10 May '12, 12am

new post * Peony Jade (Keppel Bay) - Authentic 60’s and 70’s Hong Kong Street Food

Do you remember your childhood dishes? Frankly, the only food I remembered, was making fried prawn rolls with my Grandfather. Starting this April to August 2012, take a trip down memory lane with Hong Kong native and Peony Jade's executive chef, Ryan Shiu, as he re-creates more than 20 of his favourite 60’s and 70’s Hong Kong Street Food. A good piece of beef tendon is a thing of beauty. We each had a bowl of Beef Tendon Noodle Soup with Spices (五香牛根汤面,$14) . The braised beef tendon is soft as silk with aromatic broth cooked over 8 hours. The springy noodles goes well with the broth and tendon. Best thing is: NO MSG. What we have here is usually salted preserved vegetables (mui choy). But Chef Ryan's Braised Pork Belly with Preserved Vegetables (梅菜扣肉,$16) is different, because he imports his preserved vegetables from Hong Kong, it was actually sweet! It was very strong wit...

Full article: http://www.misstamchiak.com/2012/05/peony-jade-keppel-bay...

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