The Gravy Train

hong kong: the pork bun chronicles

Shengjian bao, or steamed, then pan-fried buns filled with pork and vegetables, are one of the world's perfect foods

Every once in awhile, the hubby and I have a conversation that goes a little something like this:

Me: ... I mean, it wasn't the best [insert Chinese food item here] I've ever had, but it was pretty good, objectively, and great, if you consider that we're nowhere near [insert region of China or Taiwan here].

Him: What is [Chinese food item]?  I've never had it.

Me (in absolute horror and shock): What do you mean, you've never had it?  It's only the best-known thing to eat in [region of China or Taiwan]! 

Him: Oh, I don't know.  Maybe it was because I was born and raised in the U.S., without a drop of Chinese blood in me.  Maybe it's because I grew up eating Americanized Chinese food.  Maybe it's because I led a deeply deprived childhood that only you can rescue me from.  Help me help myself, dear Biscuitwheels, wife of mine.

Okay, so I made that last part up, but he might as well have said that.  Even though we've been to quite a few places together over the past year, we still have so much eating to do together.  The last time we had this conversation, it was in Hong Kong, it was over the shengjian bao, pictured above, and it was in front of my cousin, who is quite possibly the most selective eater in my family. 

time out: cute dog alert!

Our hosts in Hong Kong also included Baguette the French bulldog.  I'll give him anything as long as he promises not to look at me with those adorable, begging brown eyes all the time.  (This does not bode well for my future abilities to say no to our baby.)

hong kong: beep, beep, offal coming through

On the morning commute in Hong Kong, you never know when you might have to share a crosswalk with whole animal parts and dangling innards.  

little plate of happiness: dim sum with roast suckling pig

How do you make a pork-soaked lazy Sunday afternoon dim sum lunch in Hong Kong more epic?  Why, by adding crispy-skin roast suckling pig, of course.   

(And yes, this was the morning after my torrid love affair with the Hutong lamb.  One day, 20 years from now, my doctors will probably tell me that my arteries are clogged six ways to Sunday due to my youthful excesses.  But until then, what's wrong with a weekend living la vida gordo?)

Zen Chinese Cuisine | Pacific Place | Hong Kong | Open for leisurely dim sums on weekends | Reservations a must

hong kong: this lamb is my lamb

The view from Hutong, a spectacular Chinese restaurant in Kowloon, Hong Kong

From a food perspective, it doesn't get much better than Hong Kong.

Actually, scratch that.  Everything is better in Hong Kong.   The food is not only delicious, but refined and evolved.   The streets are bursting with sophisticated activity, in that awe-inspiring, "I can't believe all these people manage to peacefully co-exist and do all these crazy daily activities" kind of way.  The transportation system is efficient, makes sense, and is incredibly affordable.  In every way imaginable, Hong Kong a beautiful place, situated with glorious mountains to its back and a sparkling harbor in front.  

Until this past week, all of my previous trips to Hong Kong have been transit stops -- one or two days here and there, where I get to marvel at the speed and efficiency of the Airport Express train, stuff my face full of char siew (Cantonese roast pork), and head onwards to my final destination.  But this time, the hubby and I had a chance to spend almost a whole week there, and, thanks to our family Paul and Tom, who live in central Hong Kong and were our culinary tour guides for the week, we were able to maximize our eating adventure through the city.

eating our way back to america

I've been through Hong Kong a few times now, and every time, I marvel at the beauty of harbor, especially at night.