Hong Kong Culinary - Unexpected Gems

Noodles made from fish, Chiu Chou Garden Restaurant, Tai Koo Shing City Plaza IV.

Milk pudding dessert at Causeway Bay, Yee Shun Milk Company.

Tempting and fresh bakery stuff, Sheung Wan, Island.

Delights at Chao Yang Restaurant, 27F, ISquare, Tsim Sha Tsui - with a bonus of a fantastic view of the Harbour and the island waterfront.

Chicken breast poached and served atop a bed of egg noodles, Virgin Australia flight to Hong Kong.

Peninsular Hotel mooncakes for the 2017 autumn season.

Ginger laced Tofu dessert, Dream Tofa, Mid-Levels island.

The Anchorage Restaurant, Wollongong Harbour NSW - Recent Visits

Korean and Japanese Culinary

Fish and Tonkatsu broth for the Ramen at Gumshara, Haymarket, Sydney NSW.

There can be a camaraderie of the cave when dining the cuisine of north-eastern Asia.    Whether it is due to the colder weather, the cultural imperatives or the nature of the food, one feels warmer inside and it is like a return to the sanctity of the village you know with your heart.



There is an emphasis placed with hot temperatures on the stove.   The Ramen stock soup must be sufficiently hot, and it is a breach to serve lukewarm.   The coals under the hot plate at your table are kept a constant watch by the Korean restaurant staff as you place the sheer thin slices of beef or belly pork to get them going.  Teriyaki requires a hot plate that provides texture and seals in the flavours of the slices of marinated meat.   The warmth  of the cooking is matched by the warmth of the wood, decor and design of the layout of the place you eat in.  And then you embrace the warmth of the company at your table.....

Thinly sliced delights ready for the grill - Madang, Sydney NSW.  The Samgyeopsal, or unmarinated pork belly, in the foreground, assures of a good cut from the butcher.

It can be an eye opener watching how the Korean staff handle the hot metal and containers holding the burning coals, all right in front of you.   The unavoidable smoke form the ambers and cooking is best handled sitting outside  - they evoke the rather harsh winters form the countries of source.   With a contrast of cold and heat, the people who gather instinctively huddle closer, with barriers broken down, deeper understanding gradually achieved and the food in front of them tasting better.



Omelettes, pancakes and potato noodles can be viewed as rustic food but offer all-in-one wonders combining aromatic ingredients.   They provide sustenance, enhance the flavours due to the pan fry approach and is street food on the go.  I often find my mates and I fail to finish this category of food on a dining or lunch table as our attention gets diverted to other offerings.  I must say wholesome food such as this is never to be under estimated, especially on cold days and when lots of physical exertion occurs.   The other practical dish is the Bibimbap, a bowl of every thing, including meat, veg and sauces.   I always love a quick lunch of the Japanese rice bowl or Don - whether with Tempura, Katsu or with grilled eel.



And how does a diner counter all this seeming heat and grill?   One can first think of the cold brews that best accompanies Japanese and Korean food - whether they have labels like Hite, Kloud or Sapparo, it is best to get these on tap or from a refrigerated store.   The drink routine is critical, for it sets the pace, frees up discussion and facilitates sharing moments.    The audio crescendo of the place rises with each drink consumed, but  the tone becomes more informal and relaxed as well.    How does an intern maintain composure, circumspect and manners as seniors provide an atmosphere not otherwise seen at work?


Shochu is fermented usually at 25 percent alcohol from various options like barley, rice, buckwheat, brown sugar or even sweet potatoes.    Hailing from Kyushu, the brew is weaker than vodka but provides more oomph than wine or Sake, which is made solely from fermented rice.  The Koreans have their own version called Soju.



The other mitigating factor are the cold serves that can come as entrees or sides.  Sobas in the Japanese islands and Naengmyeon in the Korean Peninsular may have a common origin, but the presentation is different, distinct and both delicious.    The Koreans stir mix a chilli based sauce on to the vermicelli, topped by hard boiled egg and cucumbers.    The Japanese view the noodles as the centrepiece and I reckon there is always a Zen like presence in served Soba   - brought to you on a wooden board, they signify minimalism like a garden of carefully designed stone layouts, with a most enticing egg in a side bowl.

Sashimi Bento selections, Shellharbour Stockland, NSW.

The significant component of raw items in northeastern Asian menus signal the importance of freshness in food eaten.   This was an early and strong manifestation of the slow food movement and the need to reduce the distance between source and consumption.    Long before the organic and simple foods campaigns of the past few decades,  the culinary style was concocted in a more natural world far from processing and manufacture, with the salmon and tuna were out there by the sea shore or riverside near the village.    The epitome of Korean freshness may be is the Sannakji, which implies having live and moving octopus on your plate!


