中國——香港

不知道有沒有人知道香港批衣服的地方阿

我下星期要去香港玩想去看看勒

Dear Gracie,

 

真是感謝你的邀請呢

你對我太過讚美了啦

我只去過香港兩次

知道的真是少之又少

可是我是真真正正的對香港師傅的手藝打從心底欽佩無比

(正如你所說, 不管是高堂或是小巷, 都藏有驚人工夫)

 

我已經很久沒有在吃到每道菜時

都會發愣

心裏想著

這是怎樣做到的?

尤其是商業用

在講求速度及效率及服務眾多食客下

這麼高的水準

是怎麼做到的?

 

黃油蟹之邀因我個人工作之故

怕是不行了

但是但是

我希望有天能在香港好好與你這位老饕一起來開懷大啖呢

 

(天香樓我已前就哭嚎過了, 前陣子看過一篇報導, 光是野生燻黃魚就讓我想不顧死老板游泳過去了)

 

Ann

 

Dear Ann,

 

Very glad to find a gastronome sharing the same view -- i did not learn to fully appreciate the culinary art of dim sum & Cantonese cuisine till i first dined at Summer Palace of Island Shangri-La, their dim sum, suckling pig and milk tarts almost brought tears to my eyes. Later a fish maw dish at Mandarin Oriental helped me recognize the magic high quality ingredients and skilled cooking by top tier restaurants can play on the end results.  Then the 嘉麟樓 experience further confirmed my belief (though 金葉庭 occasionally underperform).  I too ponder at all times secrets behind the wonders of 嘉麟樓, 夏宮, 文華廳......each of them has its own specialty to be proud of.  Having said that, local, casual diners or old fashioned places in HK also offer different style of surprises.

 

 

Dear Gracie,

 

I am absolutely on the same line with you.The Spring Moon in Peninsula is fantastic! It is already six months pass by but I could still rememeber the taste of  奶黃包. It is the first time I relaize how excellent the Chinese sweet/dessert can achieve. With the simple ingredients - butter, coconut, egg yolk, cheese poweder, by the hand of excellent chef, can create a powerful taste which stay in my mind for six months. Only Pierre Herme's work has done that to me before. I also have my best 蝦餃in the Spring Moon. The shrimp dumplin left me speachless. The 澄皮 is chowey but with the flavor, the shrimp is juicy, and beyond my expectation, withe the excellent flavor of bamboo. You cannot see the bamboo in the filling at a all. The filling is simply a whole fresh shrimp. How do they do that? Marinate the shrimp in the bamboo stock for an hour and than wrap it? I don't know, but I am totally fall over for the chef in Peninsula and wish to come back again and again.

 

Wish one day have a chance to dine with you in HK.

 

Ann

Dear 劭騏寶寶:

 

Is it 翠亨村茶寮 you were referring to?  For dim sum, there are a few other good places (some mentioned by other members earlier): 陸羽茶室, 蓮香樓 offers traditional style dim sum, 海都 often has a blend of nostalgia and innovation.  Believe it or not, some Chinese restaurants in 5-star hotels also have excellent dim sum: 金葉庭 (Conrad), 夏宮 (Island Shangri-La), 嘉麟樓 (Peninsula), 文華廳 (Mandarin Oriental)......oops, not sure if I have violated the rules to discuss HK restaurants here, better stop now.

 

Later,

 

Gracie 

 

Dear 劭騏寶寶:

 

I assume you are referring to "El Cid" on "food street" near Paterson and Kingston Streets:

 

Shop C G/F Florida Mansion
Cleveland Street, Causeway Bay
T: 2576 8650, 2511 0326

 

Personally I am not super impressed by Spanish food in HK, El Cid is ok (there is a branch in Stanley -- close to water where atmosphere is a lot better).  There have opened tons of exotic restaurants (Cuban, Brazilian, Irish, etc) around Soho area (near escalator, where lots of expats hang out) you might be interested to take a shot.

Later,

Gracie

Dear Gracie

 

我去香港三次.但我是個路盲.......

所以很多地方雖去過幾次但都記不起來.

我去過一家西班牙餐廳吃過一到好吃的料理叫做墨魚飯.

我只記得是在柏寧酒店附近.那條街上有許多外國餐廳.

很有到置身於外國用餐的感覺.

可是我一直記不起來那個地方和那間餐廳的名字.

請問Gracie你知道嗎?

可不可以幫我查一查告訴我??

大恩大德感激不盡......

 

Dear 烤焦麵包:

 

There are tons of things to get in HK!  Which type of gifts you would like to focus on?  If you are into 飲食養生 as much, I am sure you would have a great time there. 

 

How long is the flight to your next destination from HK? If not too long (e.g., TPE/HK).  鏞記 (香港中環) has packed roast goose for take out (飛機鵝) and house made sausages.  Not far from 鏞記 also in 香港中環, there is a terrific grocery store -- 「有食緣」, lots of excellent ingredients there.  Across the street is 同仁堂香港分店, all kinds of traditional and 科學中藥 (note the pricing is higher than Beijing).