Thursday, 21 September 2017

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.

at
Labels: ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)

Thank You, Readers

 It has been 220 months since this blog commenced. Time meanders, experiences accumulate and our hunches become embedded. As around this end...

  • The Current State of Australian Television
      So it is Sunday. An afternoon to turn to trivial things. Eatery reviews these days are within an environment post Covid that has to deal ...
  • This Suburb
      I am standing along a suburban street lined mostly with unassuming shops. The only place seemingly abuzz durinv the daytime is the local...
  • No Land Boundaries
      Let us look at some nations with no land boundaries, not sharing some of the problems and opportunities with another state crossable by ro...