delicious sauce, all for about 25 RMB (just a bit over $3.50).

After a while, noticed the hunger was gone and realized snacking down the Shangxiajiu Pedestrian Street provided enough to make a meal – and there was still so much more to enjoy.

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A pleasant surprise after a big disappointment

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On the previous visit to Hong Kong, enjoyed dim sum at Maxim’s Palace, an amazing restaurant with those traditional food trolleys rolling around loaded with delicious small plates; on the most recent visit, received a tip on a dim sum place in the Sheung Wan district.

Upon arriving, it was a bit daunting, located on the second floor, it was crowded and was sharing a table with a couple other parties. With no employees making eye contact and unsure of what even to say if one was called over, backed out and scoured the neighborhood for a new spot.

After walking for a couple blocks, even wandering into a food center without anything terribly inviting, found a small restaurant tucked away along a side street. The menu had a variety of choices and, by that time, was very hungry.

Among the selections, ordered some fried noodles, rice, a large beer, and fried shrimp.

Ordering fried shrimp on a menu, had an image of the typical, western-style, shrimp with breading – maybe even something along the lines of popcorn shrimp (living in a place where cutting corners in the food industry is the norm, it has unfortunately now shaped one’s instincts).

As a pleasant surprise, a plate arrived with these large, beautifully-fried shrimp, atop some steamed broccoli (have been told, anything broccoli is not authentic Chinese, but it was a nice presentation). Grabbed one immediately and upon separating the head from the body, the juices that ran out was incredible, lesson learned for the next one. The breading was wonderfully light, the juices were marvelous, and the shrimp was delicious and meaty.

Dad says, finding Crowd Restaurant was probably meant to be, considering the original destination was a bust.

Arrived at the restaurant, unaware they were about to close lunch service, but they didn’t seem bothered too much. They may have turned off the lights in the unoccupied portion of the restaurant, but in no way was there pressure to eat faster and get out – professionals.

Arrived at the restaurant, unaware they were about to close lunch service, but they didn’t seem bothered too much. They may have turned off the lights in the unoccupied portion of the restaurant, but in no way was there pressure to eat faster and get out – professionals.

Written by Paulo Loreto

November 5, 2016 at 10:50 PM

One of the greatest dishes in the history of food

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Have been to Hong Kong and Macau on two prior occasions, and visited Shanghai and Taipei previously, yet never in any of those instances was there the opportunity to sit down and enjoy the glory that is Peking Duck. On this most recent occasion, it was a priority to sit down and enjoy the ever-revered dish. And, contrary to popular belief, this is a much different entrée than the typical roasted ducks everybody sees hanging in the windows of many Chinese restaurants – still delicious, but Peking Duck is an entirely different beast.

It was on the day of arrival in Hong Kong that the dinner was already planned. Flew into Hong Kong International Airport aboard Cathay Pacific around 3:00 p.m. and made a beeline for the train heading downtown.

Staying in the Tin Hau district, it was a quick ride on the Hong Kong MTR to Central Station and, even before heading above ground, there it was – Peking Garden in Alexandra House, a one-Michelin star establishment.

Even though reservations are required, arrived a bit before the dinner crowd and was asked if it was possible to finish the meal before 6:30 p.m., it was around 5:15 p.m. – said it can be done and was seated right away.

Immediately, was served tea from a very ornate tea set and snacks of pickled vegetables and bean curd; opened the menu and dug around for the Peking Duck.

Putting in the order, the duck came out very quickly – assuming the place expects nearly every table to order at least one – and it was marvelous. The first server came and asked if there were a preference to separate the skin or not, went with keeping skin and meat together, he then left to carve the duck on the other side of the room. Another server arrived with plates of vegetables, sweet sauce, and steamed rice pancakes.

The duck spread across two gorgeous plates.

Before anything, had to try one piece on its own, to savor the dish that everybody and their mother raves about, and it was magnificent. Juicy and flavorful meat and crispy skin, a travel show on Korean network TVN called the taste unforgettable, it’s also indescribable. Started putting together little rolls of the duck and all the add-ons wrapped in the rice pancakes and it was nothing short of heavenly.

Doubt there will ever be another trip to Hong Kong without at least one night sitting down to a plate of sumptuous Peking Duck.

Peking Garden has several restaurants across Hong Kong, the Central location is in the basement of Alexandra House, at exit H of the Central MTR station.

Peking Garden has several restaurants across Hong Kong, the Central location is in the basement of Alexandra House, at exit H of the Central MTR station.

Chinatown

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One of the best things about New York City’s Chinatown is the availability of delicious and cheap eats at every corner. While it seems more and more shops offering trendy Asian-inspired treats are popping up throughout the city, selling everything from bubble tea to specialty dumplings, it’s still a different experience wandering the winding streets of lower Manhattan to find meals that can be both unique and classic.

On this particular day, stopped into one of those spots that seems to carry a similar menu as any other place in Chinatown, but still will whip up a delicious plate of whatever is ordered. Can’t really go wrong with char siu and rice, really, anything “on rice” is really good, but that roast pork that nearly every Chinese restaurant has hanging in their windows – can probably eat that for breakfast, lunch, and dinner (and probably have at some point).

Since the char siu already prepared, just waiting to be sliced, it comes very quick to the table, the rice is hot, the vegetables are getting to a nice temperature sitting between the rice and the sliced pork, and the pork is, as always, amazing – the delicious sweet glaze tops everything off.

Chinatown

While it may be nothing out of the ordinary, sometimes sitting down to one of those “on rice” meals is what hits the spot, and you’re usually only paying $4 or $6 for a hearty plate of food.

Written by Paulo Loreto

December 13, 2015 at 4:57 AM