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Tag: Hong Kong

Chicha – the authentic taste of Peru in Hong Kong

the space at chicha restaurantWhen I hear about Peruvian restaurants opening in different cities, I keep an eye on them.  The world has finally welcomed Peruvian food as a global phenomenon, and new eateries are popping up in all corners of the world.  On a recent trip to Hong Kong, I visited Chicha, the city’s only Peruvian restaurant – Chicha is known as an exciting trend-setter in the local restaurant and foodie circle, and also the recent recipient of Time Out Magazine’s Best New Restaurant (People’s Choice).

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A homage to Xiao Long Bao – Chinese soup dumplings

Like many people, I first discovered xiao long bao in a famous Taiwanese restaurant called Din Tai Fung. I don’t usually eat in chain restaurants, but I do make an exception for this New York Times rated, Michelin starred eatery which is famous for its xiao long bao. And so after first experiencing the steamy, soupy, pork-filled wonders of xiao long bao for the first time, I became obsessed. Now, it is one of those things I must have weekly or somehow I feel deprived.Xiao long bao means “small steaming purse or basket” in Mandarin, which is a very factual description of a magical dish. These dumplings are traditionally filled with small pork meatballs (although you can find chicken, vegetable and seafood nowadays), and are encased in a thin, translucent dumpling shell with a savory broth within.

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Pantry Basics: Homemade XO Sauce

Homemade XO sauce

I’d never really thought about making XO sauce—a deliciously spicy and umami condiment that first gained popularity in Hong Kong in the Eighties—in the past because the process seemed mysteriously complex. Generally consisting of dried scallops and shrimp paired with chillies, and a blend of shallots and garlic, the recipe for most signature XO sauces served at famous Chinese restaurants are closely guarded.

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