Boshqa

Mishel yulduzli oshpazlar Gonkongga yo'l olishadi


Langham Food & Wine festivali Gonkongda stakan ko'taradi

Langham oziq -ovqat va vino festivali

Mashhur oshpazlar va mukofotga sazovor bo'lgan vino ishlab chiqaruvchilari mazali taomlar menyusi, bufet va vino ta'mini taqdim etish uchun birlashmoqdalar. Langham oziq -ovqat va vino festivali 2012 yil 13-23 sentyabr kunlari Gonkongda.

Uchta Mishel yulduzli Albert Rux kabi Mishel yulduzli oshpazlar Le Gavroche Londonda, Barselonadagi hozir yopiq "Lluçanes" restoranidan Anxel Paskal, Klod Bosi Hibiskus Londonda va Igor Macchia La Credenza Italiyaning Turin shahrida Langham Hospitality Group ikkita mehmonxonasida-Langham, Gonkong va Langham Pleys, Mongkokda bo'lib o'tadigan 11 kunlik festivalda ishtirok etmoqda.

Mishel yulduzli oshpazlar Shanxay va Gonkong sharob ishlab chiqaruvchilari va oshpazlari bilan hamkorlik qilib, mehmonxona restoranlarida o'z taomlarini tayyorlaydilar. Shuningdek, ular etakchi mahorat darslari o'tkazadilar. Imzolangan taomlardan namuna olish imkoniyatiga Roux, Pascual va Bosi bilan birga dengiz mahsulotlarini pishirish stantsiyasi, mol go'shti va cho'chqa go'shtidan tayyorlangan taomlar tayyorlanadigan kundalik "Yulduzli bufet" kiradi.

Master -klasslarga Gontran Cherrierning Tiffin peshindan keyin choyi namoyishi, Filipp Mouchelning uchta o'ziga xos taomlari namoyishi va Benjamin Baylining Yangi Zelandiyadagi Pasquale sharobi bilan bog'langan ikkita imzo taomlari namoyishi kiradi.

Langham oziq-ovqat va vino festivalining diqqatga sazovor joyi-bu 20-sentabr kuni Mongkokdagi Langham Place Penthouse Suite-da Michelin yulduzli oshpaz Igor Makchia tomonidan taqdim etilgan sakkiz juftlik Freskobaldi vinolari bilan sakkizta kechki ovqat uchun shaxsiy olti taomli kechki ovqat uchun xayriya auktsioni. Bu kechki ovqat 20,000 HK $ (2,578,57 AQSh dollari) dan boshlanadi va barcha mablag 'Gonkong o'yin maydonchalari assotsiatsiyasiga o'tkaziladi.

Har bir tadbir uchun chiptalar Langham Food & Wine Festival veb -sayti orqali alohida sotiladi.

Loren Mak The Daily Meal -da sayohat muharriri. Uni Twitter -da kuzatib boring @lmack.


Mishel yulduzli köfte va kanton taomlari uchun Gonkongning Kowlon mahallasiga boring.

Mongkok mahalliy bozoridagi sahna. Berit Baugherning barcha fotosuratlari.

Yaxshi ovqatlanish uchun Gonkong orolida qolishning hojati yo'q. Ovqatlanuvchilar o'zlari uchun materikda, Kowloonda epik, barmoqlarini yalab tur qilishlari mumkin.

Gongkong va mdash Agar mening Gonkongga bir haftalik safarimdan bittasi bo'lsa, shahar va uning yetti million aholisi Mishel yulduzlariga jiddiy qarashadi. Osiyoning oshpazlik poytaxti hisoblangan Gonkongning boy va xilma -xil taomlari dunyodagi eng yaxshi ovqatlanish joylaridan biri sifatida obro' -e'tibor qozondi, shuning uchun mahalliy aholi akkreditatsiya haqida qanchalik ko'p gaplashayotganini bilish (va kulgili) edi. Meni aeroportda olib ketgan taksi haydovchisidan tortib, kuyovimni chiroyli kostyumga aylantirgan Charms Tailor kompaniyasining egasiga qadar, Gonkongdagi 74 ta Michelin yulduzli restoranlar haqida gap deyarli har bir suhbatda paydo bo'lgan.

Yangi shaharlarda men qilishni va ko'rishni yoqtiradigan narsalarning uzun ro'yxatida, chiroyli restoranlar odatda pastki qismga yaqin joyga tushadi. Men yaxshi ovqatlanishni yaxshi ko'raman, lekin o'zimni bir necha o'n yillar mobaynida qurilgan, katta dizaynga ega bo'lgan kichik kafeda, yoqimli kafeda baxtli his qilaman. Bu safar men shahardagi eng mashhur Michelin restoranlarida to'xtash joylarini o'z ichiga olgan epik ovqatlanish kunini rejalashtirib, hamma narsani o'zgartirishga va eng yaxshi ovqatlanish joyiga kirishga qaror qildim.

Zanjabil Gonkongning ho'l bozorlarida talab katta. Nam bozorda sotiladigan mahalliy meva va sabzavotlar. Ishda qassob.

Ertalab men Gonkong orolining ajoyib manzarasini tomosha qilish uchun deraza oldida o'tirgan klassik uslubdagi InterContinental Gonkongdagi Harbor View keng xonamda xona xizmatidan boshladim. Xalqaro savdo markazi va Viktoriya cho'qqisida vaqt o'tkazganimdan so'ng, ishonch bilan ayta olamanki, bu shaharning eng yaxshi diqqatga sazovor joylaridan biri.

Men qabulxonaga tushdim, u erda men ho'l bozorda sayohat qilish uchun oshpaz Simon Kvok bilan uchrashdim. Oshxonani mehmonxonadagi katta nonushta bufetida tayyorlashdan tashqari, bilimdon oshpaz mehmonlarni shahar bo'ylab oziq -ovqat ekskursiyalariga olib borishi mumkin.

Gonkongning istalgan kunida siz bir nechta nam bozorlarni uchratishingiz mumkin, lekin to'liq tajriba uchun (tovuqlar bilan to'lgan qafaslar, plastik to'rva bilan qoplangan ko'chalar va tropik mevalar savatlari bilan savatlar) Mongkok Local Bu joy - bu bozor. Nam bozorda sayohat qilish juda oson, lekin qo'lida Kvok borligi o'zimni tajribaga o'xshatdi. Sotiladigan mevalarning ko'p qismi u men taniy oladigan va ta'riflay oladigan yangi navlar edi. Menga o'xshagan tanovul qiluvchilar uchun, kimdir atir -upalarni tushuntirib bergani ma'qul edi, shu jumladan, Kvok bolalikdan sevimli taom sifatida ta'riflagan jigarrang shakar sepilgan yangi tofu. Maslahat: Nam bozorlarga tashrif buyurganingizda, har doim bir-biriga yaqin poyabzal kiyish oqilona bo'ladi, chunki ko'chalar har xil aniqlanmaydigan suyuqliklar bilan to'ldirilgan.

Bosh oshpaz Lau Yiu Fay ishda. Bizning bir nechta köfte.

U erdan men mehmonxonaga qaytib, yuvinish uchun pastga tushdim va shaxsiy sinfga tushdim. HKdagi hashamatli mehmonxonalarning ko'pchiligi, shu jumladan meniki ham, bir nechta mashhur restoranlarga ega, jumladan, Rain by Alain Ducasse (Parijdagi mashhur dengiz taomlari restoranining birinchi xalqaro forposti va bitta Mishel yulduzining oluvchisi) va Nobu, lekin Yan Tox Xin - bu siz qilmaydigan restoran. sog'inishni xohlamayman. Mishel yulduzli ikkita restoran qo'lda o'yilgan jade aksentlari va portning ajoyib manzarasi bo'lgan oqlangan oshxonada ajoyib kanton oshxonasini tayyorlaydi. Uning oshpaz oshpazlaridan biri bilan birga, bosh oshpaz Lau Yiu Fai meni köfte tayyorlash bo'yicha bir soatlik kursdan o'tdi. Uchburchak burilishidan tortib murakkab burmali yarim oygacha men chiroyli köfte tayyorlashning turli usullarini o'rgandim.

