Dongpo pork is a famous Chinese dish, believed to be created some 900 years ago in Hangzhou by Chinese poet Su Dongpo (苏东坡).
There are a few ways to make Dongpo pork, as the original recipe of the Dongpo pork was probably not documented properly. The common traits of the dish are the aroma and the tenderness, where the fat of the meat would melt in your mouth without the greasiness.
Lai Foong beef noodle is quite famous in the Petaling Street area. It’s said that the stall has been operating for more than 50 years… can’t verify that, but their beef noodle is good, no doubt about this.
Their beef and tripe were tender, meat balls just so so… the great thing about their noodle was actually the soup, which was thick and strongly flavoured with Chinese herbs and spices… I couldn’t stop myself finishing every drop in the bowl.
The beef noodle stall is located in Lai Foong Restaurant, located at the intersection of Jalan Tan Cheng Lock and Jalan Tun HS Lee.
Fried wonton, the simplest style - just seasoned minced pork as fillings, and no fancy shapes…
Dined at Maxim’s Chinese Restaurant at Hong Kong International Airport, just before leaving Hong Kong during our October trip.
It was a nice dim sum meal… good presentation, excellent variety, great taste and prompt services. The only downside was probably the price… HK$400+ (US$50+) for 3 adults, probably the most expensive dim sums I have ever had.
Not complaining though… it was our last meal in Hong Kong, and it’s a pretty good feast to end our Hong Kong journey.
Dined at Jogoya at Starhill Gallery on Sunday (Jan 20)… my 2nd visit to the restaurant in 3 months. I didn’t expect to revisit Jogoya so soon, as the previous dining experience was just ok… but my brother was treating this time… I couldn’t refuse :)
Frankly… the food quality has improved a lot. The fresh oysters and steamed fishes are still as good as it used to be, but the other food like tempura, dim sum, dessert (cakes) and various cooked food are much better than last time.
I happily devoured 2 plates of tempura (not the ideal food to have in Japanese buffet, but I simply love tempura too much) this time, whereas I could barely finished half a plate last time because it was too oily and somehow stinky.
Overall a good lunch this round… I still think it’s slightly overpriced, but at least I could recommend my friends to try it out after this 2nd dining experience.
Jogoya is at the Relish floor of Starhill Gallery; reservation number is 03-21421268; opening hours from 11.30am to 1am (Mon-Fri) and 11am to 1am on weekends and public holidays.
One of the simplest recipes and methods to cook a pork trotter, with simple ingredients i.e. soy sauce, dried mushrooms and some seasonings.
My first try on making a pancake (Jan 17, 2008)…
Okie, ‘making’ is an overstatement… it’s just buying the ready made pancake flour and mixed it with the right amount of water to create the batter before cooking it.
Not bad for a first try; I think the batter was too thick and the shape of the pancake was a bit unappetising, but it tasted ok. (Just mixing water with pancake flour… how bad could it be?)
Wing Wah (榮華) is one of the two most popular wife cakes makers in Hong Kong. Their first restaurant-bakery (they are famous for Chinese preserved meat too) was opened in 1950, and has now expanded into a catering chain with over 30 outlets in Hong Kong.
Wife cake (老婆餅; lou po beng) is a Chinese pastry traditionally made of winter melons paste. Wife cakes these days came in variety of favours though; such as red bean, almond, coffee, green tea, sesame seed, lotus seed and cheese etc.
We found one of Wing Wah’s branches on Nathan Road in Mongkok area. There were all kinds of traditionally Chinese pastries, cookies and cakes available… some of those were freshly made, while some others were in nice packaging which were pretty convenient as souvenirs.
We only got to taste the wife cakes we bought after we were back to Malaysia. The cakes were quite good and tasty… I guess it would be even better if I got to taste it when it was fresh out of the oven. I can’t quite remember how I managed to forget trying some freshly made wife cakes back then.
