Tales from the Fragrant Harbour

[dcarch]

4 minutes ago, liuzhou said:

 

Geoduck?

 

Yes.
You can make out the very fuzzy tiny label on the tank, the last alphabet is "K".

 

3 minutes ago, kayb said:

Well, THAT sent me to Google.

Also, check out how to pronounce Geoduck.

 

dcarch 

[Duvel]

14 minutes ago, kayb said:

What is in the lower left tank that looks like giant Yukon gold potatoes?

 

I'm not sure whether I'm more fascinated by the dried goods market or by the seafood market. Obviously I should come spend a week or two and just shop, cook and eat -- or let someone who knows what they're doing with those marvelous local ingredients cook for me!

 

Do mantis shrimp taste similar to the "normal" shrimp we're used to here?

 

Thanks so much for this. Fascinating.

 

 

As other have pointed out correctly, its Geoduck. Thankfully you described it as a "Yukon gold potatoe". Other associations with its shape are not as flattering ...

 

The mantis shrimp meat is very sweet, with disctinct iodine-like aftertaste. I'd would have said "briny", but its not salt primarily that comes into mind. Due to its size it has a mouth feel like poached lobster, and it was nicely steamed.

[dcarch]

19 minutes ago, Duvel said:

As other have pointed out correctly, its Geoduck

 

Aso it's very expensive.

 

dcarch

Edited July 31, 2017 by dcarch (log)

[Duvel]

10 minutes ago, dcarch said:

 

Aso very expensive.

 

dcarch

 

350 HKD for a catty (604.7 g).

[Duvel]

For lunch we headed out today for Sushi. As sushi is very popular with locals and expats alike, there are a couple of decent sushi chains in Hong Kong. Todays pick was Genki Sushi, the "low cost" outlet of Sen Ryu. As far as I can tell they share the same rice preparation (which is very tasty), but Genki Sushi has cheaper cuts and some Japanese-style "fast food" type dishes added (e.g. fried cuttlefish lips, kaki furai, etc.).

Genki Sushi usually operates as a Kaiten sushi place, but you can always order a la carte as well. The recently reopened branch in Shun Tak center has a slightly different concept: You order via tablet computer and your choices arrive via a two story sled system. If you come mid service (around12.30h) you'll need to wait a bit to be seated, but everything comes fresh. I do enjoy particularly the still warm rice ...

 

Your "station" ...

 

Choices ...

 

Ordering is done via tablet PC. 8 choices max per order, but you can send as many orders as you want. I have not fully grasped as to why the limitation...

 

Salmon roe ...

 

Crab meat & avocado ...

 

Fried shrimp ...

 

Red shrimp sashimi. My "go to" choice. Super sweet meat ...

 

Broiled salmon ...

 

Marinated and broiled salmon with spicy condiment (kind of ma la) ...

 

I ordered the wrong Udon. Wanted Tempura Udon, got Bacon Carbonara ...

 

Negitoro !

 

Grilled black pepper oyster ...

 

Fatty tuna belly ...

 

Tataki bonito with Yuzu peel. Very good!

 

And to end the meal - the traditional egg.

 

Success

 

All in all about 20 USD. Definitely more than I would usually spend for lunch, but very worthwhile ...

[liuzhou]

Love the look of your sushi joint. There are dozens of sushi places here - all Chinese operated.

 

I've pretty much given up on them. A couple used to be OK, but recently they have all started slathering everything with Kewpie sweet mayonnaise, probably the most disgusting product ever offered to the paying public.

[Duvel]

As promised a small glimpse into Kowloons fruit market, your address for all things "sweet" ...

 

The market is located close to Shanghai street, where all restaurant supplies can be found in Hong Kong.

 

Melons ...

 

Grapes.

 

Apples & co ...

 

Exotica ...

 

The cherries looked fantastic!

 

Hmm. Technically not fruit

 

Drinks. Soooo fresh ...

 

The market has a distinct "wholesale" feeling to it ...

 

Workers are here since the very early morning and spend their "afterhours" playing Mahjong ...

 

... or contemplating about the meaning of life.

 

Close to the market, a herbal tea shop. Cantonese are very health conscious and you can get any kind of tea for curing heat-induced insomnia to the dreaded foot asthma for just 20 HKD

 

Of course everything tastes like its very healthy ...

