Wednesday, March 20, 2013

Fantasy world at Sheng Kee Noodles Store

As I previously wrote I went to Sheng Kee Noodles Store last month but could not eat there as it was closed during the Chinese New Year holiday. I finally went again last week to show the place to a friend of mine and got the chance to taste its beef tendon noodles.  

My friend M. had never been there and was as surprised as I was on my 1st visit. What an eccentric place in the middle of Lek Yuen estate! It is like you are entering an imaginary world.
Photo: Courtesy of M.

Thursday, March 14, 2013

Bread making training at iBakery

I was fortunate to have been invited by ibakery (a Social Enterprise of Tung Wah Group of Hospitals - 東華三院) to attend a professional bread making training given by Master Wang, a famous Taiwanese artisan baker.
For the past 2 years I have been making my own rustic-style bread, using Mark Bittman’s no-knead bread recipe. As the name indicates kneading is not required and it is easy to make. Recently I have tried to make a “Yes-Knead” bread with my own sourdough starter (I don't have a bread making machine) and, as of today, my trials have not yet been successful. Therefore I was more than happy to be able to attend this training and gladly accepted the invitation.
But here is more about the bread making training.

Tuesday, March 12, 2013

Sheng Kee Noodles Store - 盛記麵家

Some time ago I saw a TV programme on a noodles store in one of Shatin estates.  The characteristic of this dai-paai-dong is that its owner is a kind-hearted man who is giving away free noodles to needy elderly. Recently I read again about Mr Cheung Man-keung and Sheng Kee Noodles Store in the SCMP weekly column “Neighbourhood Sounds”. My curiously stirred up even further: I had to visit this eatery!


Tuesday, March 5, 2013

Wax Pork Sausage and Duck - Laahp-méih-faahn 臘味飯

Just before Chinese New Year my friends brought me to Kowloon City to buy wax duck, pork sausages and belly. This shop sells “laahp-méih 臘味" or wax-delicacy as well as other types of delicacies such as abalone, fish maw (swim bladder), scallops, shrimps, etc.  Laahp-méih is the equivalent to Western cured meats or charcuterie.

I seldom eat Chinese charcuterie. I used not to like it (I still don’t like duck liver sausage) but I have come to appreciate it in small quantity during the winter months.  It seems that the pork sausages are not as fatty as they used to be and I like their slight rose water flavour.

           Shop selling laahp-méih