We were very excited about eating in Hong Kong - Liz had reams of recommendations and we had only 6 potential occasions (we extreme dine only once a day on holidays....usually trying to eat one of everything on the menu).
Day One - tired after 26 hours of travel and in the wrong time zone we ate at a nearby restaurant (behind the YMCA on Ashley Road) that was incredibly busy, filled with students and served good basic food. Our assumption is that it is hard to find bad food in Hong Kong.
Sea bass and vegetables, stir fried shrimp and an exceptionally flavourful Yong Chow rice
Day Two - into Liz's list. We love Sichuan and she had a recommendation - the Yellow Door. Good things are often hard to find. The Yellow Door is a sign over an obscure doorway, then down a dark hallway and you enter an elevator that should have been long ago condemned and lurch up to the 6th floor
All was well. A charming dining room, welcoming staff and a fish eye view of the density that is Hong Kong - including (below) an overhead shot of "the escalator" (more about it later)......plus some wonderful, incredibly flavourful food.......here's the view and the escalator
Then stir fried chicken with pickled chilies (below). Again, wonderful flavours but we'll never get used to how the chinese macro chop chicken. The french fillet method that deletes backbones and cartilage is far more dental friendly!
We liked Yellow Door so much (and were fascinated by what the people at the next table were having) we went back again.....and to another restaurant owned by the same people......following is Round 2 at Yellow Door.
Exquisite dumplings in chili sauce. We are big dumpling fans. Not a complex dish, but one that defines a chef. These were ethereal wrappings made of air, a succulent filling and a hot sauce that crept up on you and kept on creeping.
Sauteed garlic stems with shredded pork. A new form of garlic could not be denied. We loved it. Where do all the North American garlic stems go???......we want them
And then the killer - a dish to make grown men weep....from every pore. Richard consumed a box of kleenex mopping the sweat from his bald head:
"Boiled Pork in Chili Soup"
and they aren't kidding about the chilis - all those red things are sichuan chilis. Great flavours and incredible heat - a dish to remember.
We had to try the owner's other restaurant - Kin's Kitchen...............see Eating in Hong Kong - 2