Snapshots from Hong Kong

February 2nd, 2011

HKShangrila

Hello dear readers! Apologies for the long absence – and thank you for all of your kind notes! My trip to Hong Kong was very cold – record cold temperatures, I believe, and filled with family and lots of food. Hot food, preferably, to keep warm. It was difficult not to make this a 100 photo-long post, but I hope the following ones give you a taste of my visit overseas.

Calbeechips2

One of my guilty pleasures whenever I visit Hong Kong: Calbee chips! Calbee is my favorite chip brand – how can you say no to unagi and yakitori flavors?

Chestnuts

The heavily fragrant smoke is a dead giveaway a roast chestnut vendor is nearby. If you see the coats on all the passerby in the background, you can imagine how cold it really was!

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Yes, the sign says to beware of the doggie! He seemed to be enjoying his afternoon nap when we strolled by.

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A home soy milk machine – automating the making of fresh soy milk in your own kitchen!

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In a Starbucks display case – you don’t find these in the Starbucks over here!

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An “xpress” teppanyaki joint catering to the lunchtime office worker crowd – why isn’t there something like this back where I work in SF?

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Ok, this is probably the cutest iteration of Hello Kitty I’ve seen in a while – bouquet form!

Eggettes2

We took the ferry over to Macau for a couple days. Here’s a streetside vendor of eggettes, the Cantonese version of waffles. Although they come in a huge range of flavors now, I still prefer the original eggy flavor.
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Macau’s version of the egg custard tart, here with the addition of osmanthus flowers.

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At the A-Ma Temple, I thought these spent firecrackers looked a little like fall leaves.

 

Ok, on to what I know you’re really waiting for – the sweet stuff.
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Lots of bunny-themed merchandise on sale for the upcoming Year of the Rabbit, including these black tea and ginger mousse chocolates from Godiva.
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What is more Asian than drinks with happy cartoon faces on them?
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If you look carefully at this drink menu, you’ll notice that along with a bunch of possible add-ins, you can also choose the level of sugar and the amount of ice in your drinks (0-100%)! The future of drink customization?

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Apparently some of the fruit drinks in Hong Kong will make you lucky (see the fine print).

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There are happy faces on the fruits and vegetables as well.

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Yogurt is also a flourishing trend over there. I especially like the gourmet, upscale presentations. Not quite what “honey stars” are, sorry – should have checked before I left the shop.

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Welcome treats from the Island Shangri-La: phoenix puffs and red bean mousse cakes.
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More desserts from the Shangri-la bakery. Mangoalmondtea2

Almond tofu with mango – one of the many classic Chinese dessert soups.
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This is another of my favorites: black sesame and almond soups, swirled together.

Moccake2

A chocolate and raspberry torte from the Hong Kong outpost of Maison du Chocolat.
Operacake2

Opera cakes popping up in even the small corner bakeries. I meant to try this one but didn’t have time!

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From Sift, a new patisserie near my parents’ place: a maple and walnut cheesecake.

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Chocolate and yuzu cupcake from Patisserie Tony Wong, one of the posher bakeries I visited while I was there.

Soho2

I had a great time but it’s even better to be back home! Recipe in the next post, I promise – hopefully in time for the upcoming Chinese New Year!

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