review: word of mouth…

Xi Yan Wanchai, Hong Kong Some restaurants exist solely by word of mouth.  They are underground, known only among the dining cognescenti. In Hong Kong, they’re referred to as “private kitchens,” though they are neither private nor a kitchen. They are restaurants, understated. They are usually small, reservation-only.  And they’re usually hard to get into. […]

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review: word of mouth…

Xi Yan Wanchai, Hong Kong Some restaurants exist solely by word of mouth.  They are underground, known only among the dining cognescenti. In Hong Kong, they’re referred to as “private kitchens,” though they are neither private nor a kitchen. They are restaurants, understated. They are usually small, reservation-only.  And they’re usually hard to get into. […]

Continue

review: from the dragon’s perch…

Steamed Garoupa Fillet with Morels Lung King Heen, Hong Kong Pleased to let me arrange our entire eating itinerary, my friend Mr. RBI flew all the way from the U.S. just to eat with me during my first three days of my trip to Hong Kong. It was his first time in Asia. Being a […]

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review: from the dragon’s perch…

Steamed Garoupa Fillet with Morels Lung King Heen, Hong Kong Pleased to let me arrange our entire eating itinerary, my friend Mr. RBI flew all the way from the U.S. just to eat with me during my first three days of my trip to Hong Kong. It was his first time in Asia. Being a […]

Continue

review: a preternatural prenatal yen…

“Porcupine” Milk Custard Buns Tim’s Kitchen, Macau If you’re the type that reads this blog with any regularity, then it won’t take much to convince you that there are some people who are born with a higher (indeed, abnormal) affinity toward food. In fact, I’m a strong believer that this predisposition is prenatal. To wit: […]

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review: a preternatural prenatal yen…

“Porcupine” Milk Custard Buns Tim’s Kitchen, Macau If you’re the type that reads this blog with any regularity, then it won’t take much to convince you that there are some people who are born with a higher (indeed, abnormal) affinity toward food. In fact, I’m a strong believer that this predisposition is prenatal. To wit: […]

Continue

review: gnawing on brains…

Tea-Smoked Bresse Pigeon Man Wah, Hong Kong If the little dish of fried walnuts was the fantastic opener to our meal at Man Wah, the Kung Po Bean Curd (HK$110) was the headliner. The tumble of fluffy cubes of tofu – thinly glazed with a crisp, fried sheen of spicy sauce and commingled with blistered […]

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review: gnawing on brains…

Tea-Smoked Bresse Pigeon Man Wah, Hong Kong If the little dish of fried walnuts was the fantastic opener to our meal at Man Wah, the Kung Po Bean Curd (HK$110) was the headliner. The tumble of fluffy cubes of tofu – thinly glazed with a crisp, fried sheen of spicy sauce and commingled with blistered […]

Continue

review: palace of tongues and durian…

Duck Tongues in Abalone Sauce Summer Palace, Hong Kong An impromptu pay-back lunch found a friend and me deliberating on a convenient, yet pleasing place for a quick lunch on my last day in Hong Kong. Lung King Heen, where I had a pretty successful meal the week before, was fully booked. And Yan Toh […]

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review: palace of tongues and durian…

Duck Tongues in Abalone Sauce Summer Palace, Hong Kong An impromptu pay-back lunch found a friend and me deliberating on a convenient, yet pleasing place for a quick lunch on my last day in Hong Kong. Lung King Heen, where I had a pretty successful meal the week before, was fully booked. And Yan Toh […]

Continue