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Steaming cauldrons of gray offal in Hong Kong?

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Steaming cauldrons of gray offal in Hong Kong?

JB | Mar 25, 2005 11:14 PM

After the wonderous food of Japan, the earthiness of Hong Kong cuisine came as somewhat of a shock. I roamed the streets of Wan Chai by the hour and, open- minded as I like to think I am about food, much of what I spied through restaurant windows looked, frankly, rather revolting.

A common specialty seemed to be pots of gray scummy liquid with bits of things (tripe? organs? fingers?) bobbing around on top, giving off a whiff of 5 spice and charnel house. Often there were little gas braziers set up right along the sidewalk with charming little single-serving stoneware pots containing the same concoction.

Am I missing something wonderful by not trying this stuff? Are there other visually off-putting foods I should give a try?

-J

PS Don't get me wrong, there was some great food -I groan with pleasure when I think about the little coconut custard tarts, hot out of the oven, all day long, at US39 cents each...

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