One thing you know for sure en route to Hong Kong: this city will have wall-to-wall hanging ducks, chickens, pigs, roast pork, all displayed in multitudinous carnivorous windows. The whole category is sometimes referred to as “Chinese BBQ” (even though the meaning is way different from the righteous thing we call BBQ in the American south)…and the Cantonese, who own Hong Kong gastronomically, are the masters of it.
This recipe is a scrumptious addition to any English Tea Service and is from my book David Rosengarten Entertains.
London has my heart. It was the first European city I ever visited. I fell in love instantly, and I shall never fall out of love. (As Samuel Johnson said to Boswell in 1777: “when a man is tired of London…he is tired of life!”)
Of course, London and I have had our ups and downs. I’ve always devoured London theatre, never been disappointed…but, truth to tell (Samuel, don’t listen!)…
Among the most popular offerings at Thai restaurants in the U.S. are the wonderful, light, tingling, super-flavorful salads. They can be pretty elaborate affairs, with all kinds of intricate garnishes. But I love the simplicity of the following recipe, which takes mere minutes to make–and gets any meal, Thai or otherwise, off to a rousing start.
This simple fruit soup is my staple dessert in New York’s Chinatown, whenever I go for dim sum. But there’s no reason you can’t serve it at any dinner, plain or fancy. It’s as satisfying as it is refreshing.