Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Duvel

Tales from the Fragrant Harbour

Recommended Posts

“… and so it begins!”

 
Welcome to “Tales from the Fragrant Harbour”!

In the next couple of days I am hoping to take you to a little excursion to Hong Kong to explore the local food and food culture as well as maybe a little bit more about my personal culinary background. I hope I can give you a good impression of what life is like on this side of the globe and am looking very forward to answering questions, engaging in spirited discussions and just can share a bit of my everyday life with you. Before starting with the regular revealing shots of my fridge’s content and some more information on myself, I’d like to start this blog and a slightly different place.

For today's night, I ‘d like to report back from Chiba city, close to Tokyo, Japan. It’s my last day of a three day business trip and it’s a special day here in Japan: “Doyou no ushi no hi”. The “midsummer day of the ox”, which is actually one of the earlier (successful) attempts of a clever marketing stunt.  As sales of the traditional winter dish “Unagi” (grilled eel with sweet soy sauce) plummeted in summer, a clever merchant took advantage of the folk tale that food items starting with the letter “U” (like ume = sour plum and uri = gourd) dispel the summer heat, so he introduced “Unagi” as a new dish best enjoyed on this day. It was successful, and even in the supermarkets the sell Unagi-Don and related foods. Of course, I could not resist to take advantage and requested tonight dinner featuring eel. Thnaks to our kind production plant colleagues, I had what I was craving …

(of course the rest of the food was not half as bad)

WP_20170725_18_13_35_Rich.thumb.jpg.9c942b2bd2c549e025b0cef824574519.jpg

Todays suggestion: Unagi (grilled eel) and the fitting Sake !

 

WP_20170725_18_15_54_Rich.thumb.jpg.d6377fb8c5aee72132b20a95b22ad06a.jpg

For starters: Seeweed (upper left), raw baby mackerel with ginger (upper right) and sea snails. I did not care for the algae, but the little fishes were very tasty.

 

WP_20170725_18_17_03_Rich.thumb.jpg.4be324f069edb124c9ceae03a7329809.jpg

Sahimi: Sea bream, Tuna and clam ...

 

WP_20170725_18_18_48_Rich.thumb.jpg.c0b27d4bc7a297ec9ce412dd74e74cbf.jpg

Tempura: Shrimp, Okra, Cod and Mioga (young pickled ginger sprouts).

 

WP_20170725_18_30_14_Rich.thumb.jpg.1f3fd19d986ff85d64baecfe61cffe76.jpg

Shioyaki Ayu: salt-grilled river fish. I like this one a lot. I particularly enjoy the fixed shape mimicking the swimming motion. The best was the tail fin :)

 

WP_20170725_18_44_24_Rich.thumb.jpg.3fd6f16f8166d0843a7571673b8ddecf.jpg

Wagyu: "nuff said ...

 

WP_20170725_18_57_29_Rich.thumb.jpg.10facce1445c5640286aa6424c4fcfe3.jpg

Gourd. With a kind of jellied Oden stock. Nice !

 

WP_20170725_18_59_33_Rich.thumb.jpg.da066b93c901030e27d80457cbf8e750.jpg

Unagi with Sansho (mountain pepper) :D

 

WP_20170725_19_03_27_Rich.thumb.jpg.af448a17dc46794460f0f641749159cc.jpg

So, so good. Rich and fat and sweet and smoky. I could eat a looooot of that ...

 

WP_20170725_19_14_46_Rich.thumb.jpg.642d079dc65c738ca6e64cfa41472b01.jpg

Chawan Mushi:steamed egg custard. A bit overcooked. My Japanese hosts very surprised when I told them that I find it to be cooked at to high temperatures (causing the custard to loose it's silkiness), but they agreed.

 

WP_20170725_19_15_02_Rich.thumb.jpg.3b94467cc22d93ef3323c319a2e3ea17.jpg

Part of the experience was of course the Sake. I enjoyed it a lot but whether this is the one to augment the taste of the Unagi I could not tell ...

 

WP_20170725_19_46_54_Rich.thumb.jpg.00ed7e44979a3b889ff23c965f23148e.jpg

More Unagi (hey it's only twice per year) ...

