鵝飯 . I was bumming around in the Sheung Wan district and I found this small Chiuchow restaurant 潮州鹵水店 on Queens Road. It was selected amongst the Michelin's Bib Gourmand for 2012.
Sheung Wan is one of the most interesting area of the city because you can find many very old businesses there. You can also see few so called tong lau 唐樓 meaning Chinese style buildings in the old Hong Kong.
you can see the red signs proclaiming the Bib Gourmand; the store been around since 1948!
It was lunch time and it was jam packed with office workers. I was not hungry that noon as I had a huge amount of dim sum in the morning.
Wednesday, May 1, 2013
Recently I have been making, or should I say, remaking the blue cheese burger. It is just so delicious and I have gotten the process done the pad.
I have made a few variation of soup based on tom yum goong. What I use is driven what I have on hand. Unlike in the US in Thailand a shrimp tom yum goong is prepared with and served with a good part of the head. The heads bring a lot of flavor to the soup and by discarding them you discard the flavors that is there otherwise.
The first time I came across I knew immediately I would like it. I just knew that it would make a delectable soup with some cream and a good broth. Over the years I improvise my own versions. I started with versions that have quite a bit of cream and thicken with a roux.
car washing brush - by twisting the black handle WRT the orange part you adjust the flow rate; i often use it for a light car wash without using any detergent; the brush removes all the loose dirt and the slow flow of water carry them away; very little water is used