Vignettes of the World
The Stories of Food
It is with sadness that Hoi An Cafe, with 69 years of history behind it, has now permanently closed, as of October 2021. Reports suggest that the owner had to close it because nobody was going to take over the operation of the restaurant. Farewell …
I was born the same year as the Gala Café of Tsuen Wan. I have not heard of it until last year, but thankfully it was not too late. For forty years, Gala Café was the local favorite in Tsuen Wan. It was especially famous …
Hong Kong’s local oysters mostly come from Lau Fau Shan in western Yuen Long. The second generation owner of oyster farm Chan Cheung Kee decided to satisfy the palate of oyster lovers by opening the Best Oyster Noodle restaurant in Prince Edward. The oysters served …
“During the transport, the chefs would feed the baby pigeons with their own mouths to prevent them from starving. Because we used only baby pigeons of 23-24 days old, they were not able to eat on their own yet. If they could eat on their …
Heritage, history, hiking, and happy dining – we did an all-in-one trip at Mei Ho House in Shek Kip Mei on a sunny afternoon. Trail at the Back The original intention of the day was to do a simple walk up the stairs behind Mei …
I must see Mr. T. He has the stories of the DMZ as a veteran. So I chose Hue as my fourth trip to Vietnam. On this first morning in Danang I had coffee, worked a bit more, and had lunch at the Happy Bread …
What’s with me and unmetered taxi’s? The guy came up to me at the airport and quoted đ200,000. I thought that included the airport tax but it was an extra đ70,000. I simply did not have the guts to bargain. On arrival at the hostel …
“This cleaver of yours,” Chef Tong Li began the cooking instruction with displeasure, “is not even good enough for cutting bean curd!” James Li, Chef Tong Li’s son, said that his father was very demanding when it comes down to cooking. Chef Tong Li had …
I asked Chef Tong Li whether he thought that God was always with him, even before he came to know and accept Jesus Christ. The answer was a resounding yes. The first cuisine with which Chef Tong Li would make his name was the snake …
Book Review: Not Giving Up (Trans. Original in Korean, Translated into Chinese), 2017 By Bok Yi Choi The word Bon, in Hanja[1], is first, the character for “man” over a “cross,” then furthermore a “cross” below. Overall, it is an imagery of a man bearing …