 

WP_20170725_19_49_24_Rich.thumb.jpg.8c50f5267e49b68a9b52ea8070dda0d7.jpg

Miso soup with clams ...

 

WP_20170725_20_01_39_Rich.thumb.jpg.0ce06cea40125f3dab0847c642075128.jpg

Tiramisu.

 

WP_20170725_20_32_07_Rich.thumb.jpg.0d783f77c082a5ecf49a2c7a03487ce5.jpg

Outside view of the restaurant. Very casual!

On the way home I enjoyed a local IPA. Craft beer is a big thing in Japan at the moment (as probably anywhere else in the world), so at 29 oC in front of the train station I had this. Very fruity …

WP_20170725_22_06_22_Rich.thumb.jpg.84126f8b2c65cb769267fb2a4e267c4e.jpg

 

When I came back to the hotel, the turn down service had made my bed and placed a little Origami crane on my pillow. You just have to love this attention to detail.

WP_20170725_21_22_56_Pro.thumb.jpg.a7dfccc2f4b763ca22ecacbc2e03fddc.jpg

  • Like 19

Share this post


Link to post
Share on other sites

On a completely different note: I found this Uji Matcha tea capsules at the little supermarket at the Chiba Minato station. As I do own a Nescafe Dolce Gusto, I am very curious how that tea does compare to the real thing. Will report back in due time …

WP_20170725_22_45_38_Pro.thumb.jpg.878c9bb6ec26937cff854bb3981ebded.jpg

 

  • Like 9

Share this post


Link to post
Share on other sites

I love smoked eel but it does not return the favor so it is a rare treat. The eel you are eating looks delicious. The food presentation of the Japanese is always something that captures my heart.

  • Like 1

Share this post


Link to post
Share on other sites

Thank you for taking the time and effort to share your fantastic travels and delights with us. 

 

Curious, were there many bones in the eel (hard to tell from the photo).  I love eel, but after an incident as a child with a fish bone caught in my throat and a trip to the ER, those little elusive calcium needles have always frightened me!

  • Like 1

Share this post


Link to post
Share on other sites

The amount of detail given to the food presentation, starting by selecting the right dishes to present, followed by the right (complementary or augmenting) color, texture, taste of the different items and the coorect order in which they are served was something that has drawn me to Japanese food from the very beginning.

  • Like 2

Share this post


Link to post
Share on other sites
11 minutes ago, TicTac said:

Thank you for taking the time and effort to share your fantastic travels and delights with us. 

 

Curious, were there many bones in the eel (hard to tell from the photo).  I love eel, but after an incident as a child with a fish bone caught in my throat and a trip to the ER, those little elusive calcium needles have always frightened me!

No bones whatsoever, just the fillet. The Japanese conger eel Anago (actually a different species) has plenty of bones, but even for that little critter the chef usually takes the time to remove them. You could call it a labour of love, but then again you would not have seen how they gut and skin them :$


Edited by Duvel Spelling (log)
  • Like 2

Share this post


Link to post
Share on other sites

Aooni IPA is from Nagano. You're right that the craft beer scene in Japan has exploded since the laws  changed. And that's why I went there for 6 weeks just to drink beer (mostly).

 

I had many good beers in Japan but also many many bad ones. Their "beer culture" is still very much in its infancy and needs to look to other countries to learn and improve. Serving all beers in a Weissbier glass in a craft beer bar is odd. Some places do that.

 

OK, never mind. Let's get back to your HK topic.

  • Like 1

Share this post


Link to post
Share on other sites

Amazing.  I adore eel.  I would adore it even more if there were no bones!

 

Also, those bay Mackerel....unreal.  Never seen those before.  Can only imagine!

  • Like 1

Share this post


Link to post
Share on other sites

@Duvel 

 

what a fine start !

 

such superb looking food .

  • Like 1

Share this post


Link to post
Share on other sites
6 minutes ago, Duvel said:

The amount of detail given to the food presentation, starting by selecting the right dishes to present, followed by the right (complementary or augmenting) color, texture, taste of the different items and the coorect order in which they are served was something that has drawn me to Japanese food from the very beginning.

