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2008-11-19
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There was an ounce of hesitation in me when I realize that I'm going to be in Hung Hom for dinner, and secretly gasped in horror that the group would make 4 stops (for dinner) before calling it a night. Arriving at this extremely agreeable joint right next to the legendary 时新, I honestly say that I have rarely see this side of Hung Hom, as I assumed the entire area was full of student housing and funeral homes. Disregarding the dreary spirits of one kind or another that seem to be lingering arou
The space is simultaneously private and public, in a sense that nobody will bother you when you eat (private) while you sit on the streetside (public). We promptly ordered Hot and Sour Noodles (酸辣粉). The noodles were in a faintly spicy broth with chockful of pickled mustard greens and floating bubbles of chili oil. The noodles, having made from yams, went perfectly with the broth, and remained a delightful bite to the texture. A communal order of "Cold noodles with shredded chicken" was a fine and filling choice for quick bites. The chicken are cooked just enough to retain moist texture and flavour as well, combining with Chinese celery for crunch form a rather interesting dish.
Sliced Pork in Spicy Garlic Sauce (蒜泥白肉) is definitely the star of the show. Poached pork shavings were neatly piled (in layers) on a porcelain plate covered up with garlicky sauce and chili oil. There was so much garlic in it to keep vampires off limits. Garlic aside, the pork is the best I've eaten served this way. The sauce has plenty of chilies but that did not go overboard into numbing heat (that came later into the meal). Fish cooked in Spicy Broth (水煮鱼) consisted of chunks of carp served bone-in. The broth is thinner than usually served, and tasted not as spicy as anticipated. I've had better ones elsewhere and there certainly is room to tune up the heat with this one.
Two Spicy dishes came our way -- Ox Tongue (麻辣牛舌) and Konnyaku (麻辣魔芋). The ox tongue is well marinated and cut into thin slices, cooked and tossed in a sauce that accentuated on five-spice and star anise, with strong notes of Szechuan Peppercorns that yield the numbness after the initial hit of heat. Konnyaku surprisingly did not taste like the chewy jelly kin we have in hotpots, in fact the texture resembled most to a firmer tofu. With a similar sauce but the addition of pickled mustard greens and a fresh sprinkled of green onions the konnyaku easily become another popular order in this joint.
We rounded up our meal with a "Cold tossed Starch noodle" (川北凉粉). With minimal heat offered to us the starch noodles, made of mung bean starch, are a specialty in the Szechuan province in China. With this dish they are lightly tossed with a sauce composed of a mixed blend of chilies with the indispensable Szechuan peppercorns and ground cumin, together with chopped up peanuts for an extra crunch. The result is a soft-hard two-way punch that offered everything you think a cold dish should be like.
The meal has been wonderful throughout, despite on one occasion the waiting time lasted for about 45 minutes for one dish to come, but with this many people crowding at this joint and popular dishes sold out every night long before closing time, it is recommended that you arrive early and place your orders early. Don't mind the waiting time, you'll think it's all worth the time and effort.
张贴
