HK: A Foodie’s Guide – Series 1!

Common starter in HK cuisine.

Hey guys! How’s everything going? Well this blog has finally come back from hiatus, to bring you a series of great food, that range from different styles, all from the city of Hong Kong. To start off, I have for you a cold dish known as “Lou Sui” in Cantonese, being a special soy sauce marinade, that is a little sweet, with a bit of salty taste to it.

Pictured here includes boiled egg marinated with the sauce after boiling, duck wings, duck breast, and duck giblets I believe. It makes for a great appetiser to share with everyone, but is also great to serve with rice too! Personally I prefer my mum’s version of it – if I have the chance I’ll post that up sometime too!

Let’s go to Taiwan!~

Hey guys! How’s everyone going? It’s been a while ay? As stated above this entry will cover what is known as Taiwanese food. Not many people know what it is, so I’ll be here to inform you, and hope you’ll come to appreciate it too. Now, without further ado, click on the jump to check out this 2 course Taiwanese meal and more!

The Ultimate Showdown!

That’s right.

HK vs AU, for the same dish @ the same franchise restaurant. The franchise in question is Ajisen Ramen, and the dish being “Pork Tenderous Ribs Ramen” If you don’t like pork, or noodle soups, you can skip this entry. =P See if you can guess which is one is from where! =D

katsudon! – the real thing –

I’m sure many of you have heard of this famous bowl of rice before. =P

You can pretty much find it in all Japanese restaurants. It’s one of my fave Japanese dishes too, when I want a break from sushi!

Read on, if you guys want to know the true Katsudon!