Been a quiet one this month. In interesting news, it appears Chef Andre Chiang is opening a new restaurant at the Raffles Singapore and Chef Daniel Boulud is opening his first restaurant in Hong Kong. I’m looking forward to both.
Mui Kee Cooked Food Stall (Hong Kong)
There’s a story behind this one. One of the many “dai pai dong” or “big sign stalls”, these outdoor cookeries used to be ubiquitous throughout Hong Kong. Over the years, the government clamped down on issuing new licenses and this little piece of Hong Kong history is slowly being lost to time. Some of the more famous moves have moved indoors, but retained the casual local culture. These shops are the best place to experience “wok hei”, the charred, smokey flavour of food tossed over a blazing hot wok, delivered within minutes of ordering, and served with ice cold beer.
Elephant Grounds (Hong Kong)
Pretty popular chain coffee shop around Hong Kong recently revamped their menu. The new French Toast is pretty decent - deep fried in the cha-chaan teng style with the western concept of “dessert for breakfast”: powdered sugar, ice cream and berries.
Dan Ryan’s Chicago Grill (Hong Kong)
This has to be the closest thing to Applebees or TGI Fridays in Hong Kong. Not amazing food, but there was soup in a bread bowl. It’s a far cry from the Tim Horton’s or Soup Nutsy, but a thick creamy soup in a loaf of sourdough is hard to beat.
Cafe Robuchon (Hong Kong)
While not the three Michelin starred Joel Robuchon (that has closed in Hong Kong), they still had a pretty nice souffle.
Stall dishes look gooooood!