Just Another food porn in Singapore

So, another Singapore. When was the last time I was here?? Sorry...dont remember, but I enjoyed every bit of it. Bowls of Laksa, the weather and the Merlion. But this time...??

Laksa

Once checked in the hotel,I needed two things--food and sleep! And to eat, the wonderful room service menu had Laksa as one of the local fare. Bingo and in twenty minutes, a humongous bowl of piping hot Laksa-loaded with shrimps, fish cakes, bean curd puffs and scallops. You must be knowing, that I got a taste of it when I was in Chennai and love this irresistible curry soup. For a rookie in asian tastes, Laksa is a curry noodle-soup (Not that same Indian curry as you think, you "Indian food haters"!), traditionally with rice vermicelli or noodles in a curry based broth of coconut milk, chilli, turmeric, shrimp paste, lemongrass, shallot, garlic etc etc. And "laksha herb", which is nothing but dried, powdered coriander leaves. And voila! Just slurp till you get to the lick the bowl in privacy.... ;)

Chijmes

After a sound sleep for 3-4 hours, time to get out of the hotel and explore the city a bit. Err..sorry, time to eat. Alongwith fellow crew, we headed to Chijmes. Located off Victoria Street, Chijmes is a one of the historic buildings(and complex) in Singapore--the erstwhile gothic chapel is now turned into a hall, an art gallery and plenty of places to eat and drink! Sorry, forgot to say--it is a touristy place to eat ;)

Eat...Eat...People's Park Centre

A glass of diet coke/Coke light with Ice-lemon and some drinks for the rest of the crew, time to eat. To many members dismay, we headed to People's Park Center, located in the heart of Chinatown. Local food, cooked afresh and there you go. To eat here, you dont need break your bank SGD20.00 and I promise you can eat your stomach full--to sit you choose--outside or inside. Plenty of options to choose from--Malay, Thai, Singaporean, Korean, Japanese, Cantonese, Seafood, only beverages--plenty of options to choose from. But my friend, if you fancy European or those german style road corner food stall- a sausage inside a bun, you'll be disappointed.

After a quick scanning, I opted for Chicken cutlet (almost like a Chicken Katsu or hainanese chicken) on a bed of flat noodles, followed by steamed pork dimsums. Saving the noodles (you know, I am reducing my carb intake), it was a delicious treat. I dont remember, when was the last time, I had some tasty dimsums. That was not enough. I wanted more. Some black pepper crab perhaps?? But it was too late, as many of the stalls started calling it a day. Stayed happy with some unagi(barbecued eel), sans rice.

Back to the hotel and well, it is time to sleep!

***

Being troubled by a jet lag (Singapore Time is 4 hours ahead of GST or +8GMT), I could leave the bed at 1200 local time (come on..thats like 8AM in Abu Dhabi). A quick snack and shower, I just prepared for an old school gastronomic delight--the very old fashioned Chicken Rice institution, "Chin Chin Eating house".

Hainanese Roast Chicken

Located behind Raffles amidst some restaurants serving haute and modern french or some turkish classics, Chin Chin Eating House has been catering the Singaporeans some classics like Hainanese Pork Chop, Steamed/Roasted Chicken, Hokkien Mee noodles and the like. I stepped in to order, "One Hainanese Pork Chop for SGD 5.00, One small chicken roasted for SGD4.00, One Hokkien Mee for SGD4.00 and One Hainanese Prawn Roll for SGD10.00...and no rice please". After a wait for about 10 minutes, plates started coming in. And you pay, just SGD24.00(including a pack of tissues). Wasn't it filling?? Yes..it was. 

Hokkien Mee

Hainanese Pork Chop

I was craving for some fruits or some sweets later, but my stomach didn't allow me to do so.

Hainanese Prawn Roll

Off to Suntec City Mall...bought a duck, to cook it back in Abu Dhabi, in leisure and back to the hotel to come back to Abu Dhabi.

P.S. Carry a pack a tissue always..you wont be given in food courts or hawker stalls (unless, you are fascinated by McDonalds).

