Posts filed under ‘HK-style’
Hot, silky custard
in a crumbly puff pastry –
an eggy delight.
Far better than
those cold, stodgy custard tarts
sold back in Britain.
Goldfinch Restaurant may not be a familiar name to most, but perhaps its dimly lit interiors, smoked mirrors and characteristic leather booths will stir up memories of one of Wong Kar-wai’s most famous films, In the Mood for Love, where the small, intimate restaurant is the unique setting for So Lai-chen (Maggie Cheung) and Chow Mo-wan’s (Tony Leung) first dinner together.
It can be said that restaurants like Goldfinch laid the foundations of Hong Kong’s first ‘fusion’ movement; it opened in the 1960’s when the economy was only starting to see some light, and dining out was more of a luxury. With a nod to Hong Kong’s colonial identity, restauranteurs and chefs began integrating more ‘Western’ style dishes into their menus, such as steak and pasta, while adding a Chinese twist – thus serving ‘see yau sai chaan’ (literally ‘soy sauce Western meals’), the colloquial description that has come to characterise such unique eateries.