changeup

We ate the duck there late June.

Yes. And that fish pictured above is one of the better dishes at Trishna I think, really good.

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.

Sadly it's not...

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.

If he has 5 or more cousins, they take reservations.

Anyone tried Chutney Mary? I was recommended that over Gymkhana.

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

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.

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!...).

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.

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

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:

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

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,

These are photos from Tim Ho Wan, famous for being the cheapest Michelin starred restaurant in the world. They are perhaps most famous for their pineapple bbq pork buns. I got a cool photo of them pre-baking, as they were pulled out of the fridge: Here they are baked: A less photographed dumpling of theirs, the teochew style dumpling with peanuts: Turnip Cake: This place really is insanely cheap, and really good. One of the very few meals I do actually wait in line for. Here is their menu from January 2015, prices in HKD (7.75:1 USD):

I've gathered a few Hong Kong photos to share. Our trip to Under the Bridge Spicy Crab. Really really good, but you lose a few days of your life on the sodium intake. This is two of their "small" sized crabs together in 1 plate: There was a discussion of Peking Duck in the China trip thread. This is my personal favorite Peking Duck, made by Mott 32 in HK: Another huge favorite of mine, the egg/waffle cakes. Near me you could only get these after 2 or 3pm until dinner time: Keeping with the sweet theme, I love Tofu Hua, or Soft Tofu served with Ginger Syrup an

Looking at this, I'm reminded of the crazy wedding I attended at the Four Seasons when I went back a month ago. We were in the grand ballroom, directly underneath the Lung King Heen floor. The first course was listed as roast suckling pig - I never imagined it would be food from LHK. It was exactly what is in that photo above, served to what I am guessing was around 400 people. Exactly. The rest of the meal (12 courses) proceeded this way - plated dishes from LHK, including abalone, shrimp with truffles, birds nest, whole fish etc... Was nuts, we guessed it was a half million dollar weddi

No, never did. We don't know much about it, but word was that it's only worth it if you get a window seat - my wife tried once randomly, didn't get it, then forgot about it. That's not much to go on though, we really didn't check into it in a real way.

I just looked at a video I saved from Quan jude restaurant (the OG Beijing duck chain). There they skin the duck neck, and a thin strip down the breast plate, but not the skin over the breast meat. So you do get a first course of skin, but it's not a lot, and it's mostly neck skin. Then they take off both breasts whole and slice them very thinly on a board (probably upwards of 20 slices per breast) serving you breast meat with skin on, before doing the same with the duck leg and choicest parts of the back. My personal favorite Beijing duck is from Mott 32 in Hong Kong. There they rem

Daniel, further research on the subject is showing that our Hong Kong correspondent changeup seems to be dismissive and that DTF is a chain. I repeat, a chain. Not dismissive in the slightest - I've eaten DTF in 5 or 6 different countries, including the OG location in Taiwan. Easily North of 20 visits. No complaints at all - although it is a little expensive. The lol part was in reference to recommending that someone eat at a Taiwanese chain if they wanted Shanghainese in Shanghai. Seemed humorous to me.

lol, sorry - will fix.

We hit up Mizutani for lunch. He seems to have mellowed out a bit since our last visit (maybe 2-3 years ago?), less of the room general than last time. "Sushi only" lunch was about 17 or 18 pieces, a few more than I personally could eat and cost 20,000 yen. If you ask for sashimi to start (in addition), I think it's 32,000. I also believe that "sushi only" is not an option at dinner, you must get both then. Cash only. Some parts of this meal had me in shivers, the chutoro and the abalone in particular were insanely good. My wife went nuts over the uni, needlefish and tamago. The on

We also had a relatively weak meal at about the same time. I think there was unexpected kitchen staff departure (which of course should be no excuse) I'm eating there in a couple of days - not good timing from the sounds of it...

Good call - i've eaten a lot of egg white wraps with turkey bacon for breakfast, and turkey sandwiches at lunch time but never once thought to add turkey bacon to a turkey sandwich. Good news for you is that anyone ordering that sandwich will have been eating the same generically sourced turkey bacon that's available at any NY deli, so that's what they are expecting.