I'm looking forward to taking this tour (it's probably the only way I'll get to the far east!); given the above comment I have to say I was a bit surprised at the tiramisu! Are Western desserts often served after such a carefully ordered meal? (Just wondering, not judging. I'm a dessert person.) The origami crane is beautiful, I used to do origami, but never with such precision. I've seen people use tweezers to get perfect folds! (Just hanging out in Japan a while longer until we get to Hong Kong.)

  • Like 1

Share this post


Link to post
Share on other sites
1 minute ago, cakewalk said:

I'm looking forward to taking this tour (it's probably the only way I'll get to the far east!); given the above comment I have to say I was a bit surprised at the tiramisu! Are Western desserts often served after such a carefully ordered meal? (Just wondering, not judging. I'm a dessert person.) The origami crane is beautiful, I used to do origami, but never with such precision. I've seen people use tweezers to get perfect folds! (Just hanging out in Japan a while longer until we get to Hong Kong.)

In more traditional places you would have classic desserts such as fruit, bean jellies (yokan) or glutinous rice products (omochi). Despite how nice the food actually looked (and tasted), this was a casual restaurant and western style desserts are most welcome in these places (being maybe more exciting to the average customer) ...

  • Like 2

Share this post


Link to post
Share on other sites

Aaahhhh. Makes me SO want to go back to Japan. I loved the food, the presentation, the ceremonious service in even the casual restaurants. I loved the country, as a whole.

 

I have had the tiny mackerel, just didn't know they were mackarel. Very good. I loved the food courts in the train stations and the array of food vendors outside the baseball stadium (buy your dinner/snacks, AND beer, and take them inside! Not to mention draft beer in the stands, courtesy of vendors with pony kegs strapped to their backs!).

 

I would go back tomorrow, given a choice.

 

 

 

  • Like 2

Share this post


Link to post
Share on other sites

What a great appetizer to your HK trip! Looking at your meal photos when I've skipped breakfast is making me wish I hadn't.

 

I am really looking forward to your adventures in HK, as I'm planning a trip there next year. Haven't been there in 30 yrs, so I'm eager to see what's changed (a whole lot, I'm sure!) and what you'll be eating.  Will be taking notes!

  • Like 1

Share this post


Link to post
Share on other sites

@Beebs I don't know what @Duvel has in store for us, but there was a big discussion of dim sum and cantonese restaurants that really helped me plan my trip in 2011 here:

 

  • Like 2

Share this post


Link to post
Share on other sites

Good morning from Tokyo Haneda airport. My day started rather early today, as I had to commute from Chiba city in the east of Tokyo bay to Haneda in the south-west. It rains cats and dogs today and I shared one train (out of three this morning) with a group of slightly disappointed younger girls – all dressed up in colorful Hawaiian shirts and some sort of jeans dress – heading out for Tokyo Disneyland, still hoping for the rain to clear on the 40 min ride. Unfortunately, it still goes on …

Commuting at this time of the day guarantees for the “full japanese experience”, as everyone tries to squish into the trains. Filling grade reaches maximum very fast – lucky are those who catch a sitting place in one of the origin stations, as some of the poor guys need to stay in the local trains for far more than one hour.

WP_20170726_07_31_45_Rich.thumb.jpg.c6de3826d615f069943d9486fd69d182.jpg

 

Arriving at Haneda I headed out for buying the ususal “Omiyage” or small gifts you present to your family and coworkers upon arrival from travels. I choose cookies from Kyoto, made from brown rice flour and flavoured with cinnamon, then dipped in chocolate of your choice (green tea / strawberry – I do prefer the former). They will make some people very happy :)

WP_20170726_09_27_41_Rich.thumb.jpg.0f44bbb3c3c9a3604157e40b31d0e5ed.jpg

 

The Cathay lounge in Haneda is one of the finest they have, only surpassed by the newer ones in Hong Kong. Usually I’d go for a Japanese whiskey from their very extensive selection, but given the time in the morning I opted for the Japanese breakfast set and an extra bowl of Dan Dan Mian (the latter of course just for the purpose of this blog).

