Tuesday, March 22, 2011

If I was a Honky, where would I eat?

So, it's been a couple of years since I lived in the old colony, but there is not a day that passes where I miss the people, the smells, the colour and above all, the food. If I was to find myself perched on death row, there would be little hesitation in leaning on my memories of Cantonese food for comfort in my final hours. That unfortunate scenario wouldn't open up many options of where to eat, but would easily allow me, in theory the choice of what to eat.
During my time there (Hong Kong, not prison) I ate regally, ate often, ate uniquely, and ate inspired. While there are too many places I partook in dining, for each one of these, there are 50 more that I never got the chance to sample. There will be time still to try and knock a few of those off the list I'd hope. Fun Gwor (steamed rice flour dumplings filled with pork, shrimp and bamboo shoots) in Shau Kei Wan. Fish Ball Noodles in Aberdeen (the first meal I even had in HK. The Char Siu over rice at Joy Hing's on Hennessy Road. The Peking Roast Duck at Spring Deer in Tsim Sha Tsui (which is way less of a con job than what the Roast Goose you get for your dollar at the tourist trap that is Yung Kee. The wonton noodle at Chim Chai Kee on Wellington Street. The Har Gau at Luk Yu Tea House on D'Aguilar Street. Chiu Chow in Kowloon City.
The weird and the wonderfulness of hot pot anywhere in Causeway Bay. The most amazing Roast Pigeon at the brilliant Tai Ping Koon in Yau Ma Tei. Typhoon shelter Crab on Lockhart Road - the kind of crab that rips the roof of your mouth off with the garlic it's packing (try a Guinness as a reliever) The bizzarly delicious Beef Tendon Noodles at Niu Gen Mein in Jordan. Chou Doufu (Stinky Tofu, like really stinky by the way) in Prince Edward. 
The stewed chicken feet and perfectly crispy skinned Siu Yuk they do at Lei Garden. The Congee from Ho Hung Kee in Causeway Bay. The sticky wok fried Razor Clams at Lamcombe on Lamma Island. The delicate beauty of the Beijing style Dumplings in soup they do at Wang Fu on Wellington Street. The thick wide flat noodles with Beef (Hor Fun) they have at Tak Cheong on Electric Street in Tin Hau. I need to stop now before I feel any more faint...