 

And if that doesn't help, you can but some tonics and ointments in the nearby pharmacy ...

 

If you walk a bit north you'll close in to Mong Kok, home of the famous "ladies market", a very popular night market selling everything from kitschy souvenirs to high quality copy watches. Of course, nothing to be bought there at daytime but the area has also some very good street food.

 

Snacks ...

 

e.g.  battered and fried veggies ...

 

... skewered variety meats, stinky tofu ...

 

... and of course curry fish balls - maybe the most iconic street snack. Fish (or cuttlefish) balls simmered in flavorful curry sauce and sold at 15 HKD for a noodlecup full of spicy goodness. I believe @rarerollingobject is particularly fond of them.

 

So popular you can buy it in the convenience store for making at home ...

 

And for those with a sweet tooth: Waffles

 

 

 

Edited July 31, 2017 by Duvel (log)

[Duvel]

18 minutes ago, liuzhou said:

Love the look of your sushi joint. There are dozens of sushi places here - all Chinese operated.

 

I've pretty much given up on them. A couple used to be OK, but recently they have all started slathering everything with Kewpie sweet mayonnaise, probably the most disgusting product ever offered to the paying public.

Kewpie mayonnaise is only popular here with fried foods. The trend in HK is all things torched/broiled/grilled and I have to admit that the torched salmon with black pepper is currently one of my favourites ...

[liuzhou]

16 minutes ago, Duvel said:

Kewpie mayonnaise is only popular here with fried foods.

 

I am stunned into silence.

[Thanks for the Crepes]

52 minutes ago, liuzhou said:

 

I am stunned into silence.

 

I agree because I dislike sweet mayonnaise too. I am a fan of Duke's, which is popular here in the southern US and contains no sugar at all. I use it to make tartar sauce and sometimes as salad dressing, and sometimes on a sandwich or burger. Sweet mayo seems popular, but I will never like it.

 

@Duvel, the scenes you have shown us from your Hong Kong world are so beautiful! 

 

It seems though that from the insights @blue_dolphinprovided that there is a dark under belly to the society (and what society doesn't have one?). The domestic workers seems to spend their day off as homeless people do here with their tents and cardboard constructions, although since the recycling movement here, it's hard for them to even obtain waste cardboard. The corrugated cardboard boxes here have been monetized, as with perhaps everything else it is possible to do with. 

 

It is uplifting the "helpers" seem to celebrate the day anyway. It is a testimony to the resiliency of the human spirit. 

[Duvel]

12 minutes ago, Thanks for the Crepes said:

It seems though that from the insights @blue_dolphinprovided that there is a dark under belly to the society (and what society doesn't have one?). The domestic workers seems to spend their day off as homeless people do here with their tents and cardboard constructions, although since the recycling movement here, it's hard for them to even obtain waste cardboard. The corrugated cardboard boxes here have been monetized, as with perhaps everything else it is possible to do with. 

 

The topic of the domestic helpers has a lot of controversies - exploitation is still known, but less common these days as more and more people become aware of their situation. I would not subscribe to the statement of a "dark underbelly", though. Yes, there are horrible stories floating around how some people treat their helper. I personally know a lot of helpers that are happy with their employer, and do have a "regular" working life with fixed hours and sufficient free time.

 

I don't think neither that the helpers would agree on the "homeless" statement. It is true that because they usually live with their employers families, they can't just meet at their "home". That being said, where and how they spend their free time is completely up to them. Some go to the beaches, the outlying islands, the parks - the cardboard boxes / walls are merely a tool to make the meeting place a little bit more "cozy". The common denominator is that they meet with their friends and have a good time.

 

I agree that the rest of the week it is a hard live for them and it is my personal conviction that the only way to support them is to treat them fair, and show them the kindness and respect they deserve as you would show to anyone else. You will not be able to change the fact that they earn so much more in the years spend abroad (be in HK, the middle east, ... compared to even a good job in their home country) and thus frequently make the decision to sacrifice so much of their private life for a more secure future of their family abroad.

[Shelby]

The man on the logo of the sushi restaurant looks so angry   The sushi looks so good.......as I sit here with my plain 'ole coffee and fat free creamer.  sigh.

