(Ricoh GX200)Hong Kong is truly a gastronomic city. A convenient evidence is that after 99 years of the rule of British, who are know for Hungarian George Mikes's famous declaration that "On the Continent people have good food; in England they have good table manners", Hong Kong has stood unaffected in terms of food quality. On the other hand, after over ten years since reversion to China, the local food industry has successfully resisted the lure of using cheap fake food materials which is so alarmingly rampant just across the Mainland. The love of good food is in the genes of Hongkongers.
Surely, Hong Kong as a gastronmic city may not reflect the, say, general French opinion of gastronmony. Call that culture difference. In terms of food, this place is more brave and bold than the rather confined selections of good food in the Michelin Guide. Take for examples Boiled Milk-Egg White Custard Steamed (upper right of the shot) with Ginger-sauce and Double Boiled Mike Custard (lower left). They are great, especially when they are served in ordinary local dessert shops ---- the atmosphere just matches perfectly.
As the weather here is turning cool and dry, it is time to take these throat-soothing desserts. Both can be served hot or cold. But, IMHO, the hot ones bring out the flavour better. Where to go for them? There is one known as Australia Milk Company (very likely has nothing to do with any Australian dairy) tucked in a side lane in Jordon. Yee Shun Milk Company on Nathan Road is a much easier destination. It is very close to the MTR Yaumatei Station too. You won't and can't miss it.
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