Posts filed under ‘restaurant’
The Chinese really like their kei’s. It’s almost like the Cantonese version of the Japanese attachment of ‘-san’, except there’s a greater sense of closeness and familiarity when tacking ‘kei’ onto the end of something. It’s casual and homely.
Like snippets of a daydream, my recollections of my trip to Macau this August are hazy. But one look at the photos I took there and like some Pavlovian puppy, I start to salivate. How embarassing. Here are three of the best places I went to (though I only went to four, Solmar wasn’t really worth mentioning even though it claims to be the best, and the oldest, Portuguese restaurant in Macau).
I’m not as informed within the Hong Kong foodie world as I’d like to be – so it was only this past week that I finally made a visit to Xǐ Yàn Sweets down in Wanchai’s Wing Fung Street. All credit goes to my mom, who is always reeling off names of restaurants that I should try out, for varying reasons!
Xǐ Yàn Sweets is the brainchild of artist-come-restauranteur/chef Jacky Yu. The original Xǐ Yàn started in 2000 as a ‘private kitchen’, or speakeasy/underground restaurant, that are popular in Hong Kong. The menus change constantly and you eat what the chef decides to prepare that day, a good indicator that the food served will be fresh and seasonal. In fact, written at the bottom of the sample menu for the speakeasy is the following disclaimer:
Note : the menu may be subjected to slight changes if the chefs believe that certain ingredients available for the particular day is not as satisfactory for serving.
To find out more, check out a wonderfully written and comprehensive review of the original Xǐ Yàn over at Cha Xiu Bao!
The name of the establishment, Xǐ Yàn (囍宴), is a nod to the traditional Chinese wedding banquet, but the dishes couldn’t fall further from the rigid, set styles of banquet fare, where there will be one chosen regional cuisine throughout the entire course progression. The marriage, if you excuse the pun, of many different regional Asian cuisines at Xǐ Yàn means that in one night you’ll be able to sample delectable dishes ranging from sweet Japanese tomatoes with sesame sauce (which my tomato-aversive mother declared as the best she had ever tasted) to coconut chicken soup. A peek at the sample menu from their website also reveals dishes such as foie gras somen, tofu ice cream, and scallop on glutinous rice with olive & black bean paste – showing a true fusion of some of Asia’s best cuisines, with a slight Western/European touch.
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.