Hi All,
The groups been quiet of late and it's been a while since my last post,
so to keep things going I'd thought I'd share my thoughts of a local
(ish) restaurant I visited tonight. It's a Joa Loh (large restaurant
with banqueting facilities) in Tseung Kwan O, HK. We had to start half
Peking Duck - one way i.e. skin only with the accompaniments for - get
this HK$8 - Yes 60 pence! The pancakes were of the proper type pan
grilled and not steamed. To follow, it was a hotpot a la carte buffet
for HK$38 per head. In spite of the low cost, the food was of better
quality than most I've tried, including the full a la carte places. We
had (3 dishes) thin cut US well marbled beef;2 of cuttle fish balls; 3
treasure balls (Ling fish, beef with tangerine peel, and ****k - 'Fung
Wan'); Fish skin dumplings; Shui Gaoh (large won tons); enoki musrooms
- suprisly fresh; ****itake; Beancurd skins; black pepper Beef balls;
squid slices; skewered prawns; "Hoi Pong" - relative of the razor clams
and baby "Yin Choi" like a cross between baby spinache and watercress.
As there was only 2 of us, needless to say desserts had to be
abandoned.
So, what's everyone been cooking up these days or having visited any
Chinese restaurants recently (reviews pending).
I've booked myself in for a major blowout next week at one of the major
hotels for a buffet. I'll post a review of the outcome.
Happy cooking (and eating)
Chef!
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