Yan Tox Xenning mashhur köftesi namunasi. Bazil ajdaho marvaridlari zanjabil muzqaymoq bilan xizmat qilgan.

Ovqatlanish xonasida tushlik biz yaratgan köfte bug'langan savatlardan boshlandi, so'ngra restoranda mashhur Pekin o'rdakiga kamida 24 soat oldin buyurtma berish kerak. Taom ikki xil kursda beriladi. Birinchidan, qichitqi po'sti nozik krep va ziravorlar va soslarning batafsil namoyishi bilan birlashtirilgan. Keyinchalik, maydalangan o'rdak plastinkasiga salat salatining o'ramlari hamroh bo'ladi. Restoranning eng sevimli cho'llaridan namuna olindi, shu jumladan qora reyhan urug'lari bilan qoplangan qaymoqli zanjabil panasi va zanjabil muzqaymoqining tuprog'i. An'anaviy xitoy uslubida ovqat hazm qilishni yaxshilash uchun bir stakan issiq choy bilan tugadi.

Mishel yulduzi Tim Xo Van qo'shiq uchun taom.

O'sha kuni kechqurun, juda zarur bo'lgan syestadan so'ng, men mehmonxonadan bir soatlik piyoda yurib, oziq-ovqat bilan ta'minlangan kun tartibining oxirgi bekatigacha ketdim. Metro yoki avtobus meni yarim soatdan kamroq vaqt ichida u erga olib kelishi mumkin edi, lekin mashg'ulot keyingi taomga kirishdan oldin yaxshi fikr edi. Gongkongda joylashgan dim sum tarmog'i Tim Xo Vanning Sham Shui Po postposti Mishel yulduzini olish uchun dunyodagi eng past restoran hisoblanadi. Ikki kishi uchun kechki ovqat 25 AQSh dollari atrofida bo'lganida, ziyoratchilar narxni juda hayratlanarli darajada kutishlari mumkin. Men eshik yonidagi kichik chiziq tufayli oddiy restoranni ko'rdim, lekin ajablanarlisi shundaki, men atigi o'n besh daqiqa kutishga majbur bo'ldim. Ingliz menyusi (agar so'ralsa) 25 xil o'lchamdagi tanlovni taklif qiladi. Barbekyu cho'chqa go'shti bilan pishirilgan bulka (restoranga xos) va bug'langan mol go'shti sharbati diqqatga sazovor joylarga kiradi. Ovqat yaxshi edi, lekin menimcha, hamma shov -shuvlarga arzimaydi. Shunga qaramay, agar siz Mishel yulduzini sendvich narxiga iste'mol qilish g'oyasini yoqtirsangiz, bu sayohatga arziydi.


Mishel yulduzli köfte va kanton taomlari uchun Gonkongning Kowlon mahallasiga boring.

Mongkok mahalliy bozoridagi sahna. Berit Baugherning barcha fotosuratlari.

Yaxshi ovqatlanish uchun Gonkong orolida qolishning hojati yo'q. Ovqatlanuvchilar o'zlari uchun materikda, Kowloonda epik, barmoqlarini yalab tur qilishlari mumkin.

Agar Gonkongga bir haftalik sayohatimdan bittasi bo'lsa, shahar va uning etti million aholisi Mishel yulduzlariga jiddiy qarashadi. Osiyoning oshpazlik poytaxti hisoblangan Gonkongning boy va xilma -xil taomlari dunyodagi eng yaxshi ovqatlanish joylaridan biri sifatida obro' -e'tibor qozondi, shuning uchun mahalliy aholi akkreditatsiya haqida qanchalik ko'p gaplashayotganini bilish (va kulgili) edi. Meni aeroportda olib ketgan taksi haydovchisidan tortib, kuyovimni chiroyli kostyumga aylantirgan Charms Tailor kompaniyasining egasiga qadar, Gonkongdagi 74 ta Michelin yulduzli restoranlar haqida gap deyarli har bir suhbatda paydo bo'lgan.

Yangi shaharlarda men qilishni va ko'rishni yoqtiradigan narsalarning uzun ro'yxatida, chiroyli restoranlar odatda pastki qismga yaqin joyga tushadi. Men yaxshi ovqatlanishni yaxshi ko'raman, lekin o'zimni bir necha o'n yillar mobaynida qurilgan, katta dizaynga ega bo'lgan kichik kafeda, yoqimli kafeda baxtli his qilaman. Bu safar men shahardagi eng mashhur Michelin restoranlarida to'xtash joylarini o'z ichiga olgan epik ovqatlanish kunini rejalashtirib, hamma narsani o'zgartirishga va eng yaxshi ovqatlanish joyiga kirishga qaror qildim.

Zanjabil Gongkong mahalliy nam bozorlarida katta talabga ega. Nam bozorda sotiladigan mahalliy meva va sabzavotlar. Ishda qassob.

Ertalab men Gonkong orolining ajoyib manzarasini tomosha qilish uchun deraza oldida o'tirgan klassik uslubdagi InterContinental Gonkongdagi Harbor View keng xonamda xona xizmatidan boshladim. Xalqaro savdo markazi va Viktoriya cho'qqisida vaqt o'tkazganimdan so'ng, ishonch bilan ayta olamanki, bu shaharning eng yaxshi diqqatga sazovor joylaridan biri.

Men vestibyulga tushdim, u erda men mahalliy osh bozorida sayohat qilish uchun oshpaz Simon Kvok bilan uchrashdim. Oshxonani mehmonxonadagi katta nonushta bufetida tayyorlashdan tashqari, bilimdon oshpaz mehmonlarni shahar bo'ylab oziq -ovqat ekskursiyalariga olib borishi mumkin.

Gonkongning istalgan kunida siz bir nechta nam bozorlarni uchratishingiz mumkin, lekin to'liq tajriba uchun (tovuqlar bilan to'lgan qafaslar, plastik to'rva bilan qoplangan ko'chalar va tropik mevalar savatlari bilan savatlar) Mongkok Local Bu bozor - bu joy. Nam bozorda sayohat qilish juda oson, lekin qo'lida Kvok borligi o'zimni tajribaga o'xshatdi. Sotiladigan mevalarning ko'p qismi u men taniy oladigan va ta'riflay oladigan yangi navlar edi. Menga o'xshagan tanovul qiluvchilar uchun, kimdir atir -upalarni tushuntirib bergani ma'qul edi, shu jumladan, Kvok bolalikdan sevimli taom sifatida ta'riflagan jigarrang shakar sepilgan yangi tofu. Maslahat: Nam bozorlarga tashrif buyurganingizda, har doim bir-biriga yaqin poyabzal kiyish oqilona bo'ladi, chunki ko'chalar har xil aniqlanmaydigan suyuqliklar bilan to'ldirilgan.

Bosh oshpaz Lau Yiu Fay ishda. Bizning bir nechta köfte.

U erdan men mehmonxonaga qaytib, yuvinish uchun pastga tushdim va shaxsiy sinfga tushdim. HKdagi hashamatli mehmonxonalarning ko'pchiligi, shu jumladan meniki ham, bir nechta mashhur restoranlarga ega, jumladan, Rain by Alain Ducasse (Parijdagi mashhur dengiz taomlari restoranining birinchi xalqaro forposti va bitta Mishel yulduzining oluvchisi) va Nobu, lekin Yan Tox Xin - bu siz qilmaydigan restoran. sog'inishni xohlamayman. Mishel yulduzli ikkita restoran qo'lda o'yilgan jade aksentlari va portning ajoyib manzarasi bo'lgan oqlangan oshxonada ajoyib kanton oshxonasini tayyorlaydi. Uning oshpaz oshpazlaridan biri bilan birga, bosh oshpaz Lau Yiu Fay meni bir soatlik cho'chqa go'shti tayyorlash kursidan o'tdi. Uchburchak burilishidan tortib murakkab burmali yarim oygacha men chiroyli köfte tayyorlashning turli usullarini o'rgandim.

