Duvel

I do fly quite a lot - usually on Cathay, which has very nice meals in business class. In economy, it's usually "beef with rice or chicken with pasta, sir ?" ... Learning from past mistakes and realizing that this is actually a trick question, I put special meal requests in my frequent flyer profile. For example the Hindu vegetarian meals are quite divers, seemingly lend themselves well to reheating and you get served first. Chana dhal, turmeric noodles, spicy okra. Chapati. Lentil dhal, basmati rice, cauliflower with peas. Chapati. (you just have to make sure to remove the request before flying business again. Otherwise you weep in front of you dhal when everyone else gets the grilled rib eye ...)

Nope. Just marinated ... You can cook it, but it's used raw as well on top of noodle dishes, rice bowl and in onigiris.

I'd say color and size could fit for pollock. I have a box of Mentaiko (Japanese spiced pollock roe) in my fridge that does look exactly like your picture ...

Actually, monkey flesh dressed with pineapple (or mango) juice is ganmeen. With a "g", but pronounced similar to a "k". An understandable, yet not tolerable mistake ...

There is Carbonated sake is available - I know there is a Fukuoka brand and I also had it once in JP. On top, naturally fizzy rice wine (naturally carbonated and low in alcohol) is widely popular in Korea ...

Yup ... very

Nowadays glass is very popular in Japan, especially those one where you can add ice cubes into a indentation - for keeping the sake cold. I find them very pretty. I think in the last 5 meals or so that I had in Japan, all tokkuris were made from glass, and 4 out of 5 were with indentation. That being said, stoneware or china are probably more traditional. I have both and like them for the warm sake in winter ...

Lovely looking dish

I'd go for a humble BLT anytime. I am afraid that after this week of indulgence my future will rather feature this than any sandwich

Somewhere in the background you can hear Jim Morrison singing "This is the end ..." Thank you all so much for following my week of food in Hong Kong and for your kind words. I hope I could give you an idea how the culinary life is on this side of the planet - from the very basic to the more exotic. I very much appreciated your interest and all your questions and hope that - with a lot of help from other members (especially @liuzhou) - I could answer them to your expectations. Always feel free to drop more questions, either in this blog or via PM I am looking forward to the next eGullet foodblog

To complete our week in Honk Kong I believe I still owe you one last dinner. Since we started in Japan I found it only fitting to also finish with a Japanese meal (after all, it is my favorite cuisine and hugely popular in HK as well). In order to get to the restaurant I need to cross the Victoria Harbor to Kowloon via the "original" mode of transportation - the Star Ferry. Most of these ferries are old - this one has almost 60 years of service. The restaurant I was heading for is called "Gyu Kaku", a Japanese chain specializing in Yakiniku Before the battle ... from left to right: Garlic with salt, Tare and spicy Miso. Starter: Tofu with Onsen egg and chili oil ... Chicken thigh ... Harami, Kalbi and Hongalbi ... Pork cheek with Miso ... Oysters with butter ... Chicken livers ... Getting ready ... Different Kalbi ... Wagyu tongue ... And Wagyu fillet - this was incredible. You just put is for a couple of seconds just to melt the fat. Dipped into egg with soy sauce Making progress ... Of course there was also some drinks ... Dassai 39 - fantastic sake ! Whisky highball ... Anyone up for seconds ? Miso-marinated Kalbi ... And steak with garlic butter ... The restaurant is located next to the harbor front, so ... ... on the way back from the restaurant the full skyline of Central unfolded!

Very often, but usually not at the prospect of a free meal

I almost missed one iconic Hong Kong dish ... but was luckily reminded. Won ton noodle soup (Wan Tan Min) is a simplistic affair, drawing its appeal from a the perfect execution of the three ingredients: Won tons (purely made with shrimp), super-thin egg noddles that are barely cooked (and reamin crunchy, almost like shirataki noodles) and a lightly seasoned fish broth (from dried fish/shrimps, that sometimes has undertones of cured pork products). Occasionally gai lan or gau coi (garlic chives) are added. For lunch I usually go to the Midlevels, which stretch uphill from Central along the slopes of Victoria peak. Alas, you don't have to climb thanks to the roofed midlevels escalator, that conveniently transports you via several stages up the hill. While walking/riding up, you have good views over the streets and into the neigbouring buildings ... Mak's Noodles is similar iconic, being located in Wellington street since somewhen in the 50's (the bottom of the picture). Two chefs are happily working in the front kitchen of the shop, dishing out houndreds of won ton soups in the next two hours or so ... Menu is simple and cosists of the won ton soup and its varaitions (with brisket, additional pork dumplings etc.). Alternatively, they offer all dishes "dry", e.g. without the broth but then accompanied by a brown sauce (if desired). I took the classic (40 HKD). Very hot, noodles very crunchy, won ton slippery and soft and a very flavorful broth. In order to make sure I get a seat I went early (11.30h) and I was successful. About thirty minutes later you would need to queue. Strolling back to office you can take the little cobble stone alley downhill, where you can pick up daily necessities from little electric fans over second hand books to your next scary Halloween mask