Singapore La(yover)..

"Nobody in Singapore drinks Singapore Slings. It's one of the first things you find out there. What you do in Singapore is eat. It's a really food crazy culture, where all of this great food is available in a hawker-stand environment"-Anthony Bourdain.

I was too excited to find that I was rostered for the Singapore flight. New destination for me after all, and before I went in there, I did my quick research of what to eat and what to see as a first time visitor and in my wishlist:

• Eat the Decadent Chilli Crab
• Eat Singaporean Laksa
• Take Selfie by the Merlion
• Eat in the Hawker style food park

Seafood Dimsums

But then, before you go to a place, you ask for recommendations and do some research. Despite asking for recommendations, I was readying myself for some impromptu meal choices!

Day1
We reached the hotel--Rendezvous by Bras Basah, about 1115 am--tired, sleepy and often yawning, ready to hit bed for about 2-3 hours and then out for the city tour, till someone complained of being hungry! So, there you go, "See you all in the lobby in 15-20mins was the call". After getting into my room, I was too cosy and too lazy to step out for some quick lunch, but then, the "Gentleman" has given his word--cant avoid! I changed my clothes and then off for some good lunch! When I say, "good lunch", I really meant a good one.

Singapore Chilli Crab

After a little bit of run around, we found a seafood restaurant right behind the hotel, with a decadent menu featuring fruits of the sea and and lots of asian delicacies! But then, I went there for something else...Singapore Chilli Mud Crab, oh yes please! The server took me to their aquarium to show me the crabs they have in stock, "live"--the Scottish mud crabs about SG$68.00(USD50) per KG(promotional price--original being 80SG$).
I also ordered some dimsums as my appetisers before I decided to hog in the entire crab!Dimsums were nice and then comes, the much coveted Singapore Chilli Crab. How was it? When you pay about SG$81 (USD60) it ought to be delicious. Not spicy as you would expect (and you know, I cant stand spicy food). I dont know how long did it take me to finish, but I was asking fellow colleagues, if they would like to try (and save some space before I get tired of cleaning up the claws and pick out the meat). No desserts except an ice-cream to finish it off and then off to sleep!

Singaporean Seafood Laksa

The plan for the evening was to have some laksa (meaning Lakh/one hundred thousand). I remember, back in my tenure in Chennai, I would often make Laksa, and since then had fallen in love with it--didnt get to have a good one since 2009 and Singapore made my wish come true. Just for SG$3.50(about 2.60 USD), I had a good bowl of Laksa with seafood.For dessert? I found a place churning premium homemade Japanese flavoured ice-creams--Macha with Redbean, one scoop in a cone.

After a short while, met some of the crew of the flight and had a quick chit chat with them--shawarma and some mocktails to go! By local time 11pm, I was too tired to stay up. Ordered some hot chocolate from room service and then off to bed!

Merlion of Singapore

Day 2

I was up by 7am--did my morning water ritual and had my breakfast--not much time I had for that day--needed to sleep for at least 2 hours before the wake up call and off for some walking around the city.
Merlion, or the "Sea-Lion", conceptualised back in 1970s, represents the name of the country, "Singapura", located in front of The Fullerton Hotel. And yes, I took my selfie and as almost like all the visitors, I did drink a lot of water!

Selfie done and then it was time to go to eat in a hawker style food park--where the food is cheap, good and lots of people around.I moved on to Chinatown using the inexpensive MRT(Singaporean Subway/Metro) and onto Maxwell Food Centre. You must come here to believe--arrays of food stalls, with people queuing up for some freshly crushed sugarcane juice or some cheap lunch, as cheap as just SG$4.00. Did I ever tell you, that in asia, if you need to eat good food, you need to come to these places?
I ordered a fried fish croquette and the laksa again. All I could hear was "slurp"!But then, FYI, most of these restaurants, never give you a tissue. Either you carry yours or else, buy one!
In this layover, I had been a complete glutton. I love the asian flavours (despite, I had been a lifelong servant of European cuisine)be it Hong Kong (where I would love to go over and over again), Saigon (You eat really good food, without even breaking your bank)or here in Singapore(where there is something for everyone).