Yan Tox Xenning mashhur köftesi namunasi. Bazil ajdaho marvaridlari zanjabil muzqaymoq bilan xizmat qilgan.

Ovqatlanish xonasida tushlik biz yaratgan köfte bug'langan savatlardan boshlandi, so'ngra restoranda mashhur Pekin o'rdakiga kamida 24 soat oldin buyurtma berish kerak. Taom ikki xil kursda beriladi. Birinchidan, qichitqi po'sti nozik krep va ziravorlar va soslarning batafsil namoyishi bilan birlashtirilgan. Keyinchalik, maydalangan o'rdak plastinkasiga salat salatining o'ramlari hamroh bo'ladi. Restoranning eng sevimli cho'llaridan namuna olindi, shu jumladan qora reyhan urug'lari bilan qoplangan qaymoqli zanjabil panasi va zanjabil muzqaymoqining tuprog'i. An'anaviy xitoy uslubida ovqat hazm qilishni yaxshilash uchun bir stakan issiq choy bilan tugadi.

Mishel yulduzi Tim Xo Van qo'shiq uchun taom.

O'sha kuni kechqurun, juda zarur bo'lgan syestadan so'ng, men mehmonxonadan bir soatlik piyoda yurib, oziq-ovqat bilan ta'minlangan kun tartibining oxirgi bekatigacha ketdim. Meni metro yoki avtobus yarim soatdan kamroq vaqt ichida olib kelardi, lekin mashg'ulot keyingi taomga kirishdan oldin yaxshi fikr edi. Gongkongda joylashgan dim sum tarmog'i Tim Xo Vanning Sham Shui Po postposti Mishel yulduzini olish uchun dunyodagi eng past restoran hisoblanadi. Ikki kishi uchun kechki ovqat 25 AQSh dollari atrofida bo'lganida, ziyoratchilar narxni juda hayratlanarli darajada kutishlari mumkin. Men eshik yonidagi kichik chiziq tufayli oddiy restoranni ko'rdim, lekin ajablanarlisi shundaki, men atigi o'n besh daqiqa kutishga majbur bo'ldim. Inglizcha menyular (agar so'ralsa) 25 xil o'lchamdagi tanlovni taklif qiladi. Barbekyu cho'chqa go'shti bilan pishirilgan bulka (restoranga xos) va bug'langan mol go'shti sharbati diqqatga sazovor joylarga kiradi. Ovqat yaxshi edi, lekin menimcha, hamma shov -shuvlarga arzimaydi. Shunga qaramay, agar siz Mishel yulduzini sendvich narxiga iste'mol qilish g'oyasini yoqtirsangiz, bu sayohatga arziydi.


Mishel yulduzli köfte va kanton taomlari uchun Gonkongning Kowlon mahallasiga boring.

Mongkok mahalliy bozoridagi sahna. Berit Baugherning barcha fotosuratlari.

Yaxshi ovqatlanish uchun Gonkong orolida qolishning hojati yo'q. Ovqatlanuvchilar o'zlari uchun materikda, Kowloonda epik, barmoqlarini yalab tur qilishlari mumkin.

Gongkong va mdash Agar mening Gonkongga bir haftalik safarimdan bittasi bo'lsa, shahar va uning yetti million aholisi Mishel yulduzlariga jiddiy qarashadi. Osiyoning oshpazlik poytaxti hisoblangan Gonkongning boy va xilma -xil taomlari dunyodagi eng yaxshi ovqatlanish joylaridan biri sifatida obro' -e'tibor qozondi, shuning uchun mahalliy aholi akkreditatsiya haqida qanchalik ko'p gaplashayotganini bilish (va kulgili) edi. Meni aeroportda olib ketgan taksi haydovchisidan tortib, kuyovimni chiroyli kostyumga aylantirgan Charms Tailor kompaniyasining egasiga qadar, Gonkongdagi 74 ta Michelin yulduzli restoranlar haqida gap deyarli har bir suhbatda paydo bo'lgan.

Yangi shaharlarda men qilishni va ko'rishni yoqtiradigan narsalarning uzun ro'yxatida, chiroyli restoranlar odatda pastki qismga yaqin joyga tushadi. Men yaxshi ovqatlanishni yaxshi ko'raman, lekin o'zimni bir necha o'n yillar mobaynida qurilgan, katta dizaynga ega bo'lgan kichik kafeda, yoqimli kafeda baxtli his qilaman. Bu safar men shahardagi eng mashhur Michelin restoranlarida to'xtash joylarini o'z ichiga olgan epik ovqatlanish kunini rejalashtirib, hamma narsani o'zgartirishga va eng yaxshi ovqatlanish joyiga kirishga qaror qildim.

Zanjabil Gonkongning ho'l bozorlarida talab katta. Nam bozorda sotiladigan mahalliy meva va sabzavotlar. Ishda qassob.

Ertalab men Gonkong orolining ajoyib manzarasini tomosha qilish uchun deraza oldida o'tirgan klassik uslubdagi InterContinental Gonkongdagi Harbor View keng xonamda xona xizmatidan boshladim. Xalqaro savdo markazi va Viktoriya cho'qqisida vaqt o'tkazganimdan so'ng, ishonch bilan ayta olamanki, bu shaharning eng yaxshi diqqatga sazovor joylaridan biri.

Men vestibyulga tushdim, u erda men mahalliy osh bozorida sayohat qilish uchun oshpaz Simon Kvok bilan uchrashdim. Oshxonani mehmonxonadagi katta nonushta bufetida tayyorlashdan tashqari, bilimdon oshpaz mehmonlarni shahar bo'ylab oziq -ovqat ekskursiyalariga olib borishi mumkin.

Gonkongning istalgan kunida siz bir nechta nam bozorlarni uchratishingiz mumkin, lekin to'liq tajriba uchun (tovuqlar bilan to'lgan qafaslar, plastik to'rva bilan qoplangan ko'chalar va tropik mevalar savatlari bilan savatlar) Mongkok Local Bu bozor - bu joy. Nam bozorda sayohat qilish juda oson, lekin qo'lida Kvok borligi o'zimni tajribaga o'xshatdi. Sotiladigan mevalarning ko'p qismi u men taniy oladigan va ta'riflay oladigan yangi navlar edi. Menga o'xshagan tanovul qiluvchilar uchun, kimdir atir -upalarni tushuntirib bergani ma'qul edi, shu jumladan, Kvok bolalikdan sevimli taom sifatida ta'riflagan jigarrang shakar sepilgan yangi tofu. Maslahat: Nam bozorlarga tashrif buyurganingizda, har doim bir-biriga yaqin poyabzal kiyish oqilona bo'ladi, chunki ko'chalar har xil aniqlanmaydigan suyuqliklar bilan to'ldirilgan.

Bosh oshpaz Lau Yiu Fay ishda. Bizning bir nechta köfte.

U erdan men mehmonxonaga qaytib, yuvinish uchun pastga tushdim, shunda xususiy sinfga borardim. HKdagi hashamatli mehmonxonalarning ko'pchiligi, shu jumladan meniki ham, bir nechta mashhur restoranlarga ega, jumladan, Rain by Alain Ducasse (Parijdagi mashhur dengiz taomlari restoranining birinchi xalqaro forposti va bitta Mishel yulduzining oluvchisi) va Nobu, lekin Yan Tox Xin - bu siz qilmaydigan restoran. sog'inishni xohlamayman. Mishel yulduzli ikkita restoran qo'lda o'yilgan jade aksentlari va portning ajoyib manzarasi bo'lgan oqlangan oshxonada ajoyib kanton oshxonasini tayyorlaydi. Uning oshpaz oshpazlaridan biri bilan birga, bosh oshpaz Lau Yiu Fai meni köfte tayyorlash bo'yicha bir soatlik kursdan o'tdi. Uchburchak burilishidan tortib murakkab burmali yarim oygacha men chiroyli köfte tayyorlashning turli usullarini o'rgandim.

