Hot stuff

Hot stuff!This is what you get when you take a macho attitude to a Sichuanese restaurant.

This was actually *my* macho attitude, not E’s.  There was an item on the menu with three peppers next to it and a chop (as in “signature dish”) and I couldn’t resist.  It wound up being a plate of peppers, cumin seeds, and spring onions fried in wok so all the oils came out — then chunks of fried chicken and cashews were tossed in with…  Result was that you had to burrow in the chiles to find the edible parts.  The food was salty, savory, and a little bit sour too — fattening, tasty, a bit overwhelming.

We’ve been on a string of Cantonese and Sichuanese restaurants lately.  A few nights ago it was Kin’s Kitchen in Tin Hau, where we had rose petal and tea smoked chicken served room temperature, chantrelle mushrooms from Yunan, and white yam with pork, dried shrimp, and green onions.

Tonight we wound up accidentally at Farm House in Causeway Bay, me bleary-eyed from the week, hair a mess, wearing flip-flops, E in a Florida-inspired palm tree-disguise shirt.  We had Japanese special pork with cubes of mushroom, shrimp and prawns with sweet peas in XO sauce, and…I had to avail myself of Google translation via iPhone to order steamed rice. I held up the phone.  They looked at me like I was nuts.  But then the rice came — solo, before everything else.  What can I say?

Dessert was one of those things you don’t quite grasp how yummy it is until afterwards and you’re still day-dreaming about it…  It was called birds-nest bun with custard.  Essentially that pillowy-sweet white bun dough we gweilos know from pork buns.  But here the buns were shaped like breasts (no denying it) with pink freckles, squeezed into a dim-sum steamer.  Inside was scalding hot eggy custard that was salty-sweet and slightly grainy/gritty.  So delicious and sensuous and so “inappropriate” (a word we’re confronted by often here).

Last night we took a million trains to what E surmised was the Walnut Creek of Hong Kong, waited in line for 25 mins after making a reservation and had a meal of Peking duck with the tenderist, freshest pancakes you’ve ever been fortunate enough to taste (touch is more the word I’m looking for), handmade pork noodles with scallions, melt-in-your-mouth spare ribs, and green beens with minced pork.




2 Responses to “Hot stuff”

  1. gret Says:

    Good Lord! I think I need to go on a big diet and then come visit you!!!

  2. James Says:

    Oh, God, I’m drowning in my own saliva, as I drooled through your vivid descriptions of the dishes you’ve been eating. Your writing is very good, wonderfully descriptive. I am greatly looking forward to what you write in the coming weeks and months. Even from my limited experience in China I learned that Asia is a sea that we can only swim through. I was glad that your writing included the tactile. Asia is a tactile experience, and an experiences of fragrances, and colors. Never forget the words of the Great Helmsman: “We are only fish swimming in the great sea of humanity.”
    M’goy! or Hao che.
    Lao Ke

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