WP_20170726_09_04_38_Rich.thumb.jpg.71f5921016c6c1b972e2002118863e25.jpg

From the right lower corner (counterclockwise): Salted dried Kombu, Wakame, Miso soup, rice with Umeboshi (pickeled plum), Tamagoyaki (egg), some sort of root pickle, picledDaikon (radish), broiled salmon in the middle. And a bowl of Cathay's Dan Dan Mian as an innocent bystander on the very left. 

 

I am heading out now for the Gate and will report back from Hong Kong in some hours …

WP_20170726_09_04_20_Rich.thumb.jpg.79efe639c25beb5f9dfa1d82ebe5f7a1.jpg

  • Like 16

Share this post


Link to post
Share on other sites

This blog already promises to enlarge my culinary world.  What would be the protocol for eating the breakfast you show above?  Would one eat a small bit of each dish (except the miso soup) using the chopsticks, alternating among the various dishes?  Would one mix them?  Add them to the dan dan mian? Why are the eggs square?  It all looks fascinating to me, but if I were presented such a meal I'd be looking furtively around in hopes of seeing how someone else ate it.

 

The yasuhatchi boxes are charming.  I'd be delighted to receive a gift like that, even if the cookies turned out to be abysmal. 

  • Like 2

Share this post


Link to post
Share on other sites

Thank you for writing this blog.  As others have said, this will give me a glimpse into a world I know little about.  I look forward to reading further posts.

  • Like 2

Share this post


Link to post
Share on other sites
20 minutes ago, Smithy said:

This blog already promises to enlarge my culinary world.  What would be the protocol for eating the breakfast you show above?  Would one eat a small bit of each dish (except the miso soup) using the chopsticks, alternating among the various dishes?  Would one mix them?  Add them to the dan dan mian? Why are the eggs square?  It all looks fascinating to me, but if I were presented such a meal I'd be looking furtively around in hopes of seeing how someone else ate it.

 

The yasuhatchi boxes are charming.  I'd be delighted to receive a gift like that, even if the cookies turned out to be abysmal. 

Yes, normally you would eat the pickles and/or the protein always alternating with the rice. For the Japanese it's actually the rice as the main dish and all the other components are optional (but not less welcome, of course). The Dan Dan Mian has nothing to do with the rest of the ensemble. I am just having a bowl of it basically everytime I use their lounges - kind of tasty tradition ...

The egg derives it's shape from being made in a small square pan and rolled up in it a couple of times. As a coincidence I bought a new Tamagoyaki pan on Sunday in Tokyo and will post a picture later with the other spoils of war I got ...

And finally: I do like the boxes too - they are very cute and make great presents. But the cookies inside are even better. Maybe I just open one later ... for quality control 9_9

  • Like 5

Share this post


Link to post
Share on other sites

The train commute is mirroring the current commute into Manhattan thanks to closed tracks. 

  I don't envy you or my husband! Are the trains equipped with A/C? 

 

Have a a safe flight! 

 

 

Share this post


Link to post
Share on other sites
9 hours ago, MetsFan5 said:

The train commute is mirroring the current commute into Manhattan thanks to closed tracks. 

  I don't envy you or my husband! Are the trains equipped with A/C? 

 

Have a a safe flight! 

 

 

Yes, all of them have A/C. And rightnow, with 30 oCand more outside, it's definitely necessary ...

Share this post


Link to post
Share on other sites

The flight from Tokyo back to Hong Kong was quite pleasant. Unlike the flight to Japan, where we passed a minor typhoon and had a very bumpy experience, this one was smooth sailing. I was hoping for an upgrade, but no. Lunch was decent: Zaru somen (cold noodles with soy/dashi), salmon roll with rice and icecream …

WP_20170726_12_38_36_Rich.thumb.jpg.fc929723c57ef337376a2cad24e0cfd3.jpg

 

  • Like 8

Share this post


Link to post
Share on other sites

As I am back now to my apartment, let me welcome you all to Hong Kong, where we will spend most of the upcoming week !

Maybe first just a tiny bit of personal background: I am a German guy in my early forties, married to a lovely catalan wife and we have a fantastic, almost 4 year old son. About two years ago I got the offer to run a part of the operations / technology for our company in Asia Pacific, so I moved from Germany to Hong Kong. Beside for professional reasons, part of the decision was the prospect to experience all the different cultures that are now at our finger tips. Both my wife and me have already lived in Japan for 2.5 years some while ago at the end of my academic career, so that very positive experience was a big decision  as well to return to Asia.

