Hong Kong Part 1
Our first week in the East was a blur of friends, food and foreign sounds and smells. We came to Hong Kong, in Matt's words, for 21 meals. And we were amongst friends for every one of them. Thanks again Keiyu, Joyce, Henry and Michelle.
It was a whirlwind of new tastes for me. There was succulent Beijing roast duck, (cha siu bao) sweet pork buns, and spicy chicken feet. There was also bits of pork wrapped in feathery light rice dumpling wrappers still stewing in a light broth. We tried hot pot filled with thin, marbled slices of beef, tender fish balls scraped fresh from a paddle, and fried fish skins that tasted like papadum. We had our fair share of sweet local crabs and an oversized crayfish covered in sauteed garlic (whose name in Cantonese means pissing cockroach). We sampled fluffy pastries filled with all sorts of sweet and succulent stuffings. Our favorite was the sugar-crusted pineapple bread. On our last night, we tried out Korean barbecue with all those little bowls lined up on the table. We even had the opportunity to eat at a few of the Kamatani restaurants for piping hot ramen and Hainan chicken. And there were many, many bubble teas (Joyce says a whole year's worth in a week).
Hong Kong is filled with skinny towers that reach for the sky, some of the best food from all over Asia, and just about every shopping experience known to man.
But first, a bit of Beijing...