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2014-05-06
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Gotta thanks Fat So and Brother Ho from "weeatnplay" youtube video show for putting this restaurant on my map.The four of us were exploring Tai O fishing village and basically just eating from morning till afternoon. With the myriad of choices, I had a backup for this place, and was debating whether to use up some quota.In Cailfornia girls love to use this term called YOLO, which is short for "you only live once". Typically it is a sad ass excuse to squander whatever money they have in their wal
Gotta thanks Fat So and Brother Ho from "weeatnplay" youtube video show for putting this restaurant on my map.The four of us were exploring Tai O fishing village and basically just eating from morning till afternoon. With the myriad of choices, I had a backup for this place, and was debating whether to use up some quota.
In Cailfornia girls love to use this term called YOLO, which is short for "you only live once". Typically it is a sad ass excuse to squander whatever money they have in their wallet for clothes, shoes, or alcohol, and usually when they get pissed ass drunk, it is in Las Vegas. Hence "what happens in Vegas, stays in Vegas"....usually they just get drunk and dance with each other.
Well it's not quite YOLO...but we decided we wanted to try 咸鮮籠仔荷葉飯 here, otherwise who knows when we will come back to Tai O. We were all non residents of Hong Kong visiting from the USA, and how bad can this dish be??
This restaurant is not that different from any run of the mill country side/suburban family run shop in the remote parts of HK...whether it be Lau Fau Shan or somewhere else.
We were seated upstairs and had a large table to ourselves. All we ordered was 咸鮮籠仔荷葉飯 and waitstaff did not seem to mind at all.
About 15 to 20 mins later, the steamer of goodness arrived and we were not quite prepared for the flavor profiles.
Really amazing offering, this 咸鮮籠仔荷葉飯....the restaurant is basically using local ingredients to come up with a distinctive offering, and it makes perfect sense. Fermented shrimp paste, shrimp block, dried fishlings and what appeared to be pork strips (I want to say it is "neck meat" or jowl but wasn't sure). The salty and umami flavors were all there, and essentially a perfect marriage of fermented shrimp flavor with semi fatty pork. At this rate we were almost full from snacking around in the street, but I couldn't help myself and had at least 3 bowls of the stuff.
There was another recommended dish that had pumpkin, but we were way too stuffed already.
The 咸鮮籠仔荷葉飯 is worth a try if you have more than 4 people in your party.
张贴