Hong Kong is ideally located to visit both East Asia as well as South East Asia. In my job I need to travel a lot, mainly to Mainland China, Japan, Korea and Malaysia. Privately, we do have a long list as well, that we diligently work on and so have visited Vietnam, Japan, Singapore, Cambodia and China in the last 18 months. Experiencing the food in these places has always been a big motivator, if not the biggest …

Complying with eG food blog tradition, I’d like to show you my kitchen first:

WP_20170726_16_46_47_Rich.thumb.jpg.db4dbadc3cb11acf025771d3cb4f7e93.jpgWP_20170726_16_47_30_Rich.thumb.jpg.b3bc2c81f1331b44ffdbc789cccfc5e3.jpg

 

I have a 5 burner gas range, and a decent oven. I do like to make bread and pizza and I can’t complain at all about my set-up.

WP_20170726_16_48_17_Rich.thumb.jpg.c82dfedefa4ca5cd985465d6d0e4f65d.jpg

 

The obligatory fridge shot(s).

WP_20170726_16_48_35_Rich.thumb.jpg.d14e1bca6013b94fc21b17cdc1e3be62.jpg

WP_20170726_16_48_41_Rich.thumb.jpg.8f10a1fa9d7742d50dbb30f735b50725.jpg

 

Don't judge :$

WP_20170726_16_48_48_Rich.thumb.jpg.5d682dc8b4318f8a2d0272e05d7d6c12.jpg

 

 Freezer. Mostly meat, frozen stock, Gyoza and Gin ...

WP_20170726_16_49_04_Rich.thumb.jpg.d6ec917d6175e7284ce6f8755affab1f.jpg

 

Spices !

WP_20170726_16_49_21_Rich.thumb.jpg.ac3eb8fda2963cec48318bc23907e405.jpgWP_20170726_16_49_39_Rich.thumb.jpg.86f95d0743eee73243fa38aa7b2f5d28.jpg

 

Baking ingredients ...

WP_20170726_16_49_59_Rich.thumb.jpg.982b5d236b4ff375b77e5f4f808e280f.jpg

 

Shelves in the storage room ...

WP_20170726_16_50_20_Rich.thumb.jpg.f8b3afcd00057b4a8fd1df87a1e0b7e4.jpgWP_20170726_16_50_41_Rich.thumb.jpg.10eead1b7e6dd21bb048450c9e0c3bdd.jpg

 

My (limited) booze collection.

WP_20170726_17_42_38_Rich.thumb.jpg.7a33aa9730d8ad4d1bbf59b063260100.jpg

 

Cookbooks. I could only take a fraction when we moved, but have successfully replenished the ranks …

WP_20170726_17_42_50_Rich.thumb.jpg.dd808a7508f941b987caea110e153b7e.jpgWP_20170726_17_42_58_Rich.thumb.jpg.e624315136d6278a6e2b08625cfc3907.jpg

 

Tomorrow I show you around the place where I live on Lantau Island (you’ve seen the beach in the teaser pictures already) and we have a deeper look inside a supermarket …

WP_20170726_16_47_43_Rich.jpg

  • Like 17

Share this post


Link to post
Share on other sites

And as promised: the spoils of war from my shopping trip last Sunday at Kappabashi in Tokyo, where all the restaurant suppliers are located. Took me 45 min to gather :$ ...

 

WP_20170726_17_54_30_Rich.thumb.jpg.2dba365bae3830d3686fb26b51671fb2.jpgWP_20170726_17_54_40_Rich.thumb.jpg.3c3352a9d72431dc698226a8d79a7b7b.jpg

  • Like 12

Share this post


Link to post
Share on other sites

Would you say that the kitchen of yours is of typical size in HK?  I've always heard that HK apartments are very small, but your kitchen is huge!  Do you live on Lantau all the time, or is it a weekend place?  If there all the time, what is your commute like - I assume you work in Central?

