Lafe and I were able to join friends at one of three tables in a private kitchen called Yin Yang, tucked away in a small corner of the Wan Chai district on Hong Kong Island. Over several hours we enjoyed tastes of about fifteen dishes from a fixed menu, that started in a very experimental, modern way and progressed to more rustic mains. Some of the highlights included:
- Pressed tofu with tomato pulp
- Hard boiled organic egg with farmed fresh coriander
- Organic carrot prepared to the consistency of a slice of cheese
- Grilled calamari with peanuts and chiles
- Chicken prepared in a komodo oven, accompanied by bits of crispy chicken skin
- Roasted red pig
- Iron pot fried rice
- Water spinach sauteed with garlic
- Carrot and lemongrass sorbet
This kitchen definitely offered up a yin/yang balance of experiment and tradition, of urban and rustic, that in a way anchor the extreme cosmopolitan nature of Hong Kong to its cultural roots.
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