This is a Guest Ghost Post. It’s a guest post because the experience was not mine, it was my husband’s. But he doesn’t write, so I ghost-wrote it for him. I don’t think he writes at all. In fact, the only things he reads are Harry Potter and the Bible. One of the many reasons we get along! On his last trip to Hong Kong, his hometown, he tried a Michelin star restaurant, a dim sum place called Tim Ho Wan. He promises to take me when we next go to Hong Kong. I’ve never eaten in a Michelin-anything restaurant! |
Baked bbq pork buns. They take pork and turn it into a desert. You can’t go wrong with this one. | Steamed beancurd skin roll filled with meat and vegetable. If you don’t like beancurd (tofu), this is a good time to start liking it. It’s the little pillowcase that the meat and veggies sleep in. Just try it. | Chicken feet! No lie, these are chicken feet. I personally don’t enjoy them because there’s not much meat, and you have to work pretty hard getting it off those tiny little toe bones. (Sam says Chinese people love to wrestle the meat off the bones--it’s a kind of sport.) The flavor is is terrific, though. You just put the whole toe in your mouth, chomp around to get the meat, and sit out the bones. Yes, on your plate. Everybody’s doing it. |
By the way, Chinese restaurant waiters operate differently than American waiters. They aren’t assigned to particular tables in Chinese restaurants, and every waiter waits on every customer. No waiter is going to tell you his name and assure you that he’s there to take care of you tonight. He will never come back to your table to make sure you have everything you need. There will be no smiling. If you want something, wave. They split all the tips, so it’s probably fair. It’s just a different system.
I can’t wait to get to Hong Kong and try this place! We’ll see if my American taste buds can discern the difference between delicious and exceptionally delicious.
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