  • Like 2

Share this post


Link to post
Share on other sites

Are those Japanese curry cubes in the yellow package?

  • Like 1

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By liuzhou
      While there have been other Chinese vegetable topics in the past few of them were illustrated And some which were have lost those images in various "upgrades".
       
      What I plan to do is photograph every vegetable I see and say what it is, if I know. However, this is a formidable task so it'll take time. The problem is that so many vegetables go under many different Chinese names and English names adopted from one or other Chinese language, too. For example, I know four different words for 'potato' and know there are more. And there are multiple regional preference in nomenclature. Most of what you will see will be vegetables from supermarkets where I can see the Chinese labelling. In "farmer's" or wet markets, there is no labelling and although, If I don't recognise something and ask, different traders will have different names for the same vegetable. Many a time I've been supplied a name, but been able to find any reference to it from Mr Google or his Chinese counterparts. Or if I find the Chinese, can't find a translation.
       
      Also, there is the problem that most of the names which are used in the English speaking countries have, for historical reasons, been adopted from Cantonese, whereas 90% of Chinese speak Mandarin (普通话 pǔ tōng huà). But I will do my best to supply as many alternative names as I can find. I shall also attempt to give Chinese names in simplified Chinese characters as used throughout mainland China and then in  traditional Chinese characters,  now mainly only used in Hong Kong, Taiwan and among much of the Chinese diaspora. If I only give one version, that means they are the same in Simp and Trad.
       
      I'll try to do at least one a day. Until I collapse under the weight of vegetation.
       
      Please, if you know any other names for any of these, chip in. Also please point out any errors of mine.
       
      I'll start with bok choy/choy. This is and alternatives such as  pak choi or pok choi are Anglised attempts at the Cantonese pronunciation of the Mandarin! However in Cantonese it is more often 紹菜; Jyutping: siu6 coi3. In Chinese it is 白菜. Mandarin Pinyin 'bái cài'. This literally means 'white vegetable' but really just means 'cabbage' and of course there are many forms of cabbage. Merely asking for bái cài in many a Chinese store or restaurant will be met with blank stares and requests to clarify. From here on I'm just going to translate 白菜 as 'cabbage'.

      So, here we go.


       
      Brassica rapa subsp. pekinensis
       
      This is what you may be served if you just ask for baicai Or maybe not. In much of China it is 大白菜 dà bái cài meaning 'big cabbage'. In English, usually known as Napa cabbage, Chinese cabbage, celery cabbage, Chinese leaf, etc.  In Chinese, alternative names include 结球白菜 / 結球白菜 ( jié qiú bái cài ), literally knotted ball cabbage, but there are many more. 
       
      more soon
    • By liuzhou
      It is possibly not well-known that China has some wonderful hams, up there with the best that Spain can offer. This lack of wide -knowledge, at least in the USA, is mainly down to regulations forbidding their importation. However, for travellers to China and those in  places with less restrictive policies, here are some of the best.
       
      This article from the WSJ is a good introduction to one of the best - Xuanwei Ham 宣威火腿  (xuān wēi huǒ tuǐ) from Yunnan province.
      This Ingredient Makes Everything Better
      I can usually obtain Xuanwei ham here around the Chinese New Year/Spring Festival, but I also have a good friend who lives in Yunnan who sends me regular supplies. The article compares it very favourably with jamon iberico, a sentiment with which I heartily agree.



      Xuanwei Ham
       

      Xuanwei Ham
       
      more coming soon.
       
       
    • By Tara Middleton
      Alright so as of a few months ago, I decided to take an impromptu trip to Europe--mostly unplanned but with several priorities set in mind: find the best food and locate the most game-changing ice cream spots on the grounds of each city I sought out for. One of the greatest, most architecturally unique and divine cities I have visited thus far has gotta be Vienna, Austria. But what in the heck is there to eat over there?! (you might ask). 'Cause I sure as hell didn't know. So, I desperately reached out to a local Viennese friend of mine, who knows and understands my avid passion for all things edible, and she immediately shot back some must-have food dishes. Doing a bit of research beforehand, I knew I had to try the classic "Kasekreiner". Please forgive my German if I spelled that wrong. But no matter how you say it- say it with passion, because passion is just about all I felt when I ate it. Translated: it basically means cheese sausage. Honestly, what is there not to love about those two words. Even if that's not necessarily your go-to, do me a favor and give it a shot. Trust me, you won't regret it. A classic Austrian pork sausage with pockets of melty cheese, stuffed into a crisp French Baguette. No ketchup necessary (...and as an American, that's saying a lot). YUM. Best spot to try out this one-of-a-kind treat?! Bitzinger bei der Albertina – Würstelstand. Now here's a shot of me with my one true love in front of this classic Viennese green-domed building-- Karlskirche. Now, go check it.
       