Yan Tox Xenning mashhur köftesi namunasi. Bazil ajdaho marvaridlari zanjabil muzqaymoq bilan xizmat qilgan.

Ovqatlanish xonasida tushlik biz yaratgan köfte bug'langan savatlardan boshlandi, so'ngra restoranda mashhur Pekin o'rdakiga kamida 24 soat oldin buyurtma berish kerak. Taom ikki xil kursda beriladi. Birinchidan, qichitqi po'sti ingichka krep va ziravorlar va soslarning batafsil namoyishi bilan birlashtirilgan. Keyinchalik, maydalangan o'rdak plastinkasiga salat salatining o'ramlari hamroh bo'ladi. Restoranning eng sevimli cho'llaridan namuna olindi, shu jumladan qora reyhan urug'lari bilan qoplangan qaymoqli zanjabil panasi va zanjabil muzqaymoqining tuprog'i. An'anaviy xitoy uslubida ovqat hazm qilishni yaxshilash uchun bir stakan issiq choy bilan tugadi.

Mishel yulduzi Tim Xo Van qo'shiq uchun taom.

O'sha kuni kechqurun, juda zarur bo'lgan syestadan so'ng, men mehmonxonadan bir soatlik piyoda yurib, oziq-ovqat bilan ta'minlangan kun tartibining oxirgi bekatigacha ketdim. Meni metro yoki avtobus yarim soatdan kamroq vaqt ichida olib kelardi, lekin mashg'ulot keyingi taomga kirishdan oldin yaxshi fikr edi. Gongkongda joylashgan dim sum tarmog'i Tim Xo Vanning Sham Shui Po postposti Mishel yulduzini olish uchun dunyodagi eng past restoran hisoblanadi. Ikki kishi uchun kechki ovqat 25 AQSh dollari atrofida bo'lganida, ziyoratchilar narxni juda hayratlanarli darajada kutishlari mumkin. Men eshik yonidagi kichik chiziq tufayli oddiy restoranni ko'rdim, lekin ajablanarlisi shundaki, men atigi o'n besh daqiqa kutishga majbur bo'ldim. Ingliz menyusi (agar so'ralsa) 25 xil o'lchamdagi tanlovni taklif qiladi. Barbekyu cho'chqa go'shti bilan pishirilgan bulka (restoran o'ziga xosligi) va bug'langan mol go'shti sharbati diqqatga sazovor joylarga kiradi. Ovqat yaxshi edi, lekin menimcha, hamma shov -shuvlarga arzimaydi. Shunga qaramay, agar siz Mishel yulduzini sendvich narxiga iste'mol qilish g'oyasini yoqtirsangiz, bu sayohatga arziydi.


Mishel yulduzli köfte va kanton taomlari uchun Gonkongning Kowlon mahallasiga boring.

Mongkok mahalliy bozoridagi sahna. Berit Baugherning barcha fotosuratlari.

Yaxshi ovqatlanish uchun Gonkong orolida qolishning hojati yo'q. Ovqatlanuvchilar o'zlari uchun materikda, Kowloonda epik, barmoqlarini yalab tur qilishlari mumkin.

Gongkong va mdash Agar mening Gonkongga bir haftalik safarimdan bittasi bo'lsa, shahar va uning yetti million aholisi Mishel yulduzlariga jiddiy qarashadi. Osiyoning oshpazlik poytaxti hisoblangan Gonkongning boy va xilma -xil taomlari dunyodagi eng yaxshi ovqatlanish joylaridan biri sifatida obro' -e'tibor qozondi, shuning uchun mahalliy aholi akkreditatsiya haqida qanchalik ko'p gaplashayotganini bilish (va kulgili) edi. Meni aeroportda olib ketgan taksi haydovchisidan tortib, kuyovimni chiroyli kostyumga aylantirgan Charms Tailor kompaniyasining egasiga qadar, Gonkongdagi 74 ta Michelin yulduzli restoranlar haqida gap deyarli har bir suhbatda paydo bo'lgan.

Yangi shaharlarda men qilishni va ko'rishni yoqtiradigan narsalarning uzun ro'yxatida, chiroyli restoranlar odatda pastki qismga yaqin joyga tushadi. Men yaxshi ovqatlanishni yaxshi ko'raman, lekin o'zimni bir necha o'n yillar mobaynida qurilgan, katta dizaynga ega bo'lgan kichik kafeda, yoqimli kafeda baxtli his qilaman. Bu safar men shahardagi eng mashhur Michelin restoranlarida to'xtash joylarini o'z ichiga olgan epik ovqatlanish kunini rejalashtirib, hamma narsani o'zgartirishga va eng yaxshi ovqatlanish joyiga kirishga qaror qildim.

Zanjabil Gonkongning ho'l bozorlarida talab katta. Nam bozorda sotiladigan mahalliy meva va sabzavotlar. Ishda qassob.

Ertalab men Gonkong orolining ajoyib manzarasini tomosha qilish uchun deraza oldida o'tirgan klassik uslubdagi InterContinental Gonkongdagi Harbor View keng xonamda xona xizmatidan boshladim. Xalqaro savdo markazi va Viktoriya cho'qqisida vaqt o'tkazganimdan so'ng, ishonch bilan ayta olamanki, bu shaharning eng yaxshi diqqatga sazovor joylaridan biri.

Men vestibyulga tushdim, u erda men mahalliy osh bozorida sayohat qilish uchun oshpaz Simon Kvok bilan uchrashdim. Oshxonani mehmonxonadagi katta nonushta bufetida tayyorlashdan tashqari, bilimdon oshpaz mehmonlarni shahar bo'ylab oziq -ovqat ekskursiyalariga olib borishi mumkin.

Gonkongning istalgan kunida siz bir nechta nam bozorlarni uchratishingiz mumkin, lekin to'liq tajriba uchun (tovuqlar bilan to'lgan qafaslar, plastmassali baliq idishlari bilan qoplangan ko'chalar va tropik mevalar savatlari bilan savatlar) Mongkok Local Bu bozor - bu joy. Nam bozorda sayohat qilish juda oson, lekin qo'lida Kvok borligi o'zimni tajribaga o'xshatdi. Sotiladigan mevalarning ko'p qismi u men taniy oladigan va ta'riflay oladigan yangi navlar edi. Menga o'xshagan tanovul qiluvchilar uchun, kimdir atir -upalarni tushuntirib bergani ma'qul edi, shu jumladan, Kvok bolalikdan sevimli taom sifatida ta'riflagan jigarrang shakar sepilgan yangi tofu. Maslahat: Nam bozorlarga tashrif buyurganingizda, har doim bir-biriga yaqin poyabzal kiyish oqilona bo'ladi, chunki ko'chalar har xil aniqlanmaydigan suyuqliklar bilan to'ldirilgan.

Bosh oshpaz Lau Yiu Fay ishda. Bizning bir nechta köfte.

U erdan men mehmonxonaga qaytib, yuvinish uchun pastga tushdim va shaxsiy sinfga tushdim. HKdagi hashamatli mehmonxonalarning ko'pchiligi, shu jumladan meniki ham, bir nechta mashhur restoranlarga ega, jumladan, Rain by Alain Ducasse (Parijdagi mashhur dengiz taomlari restoranining birinchi xalqaro forposti va bitta Mishel yulduzining oluvchisi) va Nobu, lekin Yan Tox Xin - bu siz qilmaydigan restoran. sog'inishni xohlamayman. Mishel yulduzli ikkita restoran qo'lda o'yilgan jade aksentlari va ajoyib port manzaralari bilan oqlangan oshxonada ajoyib kanton oshxonasini tayyorlaydi. Uning oshpaz oshpazlaridan biri bilan birga, bosh oshpaz Lau Yiu Fay meni bir soatlik cho'chqa go'shti tayyorlash kursidan o'tdi. Uchburchak burilishidan tortib murakkab burmali yarim oygacha men chiroyli köfte tayyorlashning turli usullarini o'rgandim.

