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About changeup

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  1. Yes. And that fish pictured above is one of the better dishes at Trishna I think, really good.
  2. On it's grand tour of the dining room it certainly had all the chance it needed to speak up. Sadly it didn't sing to me in quite the same way the EMP duck does. But I'll make allowance for personal preference: if you don't like a little sugar (or honey) with your duck skin, then this was in fact a very well sourced and cooked duck.
  3. Heston Blumenthal's Dinner comes to mind. I'm sure those recipes when cooked back in the day tasted very much not the same compared to what he serves today as representative of those original recipes.
  4. If he has 5 or more cousins, they take reservations.
  5. Anyone tried Chutney Mary? I was recommended that over Gymkhana.
  6. Yeah, having eaten at EMP throughout Humm's entire tenure, what struck me was the circularity of EMP being so open in it's early days (and somewhat knocked for) its obvious influences, only to later have its evolved state serve as an obvious influence to a new upcoming restaurant abroad. Hopefully they go through a similar transition here, cause I thought the ingredients and profiles behind the food were quite interesting, and deserving of its own original and origin based packaging. Their being ranked so high so early on (in this case in the top 100 list) is also a parallel to EMP - when
  7. We also thought it was pretty good but I couldn't shake the notion that their approach is heavily directed by "top 100" style. They are pretty young as a staff so should evolve quite a bit if they stick around. The food right now is ahead of the service, it wasn't hard to spot a bunch of faults even if they are pushing pretty hard. Reminds me a lot of early EMP actually. Which is to say that personally I'd choose to re-spend my pennies at St. John, but it could be fun to look back on meals there in a few years if they eventually do evolve to set their own style.
  8. changeup

    China May 2016

    Those buns looks cool, haven't seen them before. The tofu knots in the red pork can happen - i like them myself since I can barely eat a single piece of the pork (pure fat basically!...).
  9. changeup

    hong kong

    Custard buns in all likelihood. As for hum soi gok - we call those oil sponges lol. We eat them, albeit rarely - and I believe they are pictured in that cart photo, so Maxim's has them.
  10. changeup

    hong kong

    I mentioned Maxim's above. They are very popular, with at least 2, maybe 3 different levels of restaurant. The high end proffer was a regular of ours, "The Square" - convenient and nice enough. The bigger show, albeit with worse food at a lower price point, is the Maxim's Palace near central hall. This is what I mean by show, it's only a part of the room: It's really large. It opens at something like 11 on Sundays, and everyone lines up starting a bit after 10 or 10:30. When the line is allowed in, people sprint as they hit the door to secure their favorite spot. The window
  11. changeup

    hong kong

    Re duck duck goose, do they do anything interesting with the livers over there ? In China they get consumed as is with BBQ for the most part. In Hong Kong, not so much. The only place I really see them is in these sausages on the right (this photo from Yung Kee): They are pretty commonly sold at places that handle high volumes of meat. They are raw, and intended to be thrown into your pot of rice for easy cooking. Here's another one from a local place:
  12. changeup

    hong kong

    Yung Kee, most famous for goose. It's in the fine dining vein, but I'd just say it's upscale. They have a huge menu, but there is a single undeniable star of the show. A whole goose: Here is a half goose, with a cross section of the part I personally enjoy the most - the breast meat: They actually charge you extra to include the leg if you only order say a quarter goose. There is a lot of gelatinous fat in that leg (hence popular in HK/China), so proceed at your own risk. I've never been a big fan of Cantonese meats, but this one did grow on me quite a bit. Rum
  13. changeup

    hong kong

    Photos from Lung King Heen, which is in some ways the exact opposite of Tim Ho Wan: it's one of the most expensive dim sum restaurants in the world, and the only with 3 stars. Their equally famous BBQ Bun: The biggest sized shrimp I've ever been served inside a spring roll: Also famous for their single serving dumpling presentations: Finally, and though insanely expensive for a chicken (and therefore unlikely to be a repeat order), I couldn't resist their Peking Chicken: The quality of poultry cooking is so vastly superior in Asia than it is in America,
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