Is it the cold weather or the holiday season that makes me more sentimental this time of the year? We sat outside on some street corner at night, surrounded by loud Cantonese men, ordered 6 large bottles of Tsingtao beers and wolfed down each dish in between catching up and downing our beers. As expected of a 50+ year old Dai Pai Dong in a working class neighborhood, the servers were old and rude/non-existent, the hygiene was questionable, but the food was simple, delicious and direct. How did these down-to-earth chefs channel the essence of each ingredient so well? How can sweet & sour pork taste so different from my American Chinese takeout expectations? How can a shapeless gray slab of minced pork possibly be this good? I think I was probably a bit drunk by then. But let's just say the warmth I felt was genuine. My God, I love cheap local food. And I love my friends. And this city isn't so bad right now. After dinner it was time for whisky and more conversation, and my bad week turned out alright after all.
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| Sweet & Sour Pork |
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| More Pork |
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| Beef & Mushroom |
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| Intestines |
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| Squid |
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| Veggies |
215 Lai Chi Kok Rd
Sham Shui Po
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