Yan Tox Xenning mashhur köftesi namunasi. Bazil ajdaho marvaridlari zanjabil muzqaymoq bilan xizmat qilgan.

Ovqatlanish xonasida tushlik biz yaratgan köfte bug'langan savatlardan boshlandi, so'ngra restoranda mashhur Pekin o'rdakiga kamida 24 soat oldin buyurtma berish kerak. Taom ikki xil kursda beriladi. Birinchidan, qichitqi po'sti ingichka krep va ziravorlar va soslarning batafsil namoyishi bilan birlashtirilgan. Keyinchalik, maydalangan o'rdak plastinkasiga salat salatining o'ramlari hamroh bo'ladi. Restoranning eng sevimli cho'llaridan namuna olindi, shu jumladan qora reyhan urug'lari bilan qoplangan qaymoqli zanjabil panasi va zanjabil muzqaymoqining tuprog'i. An'anaviy xitoy uslubida ovqat hazm qilishni yaxshilash uchun bir stakan issiq choy bilan tugadi.

Mishel yulduzi Tim Xo Van qo'shiq uchun taom.

O'sha kuni kechqurun, juda zarur bo'lgan syestadan so'ng, men mehmonxonadan bir soatlik piyoda yurib, oziq-ovqat bilan ta'minlangan kun tartibining oxirgi bekatigacha ketdim. Meni metro yoki avtobus yarim soatdan kamroq vaqt ichida olib kelardi, lekin mashg'ulot keyingi taomga kirishdan oldin yaxshi fikr edi. Gongkongda joylashgan dim sum tarmog'i Tim Xo Vanning Sham Shui Po postposti Mishel yulduziga ega bo'lgan dunyodagi eng past restoran hisoblanadi. Ikki kishi uchun kechki ovqat 25 AQSh dollari atrofida bo'lganida, ziyoratchilar narxni juda hayratlanarli darajada kutishlari mumkin. Men eshik yonidagi kichik chiziq tufayli oddiy restoranni ko'rdim, lekin ajablanarlisi shundaki, men atigi o'n besh daqiqa kutishga majbur bo'ldim. Ingliz menyusi (agar so'ralsa) 25 xil o'lchamdagi tanlovni taklif qiladi. Barbekyu cho'chqa go'shti bilan pishirilgan bulka (restoran o'ziga xosligi) va bug'langan mol go'shti sharbati diqqatga sazovor joylarga kiradi. Ovqat yaxshi edi, lekin menimcha, hamma shov -shuvlarga arzimaydi. Shunga qaramay, agar siz Mishel yulduzini sendvich narxiga iste'mol qilish g'oyasini yoqtirsangiz, bu sayohatga arziydi.


Mishel yulduzli köfte va kanton taomlari uchun Gonkongning Kowlon mahallasiga boring.

Mongkok mahalliy bozoridagi sahna. Berit Baugherning barcha fotosuratlari.

Yaxshi ovqatlanish uchun Gonkong orolida qolishning hojati yo'q. Ovqatlanuvchilar o'zlari uchun materikda, Kowloonda epik, barmoqlarini yalab tur qilishlari mumkin.

Gongkong va mdash Agar mening Gonkongga bir haftalik safarimdan bittasi bo'lsa, shahar va uning yetti million aholisi Mishel yulduzlariga jiddiy qarashadi. Osiyoning oshpazlik poytaxti hisoblangan Gonkongning boy va xilma -xil taomlari dunyodagi eng yaxshi ovqatlanish joylaridan biri sifatida obro' -e'tibor qozondi, shuning uchun mahalliy aholi akkreditatsiya haqida qanchalik ko'p gaplashayotganini bilish (va kulgili) edi. Meni aeroportda olib ketgan taksi haydovchisidan tortib, kuyovimni chiroyli kostyumga aylantirgan Charms Tailor kompaniyasining egasiga qadar, Gonkongdagi 74 ta Michelin yulduzli restoranlar haqida gap deyarli har bir suhbatda paydo bo'lgan.

Yangi shaharlarda men qilishni va ko'rishni yoqtiradigan narsalarning uzun ro'yxatida, chiroyli restoranlar odatda pastki qismga yaqin joyga tushadi. Men yaxshi ovqatlanishni yaxshi ko'raman, lekin o'zimni bir necha o'n yillar mobaynida qurilgan, katta dizaynli devorga ega bo'lgan yoqimli kafeda baxtli his qilaman. Bu safar, men shaharning eng mashhur Mishel tomonidan tasdiqlangan ikkita restoranida to'xtash joylarini o'z ichiga oladigan, ovqatlanish kunini rejalashtirib, hamma narsani o'zgartirishga va yaxshi ovqatlanish sahnasini o'rganishga qaror qildim.

Zanjabil Gonkongning ho'l bozorlarida talab katta. Nam bozorda sotiladigan mahalliy meva va sabzavotlar. Ishda qassob.

Ertalab men Gonkong orolining ajoyib manzarasini tomosha qilish uchun deraza oldida o'tirgan klassik uslubdagi InterContinental Gonkongdagi Harbor View keng xonamda xona xizmatidan boshladim. Xalqaro savdo markazi va Viktoriya cho'qqisida vaqt o'tkazganimdan so'ng, ishonch bilan ayta olamanki, bu shaharning eng yaxshi diqqatga sazovor joylaridan biri.

Men vestibyulga tushdim, u erda men mahalliy osh bozorida sayohat qilish uchun oshpaz Simon Kvok bilan uchrashdim. Oshxonani mehmonxonadagi katta nonushta bufetida tayyorlashdan tashqari, bilimdon oshpaz mehmonlarni shahar bo'ylab oziq -ovqat ekskursiyalariga olib borishi mumkin.

Gonkongning istalgan kunida siz bir nechta nam bozorlarni uchratishingiz mumkin, lekin to'liq tajriba uchun (tovuqlar bilan to'lgan qafaslar, plastik to'rva bilan qoplangan ko'chalar va tropik mevalar savatlari bilan savatlar) Mongkok Local Bu bozor - bu joy. Nam bozorda sayohat qilish juda oson, lekin qo'lida Kvok borligi o'zimni tajribaga o'xshatdi. Sotiladigan mevalarning ko'p qismi u men taniy oladigan va ta'riflay oladigan yangi navlar edi. Menga o'xshagan tanovul qiluvchilar uchun, kimdir atir -upalarni tushuntirib bergani ma'qul edi, shu jumladan, Kvok bolalikdan sevimli taom sifatida ta'riflagan jigarrang shakar sepilgan yangi tofu. Maslahat: Nam bozorlarga tashrif buyurganingizda, har doim bir-biriga yaqin poyabzal kiyish oqilona bo'ladi, chunki ko'chalar har xil aniqlanmaydigan suyuqliklar bilan to'ldirilgan.

Bosh oshpaz Lau Yiu Fay ishda. Bizning bir nechta köfte.