The penchant for guests sitting beside a long bar counter not only mitigates the question of space in more crowded societies, but also allows the transparency of diners watching front up on how their food is prepared.   This available intimacy means one who consumes can relate better to the other human being who prepares and cooks.   It allows building up a relationship and so increases the chances of having regulars come back for meals.   It also echoes the nuance that eating is not an experience to satisfy the palate, but rather that it is part of a more holistic occasion to give eye contact, test the aromas, hold a conversation and enjoy the texture of food up close.

Naengmyeon is served with an iced broth;  slices of boiled egg, cold boiled beef, lightly pickled radish, Korean pear and cucumbers; red chilli paste; vinegar garnishing; spicy mustard oil or sauce; and thin noodles.

The ambiance of the hearth, the security of being around familiarity and the essence of reassurance perhaps can be best symbolised by the warmly served dumpling.   A gulp of the fillings, whether prawn, pork or veg, within the tenderly folded casings, once placed within your mouth,  makes one recall the gentle things in life, the touch of puppy fur and the exquisiteness of good fabric.   Gyoza and  Mandu are accompanied by carefully made sauces that are often soy based, tempered with slices of heartwarming ginger and which provide a dipping routine that does not over power the palate.   The mildness of this entree dish then gives way to the grilled effect of meats later on, or the sauciness of Shobu-Shobu, the Nippon hotpot, or the Korean Jeongol.


And then there is tea, with a whole complexity of intricacy if one delves into the sophisticated, allows the palate to explore and enjoys beyond the mere act of consuming the nuances of tea leaves.   The higher levels of tea sipping experience may seem to be complicated to an outsider, but each measured step, pause and proper lift of hand have meanings that soothe the soul, encourage the appetite and honour the culture.   Tea can be rice based and flavoured, as popular in Japan, or brewed with Ginseng, a root so much respected in Korea for its properties and meaning.



North-east Asian cuisine also can be as simple as deep fried seafood balls or Yakitori, or as sophisticated in making the vinegar flavoured rice for wrapping with the delectable slices of raw and carefully chosen fish, Sashimi.    North-eastern Asian culture encourages and nurtures partaking food on a communal basis.  Snacks to share together or eat one's self include  breads, which in Japan have fillings that range from melon, pork cutlets, red bean paste and curry sauce - Pan.    There are also stews, braises and desserts that are meant to get neighbours and family to sit down together.

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The cultural and ethnic backgrounds of Japan and Korea do differ, although they can share common factors in their cuisine.   The freshness of salads from Western backgrounds contrasts with the pickles and preserves presented as Korean Banchan entrees (as in cabbage chilli preserved Kimchi) and Japanese sides  (think of Tsukemono or "fragant dish").   Japanese can be said to be more subtle in their food, due to the predominance of rather fiery taste chilli paste used in many Korean dishes.     Seaweeds, red beans and soybean are loved ingredients in both cultures.    Soups in Korea tend be beef or rib based or laden with a rice cake base,  whilst Japanese soups are favoured with Miso, Shio or Shoyu.     There is a Korean sausage roll called Sundae while the Japanese take pride in their Wagyu (which literally just means 'Nippon beef").    Korean noodles or Guksu tend to be served in three categories - hot, lukewarm and cold.    Apart from Soba, Japanese noodles are served piping hot, like Udon and Ramen.



The use of dainty chopsticks is an expected feature, although the traditional Korean ones are made of copper.   Japanese chopsticks are often more colourful but shorter than Chinese ones.   You can also observe that chopsticks in Japan have rounded ends, in China squared ends and in Korea more rough ended.   Koreans provide you with chopsticks and a metal spoon at the table, with no folks.    Aussies give you folks and knives, with no spoons.  Thais offer you both folks and spoons.   Small ladle spoons are given to individual diners  for Chinese meals, while it is all right to best show appreciation by drinking your Miso soup straight up the mouth.



The Japanese concept for a taste (as opposed to Western concepts of sour, sweet, salty and bitter) like Umami echoes the unobvious, the subtle and the unforgettable sensations on our palate which escapes definition.   It is akin to savoury, but that does not totally capture its intent in meaning.   Across from Kyushu island, the  Korean soy paste of Doenjang does capture this Umami flavour.




