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cheap moncler What to order at the most popular eateries in Hong Kong

November
19

What to order at the most popular eateries in Hong Kong

They operate round the clock, serving distinctly indigenous comfort food with no nonsense service and an atmosphere of bustling industriousness.Cha chaan teng culture came of age in the 1950s when Hong Kong’s increasingly cosmopolitan and westernized middle classes began to broaden their palates.The result is a melange of tastes that fuses the cuisines of the various transient populations of Hong Kong into a new pastiche cuisine:accidental fusion food. Written on paper and taped to the walls, they extend wall to wall like a madman’s scrawl.In addition to the language barrier that exists for non Cantonese speakers, this is all enough to make neophytes shy away.Here’s a short guide that highlights several surefire cha chaan teng dishes.Tai Fat’s golden milk tea is the perfect pick me up.Delicious to a teaCha chaan teng literally means "tea restaurant" the drink has an important role at these establishments.A light, weak tea is served to all customers as soon as they sit down. Some choose to use this to clean their utensils, but really it’s for drinking.The good stuff is the Hong Kong style milk tea. This iconic drink made from a mixture of strong black teas with a lot of creamy milk should be an ocher colored, velvet smooth, mellow yet fragrant concoction.A milk tea done right will distinguish a cha chaan teng from the crowd and garner legions of loyal customers.Try one, hot or cold, sweetened or sugar free, at Tai Fat Restaurant. Since then, cha chaan tengs have served up instant noodles in endless variations.Our favorite way of eating instant noodles at a cha chaan teng is to order them with stir fried meat. Hong Kong’s finest representative of this is the scallion and chicken cutlet version at Lan Fong Yuen, a landmark cha chaan teng located in the shadow of the Mid Levels escalator.The noodles, sticky and chewy, are drizzled with soy sauce and topped with chicken with a strong ginger and scallion sauce.Yes, these are the same instant noodles that you’ve likely made at home, but so much better.Stir fried instant noodles with scallion oil and sliced chicken cutlet HK$42 includes coffee or tea at Lan Fong Yuen 2 Gage St., Central; +852 2544 3895"Oil and sand" toast at Cheung Kee or what we like to call "The Iraq."Propose a toastFrench toast is neither French nor toast per se, so the fact that the Hong Kong version forges new culinary ground is not necessarily blasphemous.Hong Kong style French toast is, however, a potential coronary on a plate. A common version amounts to what is essentially a syrup slathered, deep fried peanut butter sandwich.Si Yik, a small, no frills eatery adjoining Stanley Market, seems far from the tourist hordes that proliferate nearby. More of a dai pai dong (outdoor food stall) than a cha chaan teng per se, it happens to serve the best version of Hong Kong style French toast in all of Hong Kong.

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Four longtime Journal News reporters share their insights about fiction, non-fiction, poetry and short stories by bringing books discussions online and exploring the local literati scene. Lots of people say they are booklovers, but Elizabeth Ganga, Barbara Livingston Nackman, Ken Valenti and Randi Weiner really are!


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Book Notes: An ongoing chat about events, authors and news items about books, libraries, authors and everything literary from metro news reporters Barbara Livingston Nackman and Elizabeth Ganga. Barbara has been a reporter for The Journal News since 1997. She covers municipalities in Putnam County and keeps track of book events everywhere - and began her career writing about books and libraries. Lisa has been a reporter for The Journal News since 2000, after working at several newspapers in Connecticut. She has covered cities and town in sourthern and northern Westchester and is a big Jane Austen fan (though she reads everything from history to mysteries). Both reporters work out of the Mount Kisco bureau and frequently trade tidbits about books and events.


Novel Pursuits: Ken Valenti sheds light on his ongoing experiences as a novelist and poet.  He talks about his trials and tribulations including musings about projects, readings, successes, and even insights into what he is reading and finds interesting. A reporter for The Journal News and its forerunners for more than 20 years, Ken now covers transportation. His first love has been writing fiction, but he's only begun pursuing that dream in recent years. He has been a reader and fiction editor for the journal Inkwell, and has published one short story in another fiction journal.


Seasoned Works: Randi Weiner dishes up an ongoing discussion about all books - old and savory. Though Randi keeps readers abreast of school issues most days and reads lots of children's and young adult books, current science fiction and murder mysteries, her overriding passion is older works generally written before 1940. She chats online about favorites and newly discovered treasures as well as book exhibits and talks related to the dusty, the musty and the marvelous illustrators of the past. She has been a reporter since 1976, with Gannett since 1989. And for the record, she says she has a personal library of more than 4,000 volumes.


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