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 1^st 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.

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.

 

 

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!

 

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