Good Japanese food can be hard to find at a reasonable price. Not only that but if you’re anything like me you want to be able to TASTE the freshness in the fish when you’re eating sushi and sashimi. After all 95% of it will be raw so it better be good. On the back … Continue reading
Private Kitchens. Discreet small “restaurants” set up to host boutique menus cooked by the owner (who in my experience is often a professionally trained chef). They are normally hidden in older apartment buildings and when you find a good one they are truly an experience to enjoy. They’ve been a thing in Hong Kong for … Continue reading
When people say baked pork buns most people in Hong Kong will think of Tim Ho Wan. And that’s fine, although with a new recipe and the demand of a mass market I have found Tim Ho Wan’s buns have suffered in quality over the last 12 months. However, if you’re willing to pay for … Continue reading
Nothing scares me more when I sit down at a restaurant than when presented with a menu with items on it like this: Yep – you’re reading that right… Not only can you enjoy chicken blood, but chicken testicles, giblets and intestine… I think I’ll PASS on those! However it does beg to question, given their … Continue reading
Tin Hau is a mecca of restaurants covering a number of different cuisines. Given the opportunity to try out a restaurant serving one of my favourite – Indian – I leapt at the chance. Palki Indian Restaurant – G/F., Fook Wah Mansion, 2 Taing Fung St., Tin Hau, Hong Kong. Phone: (852) 2566 8411 Palki Indian is a … Continue reading
I’ve been feeling quite homesick of late for Sydney. Rather than wallow in all the problems living in Hong Kong makes one face I figured I would twist things around and look at the good stuff. There are a lot of great things about Hong Kong and often with the dilemmas of life we forget … Continue reading
Before moving to Hong Kong when I thought of Spring Onion (also known as green onion or shallot in various parts of the world) it was normally as a part of a salad or addition to a sauce. Nowadays it is the main ingredient in one of my favourite Shanghainese snack foods in Hong Kong. … Continue reading