Valentine's Menu-2015

Sencha cured Salmon, Hass Avocado

If you have been following my blogs for the past couple of years, you must have come across similar posts, i.e. Menu for your valentine, my valentine or sort of similar posts. This year, probably, I wont go overboard. Since, I will be working on Valentine's Day (or just another day!), so perhaps I wont get the opportunity to cook all these stuff on the day itself. Chances are, I will cook all these probably as a 13th Feb Lunch or else, once I will be back to Abu Dhabi.

Escargot Fricasse, Hazelnut and Parmesan Biscuit, 

Piquillo

The menu for this year has been inspired by my recent visit to Paris (just a few weeks before), where I had "green tea cured salmon". Something different to my palate and I liked it so much, that I had to ask the hostess if she can speak to the chef and get me the recipe (and unfortunately, in the same restaurant, I had the worst creme brulee of my life!!).

Mushroom Ravioli, Topinambour

Dry aged Entrecote Ratte Puree, Thyme Jus

No, I am not presenting any oysters this year, unlike the last few years. Probably shift to something else, like escargot, mushrooms and  followed by Dry aged entrecote and then ending up with some chocolatey dessert.
And btw, the menu doesn't have any option for His or Hers--both will have to eat the same menu ;)

Le Saumon

Sencha cured Salmon, Hass Avocado

Champagne Nicolas Feuillatte, Brut, NV

-

Les Escargots

Piquillos, Hazelnuts, Parmesan

Pays d'Oc, Chardonnay, 2013

-

Le Champignon

Topinambour

-

Le Entrecote de boeuf

Ratte Puree, Thyme Jus

Cour du Roy, Bordeaux 2012

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Le assiette de Fromages

Membrillo

Sauternes 2009

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Le Chocolat trois facons

Assiette de Fromage, Quince

Rose-white chocolate cremeux, Twix crumble, milk chocolate toffee sauce and dark chocolate shell

Variations of Chocolate

Well, I often miss cooking in the French restaurant, "Traiteur", where I have worked before (and to be honest, I loved working there!). As a homage to that lost love, I dedicate my main course for this menu to that restaurant..

An Ode to the Cuisines of India

Part II

Padharo Mhaare Desh...

The cuisine fit for the Kings, the "Rajasthani Cuisine"

Like the rest of India, any local cuisine has been affected by prevalent customs, religion and people from different walks and sects of life. Rajasthani cuisine, which is quite vibrant like the rest of the cuisines of India is no different. On one hand you have Marwari community-who are devoutly vegetarians (to the point of using no onion-no garlic, since they have been equated to "non-vegetarian" the probable cause being they have been labelled as "tamasik"), then there is a sizable Jain communities who are vegetarians basically, but more distinguished than the rest of the vegetarians--vegetables grown below the ground (or soil) must be spared. Erstwhile royal state Rajasthan also keeps its royal tradition of cooking rabbits underground or cooking the game birds and animals whatever was still legal back in the olden days by means "hunting" (which is illegal now, in the eyes of law).

On the other hand, Rajasthan being a desert state, usage of water whilst cooking is replaced with copious amount of dairy products--milk, cream and yoghurt--quite akin to our beloved French Cuisine, no??Rice is probably not the favorite carbohydrate amongst rajasthanis, so wheat being the prime source--with an array of breads including their famous "bati". Bajra ke roti or flatbread made of millet, Hare mattar ke poori (fried bread stuffed with green peas) and Bina Pani ke roti (yes, bread made without water..scarcity is also the mother of invention)--to name a few.