Both cultures do emphasise on presentation and layout for the customer.   Meat is sliced finely instead of being given a whole chunk piece on your plate.   The offering of freshly picked vegetables, especially lettuce and tomatoes, is accompanied by the Western habits of dressing like Mayonnaise.   You may smile at the guest seated on your right, whether along a counter bar or at the next tightly placed table.    We look for the green coloured mustard paste with Nippon food or the Kimchi at a Korean joint.   Staff like to adorn themselves with colourful aprons and headgear, engage in banter amongst themselves to create the effect of being down a village lane or in a Izakaya.    Your food is prepared with an earnest concentration.   You are truly at home, even if not every body knows your name.  
Kanpai!!!   Geon Bae!!!

Hong Kong Culinary Sampling

Roast goose, Yung Kee Restaurant, Wellington Street, Central, Island.   Perhaps still with the most exquisite presentation and taste so far, for this dish, the business commenced in the wartime year of 1942.

Lobster Club sandwich, Cova at Tsim Sha Tsui.

Mak's Noodles at Wellington Street branch  - the serve is smaller than most but each bite has a memorable texture, flavour and outcome on the palate.

Radish cake with a spicy condiment - with oomph, bite and satisfaction.   Chiu Chow Gardens Restaurant, Tai Koo Shing City Plaza IV,  Hong Kong Island.

Delights counter at the Michelin awarded de Joel Robuchon outlet in Tsim Sha Tsui.

Pork knuckle with egg noodles, Chee Kei Restaurant, Central.

Wartime - Games and Realities

How do you defend your borders and integrity as a nation?

Are you surrounded by neighbours who have a different cultural and political emphasis? The historical question is how you deal with and manage such entities without compromising your core values and political existence. One is to actively engage and cooperate with them, integrating mutual interests like trade and economic growth to the extent it will become disadvantageous to be embroiled in a conflict. 

In an inter connected contemporary world, it can be unwise to practice isolationist policies and attitudes. The benefits of providing cosmopolitan environments nurture skills, talents and knowledge in your own territory. 

However, the question remains as to how you control the proverbial Trojan Horse within your country - those elements that can reveal and show their true colours of allegiance in the event of a conflict. Many multicultural countries will have to deal with this significant factor. 

Another critical consideration is how many different and distinct fronts a specific nation has a boundary with. Does one play off one neighbour with another? This can imply playing Machiavellian games, strategic thinking and deeply understanding the key needs of potential friends or foes. The enemy of my enemy is my friend, so they say, but the enemy of my friend need not be my enemy, or the friend of my friend need not necessarily be my friend. 

This then begs the question of alliances. Are such political partnerships formed out of similar interests, practicality or based on a sea of fluid arrangements? Are they based on personalities, having various resources or temporary delusions? 

Creating diversions can be a useful tactic for nations at war or having internal political problems. Nations not initially involved with the original outbreak of war can be drawn into the military mess, or utilised to reduce pressure on the original conflict. 

There are nations which carefully and purposely choose not to be involved with 'tis blight of mankind - and remain strictly neutral. Can warring nations ask such neutral nations to facilitate peace?

Countries not directly involved with any military conflict can cleverly play off the opposing sides in a major war. At the same time, there are political entities behaving loyally to one chosen side of a conflict due to history, shared culture or economic ties. 

The danger is always when two primary opposing countries at war line up their supporters and allies as if it was a football game. These days it is not so much because of blood ties of royalty, but the political leanings of governing thought. Will Western democracies form a group because of this, or does the agenda of war go deeper than this?

There can be strange bedfellows amongst oppressive and democratic leaders in time of military conflict. The question can be embedded in options of securing petroleum, water supplies, sharing secrets and trade routes. 

The nature of war in the future poses a significant factor when protecting your country. Defeat can be inflicted on your enemy not just by traditional physical warfare methods. Your enemy nation can be brought down by hurtful attacks on financial systems, cyberspace vulnerability and movement of peoples. 

Is your nation surrounded by foreign military bases controlled by one particular country? Physical distance still plays the shots in timeliness, impact and psychology. An enemy nation can cleverly battle it out in proxy wars, without military damage never inflicting its Homeland. Small states are often subject to choose allegiances, can have their land and people destroyed in battles that they did not initiate and often do not have the ability to say No.

Territories which belong to federations or blocs lose the independent capability to avoid war. The ability of supra national institutions like the United Nations to resolve conflict has been tested and not always successfully. 

Remnants of unresolved past conflicts can be the ambers that spark off from contemporary tensions and lead to a bigger war theatre. What do warring nations try to get by slugging it out - ego and pride, being provoked, access to critical resources or just preserving their national borders? 

