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This restaurant has a Cantonese name I cannot reproduce. Its pork broth needs no translation.
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At street level in Hong Kong any restaurant with a door will cost three to four times as much as a stall or stand. For the handful of family members reading this blog, it is the difference between the Rod N Gun Lounge and the Cheryl Ann. Happily, there are exceptions, and my radar for finding these rare animals still works.
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We're not talking about some palace of high cuisine. Even so, I lie awake at night thinking about these lightly salted fish skins.
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Groping around in the dark in Mong Kok, on the Kowloon Peninsula in which I am briefly residing, I felt the pull of this eatery and was rewarded with an appetizer of fried fish skins, followed by a bowl of pig liver noodle soup. To drink, a Hong Kong milk tea. Much crunching and slurping commenced. The total was six dollars USD. Pretty sure I can find it again ― it may be on Bute Street, where all the aquarium fish are sold.
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Tea, milk and ice. So simple, yet there's a trick to it, or it wouldn't look this good.
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| Chewy pork liver, high-tensile-strength noodles and a broth with a hint of star anise. |
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