And basic ingredients?? The old school cooks or chefs would rely on enormous amounts of dry fruit, ghee and butter, a number of hot spices (Garam masala in the local lingo) and almost all dishes are fired up with some hefty red chillies--whole and powdered. For example, Lal Maas is cooked in a gravy of yoghurt and red chillies. I must tell you, this is not for those who cant stand spicy foods (and that includes me). As all say, "Necessity is the mother of invention", Rajasthanis would dry up their beloved vegetables in times of abundance only to consume in some other times of the year. Kair Sangri is another example, which Rajasthanis still maintain as their tradition. Kair, a desert berry and Sangri is a desert bean-are completely dried up. Before cooking, they are soaked in water and then cooked with spices like turmeric, asafoetida and like--and it is strictly vegetarian. I came across one chef making a kabab of sangri.
Besan is perhaps one of the ingredients any Rajasthani cannot live without--snack, appetisers, main courses to desserts--you just name it. You get your bikaneri bhujia and mirchi bada (batter fried whole chillies) from besan, so the Kadhi (or known as khato in Rajasthan) and then Besan ke Gatte to finally desserts like Besan ke Laddoo.

What is the favorite meat? As I said, game birds and animals would make their way to the royal tables, probably the famous one being "Khad Khargosh" for instance, required the rabbit to be marinated, wrapped in a kachha roti, packed into a gunny bag and buried in a pit, topped by a charcoal fire and mud, for a few hours.And not sparing the wild boar, which is known as Soor ka Saanth: Pig fat is cut in square pieces and placed in a mitti ka ghada [usually used to store drinking water] full of khatti chach [sour buttermilk] for two to three days, with the buttermilk being changed every day. Then the pig fat is cooked with lots of ginger, nigella and mustard seeds. It stays for a long time, like a pickle.

Dal Bati Churma

Due to many people strictly following vegetarianism, onion-garlic will never find a way to their kitchens. Asafoetida is used instead. Main cooking medium be butter/ghee or some favour mustard oil. Of all the vegetarian dishes, like Gatte ka subzi (besan dumplings), Jaipuri Bhindi (which is just thinly sliced okra stir fried) probably the famous one is "Dal Bati Churma"--a complete meal and no
rajasthani meal is complete without this. Dal, generally a mix of 3-4 dals (some favour a mix of five dals) and Bati is unleavened bread to accompany the dal and then finish off with the sweet note of "Churma", which again has numerous ways of making--some would crush a day old roti/paratha and cook with some decadent amount of ghee, sugar and some fruits and nuts. This one just reminds me of Cocido Madrileño of Spain, where it is eaten in three stages, but served together.
For you, I am sharing the recipe of Dal Bati Churma which I cooked at home a few weeks before. Recipe adapted from Tarla Dalal
Dal Bati Churma (For 1 person)
For the Dal
Mung Dal-25 gm
Channa Dal- 25 gm
Toor Dal-25 gm
Turmeric-1 tsp
Ghee-2tbsp
Cumin seeds-1/2 tsp
Asafoetida- 2 pinches
Cumin powder-1/2 tsp
Bay leaf-1 number
Red chilli whole- 1 number
Garam Masala, powdered- 1 pinch
Tomatoes-1/2 number, seeded, chopped
Fresh Coriander- 1tbsp, chopped
Salt-To taste
For the Bati
Wheat Flour- 150 gm
Ghee-4 tbsp
Salt-to taste
Baking powder (if using)-1/2 tsp
For the Churma
Day old Paratha/Roti- 2 number
Ghee- 2tbsp
Caster Sugar-50 gm
Dry fruits and nuts-1tbsp, chopped
Cardamom powder-1 pinch
Instructions:
For the Dal
Soak the Channa dal and toor dal for at least 3 hours and boil alongwith the moong dal with turmeric powder and salt.
Once lentils are boiled, heat 1 tbsp of ghee in a pan. Pop in the cumin seeds and asafoetida till the seeds splutter. Add in the bay leaf and red chilli followed by the boiled dal.
Add the cumin powder and chopped tomatoes. Cook for about 5 minutes. Check seasoning, add in the chopped coriander and garam masala powder and top it up with rest of the ghee.
For the Bati
Knead the flour with 2tbsp ghee, salt and baking powder (if using). Add in water, just to make a hard dough (quite harder than your chapati or paratha dough). Let it rest for about 30 mins
Preheat oven to 200 deg C. Form the dough into balls and flatten them a bit.
Bake in a greased pan for about 20 minutes or till coloured. Once cooked, crack and pour in the rest of the ghee on top.
For the Churma
Crush the day old roti or paratha till mashed completely. Add in the ghee, sugar and cardamom powder. Garnish with the dried fruits and nuts.