U erdan men mehmonxonaga qaytib, yuvinish uchun pastga tushdim va shaxsiy sinfga tushdim. HKdagi hashamatli mehmonxonalarning ko'pchiligi, shu jumladan meniki ham, bir nechta mashhur restoranlarga ega, jumladan, Rain by Alain Ducasse (Parijdagi mashhur dengiz taomlari restoranining birinchi xalqaro forposti va bitta Mishel yulduzining oluvchisi) va Nobu, lekin Yan Tox Xin - bu siz qilmaydigan restoran. sog'inishni xohlamayman. Mishel yulduzli ikkita restoran qo'lda o'yilgan jade aksentlari va portning ajoyib manzarasi bo'lgan oqlangan oshxonada ajoyib kanton oshxonasini tayyorlaydi. Uning oshpaz oshpazlaridan biri bilan birga, bosh oshpaz Lau Yiu Fay meni bir soatlik cho'chqa go'shti tayyorlash kursidan o'tdi. Uchburchak burilishidan tortib murakkab burmali yarim oygacha men chiroyli köfte tayyorlashning turli usullarini o'rgandim.

Yan Tox Xenning mashhur köftesi namunasi. Bazil ajdaho marvaridlari zanjabil muzqaymoq bilan xizmat qilgan.

Ovqatlanish xonasida tushlik biz yaratgan köfte bug'langan savatlardan boshlandi, so'ngra restoranda mashhur Pekin o'rdakiga kamida 24 soat oldin buyurtma berish kerak. Taom ikki xil kursda beriladi. Birinchidan, qichitqi po'sti ingichka krep va ziravorlar va soslarning batafsil namoyishi bilan birlashtirilgan. Keyinchalik, maydalangan o'rdak plastinkasiga salat salatining o'ramlari hamroh bo'ladi. Restoranning eng sevimli cho'llaridan namuna olindi, shu jumladan qora reyhan urug'lari bilan qoplangan qaymoqli zanjabil panasi va zanjabil muzqaymoqining tuprog'i. An'anaviy xitoy uslubida ovqat hazm qilishni yaxshilash uchun bir stakan issiq choy bilan tugadi.

Mishel yulduzi Tim Xo Van qo'shiq uchun taom.

O'sha kuni kechqurun, juda zarur bo'lgan siestadan so'ng, men mehmonxonadan bir soatlik piyoda yurib, oziq-ovqat bilan ta'minlangan kun tartibining oxirgi bekatigacha ketdim. Metro yoki avtobus meni yarim soatdan kamroq vaqt ichida u erga olib kelishi mumkin edi, lekin mashg'ulot keyingi taomga kirishdan oldin yaxshi fikr edi. Gongkongda joylashgan dim sum tarmog'i Tim Xo Vanning Sham Shui Po postposti Mishel yulduziga ega bo'lgan dunyodagi eng past restoran hisoblanadi. Ikki kishi uchun kechki ovqat 25 AQSh dollari atrofida kelganida, mehmonlar juda arzon narxda ziyofat kutishlari mumkin. Men eshik yonidagi kichik chiziq tufayli oddiy restoranni ko'rdim, lekin ajablanarlisi shundaki, men atigi o'n besh daqiqa kutishga majbur bo'ldim. Ingliz menyusi (agar so'ralsa) 25 xil o'lchamdagi tanlovni taklif qiladi. Barbekyu cho'chqa go'shti bilan pishirilgan bulka (restoranga xos) va bug'langan mol go'shti sharbati o'z ichiga oladi. Ovqat yaxshi edi, lekin menimcha, hamma shov -shuvlarga arzimaydi. Shunga qaramay, agar siz Mishel yulduzini sendvich narxiga iste'mol qilish g'oyasini yoqtirsangiz, bu sayohatga arziydi.


For Michelin-Star Dumplings and Cantonese Fine Dining, Head to Hong Kong’s Kowloon Neighborhood

The scene at Mongkok Local Market. All photos by Berit Baugher.

No need to stay on Hong Kong Island for a good meal. Foodies can make an epic, finger-licking tour for themselves on the mainland, in Kowloon.

HONG KONG &mdash If there was one takeaway from my week-long trip to Hong Kong, it would be that the city and its seven million inhabitants take Michelin stars very seriously. Considered the culinary capital of Asia, Hong Kong’s rich and varied food scene has garnered a reputation as one of the world’s best places to dine, so it was understandable (and amusing) to discover just how much locals talk about the accreditation. From the taxi driver who picked me up at the airport to the proprietor at Charms Tailor who made my fiancé a beautiful bespoke suit, talk of Hong Kong’s 74 Michelin-starred restaurants came up in just about every conversation.

On the long list of things I like to do and see in new cities, fancy restaurants usually land somewhere near the bottom. I like a nice meal, but find myself happiest in a cute cafe with major design cred or a small hole-in-the-wall that’s been around for a few decades. This trip, I decided to switch things up and dig into the fine dining scene by planning an epic food day that included stops at two of the city's most famous Michelin-approved restaurants.

Ginger is in high demand at Hong Kong's local wet markets. Local fruits and vegetables for sale at the wet market. A butcher at work.

The morning started with room service in my spacious Harbor View room at the classically-styled InterContinental Hong Kong, where I set myself up in front of the window to take in Hong Kong Island’s spectacular skyline. Having spent time at the top of the International Commerce Centre and Victoria’s Peak, I can confidently say that it is one of the best vantage points in the city.

I made my way down to the lobby, where I met executive sous chef Simon Kwok for a tour of a local wet market. In addition to manning the kitchen at the hotel’s massive breakfast buffet, the knowledgeable chef is available to take guests on guided food excursions around the city.

On any given day in Hong Kong, you are bound to come across a few wet markets, but for the full experience (cages filled with clucking chickens, streets lined with plastic bins of flapping fish, and baskets upon baskets of tropical fruit) Mongkok Local Market is the spot. Navigating a wet market is easy enough, but having Kwok on hand made it feel more like an experience. Much of the fruit for sale were new-to-me species that he was able to identify and describe. For picky eaters like me, it was nice having someone explain the snacks, including a bowl of fresh tofu sprinkled with brown sugar that Kwok described as a favorite childhood treat. Pro tip: When visiting wet markets, it is always smart to wear a pair of close-toed shoes, as the streets are filled with all kinds of unidentifiable liquids.

Executive chef Lau Yiu Fai at work. A few of our dumplings.

From there I made my way back to the hotel to wash up before heading downstairs for a private dim sum class. Most luxury hotels in HK, including mine, have several notable restaurants, including Rech by Alain Ducasse (the first international outpost of the famous Paris seafood restaurant and recipient of one Michelin star) and Nobu, but Yan Toh Heen is the one you don’t want to miss. The two Michelin-star restaurant dishes up outstanding Cantonese cuisine in an elegant dining room with hand-carved jade accents and stunning harbor views. Along with one of his sous chefs, executive chef Lau Yiu Fai took me through an hour-long crash course in the art of dumpling making. From the easy-to-master triangle fold to the more complex pleated crescent, I learned the various techniques used to craft beautiful dumplings.

A sampling of Yan Toh Heen's famous dumplings. Basil dragon pearls served with ginger ice cream.

Lunch in the dining room started off with steaming baskets of dumplings we had created, followed by the restaurant’s famous Peking duck, which must be ordered at least 24 hours in advance. The dish is served over two courses. First, the crispy skin is paired with thin pancakes and an elaborate display of condiments and sauces. Later, a plate of minced duck is accompanied by crisp lettuce wraps. A sampling of the restaurant’s most beloved deserts followed, including a striking bowl of creamy ginger panna cotta layered with black basil seeds and a refreshing scoop of ginger ice cream. In traditional Chinese style, the meal ended with a piping hot cup of green tea, to help with digestion.

Michelin star food for a song at Tim Ho Wan.

Later that evening, after a much needed siesta, I left the hotel for an hour-long walk to the final stop of my food-packed agenda. A subway or bus could have had me there in less than a half hour, but exercise sounded like a good idea before tucking into my next meal. The Sham Shui Po outpost of Tim Ho Wan, a Hong Kong-based dim sum chain, is the lowest priced restaurant in the world to get a Michelin star. And with dinner for two coming in at around $25 USD, diners can expect to feast at a shockingly affordable price point. I was able to spot the unassuming restaurant thanks to a small line near the door, but, to my surprise, I only had to wait about fifteen minutes. English menus (if requested) offer 25 different dim sum choices. Highlights included baked bun with barbecue pork (a restaurant speciality) and steamed beef balls. The meal was good, but not necessarily worth all the hype, in my opinion. Nonetheless, it’s worth the trek if you like the idea of eating a Michelin star for the price of a sandwich.


