Shanghai, Macau and Hong Kong- three very distinct and fascinating cities that help define the new face of China while paying homage to its culinary past.
I'm writing to you from the 39th floor of the Hotel Panorama's business suite where I have an impressive view of Victoria Harbour and Hong Kong's stunning skyline. I've been in Shanghai (where old China meets the very most modern version of this booming country), Macau (with its new Las Vegaesque face and sleepy Portuguese Colonial towns) and now am in Hong Kong (the New York of Asia).
Along the way, my colleagues, which include Canadian sommeliers, chefs and fellow writers, led by the hospitable and ever-patient Rudy Guo have been exploring everything from street eats to regional fare and some upscale offerings (the Nitrotini in Jean-Georges Vongerichten's Shanghai resto off the Bund comes to mind). Join me for a gustatory tour of some inspired finds.
Some highlights to whet your whistles:
- Tea in Shanghai's beautiful and legendary Hu Xin Ting teahouse.
- Shanghai breakfast egg crepes with chili paste and spring onion
- Wang-Loca- China's herbaceous version of our North American Coca-Cola
- Dinner with food writer Chrystal Mo at Bo Duo Xin Ji for some authentic Chao Zhou fare- more like a FEAST than mere dinner!
- A modern twist on classics at Eduardo Vargas' Bambou in Shanghai
- Malay Ice Kachang at the Venetian Hotel in Macau
- Lunch at Fernando's in Coloane where Portuguese dishes get cooked using local techniques(divine food!)
- Sweets and treats Macanese style including mint scented candided lemon peel, the famous one-bite almond cookies and ginger chews dusted with grated coconut.
- And some of the most amazing custard tarts ever made at Lord Stow's- creator of the much impersonated, never quite replicated Portuguese Egg Tarts (a hybrid of Pasteis de Nata and Chinese Egg tarts- the story behind the tarts is fascinating). Eileen Stow- you are a one of a kind original!
Gotta run off to The Peaks, but will touch base when back in Canada!
Best,
MLM