[Courtesy: Forbes India, Wikipedia and Rajasthan Tourism Website. Recipe adapted from Tarla Dalal And Simply Tadka]

An ode to the cuisines of India

"Why don't you like Indian food?", was the question.
"I am a big fan of Indian food--especially, cuisine from my place, however, I can always go to India to have Indian food, a proper Indian food", was my answer.
Yes, I am an Indian who doesn't  (and cannot) eat spicy, which makes me non-Indian, apparently. And yes, when I am cooking, I am cooking more European or any other cuisines (and less Indian cuisine), which again raises the doubt if I am just Indian by passport (sometimes, I say jokingly, "50% Indian--and rest International").
My favorites in Indian cuisine can be the decadent Lamb Roganjosh through Poha and some crispy masala dosa or some khandvi to Machher Jhol. What pains me the most, when people would complain after having some third rate Indian food, in some infamous restaurant in the infamous parts of the world, "I hate CURRY". Oh come on, don't just generalise the curry--sure, it must be the British who coined the term "curry" (probably, "Kadi" which they couldn't spell or pronounce perhaps) and no wonder why you would see "curry powder" in the shelves of super markets which doesn't and will never make any sense, to the ardent lovers and devotees of the cuisines of India.

I was initiated to the varied cuisines of India while pursuing my studies in hotel and hospitality, in the yesteryears from the north to south or as any Indian would say, "From Kashmir to Kanyakumari". If you didn't know or boast about your country being multi-cultural, there are only few countries which are as diversified as India is, even under the common tag of being another fellow "Indian"--the language changes from one state to state (except a few common loanwords), people's face contour and of course the cuisine (as always, the citizens living in the border states always share the common influences of either sides).

It is my ode to the variant cuisines of India from the next post onwards--a brief description, some stories and a recipe--albeit my way.. :)

One Country Two Rules--- Welcome to Hong Kong

Part II

May 7th, 2014
Day 3

I woke up around 1030 in the morning--hungry! However, this day I wanted to go for a quick city tour, as my other partner in crime, Ivan was unavailable. So, my another partner in call was Chef Simon--an old boss, a confidant and a good friend. Today's destination--just visit Avenue of Stars, Star Ferry and The Peak.
I went out of the then shelter only to find out that it was drizzling lightly. Ever since, I stepped in Hong Kong, I was yet to experience a bright and a sunny day--just a dream.

Star Ferry

Consequently, I had to buy an umbrella and headed towards Avenue of Stars. With such a weather, not an ideal day for photography and hang around the Avenue, we boarded the Star Ferry--iconic as the trademark of any HK photography, Star Ferry has been commuting passengers--locals and tourists for more than a century. Main operational route is Tsim Sha Tsui and Central and also  Tsim Sha Tsui and Chai Wan. Just for HK$2 (or HK$2.5 in case, you want to sit in the upper deck), you can have a glimpse of Hong Kong Island or Kowloon while you are in the waters.
I was just practising how to say "Mhgoi" as Ivan's mom was teaching me the previous day or when to say "Doze" when we landed up in Central Pier.
IFC Mall was just a walking distance--using the Skywalk albeit. I was hungry for not having eaten any breakfast, so it was time for a late lunch in one of the cafes of the high end mall of Hong Kong.
After some progressive blend of Asian and European cuisine, it was time for a walk. Time for a Walk to board the tram for The Peak.

