202 – On A Culinary Diaspora: Cube 3

Today’s post talks about three culinary aspects hailing from China and moving to other countries; thus, the diaspora in the title.

Siu mei (roasting) is a popular cooking method for both meat and fowl. Dishes such as soy chicken, roasted pork belly, roast duck, and all-meat char siu fall under this category. Siu mei joints are popular in Hong Kong and Macau; you can easily spot a restaurant serving siu mei dishes when there are chickens, ducks, and cuts of meat displayed in front. A chopping board and cleaver is also present so the chef can cut up roasts that customers order. Usually, siu mei is served with bok choy (Chinese cabbage) as the vegetable’s freshness cuts through the savory meat taste. Others prefer it with either a sweet and salty hoisin sauce, or a signature dipping sauce on the side.

Crispy fried chicken fillet, on the other hand, is a popular snack food in the Dongdaemun (Korea) and Shilin (Taiwan) night markets. Given that this chicken is served during the night markets, stalls serve it in paper bags so patrons can nibble on the snack while shopping. This dish is commonly eaten by itself, but it also pairs well with rice. Crispy fried chicken fillet can have a lot of flavors depending on the diner’s preferences, but the most common way would be a simple seasoning of salt and pepper. One of the more familiar restaurants is Hot Star Fried Chicken, whose Eastwood City Walk branch I wrote about.

Milk tea is a popular beverage in Southeast Asia, but it traces its roots to 1980s Taiwan. In time, the drink spread to different countries in Asia with some places putting various twists on it. Thailand is country that put a unique twist to milk tea, with its cha yen. The Thai version is noticeably orange in color, due to the added milk clouding the tea. Cha yen is served with crushed ice most of the time. Whereas regular milk tea has sinkers (pearls, jelly bits, or whatnot) – the Thai version is devoid of such.

TOP ROW
1. Hong Kong Roast Duck Rice, Tai Koo HK Roast

2. Lechon Macau Rice, Lucky Fortune Panda by El Presidente
3. Soy Chicken With Rice, Eat Fresh Bao Dim

MIDDLE ROW
4. Choco Demon Chickilicious, Chickilicious

5. Junior Boneless Taiwanese Fried Chicken – Japanese Curry, ChickenZilla
6. Teriyaki Superstar Chicken, Hot Star Large Fried Chicken

BOTTOM ROW
7. Cha Yen, Cha Tuk Chak
8. Roasted Milk Tea With Brown Sugar Jelly, Happy Lemon
9. Koko Yen, Cha Tuk Chak

Until the next post, bon appetit!

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3 thoughts on “202 – On A Culinary Diaspora: Cube 3

      • Grazie! I am not so expert about menswear, I like to be elegant, but I love also comfort, so my choices are very personal. Anyway I will post more about my travels and about my other experiences. 🙂

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