December 22 marks this year’s Winter Solstice. While it’s rarely more than a footnote on Western calendars, Winter Solstice (冬至), the shortest day of the year, is celebrated as a festival by many traditional Chinese families. It’s an occasion for family reunions and practically synonymous with a dessert dish called tangyuan, glutinous rice balls served in a sweetened syrup.
Some observations I made while dining out in Hong Kong. HK has an awesome food scene, but there were a few adjustments I definitely had to make. So without further ado, here are my top 5 rules for eating out in Hong Kong!
Continue reading Rulebook: Eating out in Hong Kong
Australia Dairy Company does not serve Australian fare, let’s get that clear. But over the years, it’s evolved into a venerated Hong Kong institution by staying true to its roots, as a classic cha chaan teng serving fusion Chinese-Western breakfast fare, everything from eggs and toast to macaroni and roast pork slices in soup, the clearest sign of Western culinary influence. As the name implies, it’s also known for its milk products, namely the steamed milk and egg white custards.
Onionhead is a new pan-Asian restaurant that opened up in the poorly named STC Plaza (one letter away from a D imho. -_-“) off the 60 Freeway. My friends and I had a pretty late lunch, after doing Black Friday shopping in the desert.
This was despite knowing that we had a Thanksgiving dinner attend < 2 hours later, at a French restaurant in Rosemead. Ah well, what else are the holidays about except excess and gluttony?
Some of us ordered from tea time special menu (3-6 pm), so everyone ended up capitalizing on their unlimited free refills policy, being the freeloaders we are. The milk tea is super sweet and a surprisingly strong diuretic that left me bloated afterward and needing to use the restroom throughout the rest of the night.
Baked pork chop and rice (焗豬扒飯) – A classic Cantonese dish found at every cafe. The best dish out of the 5 we ordered. The pork was cooked really well: juicy, tender and flavorful.
Laksa – Malaysian noodle soup with coconut milk. It was pleasantly spicy, filled with mussels and other seafood critters, but the soup was really watery (the chef skimped on coconut milk). I really disliked the noodles though: underboiled, hard to chew and totally bland. I’m still convinced that they just used spaghetti noodles. I like laksa with flat rice noodles (河粉), which soak in the flavors well.
Hainan chicken rice (海南雞飯) – Janet ordered this classic Singaporean dish, chicken breast slices, served with 3 sauces: ginger, sambal and soy sauce and special rice that’s been cooked in broth. The chicken was good.
Chicken noodles in garlic sauce – stir-fried noodles with chicken drenched in a flavorless garlic sauce. This dish reminded me of the low sodium foods served at retirement homes. I ended up putting the leftovers in the laksa soup.
Spaghetti bolognese – I didn’t try this dish, because it had beef in it. But it was apparently decent.
I can’t comment much on the service. We were the only folks inside for tea time, so the waitress was attentive and responsive.
18508 E Gale Ave Ste A
Industry, CA 91748