Mankind often never learns. History does repeat itself and only materialises in different forms. Is it to preserve the current world order, or to change it, that underlies the risks of a major military conflict?

Hong Kong - Barista Journey

Have your cuppa at the Star Ferry Pier, Kowloon side  -  % Arabica Cafe.   Strong, flavourful and with character - I liked this one best on a recent visit.

The KnockBox Coffee Company is pulling people in at all hours with its artisanal style and produce.   We sampled two flavours
- nutty and fruity - and I preferred the former choice.   The place is small like a London UK cafe but offers seating beside the wall that goes deep in.    Owner and founder Patrick Tam is a self-made man with his own flavour of artistry and skill.   He was one of the first Q-Graders in Hong Kong


Located at 21 Hak Po Street, Mong Kok, Kowloon (photographs above and below).

The Cupping Room is sited on the ground floor at 299 Queens Road Central, Sheung Wan, not far from Central Hong Kong Island.  Best to use the MTR station for access, the cafe is in a rather characteristic suburb with ambiance, all types of small businesses and a feeling of old Hong Kong.   

The Cupping Room has a breakfast and brunch menu - I tried the Eggs Benny and I loved it!     The coffee, a Melbourne  inspiration,  was to my taste lighter than I anticipated and with a creamy after feel - I initially recalled Anthology cafe in Brisbane CBD but that had an oomph about it.   Still, in 2013, the Cupping Room was the home of the winner of the Hong Kong Barista Championships.

Brew Bros, at 33 Hiller Street, is around the corner from the Cupping Room in Sheung Wan - mind t,he steps on the lane as you approach this cafe.   That morning we dropped by, there were eager and young men behind the counter.  The layout reminded me of cafes in the colonial quarter of George Town, Penang island.  The blend served that day was not bold enough for my preference. (photograph above)



Coffee Academics has its home base in Causeway Bay on the island side but we had a rushed stop by between chores at the Tsim Sha Tsui on the morning before we flew back.
A spin off of the local coffee company Habitu, it has a contemporary layout that has affinity to office lobby blocks or airline outlets.



I could not imagine Starbucks reinventing itself and redesigning its customer experience and offering a different level of artisanal coffee experience.   I had to eat my words when we bumped into the outlet at Tai Koo Shing CIty Plaza IV.    Photographs are below.The cold drip served, after having been brewed at least 48 hours, was a refreshing experience that I enjoyed.

Bull & Bear Cafe & Restaurant - September 2017

Chicken Croquettes with Alioli.

It was an occasion for a blokes' lunch  - one of our party had sung praises about the Tapas like creations and we could hardly wait!   There are sort of two levels at the B & B, one at street ground level and then a quick step up on the side to the right to an inner chamber, where groups gather, with all female hang outs, families and singles.   There is a licensed bar, the place has a rustic feel and one feels as if a hang out party is about to begin at one corner of the place.

There is a Iberian or Mediterranean feel about the menu and place.  I instinctively think of Siesta after our meal.  However, it was not warm the day of our dropping by the B & B, the winter had not fully blown its oceanic winds in this seaside region.   So my palate was ready for something grilled, and there they were.   The chicken on skewers is always a winner with me, here accompanied with cool cucumber and dips.   I am a sucker for croquettes - what we got was exquisite, with a rather crispy exterior and a comfy warm inside of fillings.

Naturally we winded up our meal with Churros, served with a rich dipping chocolate sauce.
This dessert echoed an authenticity about itself.  I can say that the food is prepared and cooked with obvious touches of love.    Owner David Juarez Vidal recalls with fondness her GrandMa's culinary passion and strong sense of family togetherness.

Pork and veal meatballs with a rich tomato sauce.

The Bull & Bear was visited at lunch time.   This place was attempted to be booked fby a mate of a mate for dinner recently one Friday evening, but some hurdles were placed for this chap to get a table for around ten persons, including family members under 18 years  of age.   I am not sure of the reasons but there were a lot of No's said on the phone to this prospective customer.  Apparently only Tapas are served on the evenings the place is open for diners.


The "Special Plates" menu appears on the black board and can change weekly.   You can expect sightings of Chorizo, Paella,  Jamon, grilled octopus, olives, meatballs and spices.    There is the aroma of slow cooked beef cheeks,  crispy chicken drumettes, twice cooked lamb shoulder and braised pork belly.

