Results 1-4of 4 Reviews
March 27, 2004
You could tell this was an A+ establishment. We were seated in the corner and Alli ordered tons of food -- fried rice, roast goose, shrimp rolls, and some greens. I guess she wanted to try everything. I was still sick since Bangkok and could hardly eat it all.
While Alli was in the bathroom, the waiter brought us two thousand-year-old eggs. In reality, they are not that old, but they certainly look that way. The preserved eggs are black and purple and look quite gelatinous. As I did not want to offend the restaurant and because I assumed this must be some delicacy, I made myself try it. I put the whole egg in my mouth at once just in case I didn't like it. It tasted like . . . egg. Just egg. Nothing special -- maybe a little squishier than a hard-boiled egg -- but not at all like something that had been preserved for many years.
The roast goose was tasty, but extremely fatty. I was disturbed in all these countries how fowl was often served still attached to the bone and gristle. Somehow with chopsticks you are expected to separate the meat from the bone. Not my cup of tea. Accordingly, I sat and drank many cups of tea while Alli feasted. We still had tons of food leftover, rather embarrassingly. My dining companion enjoyed every bit of the meal, but I didn't have the appetite to eat it myself.
From journal Asia Sampler: Hong Kong Garden
July 3, 2001
I ordered the lemon chicken, which was quite delicious. Unlike the heavily fried food Chinese fare that Americans are used to eating, the chicken dish I ordered was light and appealing, yet certainly filled me up. Noticeably absent was the unpleasant smell I had begun to associate with all Hong Kong eating establishments, and the meal I enjoyed was much better than any other Chinese food I’ve had here so far on my trip.
From journal China: Hong Kong
New York, New York
November 12, 2000
From journal Reminiscing Hong Kong