Lobster porridge from Diamond Kitchen – steamed local lobsters, “pao fan”, chicken stock, Chinese wine and ginger. Essentially a most tenacious giant prawn sitting in a light and comforting broth. The lobster, easily extracted from the remnants of its former home, tasted like it must have been an athletic man who…
Hong Kong steamed giant grouper from Diamond Kitchen. Not sure what aquatic kinfolk eat in Hong Kong waters but aside from being giant, the grouper tasted remarkably meatier and chewier than its brethren elsewhere. The skin itself should have its own Kinohimitsu endorsement deal – your face would in all…
Açorda de Bacalhau – bread “porridge” with cod, extra virgin olive oil, fish stock and coriander. Tastes like comforting rice porridge, but with random soft bread crust bits and the occasional whiff of fermentation which tease that you aren’t eating rice. The cod was fresh and chewy, but this Portuguese…