If you live in HK you’ve heard of Yung Kee and the courtroom battles of the family feuding over ownership splashed across the pages of newspapers. Yung Kee, which specializes in roasted goose, was founded by Kam Shui Fai in the 1940’s and over the years have become a multi-million empire. Read more >>
Yun Yan has a reputation of serving authentic Sichuan dishes in HK, but I’ve never tried them until they moved to their new Times Square location in Causeway Bay. Owned by the Mira group, they were previously located in the Miramar Shopping Centre for over 20 years. Read more >>
When I promised in my post over a month ago that I have resumed from my blogging hiatus, I had no idea I was going to get food poisoning.
I was travelling to Toronto and the Bahamas last month, and during the last 2 days I was in Bahamas I experienced all symptoms of food poisoning ~ Fever, nausea, vomit, diarrhea, abdominal pain, weakness. What did I eat? Who knows, my entire trip was non-stop eating. It could have been the seafood, contaminated food, uncooked food, or maybe even the tap water.
Gordon Ramsay’s Bread Street Kitchen has opened it’s doors in Hong Kong’s LKF Hotel. For the last month it has been in its soft opening stages and just a couple of days ago, they had their opening launch.
This morning I saw a snippet from CNBC’s interview with Gordon Ramsay in Hong Kong, and I found it amusing that he took a shot at Jamie Oliver for not attending his own opening of Jamie’s Italian in HK.
Hi you all! Life and work has been a bit hectic recently, so I had to take a short hiatus from blogging. I do apologize for just dropping out for a few weeks without warning. I’m back now and I have a backlog of food adventures to share with you all.
Let me start off with sharing one of my favorite foods of all time – the Shanghai Hairy Crab (大閘蟹). This Shanghai delicacy is only available during the autumn months, and the celebration of the Mid-Autumn Festival is the reminder that the hairy crab season has started. Read more >>
Pulled pork sandwiches anyone?
You can slow-cook a tough cut of pork, such as pork shoulder, over a barbecue, in a slow-cooker or even in an oven and it will become tender enough for you to pull apart with your fingers.
Living in Hong Kong, I don’t have the luxury of a barbecue and my kitchen is too tiny to have the storage space for a slow-cooker so I tried an oven-roasted version of pulled pork. You might think I’m crazy to roast a 2kg pork shoulder for 2 people, but I really wanted to try Tyler Florence’s recipe, so I went for it!
We’ve been to Gonpachi when they first opened up last year, but they didn’t make much of an impression at the time. I distinctly remember being served mediocre food and being extremely frustrated with their slow service. By the time we got our bill, we vowed to never return.
If you follow my blog you would know I’m not out to give bad reviews, instead I prefer to share good food adventures. So there is a reason why I’m blogging about Gonpachi today. Our recent re-visit to Gonpachi completely changed my mind about their food and service (well, more so the food).
Salt & Chili 