One of the major casualty caused by the Covid19 virus was the closing of Hong Kong's iconic, century old culinary temple - LUK YU TEA HOUSE.
Famous for its vintage Pu-eh tea and authentic Cantonese Dim Sum which followed traditional, generation old recipe from 'Old Canton'. ( eg., Shui Mai topped with yellow sand pig's liver ). Their repertoire also included some near forgotten, historic gem like 'West Lake Beef Potage', the skill testing 'Quick stirred fry shredded sharks fin with egg and bean sprouts' and the hard-to-find 'Stirred fry Minced Pigeon meat with Chinese Yunan Ham'.
During one of our pre-riot/virus visit to Hong Kong, with the owner's daughter as our host, my wife and I were extremely fortunate to be able to savor some of these vanishing delights.....not knowing at that time, we will also be bidding our final adieu! Sigh!
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