Sunday, October 24, 2010

Hong Kong Day 2 of Passing out between the 3rd and 4th course

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Went to the wedding of a couple I barely know. It was a 6 hour affair. We got there at 5pm. By 7pm I was passing out at my seat because of jetlag. Here are some notable dishes of the evening.


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Barbecued whole suckling pig
48 tables at this wedding = 48 baby pigs sacrificed for our eating enjoyment. Pretty sure baby pigs are illegal for consumption in the U.S. (It's tasty!)


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Braised shark's fin with assorted seafood in lobster bisque
A waste of perfectly good shark's fin and lobster. Why mess with a perfectly fine shark's fin soup by making it a lobster bisque? The taste of the shark's fin gets drowned out by the lobster bisque. Lobster bisque is also a waste of lobster IMO.


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Braised sliced abolone with Chinese mushrooms and vegetables
Pretty good abolone, not too chewy.


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Baked mini egg tarts with bird's nest and deep fried sesame dumplings with lotus paste
A waste of bird's nest! Ahhh! This egg tart is very showy but it's a a waste of bird's nest. The tart itself was not very good- I like the crust to be flaky and this one was too hard and compressed. The deep fried sesame dumpling was good. I'm not usually into then enough to order them at dim sum in the states.

Notes:
-This was a 13 course dinner (3 were dessert). By the 7th or 8th I was already really full (and taking naps between courses)

-The east and west truly do everything opposite. All the wedding activities were done backwards as compared to a typical Chinese wedding in America. What I mean to say is, they did photos on the stage first (for like the first 3 hours!), then they had the sappy slide show of the bride and groom (usually reserved for near the end at most American weddings), then the bridesmaid and best man made there speeches, then the couple came and said a few words. Then we started eating.

-The waitstaff proportion every course at a side table. In America, a big plate would just be put on the table and everyone would serve themselves. (more differences!).

-There was no open bar which made me highly not want to be there about 2 seconds after I found out. Just a lot of low quality red wine, which I drank (but not too much).

-Just realized the majority of my posts in Hong Kong will be about food. Which reminds me, I should go pick up some mango Tic Tacs.

-Sorry for the crappy iPhone photos!

3 comments:

Unknown said...

Cool blog, congratulations!

sandy said...

1) Killing piglets for roast suckling pig, totally legal in the U.S.

2) Shark fin is really tasteless. Just gelatinous--that's why they put in some flavorful soup!

3) Don't knock iPhone pictures! Snob!

Михаил said...

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