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Posts Tagged ‘Chinese

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.

Hairy Crab Dumplings

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A visit to the Din Tai Fung location at Grand Gateway 66 in Shanghai, browsing the menu, eyes honed in right on the Pork an Hairy Crab dumplings. Primarily, the name hairy crab conjures an array of puns, but it was absolutely something that had to be tried.

After selecting an array of dumplings, when the bamboo steamers arrived, the waitress pointed out which ones were which, but the hairy crab dumplings came with a specific marker; an orange-colored crab shaped item sitting between dumplings.

It turned out to just be flour.

The dumpling, itself, explodes with crab flavor. Definitely something worth ordering again, in a larger size.

Din Tai Fung is a Taiwan-based dumpling shop, with numerous locations in the region, including several in Shanghai, alone.

Din Tai Fung is a Taiwan-based dumpling shop, with numerous locations in the region, including several in Shanghai, alone.

Written by Paulo Loreto

April 1, 2015 at 7:48 AM