Farmer's food

A private kitchen, Guangzhou.

Pig's blood, shrimp, fish with pickled vegetables.

Tofu and sprout leaves salad

TSX Family Restaurant
Beijing

One of my favorite salads, washed down with Budweiser.

La fleur

La fleur
16 St Francis Yard
Wan Chai

Seafood platter.

Braised lamb shank.

Grilled steak.

Mixian Sense

Mixian Sense
上環皇后大道中181號新紀元廣場2樓208號舖

Mixian Sense is the latest concept by Café de Coral. It is in reality a combination of the street food traditions Sichuan and Yunnan provinces. In this concoction, Yunnan noodles are mixed with Hong Kong-style Shacha sauce (沙茶醬), beef, fish balls, and tofu sheets. The result is an amalgamation of various provincial flavors, reimagined and engineered to the typical Hong Kong palate. To CdC's credit, this is the best new concept they have come up with in years.

Steamed chicken with cloud ear fungus and daylily filament

A private kitchen, Hong Kong.

Steamed chicken with cloud ear fungus and daylily filament (金針雲耳蒸雞).

Passion by Gerard Dubois

Passion by Gerard Dubois
Shop 1, G/F
74-80 Johnston Road, Wan Chai
Hong Kong

Fabulous pear and apple tarts. Natural flavors of the pear fruit come to the fore, with a sweet palate and a lingering syrupy finish. The sugar-acid balance is well-crafted. The pastry fluffs and flakes evenly. A delight.

2 stars to pear tart.

Arirang Korean Restaurant

Arirang Korean Restaurant
3F, W Square
314-324 Hennessy Road, Wanchai
Hong Kong

Seafood and kimchi hotpot, with tofu.