For Michelin-Star Dumplings and Cantonese Fine Dining, Head to Hong Kong’s Kowloon Neighborhood

The scene at Mongkok Local Market. All photos by Berit Baugher.

No need to stay on Hong Kong Island for a good meal. Foodies can make an epic, finger-licking tour for themselves on the mainland, in Kowloon.

HONG KONG &mdash If there was one takeaway from my week-long trip to Hong Kong, it would be that the city and its seven million inhabitants take Michelin stars very seriously. Considered the culinary capital of Asia, Hong Kong’s rich and varied food scene has garnered a reputation as one of the world’s best places to dine, so it was understandable (and amusing) to discover just how much locals talk about the accreditation. From the taxi driver who picked me up at the airport to the proprietor at Charms Tailor who made my fiancé a beautiful bespoke suit, talk of Hong Kong’s 74 Michelin-starred restaurants came up in just about every conversation.

On the long list of things I like to do and see in new cities, fancy restaurants usually land somewhere near the bottom. I like a nice meal, but find myself happiest in a cute cafe with major design cred or a small hole-in-the-wall that’s been around for a few decades. This trip, I decided to switch things up and dig into the fine dining scene by planning an epic food day that included stops at two of the city's most famous Michelin-approved restaurants.

Ginger is in high demand at Hong Kong's local wet markets. Local fruits and vegetables for sale at the wet market. A butcher at work.

The morning started with room service in my spacious Harbor View room at the classically-styled InterContinental Hong Kong, where I set myself up in front of the window to take in Hong Kong Island’s spectacular skyline. Having spent time at the top of the International Commerce Centre and Victoria’s Peak, I can confidently say that it is one of the best vantage points in the city.

I made my way down to the lobby, where I met executive sous chef Simon Kwok for a tour of a local wet market. In addition to manning the kitchen at the hotel’s massive breakfast buffet, the knowledgeable chef is available to take guests on guided food excursions around the city.

On any given day in Hong Kong, you are bound to come across a few wet markets, but for the full experience (cages filled with clucking chickens, streets lined with plastic bins of flapping fish, and baskets upon baskets of tropical fruit) Mongkok Local Market is the spot. Navigating a wet market is easy enough, but having Kwok on hand made it feel more like an experience. Much of the fruit for sale were new-to-me species that he was able to identify and describe. For picky eaters like me, it was nice having someone explain the snacks, including a bowl of fresh tofu sprinkled with brown sugar that Kwok described as a favorite childhood treat. Pro tip: When visiting wet markets, it is always smart to wear a pair of close-toed shoes, as the streets are filled with all kinds of unidentifiable liquids.

Executive chef Lau Yiu Fai at work. A few of our dumplings.

From there I made my way back to the hotel to wash up before heading downstairs for a private dim sum class. Most luxury hotels in HK, including mine, have several notable restaurants, including Rech by Alain Ducasse (the first international outpost of the famous Paris seafood restaurant and recipient of one Michelin star) and Nobu, but Yan Toh Heen is the one you don’t want to miss. The two Michelin-star restaurant dishes up outstanding Cantonese cuisine in an elegant dining room with hand-carved jade accents and stunning harbor views. Along with one of his sous chefs, executive chef Lau Yiu Fai took me through an hour-long crash course in the art of dumpling making. From the easy-to-master triangle fold to the more complex pleated crescent, I learned the various techniques used to craft beautiful dumplings.

A sampling of Yan Toh Heen's famous dumplings. Basil dragon pearls served with ginger ice cream.

Lunch in the dining room started off with steaming baskets of dumplings we had created, followed by the restaurant’s famous Peking duck, which must be ordered at least 24 hours in advance. The dish is served over two courses. First, the crispy skin is paired with thin pancakes and an elaborate display of condiments and sauces. Later, a plate of minced duck is accompanied by crisp lettuce wraps. A sampling of the restaurant’s most beloved deserts followed, including a striking bowl of creamy ginger panna cotta layered with black basil seeds and a refreshing scoop of ginger ice cream. In traditional Chinese style, the meal ended with a piping hot cup of green tea, to help with digestion.

Michelin star food for a song at Tim Ho Wan.

Later that evening, after a much needed siesta, I left the hotel for an hour-long walk to the final stop of my food-packed agenda. A subway or bus could have had me there in less than a half hour, but exercise sounded like a good idea before tucking into my next meal. The Sham Shui Po outpost of Tim Ho Wan, a Hong Kong-based dim sum chain, is the lowest priced restaurant in the world to get a Michelin star. And with dinner for two coming in at around $25 USD, diners can expect to feast at a shockingly affordable price point. I was able to spot the unassuming restaurant thanks to a small line near the door, but, to my surprise, I only had to wait about fifteen minutes. English menus (if requested) offer 25 different dim sum choices. Highlights included baked bun with barbecue pork (a restaurant speciality) and steamed beef balls. The meal was good, but not necessarily worth all the hype, in my opinion. Nonetheless, it’s worth the trek if you like the idea of eating a Michelin star for the price of a sandwich.


For Michelin-Star Dumplings and Cantonese Fine Dining, Head to Hong Kong’s Kowloon Neighborhood

The scene at Mongkok Local Market. All photos by Berit Baugher.

No need to stay on Hong Kong Island for a good meal. Foodies can make an epic, finger-licking tour for themselves on the mainland, in Kowloon.

HONG KONG &mdash If there was one takeaway from my week-long trip to Hong Kong, it would be that the city and its seven million inhabitants take Michelin stars very seriously. Considered the culinary capital of Asia, Hong Kong’s rich and varied food scene has garnered a reputation as one of the world’s best places to dine, so it was understandable (and amusing) to discover just how much locals talk about the accreditation. From the taxi driver who picked me up at the airport to the proprietor at Charms Tailor who made my fiancé a beautiful bespoke suit, talk of Hong Kong’s 74 Michelin-starred restaurants came up in just about every conversation.

On the long list of things I like to do and see in new cities, fancy restaurants usually land somewhere near the bottom. I like a nice meal, but find myself happiest in a cute cafe with major design cred or a small hole-in-the-wall that’s been around for a few decades. This trip, I decided to switch things up and dig into the fine dining scene by planning an epic food day that included stops at two of the city's most famous Michelin-approved restaurants.

Ginger is in high demand at Hong Kong's local wet markets. Local fruits and vegetables for sale at the wet market. A butcher at work.

The morning started with room service in my spacious Harbor View room at the classically-styled InterContinental Hong Kong, where I set myself up in front of the window to take in Hong Kong Island’s spectacular skyline. Having spent time at the top of the International Commerce Centre and Victoria’s Peak, I can confidently say that it is one of the best vantage points in the city.

I made my way down to the lobby, where I met executive sous chef Simon Kwok for a tour of a local wet market. In addition to manning the kitchen at the hotel’s massive breakfast buffet, the knowledgeable chef is available to take guests on guided food excursions around the city.

On any given day in Hong Kong, you are bound to come across a few wet markets, but for the full experience (cages filled with clucking chickens, streets lined with plastic bins of flapping fish, and baskets upon baskets of tropical fruit) Mongkok Local Market is the spot. Navigating a wet market is easy enough, but having Kwok on hand made it feel more like an experience. Much of the fruit for sale were new-to-me species that he was able to identify and describe. For picky eaters like me, it was nice having someone explain the snacks, including a bowl of fresh tofu sprinkled with brown sugar that Kwok described as a favorite childhood treat. Pro tip: When visiting wet markets, it is always smart to wear a pair of close-toed shoes, as the streets are filled with all kinds of unidentifiable liquids.