On a next visit, I am aiming for these following dishes that caught my eye on the menu:*

The Pulled Pork Baguette

La Espanola:  A sourdough toast filled up with smashed avocado (how Aussie!), fried egg, Tumaca and grilled Jamon Serrano.    The practice of spreading ripe tomatoes on bread had given rise to the term Tumaca.

and the Valencina Ensaladas: Spanish onion, black olives, Frisee  ( a curly bitter leaved endive), orange, croutons and crispy Jamon Serrano go into this delightful light salad mix.  

Serrano ham always brings out the best in uplifting a dish when applied with care.


My impressions of the Bull & Bear on this visit in Wollongong NSW are:


Ambiance: 3.5 out of 5
Staff Engagement:  4 out of 5
Culinary Captivation: 4 out of 5
X Factor:  3.5 out of 5
Overall:  3 out of 4





The Bull & Bear Cafe & Restaurant is located at 2 A Voctoria Street, Wollongong city centre, NSW.
Contact  +61 2 423 143 15
Opening hours are from 8am every day until late, except for the three days of Sundays to Tuesdays, when it closes at 4pm.
A ten percent surcharge applies to bills on public holidays.

The Bull CALL US ONMy impre

 

Taiwan Markets, Chatswood Mall NSW

Vegetarian pastries, including mooncakes.

Red is the colour of celebration and festive joy.

Freshly prepared pan cakes with moulds, dough and flavour.  Memories of the Shih Lin night markets in Taipei.

A happy Sunday morning!

Puppetry is a treasured tradition and craft in Taiwan, echoing influences from the Chinese mainland.

This fresh sugar cane stall is often operating at the Mall markets.

The Indigenous culture in Taiwan gave rise to the Polynesian nations.

Takoyaki, snacks which are popular in Osaka but which also reflect the Japanese past in Taiwan.   These pan fried  or grilled dough balls are usually combined with octopus (Tako) and are yummy bites on the go in street markets.

Australian Universities - The Customer Perspective

It is reported there are currently 300000 university students from outside Australia studying in our nation's universities. 

This number of students is larger than the population of the greater Wollongong area, from Helensburgh down the coast to Shell Cove. Wollongong is ranked as the tenth largest conurbation in Australia.

These students pay full fees, do not get subsidised public transport in most cities but do contribute to the local economic areas in spending for accommodation, food and daily amenities. Several universities in the capital cities have a significant number of such students, like from China, India and south-east Asia. 

Do such International students socially mix with their local fellow students and vice-versa? Many are allowed to work for a capped ceiling number of hours, especially in retail outlets. Graduates of Australian universities are encouraged with bridging visas to continue staying on if they can find related work. 

International students are a critical part of the process of Immigration, property boom and skilled inflows affecting the socio- economic parameters in contemporary Australia. They are part of the spectrum of labour and knowledge supply chain that also involves tourist visa over stayers, 457 visa holders and the underground economy. 

With this waterfall of cash revenue for universities, is there a big risk of the quality compromised in the delivery of teaching and social support for students as customers? Are students increasingly seen as supplying funds to be used more by universities for research and securing commercial opportunities? 

Universities do not pay tax in Australia - but the threatened funding cuts from the Coalition Government in Canberra can still shake up budget restructuring imperatives for our higher tertiary institutions. Where are such cuts going to make an impact in the operations of our university sector? Administrative expenses have suffered cuts for many years - the next question is which other area is targeted for reduced spending and hence a deterioration in service and engagement levels.

Universities will increasingly wake up to competition for any cash cows they may have taken for granted for so many years. Alternative options in training, certification and accreditation can now challenge the traditional university route to a career. Employment prospects can be better if one does not go to university. Local students in Australia can also lower their risks for incurring a huge financial debt after graduation if they smartly choose other paths to what they really want to do after study. 

Universities in Australia do realise that they are not the only ones milking the study and career dreams of foreign students and markets. The source markets are also developing their quality centres of learning. Other suppliers off shore are challenging the attractiveness of coming to Australia to study, but may not provide the captivating migration options. 

Hong Kong Island Revisited 2017

A friendly visitor in Hong Kong with family - Mid-Levels.

Baked pastries like chicken pies and custard tarts, inspired by Western colonials like Britain and the UK in the 19th and 20th centuries.     North Point Markets.

The iconic classic stereotype of a Hong Kong street, with trams, buses, pedestrians and buzz.

A downsized fire engine waits on a sloping street in a busy part of the city - Wellington Street.

A cloudy and humid morning in Central.

The street escalators are still working all right - the other tour experience is to take the train up the Peak.

Upmarket shopping at the IFC Mall, Central.

Midnight at Causeway Bay.

Community game after a passing shower.