You are currently browsing the monthly archive for June, 2009.
is funny.
Since time is short, posts on eats from my recent travels in China will probably take the form of pictures with ever-so-brief commentary. Coming soon!
For a friend’s birthday dinner, I recently made these stuffed peppers, which were paired with an asparagus and mushroom frittata and went well with some red wine. Even though 1) my inattentiveness resulted in the peppers’ overcaramelization in their first trip to the oven and 2) I accidentally left out the capers I had planned to include in the stuffing, I still thought it turned out decent. The scallions provided both an onion-y and grassy edge and the (canned) tuna added some texture and saved it from being a vegetarian-friendly dish, which is always a plus 
. Perhaps if all goes as planned next time, the result will be closer to the fabulousness I had originally envisioned.
A few weeks back, one of my fellow foodies suggested a “day of progressive eating.” The idea was novel to me and the territory unknown — an entire day devoted exclusively to eating – and I’m always one for stretching myself and my stomach capacity, so I eagerly got onboard. This also gave us an excuse to try some of the best-rated restaurants in Hong Kong according to the local food website, openrice.com. An itinerary was mapped out: 11 restaurants/food stalls were chosen for the task, most within walking distance of each other, cuisines spanning Chiu Chow, Malaysian, Thai, and local Hong Kong specialties like wonton noodles.
Our first stop was a place I had been meaning to visit for months, Australian Dairy Company. I’ve heard nothing but the highest praise for this restaurant’s simple fare of eggs, toast, and macaroni soup. At the entrance I ran into some friends of my parents, who apparently recognized me even though I had not the slightest clue who they were (and still don’t). It’s always a bit awkward and disorienting when people you don’t know claim to know (of) you.
Though I didn’t know it at the time, ADC was to be my favorite restaurant of this day. But the scrambled eggs and thick-cut toast were spot-on and satisfying in the visceral way that only foods like scrambled eggs and toast could. I could see why even the humble-sounding macaroni soup had secured a faithful following, as the salty broth with supermarket ham tidbits and elbow macaroni could very well be the Hong Kong equivalent of chicken noodle soup.
Australian Dairy Company:
47-49 Parkes St, Jordan
Scrambled eggs with toast.