Known otherwise as "Victoria Peak" is one of the major tourist destination of Hong Kong. But on a foggy, cloudy day like that, you would hardly witness any spectacular view of Hong Kong from the top. So we boarded the tram from The Peak station around Central and reached upto an elevation of

552 metre (or 1811 feet) above the ground. The steep track of the tram was thrilling..but all were marred by the terrible weather. There was nothing much to do above, so hopped on to go back. By the way, I lost the umbrella bought in the morning.
 I took  Chef Simon to the HK Labmade Ice-cream to savour the freshest ice-cream --HK toast.

Assorted Sushi

I bid farewell to Chef Simon as we headed home our own "home" (or just home away from home). What to do in the evening?? I started researching in Tripadvisor where to have my dinner that evening. I was longing for some japanese and found out one in the walking distance, "Tonikaku". Though, it was quite hard for me to find one since, the map was quite misleading, however, I was greeted in by the entire Japanese team in that restaurant. Wooden floor, wooden tables and chairs..I knew, I was going to eat good food there.
Perhaps, my main motive was to eat uni and loads of uni, but I also ordered some beef noodle soup with freshly made noodles! And a bunch of sushi...

Beef, Noodles and the stock!! So Tasty

To my surprise the beef noodle soup came in no time, I was expecting the sushi to make its way first though. Both the soup and sushi were phenomenal--I just don't know since when I became fan of Asian and far east cuisine (excuse me for the spicy food). After happily paying HK $330.00,I headed off to hotel room, to get some sleep.





May 8th, 2014
Day 4

Scallop Sashimi

I woke up hungry as usual. After taking a quick shower, I was on a hunt to find out to have some breakfast. Mostly, restaurants not opening before mid-day, I was disappointed. Probably Hong Kongers are not into eating breakfast, I told myself. So just after a coffee in some coffee shop which has multitude of creative coffee--but thanks, just a latte for me, I was in for some lunch again. Umm, yes, Japanese again-- Scallop sashimi, sushi with uni and other sea fishes. Uni is tasty, but not good if you are concerned about your manhood.
It was my last day in Hong Kong, so I wanted to explore the fresh market. And also one place I wanted to visit the legendary Tai Cheong Bakery in Central Hong Kong.
I took the Star Ferry only to walk upto Central just for the egg tarts. With the heavy traffic, crowded streets, skywalks, walking uphill, it took sometime to find the bakery.  Full of people trying a number of delicacies, I had only one intention--buy and eat some egg tarts. I bought about 10 egg tarts (2 for me, and rest to be taken home) and then moved on to the fresh vegetable and fish market. All could I find is that mostly all vegetables are imported. Hardly, anything is grown.
I came back to TST only to find it was drizzling. I quickly went inside a supermarket to buy some noodles and some asian sauces.

My flight was scheduled at 2230 hrs, which meant I should be in the airport by 1930 hours. I checked out around 1800, but it was raining cats and dogs. I was half-drenched and quickly got into a bus onwards to the Airport. It was just about 30 mins to the airport. I checked in my luggage and the flight got delayed by about 3.5 hours due to heavy rains and thunderstorms. So, at 2am of 9th, May 2014 --Dragon Air flight KA 168 departed for NSCBI Airport (or Kolkata airport), while I bid a "See you soon" to Hong Kong.

One Country, Two Rules-- Welcome to Hong Kong

Part I


My memories of Hong Kong was almost like ...it is just another city of China (pardon my geography --then or even now). Fake goods, noodles, mafias, karate kids, asians, harbour, star ferry and food porn-- whatever any Bruce Lee movie portrayed about China or even Hong Kong if ever and Anthony Bourdain's No reservations (a few years before).

Going by a few words above, you will go astray my friend, because Hong Kong is not exactly, what I or many people think of it to be..
Hong Kong handed over to China by the UK after their 99 year lease, is very special (thats why, often referred to as Hong Kong SAR of China), thus all rules of (communist) China does not fit in Hong Kong. It has its own flag, own set of rules, anthem,language, currency and everything of its own right-which brings me to this fact that any Hong Konger will get offended if you generalise them with Chinese--believe me, they are NOT!!