[Duvel]

I brought a box of Mentaiko for my friend from Japan, part of which went into Fridays Takoyaki. Today I got presented with some of it back, so a "light" dinner was in order: Mentaiko Carbonara Spaghetti.

Garlic fried in butter, cream added and reduced, bit of dashi and mixed with cooked spaghetti. Finally Mentaiko crumbled in and mixed ... Very tasty

 

[Duvel]

A little bit of confession time: the above mentioned Mentaiko Carbonara spaghetti was actually my second dinner - the type of salty rich carbohydrate fuel you'd associate with being a bit tipsy and a bit more hungry ...

 

Yesterday evening after work I went out with two colleagues for a drink, just because. The location of choice was "Globe" close to Hollywood road in a side street, a pub-type establishment with quite a selection of beers on tap and decent nibbles.

 

Beer on tap ...

 

While these looked tempting, my favourite beer was  available, so naturally:

 

And sticking the the Belgian theme: La Chouffe. Note that they didn't had the correct glass. It should come in something that looks pretty much like a Duvel glass ...

 

Nibbles ...

 

Fish fingers ...

 

Lamb ribs with minty sauce ...

 

... and carbs.

 

Before heading home perhaps a cocktail ?

 

I'll had the Gin Royal Tea. Quite refreshing ...

 

Toilet signs were a bit confusing. I doubt that in an establishment that serves copious amounts of alcohol obscure gender designations for toilets are a good idea ...

 

Hollywood road at 20.30h ...

 

Walking home to the ferry I enjoyed the view over Victoria harbor and the thought that there was a pack of Mentaiko waiting in the fridge ...

[Duvel]

Good morning from Central !

 

It rains and has cooled down a bit (31 oC). Even better, I got my dark green tea this morning at the convenience store next to the ferry pier

 

Now editing slides while watching the clouds slowly creeping down from Victoria peak, at the backside of Jardine house...

[Okanagancook]

We were turned on to La Chouffe beer by a friend who did the Western Front Walk.  We ordered a case and split it with a friend.

It is 8% alcohol 

[Duvel]

2 minutes ago, Okanagancook said:

We were turned on to La Chouffe beer by a friend who did the Western Front Walk.  We ordered a case and split it with a friend.

It is 8% alcohol 

 

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

[barolo]

What is Mangalica? I saw Mangalica Pate and Mangalica liver and bacon on the menu at the Globe. 

[liuzhou]

18 minutes ago, barolo said:

What is Mangalica? I saw Mangalica Pate and Mangalica liver and bacon on the menu at the Globe. 

 

It's a rare breed, heritage pig from Hungary. See here.

Edited August 1, 2017 by liuzhou (log)

[Duvel]

25 minutes ago, liuzhou said:

 

It's a rare breed, heritage pig from Hungary. See here.

 

Correct. Very fatty. Which is a good thing

[barolo]

2 minutes ago, Duvel said:

Correct. Very fatty. Which is a good thing

 

A very good thing.  

 

 

[Duvel]

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.

[BonVivant]

3 hours ago, barolo said:

What is Mangalica? I saw Mangalica Pate and Mangalica liver and bacon on the menu at the Globe. 

 

(Apologies to Duvel for high-jacking this thread for a moment)

 

A breed of pigs indigenous to Hungary. There's not enough of it to go around in Hungary where it's a delicacy. I only trust real Magalitsa from the butchers and reputable restaurants there.

 

Certified resellers have these signs:

 

 

All have Mangalitsa in them. There's a strict guide line how much Mangalitsa in a product to be called such.

 

 

The ham is extremely elusive but I found it. Even Hungarians asked me where!

 

 

 

They are bred mainly for this:

 

I have the big chunk (top left) to finish before my next holiday, have been frying everything in it these days.

 

Edited August 1, 2017 by BonVivant (log)

[Shelby]

I would have stuffed myself silly had I been eating with you.  Then you would have to roll me home for a nap!  I think I say this every time I see one here, but I would so love to try a turnip cake.  Love turnips.

[Duvel]

44 minutes ago, Shelby said:

I would have stuffed myself silly had I been eating with you.  Then you would have to roll me home for a nap!  I think I say this every time I see one here, but I would so love to try a turnip cake.  Love turnips.

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 ...