       

    • By KennethT
      OK, I'm back, by popular demand! hehe....  After being back for 2 days, I'm still struggling with crazy jetlag and exhaustion - so please bear with me!
       
      This year, for our Asian adventure, we went to Bali, which for those who don't know, is one of the islands in Indonesia.  Bali is a very unique place - from its topology, to the people, language, customs, religion and food.  Whereas the majority of people in Indonesia are Muslim, most people in Bali are Balinese Hindu, which from what I understand is a little like Indian Hinduism, but has more ancestor worship.  Religion is very important to many people in Bali - there are temples everywhere, and at least in one area, there are religious processions through the street practically every day - but we'll get to that later.
       
      Bali has some food unique to it among its Indonesian neighbors, but like everywhere, has seen quite a bit of immigration from other Indonesian islands (many from Java, just to the west) who have brought their classic dishes with them.
       
      Basically all Indonesians speak Indonesian, or what they call Bahasa Indonesia, or just Bahasa, which, anyone who has read my prior foodblogs wouldn't be surprised to hear that I learned a little bit just before the trip.  Unfortunately, I didn't get to use any of it, except a couple times which were totally unnecessary.  When speaking with each other, most people in Bali speak Balinese (totally different from bahasa) - many times when I tried using my bahasa, they smiled and replied, and then tried to teach me the same phrase in Balinese!  As time went on, and I used some of the Balinese, I got lots of surprised smiles and laughs - who is this white guy speaking Balinese?!?  Seriously though, tourism has been in Bali for a very long time, so just about everyone we encountered spoke English to some degree.  Some people spoke German as well, as they supposedly get lots of tourists from Germany.  As one of our drivers was telling us, Bali is heavily dependent on tourism as they have no real industry other than agriculture, which doesn't pay nearly as well as tourism does.
       
      While there are beaches all around the island, most of the popular beach areas are in the south of the island, and those areas are the most highly touristed.  We spent very little time in the south as we are not really beach people (we get really bored) and during planning, decided to stay in less touristed areas so we'd have more opportunities for local food... this didn't work out, as you'll see later.
       
      So, it wouldn't be a KennethT foodblog without photos in the Taipei airport and I-Mei Dim Sum, which we called home for about 4 hours before our connection to Bali...
       
      Beef noodle soup:

       
      The interior:

       
      This was the same as always - huge pieces of beef were meltingly tender.  Good bite to the thick chewy noodles.
       
      Xie long bao (soup dumplings) and char siu bao (fluffy barbeque pork buns):

    • By liuzhou
      I have just returned home to China from an almost two week trip to Ho Chi Minh City (Saigon), Vietnam. To get there I first travelled by train to the provincial capital, Nanning. The local airport only does domestic flights, whereas there are direct flights from Nanning. The flight time required that I stay overnight at the Aviation Hotel in Nanning, from which there is a regular direct bus to the airport.
       
      The trip to Nanning is about an hour and a half and passes through some nice karst scenery.
       
       
      After booking into the hotel, I set off for my favourite Nanning eating destination. Zhongshan Night market is a well known spot and very popular with the locals. I had forgotten that it was a local holiday - the place is always busy, but that night it was exceptionally so.
       

       

       
      It consists of one long street with hundreds of stalls and is basically a seafood market, although there are a few stalls selling alternatives.
       

       

       

       

       

       

       

       

       

       

       

       

       

       

       
      Filled myself with seafood (and some of that blood sausage above), slept soundly and, next morning, flew to Ho Chi Minh City.
       

       

       
      The rest of my trip can be seen here:
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×