So, this March/April I planned to visit Hong Kong for 3 days. Reason: Sole reason being this place for the absolute Food porn(yes, delectable Cantonese cuisine), some discussion for future endeavours and also meet my BFF, Mr. Ivan Ho and my ex-boss and confidance, Chef Simon Wipf. Stay: Just a small box to sleep at night would be enough and chose a necessity over luxury--just a backpacker's room for 3 nights--paid just a little over US$65.00 (cheapest that money can buy).

May 5, 2014
Day 1- Hong Kong
I arrived around 530 pm (local time, +8hrs GMT), after a long flight from Dubai and thank god, Indian passports have Visa on Arrival (which makes this travel hassle free) and then on towards Tsim Sha Tsui (TST in Short). Initial hiccup: The taxi driver doesn't speak English. With the help of some locals (who can speak both cantonese and english), the taxi driver was instructed the way to the hotel. I must tell you at this point that the H.K.International Airport is located in Chek Lap Kok in Lantau Island. The other parts of Hong Kong are Kowloon, New Territories and Hong Kong Island. TST is in Kowloon is quite far from the airport---around US$ 40.00 by taxi (including tolls for the journey and return etc etc).
It took about 30 mins from the airport to a congested street of Nathan Road with an array of high rise buildings, crowded streets and touts everywhere--looking to sell either their tailored blazers, contacts of masseurs or else, ready to pick up any tourists to sell a room...
"Sir, one room for HK$ 200.00 a night", was the request when I came out of the taxi.
"Sorry, my room is booked in the day and night hotel", I replied--intimidated the way he was following me.
"Yes, how much they charge you, ?? HK$300.00", was the call from him, still following me.
"No...where is the way for Block "D"?, I asked him.
"That way", he pointed and left quickly!

"Welcome Gaurav to your backpackers' hotel or inn--in this box of 144sq feet, you will spend your next three nights," I told myself.

After a quick shower, Chef Simon came to see me--surprised that he could find that building, Chunking Mansion out of all the mess..
Destination: Ozone Bar, Ritz Carlton Hong Kong.

Estrella Damm Indedit

Ivan was expecting me there, as per his post in FB, so despite I wanted to give him a surprise..it was not a surprise. On his recommendation Chef Simon and I tried the beer "Estrella Damm Inedit" and some snacks to go along with that...just not your average lager, ale or stout! At least, if I may say--this beer doesn't suck at all. If you like your corona with a lemon or Guiness or Budweiser--but this beer is way better, tastier and lot more different than the beer you are used to.
We were sitting there for a couple of hours (in the busy bar) talking about life, work, people and yes, about Hong Kong. The weather was too poor to take some pictures of the magnificent Hong Kong skyline....so afterwards, fixed a time to meet Ivan the following day, bid him bye and walked all the way towards my lodge.
On the way back, array of restaurants..still open at 2230 and catering to their patrons--cantonese/chinese barbecue, noodle houses and what not...I was too tired--all I wanted was to sleep!

May 6th, 2014
Day 2 -- Hong Kong
Though, I woke up early in the morning, I fell asleep again, only to wake up again around 11am! My scheduled time to meet Ivan was at 1130 am, in Times Square HK. I was running late!! I texted him immediately and took a shower, munched a little snack, what I was carrying and took a cab to rush to Times Square.
Time for some Cantonese fiesta today..and it was time for Dim Sum lunch, in Times Square, "Heichinrou" restaurant. His mom and sister were already waiting, so without beating around the bush, it was time to order for lunch. My only advise to Ivan, "Today you just order and I will eat!"..though, I had the request for the roasted goose, crispy pork and all were taken care of.
First stuff was deep fried rice dumpling with assorted meat. Delicious!
Second stuff was deep fried squid with salt and pepper. Unctuously good--almost like a tempura.
Then comes, rice crepes with XO sauce. Just wow and wow!

Steamed rice rolls with twisted crullers

Now comes the main course..steamed pork dumplings with caviar. Lord..thats good!
Steamed Prawn dumplings. Heavenly
Baked BBQ Pork Buns---another unctuously tasty bun, right from the oven and then steamed rice rolls with twisted crullers.





