The Gala Café of Tsuen Wan
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 …
Vignettes of the World
The Foodie
The Stories of Food
From Farm to Table — Oysters
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 …
A Legend of Pigeons — Lung Wah Hotel
“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 …
Mei Ho House – Food, Views and Heritage
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 …
Old-Time Vietnam – Off to Hue
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 …
Old-Time Vietnam – Sizzling at Hue Ngon, Danang
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 …
Fusing Faith with Food – Big Brother Biu’s Seafood Restaurant (2)
“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 …
Fusing Faith with Food – Big Brother Biu’s Seafood Restaurant (1)
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 …
A Bowl of Blessing — South Korea’s Bonjuk
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 …
Of Water and Cheese — Gruyeres and Its Cheese
Gruyeres (pronounced gree-EYRE) is a town about an hour northeast of Lausanne. It is famous for its cheese, made at La Maison Du Gruyeres. Milk, the Essence of Great Cheese Every cheese starts with the cows that make the milk. The milk farmers of …