Working in the travel industry, I have an opportunity and obligation to see the world. Though most of my travels last only a day or two at a time, I manage to swig an espresso (or three) and get on with the party. Follow me as I shamelessly devour the foods of the land, (over)indulge in the local beer and wine, and discover new cities with old friends.
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Authentic. Traditional. Locals only. The only round-eye in the building was me!
into this bustling family-style restaurant and things get interesting right off
the bat. We are joined by relatives who are Hong Kong natives, and they begin
to bathe our chopsticks, cups, bowls, and spoons in boiling water and tea. I
learn quickly that this is common practice in mid-range restaurants to
sterilize utensils, just in case. At
first sight, I think the wait staff might find this insulting, but I have come
to realize it really is a normal thing to do, and maybe I shouldn’t think too
hard about why.
fast forward. A few Tsing Tao’s down and the chickpea and chestnut stuffed duck
arrives with Chinese vegetable. That is by far the most amazing dish of the
night. The duck literally falls apart in shreds, no knife needed!
dishes included squid and celery, spare ribs, fish stomach soup, fish and
eggplant, chicken, and jellyfish. None of it was bad. The fish stomach soup was
a new one for me but the broth was tasty with chunks of shrimp and tofu.