Tag Archives: food

The Danger in the Layover

I went for dim sum this morning. Something I LOVE to do – with or without dim sum buddies. Newspaper, a local tradition, or book in hand I mix it up; local, touristy, high-end, cheapest one Michelin star.

Tim Ho Wan in IFC is one of my favorites. A limited menu of twenty-seven tender flavorful dim sum. The best of which is the Baked Bun with BBQ Pork with a type of sweet streusel-like topping. This crumbly cover is also found on the delicious pineapple bun popular in Hong Kong and Macau. Similar to the Mexican Concha – they were likely all brought by and borrowed from the Portuguese or Spanish.

What’s the point of all this, and what does it have to do with danger or layovers?

I met a lovely young woman today. We were a few seats apart on a tightly shared table of twelve strangers. Japanese, Koreans, ABC – American born Chinese, Mainland Chinese, and me and her. She was speaking to another American, he was polite, offered her more tea, they exchanged views of the food, and discussed travel plans. This location of Tim Ho Wan is one floor above the airport express train station.

What did she think? ” Well, if this is what Hong Kong has to offer, I prefer the dim sum in New York.” She is here on a layover and will depart Hong Kong tomorrow.

Which leads me to: the danger in the layover.

We don’t know what we don’t know. Exposure to a place, its culture, and cuisine for a day or even a week doesn’t give us the depth of knowledge we need to assess, or even access it.

Hong Kong has restaurants you can’t see, you can’t know. They are hidden high in skyscrapers, down alleys and basements, in central, in every district, and on all the islands. They represent every region of China, and Asia, many times over. There are clubs, societies, private kitchens, pop-ups, and salons. And if it must be said – so much is lost to non-Cantonese speakers and non-locals.

Angela Chin, graduate of the Culinary Institute of America, Chef at the American Club Hong Kong, a NYC native, and Cantonese speaker, has lived in Hong Kong for eight years. She says Hong Kong dim sum is more creative than her native New York, and is always changing.

I’m still learning, living, and loving the dim sum, and all the local cuisine – don’t get me started on the BBQ. New York can’t compete – sorry.

Let’s see what I can grab on my next layover in New York…

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Korean Black Moss and Oyster Soup

Maesaengi tang with oysters

Looks a bit…

Really delicious, especially during a cold early spring

Thanks to Chef Martin Muller and the Sous Chefs of Solpine Restaurant,
Woosong University for the recipe! See attached!

Note the wild sesame, spring onions and chilies as garnish moss and oyster soup


So it’s Sunday

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So it’s Sunday

Thought I’d try to live like New York in Daejeon

There would be no Barney Greengrass, no bagel and schmear

Coffee and something savory, or this being Korea, something sweet-savory.

Hoping it wasn’t crowded, I took a subway to Sung Sim Dang Cake Boutique.

At 11:15, empty café chairs and small marble tables stood on the parquet floor, with brass pendent lighting above.

Searching the cases for a classic croissant, it dawned on me this was a CAKE Boutique – no viennoisserie in sight.

All sorts of soft, sweet, Euro-Korean cake-like treats sat behind chilled glass

Pretty portions of Blueberry Tarts and giant Choco Rolls were surrounded with strawberry laden fresh cream cakes

I chose a precision packaged mini orange pound cake, made dense with whipped almond paste, soaked in orange sugar syrup, and topped with candied orange.

At noon the bells began to toll from a nearby church, time to read the NY Times, online.


Power of Local Foods, Korea

Went looking for this online

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Found this

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Everyone loves Oreos

 

 

 


Chicken and Egg InsaDong

Chicken and Egg InsaDong.


The Sweet Life

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Fluffy Fresh Korean Egg

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Yolk and white stood up and hung close together in the pan.

I poked holes in it, flipped it, it kept puffing back up.

So fresh!


Many Mixers

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Pastry Class at Woosong

Compliments of Chef Pascal Schwalm


Mini Eggs Benedict

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Breakfast Woosong College Chef Connie’s class


Tortoloni Korean Style

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This is one of my favorite Korean soups

Giant Tortoloni stuffed with…

Above with minced chicken and green leafy veg

In chicken broth, with tendrils of egg, julienne wakame, and toasted sesame seeds

They also added rice cake slices, not necessary

The best version I have had is actually fish broth with minced fish filled tortoloni


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