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Hong Kong East Ocean report

Robert Lauriston | Jul 25, 200407:11 PM

Hadn't been to HKEO in a while. Seems like either the prices have dropped or they stayed the same while some other places I go have gone up. Mobbed as usual, almost entirely Chinese families. One thing I like about it is that there are lots of good vegetable dishes so I can have a more balanced meal.

Can anyone identify the "pork slice"? Can anyone tell me what "Tortise plasmon and herbals jelly" is?

Mystery dish from a passing cart ($5.75): a ladle of fish balls, a ladle of braised turnips, and a ladle of dried-squid curry with mushrooms, onions, and several kinds of chiles. Very good.

Shanghai dumpling ($3.50): A bit off today, somehow lost their juice, not as gingery as usual.

Cucumber in ginger sauce ($3): simple peeled cucumbers in rice vinegar. Nice.

Pickled spicy vegetable ($3): pickled Napa cabbage with red chile strips, tastes Japanese. Very refreshing.

Steamed green vegetable ($5.75): baby bok choy with spicy fermented shrimp dipping sauce.

Chinese broccoli in oyster sauce ($5.75): huge helping, dipping sauce on side. Great foil to the rich dishes.

Pan-friend stuffed chile pepper ($5.75): green chiles (Jalapenos?) stuffed with minced pork.

East Ocean jumbo shrimp dumpling ($4): har gao, little bigger than standard.

Rice noodles stuffed with BBQ pork ($3.50): good version of this soft rolled stuffed noodle, excellent value.

Pan-fried daikon cake ($3): very good version of this, great value.

Rice noodles role with XO sauce ($5.75): delicious, though oddly it tasted just like the pad seew at Racha Cafe, minus the broccoli and shrimp. Very good but not a great value compared with the stuffed noodle.

Seaweed and pork slice ($5.75): very good, cold half-moon slices of some odd cut of pork with a ring of cartilege served with a very Japanese seaweed salad.

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