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M_Gomez - Please contact me if you'll be in HK and would like to join a 'Chowmeet'?!

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Hello Martha,
klyeoh tried contacting you on my behalf, but unsuccessful. Guess you must be out of town?!
Just a short note to let you know, I'll resuming our annual HKG Chowmeet this March. Venue will be 'Above & Beyond'. Date will be Monday, 11th March. Fourseasons will be making a special trip to join us! So would 'Asomaniac' from Tokyo and Steve from Seoul!
If you will be in HK at that time period and would like to join us, please contact me at cctyu68@hotmail.com.
Thx!!

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  1. Charles, thanks for your invitation. I've not been reading Chowhound recently as I was busy with a new grandson (my sixth grandchild!). I was at Above & Beyond last Christmas when one of my sisters took me there. It was a long drive from Happy Valley to Hotel Icon in Tsimshatsui, but it was worth it.
    We had the dimsum, which were pretty well-prepared, plus a seafood noodle dish. My brother-in-law, being a "fun tong" ordered the fried rice, which turns out to have a lovely "wok hay" aroma.
    The restaurant has lovely views and many of the service staff are from the catering school run by HKPolyU's School of Hotel and Tourism Management, as I'm told. They are friendly but can be a bit inexperienced and shaky sometimes.
    I like their bolo bao, but Tim Ho Wan's better.

    I'm sorry that I won't be in HK this March as I'll be babysitting my grandchild back home here in Singapore. Have a good Chowmeet and Kung Hei Fat Choi! Don't have any snake soup now, as it will be the Year of the Snake :)

    8 Replies
    1. re: M_Gomez

      Congratulations!!

      Sorry you cannot join us! The S'pore contingent unfortunately shrank to only one, as both klyeoh and sg_foodie both got derailed due to business trips to elsewhere ' more-exotic'!! Sigh!!

      As for snake soup. That will for sure be on our chow agenda when Fourseasons and I are going on a mini 'hole-in-the-wall' chowmeet by ourselves after the two group meets. I love 'She Wong Yee' in Causeway Bay, not only for the soup but their awesome ' fresh wind-dried snake-juice duck liver preserve sausages'!! Sooooo good.

      Thank you for the re-assuring comments on Above & Beyond. Right now, the menu is being put together with the help of two expert local foodies who have inside track with the chef and management!! End result should be acceptable to all those chowhounders making special trips all the way from S'pore, Tokyo Seoul, Toronto...etc!!

      Talking about Fried Rice. Though almost nobody would associate this dish with the famous roast goose place Yung Kee, but the 'Yang Chow Fried Rice' I had there a few years ago must be the tastiest fried rice I've ever eaten!! Surprise!!

      Well, thanks for responding! Kung Hei Fat Choi to you too!

      Happy Chowing!!

      1. re: Charles Yu

        Absolutely agree on the wonderful fried rice at Yung Kee. But, I wonder, in a traditional Chinese restaurant with oftentimes anonymous chefs, would they be able to retain the consistency of their cooking - us paying customers won't even know if their executive chef had left!

      2. re: M_Gomez

        Wow, Tsimshatsui East certainly has gentrified. A mere 10 years or so ago, it's a pretty edgy neighborhood, controlled by the Triads.

        Used to venture in there for their hotpots though. I remembered once, in 1991, my Singapore Airlines colleagues in HK took me for a hotpot that included chicken balls. I thought the chicken balls meant minced chicken-meat balls - until I took one bite into one and realized it was literally ... a chicken testicle!

        M_gomez, hope to catch up with you over Chinese New Year next week!

        1. re: klyeoh

          Chickens have testicles? Learn something new every day.

            1. re: klyeoh

              I guess that makes calling somebody cowardly a "chicken" is contradictory.

              1. re: Uncle Yabai

                Duck and Geese have foie GRAS
                Chicken has testicle GRAS??!

                1. re: Charles Yu

                  I like foie gras, Charles, though my cardiologist will undoubtedly frown on that.
                  Chicken balls? Never again!