All tasty, delicious and the absolute food porn. You need some hell of a skill to make all these stuff (at least I need)...Lord, thank you! I wanted to taste all these food for long.
After having some sweetened bean curd and almond delight (full of almondy goodness) we headed onwards to have some pastries in Zoe pastry shop--just few steps away.
It is a small restaurant, with delicate pastries and cakes---just eat and go. We had millefeuille, hazelnut cake, Mango cheese cake, lychee cake.. (+an espresso for me, so that I dont fall asleep)..all were damn good!
Next stuff-- Tram ride
Operated by Veolia Transport, Hong Kong Tramways have been operating for more than a century (makes me nostalgic--the same tramway we have in Kolkata) with all trams run electricity and are double decked. Hop in and hop off according to your destination but all you pay for any destination and any route just HK$ 2.30...cheap..right?
So, our journey started from Hennessy Road and on towards Hong Kong Central (Forgot to mention, I was in Hong Kong Island) where we stopped to buy something.
Conpoy or Ganbei is dried scallop--base for many cantonese sauces, cooking and also the base for the "XO sauce". I wanted to buy it, for making my own XO sauce and also some other stuff. Intense aroma of scallops--sweet! After buying my stuff and also going through some other shops specialising in dried seafood, we hopped in the tram again, now to go towards Wan Chai district.
I was talking to Ivan about future plans, future in Hong Kong and many many stuff! On the way to Wan chai, just noticed that Hong Kong lacks one resource--Land. The city has money (all you need to know is how to catch them) but there is scarcity of Land. Thats why, people find whatever piece of Land they can get, just build a skyscraper with the smallest rooms possible.And rent or price of an apartment? Well, quite high!
It was almost 5 pm-- Time for High tea!

HK Toast

No, not your dainty sandwiches, warm scones with clotted cream and some gorgeous pastries. It is a little rough-- you have stew of beef brisket with fish head balls, HK Toast and yes, some tea. The HK toast, which I liked especially is of course good for my cholesterol. Two thick slices of white bread, toasted and smeared with generous amount of condensed and sandwiched with a thick slice of salted butter. All I can say is "Delicious"!

It was a Holiday in Hong Kong--Birthday of Buddha according to their calendar (whichever calendar they are following) so people are out. Offices are closed mostly and a day to celebrate, pray or eat--eat vegetarian or non-vegetarian if you are not Buddhist!
Time was moving slowly for Dinner, to join us for dinner was Ivan's Dad.

Roasted Goose with Plum Sauce

We head towards TST for dinner and driving through almost no traffic--we reached there in no time to eat a very traditional Cantonese fare--something, I will be able to eat only in Hong Kong, if I am not exaggerating.

Crispiest Pork .....ever!!

A traditional layup in the table and courses just keep on coming one by one.A very simple noodles with some vegetables, followed by the decadent roasted goose with plum sauce, and then goose intestines tossed with some sauce and vegetables, followed by fish congee, the crispy barbecued pig, sizzled chinese cabbage, fried fish with corn, and sweetened red bean stew. The goose was just way better and tastier than I though it to be and perhaps, the crispy suckling pig made me rethink, that I to redefine "crispy"..perhaps the crispiest food I ate ever. I had a very love-hate relationship with congee till I ate this one. I fell in love with Congee--for one evening, if my cholesterol goes high, my weight increases by 5 kg --I dont mind, cause the food was so, so good!!

Bakewell Tart Ice-cream

Ivan, his sister and I--we headed towards an ice-cream shop, where they make ice-creams right in front of you with liquid nitrogen. Four flavours and changes every two weeks. Flavours are unique everytime--I opted for the Bakewell Tart--a bakewell tart in every aspect while Ivan opted for the Hong Kong Toast (perhaps, because of it being his comfort zone) whilst his sister tried the one with greek yoghurt.
I went back home, bidding Ivan and his family a bye..and  being a little drowsy--after all the good food I was eating throughout the day and  it was time for me to sleep!