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2014-05-01
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It's not that I don't enjoy Chinese cuisine, it's just that translating Chinese dish names, ingredients and adjectives into English are quite a challenge. But once in awhile, you want to share the joy that comes about when you re-discover that food and reviews shouldn't always be about trends, celebrity chefs, big names, dining groups and the next hip joint; food is also about people, culture, habitat and the celebration of the maximal efforts to the people that dedicate themselves to our wellbi
Chiu Chow "Da Lang"(打冷) is embedded deep into Hong Kong's late night dining culture, where flavors are robust, varieties are endless and marinates can have a history as old as the shop, sort of like Chinese comfort food.
I stumbled upon this area bustling with hidden gems and treasures, with the streets of locally-run restaurants and plenty of variety; having my mind set on some Chiu Chow goodness, I naturally landed in this place.
First up, was Chiu Chow Styled Oysters and Minced Meat Congee ($98)(蠔仔肉碎粥). As you can see from the picture, it's not the bland white congee that first comes to mind on mention of congee. The texture is a bit more watery, since the rice is not boiled to a mash like Cantonese congee, so you can taste each ingredient individually. Definitely one of the classics, and very well-executed too!
This next dish is somthing that I've never tried before, a literal translation of the name would be Pomegranate Chrysanthemum Chicken ($120)(菊花石榴雞). The skin of the dumpling is made from duck and chicken egg white, fried into a thin sheet but al dente enough to allow it to be skillfully wrapped around the filling and steamed without falling apart or breaking. The filling is a mix of Chinese mushroom (dong gu), chicken, ham and bamboo shoots, all diced to the same size so they don't overpower each other. The little bundle is carefully tied into a bundle with a small strand of celery leaf. This bite-sized dumpling is a culinary delight, with the different textures and aromas crafted into in a tiny bundle.
This last dish wasn't on the menu, but was recommended to us by the waiter, so apologizes if I do not have an exact name. As I recall, the dish was Deep-Fried Squid/Fish Cake(~$100) (脆炸小堂菜魚/墨魚餅). One of my favorite things about Chinese food is that the fried dishes are (almost) always impeccable compared to western counterparts, attribute that to the magical charm of Wok Fire (鑊氣), since traditional Chinese cooking uses higher temperatures than you would usually find in more refined cuisines. Step into a Chinese kitchen and you will know what I mean when you witness ceiling high flames ablaze. Anyhow, the surface of the fish-cake was crispy and almost as flaky as a mille feuille, the texture inside was a bit like fish balls. The plum sauce for dipping was very appetizing; sweet, sour and fragrant!::||Good For||::
A decent casual local dinner or midnight treat!
張貼
