My Eyes Have Strings In Them

Гастрономические прогулки по Гонконгу

The Chinese love to eat. In Hong Kong the same reign a cult food, and eating very different. Guide Michelin has allocated more than 200 restaurants, notable gourmet, but in addition to the gourmet here still exist and the tiny house restaurants, get in that is almost impossible, and information about the covered "by word of mouth, and street food, the diversity of which my head is spinning, and the old" tea houses »- tea houses, going in which it seems that the transfer of fifty years ago at least.

From all this splendor is divided into four restaurants, which any self-respecting a foodie simply must visit. This is Bo Innovation, Lung King Heen, Yung Kee, and Hutong.

Lung King Heen - the only Chinese restaurant, awarded three stars in Michelin. To get there, you must book a table at least a month. The restaurant is located at the Four Seasons, in fact, in the heart of the business district of Hong Kong. This is one of those places where the ideal everything: from the quality and presentation of dishes and finishing service. The menu is divided into two parts: a la catre and several seasonal tasting menu from the chef. Differences between them are as hot dishes - various meats or fish to choose from.



tasting menu starts with an amazing selection of meat barbecue - suckling pig, the usual pork and goose, and then go soup and a few main dishes. Two of the most prestigious courses in Hong Kong - is Abalone and shark fins. As regards the second, they practically do not have their own taste, and therefore are preparing the soup with plenty of spices and herbs. Abalone - shellfish on amateur, but in Lung King Heen prepare it in such a surprising way that its texture is both elastic and soft. It is definitely worth a try! Very curious as a chef blends European sauces (eg gravy on the basis of champagne or English gravy) with traditional Chinese dishes.

wine list is almost not differ from that seen in a good European restaurants. Emphasis is placed on white wines, which is understandable, given how well they fit to eastern cuisine. A lot of Bordeaux wines, but it seems that the Chinese are yet drink labels, rather than quality, because the wine is mainly those years, which were not the best in the region. We stayed at the Schloss Vollrads Riesling Grunsilber 2008 from Germany to the first part of the set and the beautiful Albert Mann Clos de la Faille Pinot Noir 2006 from Alsace to the meat part of it. In addition to tasting Setu sommelier offers certain selections of wines by the glass.


If Lung King Heen - it's tradition, stiffness and elegance, the command Bo Innovation offers visitors a real culinary shows. It's Fat Duck East, and it was very strange that they only have two stars. The guys deserve more. This restaurant is hidden in the area of Wanchai, in one of the tiny streets - Ship Street. After rising to the second floor, you find yourself in a small room with an open kitchen. You seated at the table, offering an appetizer, and then begins the show. Words, it does not pass, you should try for yourself. I can only say that for me the greatest impression one of three desserts called Temple - the temple. It was ice cream that was served with a transparent container, the lid closed, and it was evident that it is there in a sort of not a few, not the smoke. When the lid is opened, we felt exactly the same scent of sandalwood and incense, as you start to feel even a few blocks to HK temples.

Sommelier restaurant - a famous personality in local wine circles, the winner of many competitions and the sommelier is the same creative identity as a chef. In his card - in addition to an impressive selection of Bordeaux wines at the price of European wine boutique - you can find German Rieslings years old and a great selection of sweet wines.




Unlike the previous two restaurants, a Hutong, and Yung Kee is nothing in Europe. First - Szechuan Restaurant kitchen at Kowloon, and the second - the legendary Cantonese restaurant on Wellington Street.

In Hutong (one star Michelin) should go only if you like spicy food. Acute the notion of the Chinese note. You can work out a "Friendship" by ordering, for example, pork Szechuan style and asked him to do on the severity of their standards. It will be very mild version of what you then have to face in the Hutong. The restaurant is located at 28 floor, in the twilight reigns, so that visitors can admire the stunning views of Hong Kong Island and laser show which starts at 20-00 and continues with the periodicity of 15 - 20 minutes until midnight. Because of this gloom did not immediately notice the old Chinese furniture, cozy niches, which are also hidden tables, and an old trishaw. Signature dishes - the famous Sichuan dish - marked red seal chef. Of these, we ventured into Dan-Dan Noodles, noodles with minced pork with peppers, spring rolls with mango and shrimp and chicken Szechuan style, which is preparing to chile bean paste, and three kinds of peppers. Very spicy. Incredibly delicious!

Judging by the fact that the table next four Chinese yuppies to sniff out something by the glass under Pinot Noir, wine list in a restaurant there. And judging by the ratings, a very admirable. We washed down our food smoothies from different fruits and berries, mixed with ice. I'm afraid that our receptors are simply not able to respond to the wine ...






Yung Kee (one star Michelin) - one of the huge number of restaurants Cantonese cuisine. It occupies four floors of a large mansion. The street is all. Lists of guests who have booked a table, reminding me of the thickness of my thesis. Despite the apparent bedlam, quality food and service at altitude. Need to come here to try the roast goose with plum sauce, suckling pig barbecue and, of course, duck. Many species of ducks, many of them need to be ordered a day, but from the fact that you can try right now, it is worth noting duck with tangerines. Not to be confused with a duck in Peking: the pancakes are not served to her, and she is prepared quite differently.

As for the wine list, it is quite does not match the level of food. The choice, in fact, be reduced to either Bordeaux dubious years for Moscow prices, or to basic Pinot Noir from New Zealand. But against the background of the goose that seems a trifle annoying, which is very soon forgotten.




By the way, if you want to try the Peking duck, then it should pay a visit in the Celestial Court at the Sheraton Kowloon (20 Nathan Road). We had dinner there last night before leaving for Macau. Fortunately, we lived in the same hotel, because after three changes of dishes to go, we were virtually no control. First boss makes a duck and cuts off her skin, which literally crackles, and a little meat. It remains to no fat. They served Pancakes and Hoi-sin sauce. Then the remnants of meat roasted with five spices and served with rice. At the end served the soup with cabbage pak choi and the remaining meat from the legs.

Addresses ресторанов:

Lung King Heen
Four Seasons Hotel, International Financial Centre, Hong Kong
http://www.fourseasons.com/hongkong/dining/lung_king_heen/

Bo Innovation
2 этаж J Residence, Ship Street, Wanchai
http://www.boinnovation.com/

Hutong
28 этаж 1 Peking Road, Kowloon

Yung Kee
32 – 40 Wellington Street, Central, Hong Kong
http://www.yungkee.com.hk/