Cantonese Cuisine

Cantonese Cuisine

As a half Hong Konger, Cantonese cuisine is very close to my heart and Iโ€™ll inevitably compare to the food back at home. Expect me to be a bit stricter with this ๐Ÿ˜
Justin The Foodahorlick
Justin The Foodahorlick

The simple fried hor fun (aka kueh teow/rice noodle/ๆฒณ็ฒ‰) comes in many forms around Asia and is my favourite type of noodle due to its chewy texture and ability to absorb lots of flavour. Recently had dinner at the famed Chef Kangโ€™s Private Kitchen, and we ordered a medium portion of Fried Hor Fun with Preserved Radish ($48++). And oh my, this was very good!
๐Ÿฅข
Visually, it looked as expected and โ€œthe usualโ€ but with much more ingredients till they kind of covered all the noodles from sight. The taste, on the other hand, was phenomenal.
๐Ÿฅข
Yes, it had a lot of wok hei and fragrance from the lard, but what set Chef Kangโ€™s version apart was how he managed to bring out so much sweetness from the preserved radish, vegetables, onions and a lot of mushrooms, instead of using dark soy sauce. No, Iโ€™m not talking about dessert level sweet, but rather savoury-sweet, ้ฎฎ็”œ, which characterises Cantonese cuisine. Chef Kangโ€™s tendency to elevate sweetness in this savoury-sweet balance gives his dishes a unique character.

Crispy Pork Belly ($38++) was unassuming, but yet made for a really nice snack! The crunchiness of the pork skin was ๐Ÿ’ฏ and spices were quite addictive too! I liked how it didnโ€™t feel oily, and hence donโ€™t feel too health conscious when eating this okay ๐Ÿ˜‡

Prawn Rolls with Salted Egg Yolk ($38++) served in cute little cups, as if the chef is asking me to eat it all in one bite, which I did ๐Ÿ˜š the prawn roll had a really nice crunch through the prawns, tofu skin and vegetables, and combined with the addictive salted egg yolk, it made for a very flavourful bite indeed.

The salted egg yolk was creamy and slightly sweet, resonating the common inclination towards sweetness in many of Chef Kangโ€™s dishes. No, not dessert sweet, but savoury sweet ้ฒœ็”œ, a characteristic taste profile in Cantonese Cuisine. ๐Ÿ˜Š

๐Ÿงจ Presenting the Kurobuta Char Siew ($48++) served on a hot plate by Chef Kang! Beautiful char with a flavourful garlicky and sweet marinade glaze~ unlike the usual char siews, the chefโ€™s rendition had the glaze still in a viscous form due to the hot plate heat, instead of a dried or poured-on glaze sauce, resulting in a flavour bomb of just-caramelised thick glaze when it reached the tastebuds ๐Ÿคค

The meat itself was very tender, but a bit too tender to the extent it easily broke apart when taking it out of the hot plate. Like really much too easily, which is not a good thing ๐Ÿ˜…

Capturing beautiful snippets of food, and sharing the โค๏ธ Yummy scale:๐Ÿ˜๐Ÿ˜‹๐Ÿ™‚๐Ÿ˜๐Ÿ™๐Ÿ˜ญ IG @foodahorlick

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