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The Best Buns I’ve Ever Had

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In Hong Kong, I went to the restaurant that serves the best pork bun I’ve ever had, which is saying a lot because I’ve had a lot of good buns. The place we went to was called Tim Ho Wan, and it was DELICIOUS. My family had to wait a while before we got seated, as there was a line going out the door, but we eventually went in. We were not disappointed. They had many other dishes, other than the baked barbecue pork buns. There were fried noodles, glutinous rice (it sounds weird, but it was actually good; it was sticky rice), and many other things. Our family over orders, so, of course, we had a lot of food left over. Then there were the pork buns. They were warm, ooey, gooey, porky goodness. The salty, delicious barbecued pork oozed out of the middle of a flaky, buttery, slightly sweet baked bun when you take a bite. It was the perfect combination, and in my mind, bun heaven. There were three per order, and I ate four of them. I felt a bit sick afterwards, but it was well worth the pain. If we come back to Hong Kong, I will definitely visit Tim Ho Wan, or the restaurant that cooks the best buns I’ve ever had. It also just happens that it is the cheapest Michelin-starred restaurants in the world, luckily enough for us because we order so much. There is a picture of the check below, as well as some others. Keep in mind that the prices are in Hong Kong dollars, so the meal ended up costing $35.90 for a lunch for five with leftovers! We are going to be spoiled when we come back to New York and its high prices.

Here is the link to the Michelin Guide ~ http://www.michelintravel.com/guides/hong-kong-macau/

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This is the menu. You check the box next to the food you would like to order, which I have never seen before in a restaurant.It may be hard to see, but my brother checked off ‘fried rice with chicken feet and sparerib’, which he thought had chicken and not chicken feet. Luckily, my parents realized this and so we didn’t end up eating chicken feet fried rice for lunch.

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This is the all-famous pork bun. Although they are not actually famous, they definitely should be. The salty barbecued pork would ooze out of the flaky and slightly sweet bun when you took a bite; it was bun heaven. I had four of them, and I guess that I ate too much because my stomach hurt afterwards. But it was worth it.

the check

This is the incredibly inexpensive check. We definitely over-ordered, yet it only ended up costing us $35.90 (in U.S. dollars). And we had a party of five! It is a bit hard to understand because the prices are in Hong Kong dollars, but you get the idea.

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A Modernist Meal

A few weeks ago, my dad and I went to a special event where we got to hear Nathan Myhrvold speak about his AMAZING new cookbook, Modernist Cuisine at Home, which isn’t really your typical family dinner cookbook. It has pictures of ovens cut in half, and even a recipe for striped omelets with french scrambled eggs! (I looked at the recipe and it is very complicated) And if you don’t have the book, they also have a website, so you can see some of the recipes there. Anyway, my family decided that it was time to put the cookbook to use, and so after we bought all of the equipment we chose to make caramelized carrot soup. It took a while to make, but it was definitely worth it. It was DELICIOUS! My whole family loved it, even my dad, who hates carrots! We also made some other dishes, such as ketchup chicken, which sounds weird but is actually quite good, and crispy broccoli with Parmesan and onions. It was a meal fit for a king (or as I should say, a very hungry family!)  The links for the recipes and the Modernist Cuisine website are below. Bon appetit!

modernistcuisine.com

http://www.nytimes.com/2004/05/12/dining/the-minimalist-a-condiment-gets-to-shine.html

http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-broccoli-onions-00100000064464/index.html

http://modernistcuisine.com/recipes/caramelized-carrot-soup/

Cooking tips: For the soup, I recommend adding some coconut cream, as it makes it sweeter. For the broccoli, add Panko crumbs for an extra crunch and chili flakes to taste. For the ketchup chicken, add extra cayenne (for a little kick), more garlic, and cilantro at the end.

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