I think its a bit of a trade-off: I love the carts and if the place is large and swamped, food from the carts is fresh and has so many different offers. In smaller places or at times with fewer customers, a la carte would be my choice as well. Needless to say, when I have guests from overseas a place like Maxim's palace is fantastic, and without having to go through a menu from which half of the names don't really give you anything everyone can just basically pick their choice from the passing-by carts - instant gratification!

I would call it more like a brunch thing. Starting early, most places close after lunch and by lunch sometimes very popular items are already out. Maxim's Palace for example opens around 8.00h. The worst mistake you can make for these places is actually showing up at 13.00h or later ... And for the early morning exercise: yes, definitely. All public places, the waterfront, public playgrounds - even in my street when you get up early enough. Whether they head out for dim sum afterwards I can't tell. But the fun of dim sum is to have a larger group (= more choices), so maybe individually they rather have a bowl of congee (or macaroni and ham ).

Yeah, won't happen to me. As you can see from most of my posts my inner strength lies in complete portion control and my ability to say no to any treat

Yes, the English etymology of the humble turnip cake is a bit of a pickle. You find very few places that do not sell it as "turnip cake" here, but strangely when you ask your (local) friend as to what it is inside the answer is usually "white carrot" Thanks for clarifying, @liuzhou !

Good morning from Central ! Today is the final day of this food blog and I decided that in order to provide a more diverse inside into Hong Kong's food offerings I had to step outside of my comfort zone. So, instead of my beloved dark green tea I purchased a bottle of cold Pu-erh tea at the convenience store. Rest assure, I will not do that mistake again ... (the warm ham & scrambled egg roll was good, though)

Quite some actually. It's part of the experience and actually what the locals come for ...

Garlic and some bacon pieces are fried in butter, half a pound of chopped champignons are added and sautéed. White wine is added, reduced, then cream, reduced again and some powdered porcini are added and everything is reduced to a proper consistency. Salt & pepper to taste ...

It has been a long day with some even longer discussions. That calls out for comfort food, preferably deep fried So tonight "Jägerschnitzel mit Kartoffelgratin" (or deep fried pork cutlet with mushroom sauce and [very garlicky] scalloped potatoes), with a couple of Japanese fixings on the side (benishoga, tonkatsu sauce, curry) ... For tonight I am reconciled with the world

I know what you mean. Luckily dim sum is a communal affair with all dishes shared, so there is some sort of social "portion control" For the turnip cake: let me get you a recipe from one of my Cantonese friends and you can give it a try ...

Lunch at Maxim's palace at City Hall ... Belonging to the same catering group as the MX "fast food" joint from last week, this restaurant is located just next to Jardine House. It is very popular and normally you need to show up well in advance. Luckily three lovely ladies from our department took over the task to secure a table at 11.30h and about 15 min later we all joined. It's a reassuring sign that hygiene is a priority if they announce that the door handle (outsde) is "frequently" cleaned The restaurant is occupying most of the third floor. You have a nice view over Victoria harbor if you are lucky to get a seat next to the window ... Service is old school and you can hail the ladies with the push carts to come to your table. But they'll come anyway ... Seating for eight ... Turnip cake. Pu-erh tea ... Deep-fried shrimp & seaweed roll. Squid. Deep-fried shrimp cake. Fried won ton. Steamed shrimp watercress dumpling. Meat dumpling. Siu mai with pork. Siu mai with shrimp & pork. Steamed rice roll with char siu. And with shrimp ... Egg tart. Baked BBQ pork pastry. Char siu bao. Har gow. The dessert cart approaching... Sesame cake. Mango soup. Tofu fa. All washed down with more hot Pu-erh ... At the end we paid around 150 HKD per head ... well justified. ... and went back to Jardine House.

Correct. Very fatty. Which is a good thing

Duvel is 8.5% I do love the Belgian golden ales ... I lived in Brussels for a while and believe me: I tried them all