Executive chef Lau Yiu Fai at work. A few of our dumplings.

From there I made my way back to the hotel to wash up before heading downstairs for a private dim sum class. Most luxury hotels in HK, including mine, have several notable restaurants, including Rech by Alain Ducasse (the first international outpost of the famous Paris seafood restaurant and recipient of one Michelin star) and Nobu, but Yan Toh Heen is the one you don’t want to miss. The two Michelin-star restaurant dishes up outstanding Cantonese cuisine in an elegant dining room with hand-carved jade accents and stunning harbor views. Along with one of his sous chefs, executive chef Lau Yiu Fai took me through an hour-long crash course in the art of dumpling making. From the easy-to-master triangle fold to the more complex pleated crescent, I learned the various techniques used to craft beautiful dumplings.

A sampling of Yan Toh Heen's famous dumplings. Basil dragon pearls served with ginger ice cream.

Lunch in the dining room started off with steaming baskets of dumplings we had created, followed by the restaurant’s famous Peking duck, which must be ordered at least 24 hours in advance. The dish is served over two courses. First, the crispy skin is paired with thin pancakes and an elaborate display of condiments and sauces. Later, a plate of minced duck is accompanied by crisp lettuce wraps. A sampling of the restaurant’s most beloved deserts followed, including a striking bowl of creamy ginger panna cotta layered with black basil seeds and a refreshing scoop of ginger ice cream. In traditional Chinese style, the meal ended with a piping hot cup of green tea, to help with digestion.

Michelin star food for a song at Tim Ho Wan.

Later that evening, after a much needed siesta, I left the hotel for an hour-long walk to the final stop of my food-packed agenda. A subway or bus could have had me there in less than a half hour, but exercise sounded like a good idea before tucking into my next meal. The Sham Shui Po outpost of Tim Ho Wan, a Hong Kong-based dim sum chain, is the lowest priced restaurant in the world to get a Michelin star. And with dinner for two coming in at around $25 USD, diners can expect to feast at a shockingly affordable price point. I was able to spot the unassuming restaurant thanks to a small line near the door, but, to my surprise, I only had to wait about fifteen minutes. English menus (if requested) offer 25 different dim sum choices. Highlights included baked bun with barbecue pork (a restaurant speciality) and steamed beef balls. The meal was good, but not necessarily worth all the hype, in my opinion. Nonetheless, it’s worth the trek if you like the idea of eating a Michelin star for the price of a sandwich.


For Michelin-Star Dumplings and Cantonese Fine Dining, Head to Hong Kong’s Kowloon Neighborhood

The scene at Mongkok Local Market. All photos by Berit Baugher.

No need to stay on Hong Kong Island for a good meal. Foodies can make an epic, finger-licking tour for themselves on the mainland, in Kowloon.

HONG KONG &mdash If there was one takeaway from my week-long trip to Hong Kong, it would be that the city and its seven million inhabitants take Michelin stars very seriously. Considered the culinary capital of Asia, Hong Kong’s rich and varied food scene has garnered a reputation as one of the world’s best places to dine, so it was understandable (and amusing) to discover just how much locals talk about the accreditation. From the taxi driver who picked me up at the airport to the proprietor at Charms Tailor who made my fiancé a beautiful bespoke suit, talk of Hong Kong’s 74 Michelin-starred restaurants came up in just about every conversation.

On the long list of things I like to do and see in new cities, fancy restaurants usually land somewhere near the bottom. I like a nice meal, but find myself happiest in a cute cafe with major design cred or a small hole-in-the-wall that’s been around for a few decades. This trip, I decided to switch things up and dig into the fine dining scene by planning an epic food day that included stops at two of the city's most famous Michelin-approved restaurants.

Ginger is in high demand at Hong Kong's local wet markets. Local fruits and vegetables for sale at the wet market. A butcher at work.

The morning started with room service in my spacious Harbor View room at the classically-styled InterContinental Hong Kong, where I set myself up in front of the window to take in Hong Kong Island’s spectacular skyline. Having spent time at the top of the International Commerce Centre and Victoria’s Peak, I can confidently say that it is one of the best vantage points in the city.

I made my way down to the lobby, where I met executive sous chef Simon Kwok for a tour of a local wet market. In addition to manning the kitchen at the hotel’s massive breakfast buffet, the knowledgeable chef is available to take guests on guided food excursions around the city.

On any given day in Hong Kong, you are bound to come across a few wet markets, but for the full experience (cages filled with clucking chickens, streets lined with plastic bins of flapping fish, and baskets upon baskets of tropical fruit) Mongkok Local Market is the spot. Navigating a wet market is easy enough, but having Kwok on hand made it feel more like an experience. Much of the fruit for sale were new-to-me species that he was able to identify and describe. For picky eaters like me, it was nice having someone explain the snacks, including a bowl of fresh tofu sprinkled with brown sugar that Kwok described as a favorite childhood treat. Pro tip: When visiting wet markets, it is always smart to wear a pair of close-toed shoes, as the streets are filled with all kinds of unidentifiable liquids.

Executive chef Lau Yiu Fai at work. A few of our dumplings.

From there I made my way back to the hotel to wash up before heading downstairs for a private dim sum class. Most luxury hotels in HK, including mine, have several notable restaurants, including Rech by Alain Ducasse (the first international outpost of the famous Paris seafood restaurant and recipient of one Michelin star) and Nobu, but Yan Toh Heen is the one you don’t want to miss. The two Michelin-star restaurant dishes up outstanding Cantonese cuisine in an elegant dining room with hand-carved jade accents and stunning harbor views. Along with one of his sous chefs, executive chef Lau Yiu Fai took me through an hour-long crash course in the art of dumpling making. From the easy-to-master triangle fold to the more complex pleated crescent, I learned the various techniques used to craft beautiful dumplings.

A sampling of Yan Toh Heen's famous dumplings. Basil dragon pearls served with ginger ice cream.

Lunch in the dining room started off with steaming baskets of dumplings we had created, followed by the restaurant’s famous Peking duck, which must be ordered at least 24 hours in advance. The dish is served over two courses. First, the crispy skin is paired with thin pancakes and an elaborate display of condiments and sauces. Later, a plate of minced duck is accompanied by crisp lettuce wraps. A sampling of the restaurant’s most beloved deserts followed, including a striking bowl of creamy ginger panna cotta layered with black basil seeds and a refreshing scoop of ginger ice cream. In traditional Chinese style, the meal ended with a piping hot cup of green tea, to help with digestion.

Michelin star food for a song at Tim Ho Wan.

Later that evening, after a much needed siesta, I left the hotel for an hour-long walk to the final stop of my food-packed agenda. A subway or bus could have had me there in less than a half hour, but exercise sounded like a good idea before tucking into my next meal. The Sham Shui Po outpost of Tim Ho Wan, a Hong Kong-based dim sum chain, is the lowest priced restaurant in the world to get a Michelin star. And with dinner for two coming in at around $25 USD, diners can expect to feast at a shockingly affordable price point. I was able to spot the unassuming restaurant thanks to a small line near the door, but, to my surprise, I only had to wait about fifteen minutes. English menus (if requested) offer 25 different dim sum choices. Highlights included baked bun with barbecue pork (a restaurant speciality) and steamed beef balls. The meal was good, but not necessarily worth all the hype, in my opinion. Nonetheless, it’s worth the trek if you like the idea of eating a Michelin star for the price of a sandwich.


For Michelin-Star Dumplings and Cantonese Fine Dining, Head to Hong Kong’s Kowloon Neighborhood

The scene at Mongkok Local Market. All photos by Berit Baugher.

No need to stay on Hong Kong Island for a good meal. Foodies can make an epic, finger-licking tour for themselves on the mainland, in Kowloon.

HONG KONG &mdash If there was one takeaway from my week-long trip to Hong Kong, it would be that the city and its seven million inhabitants take Michelin stars very seriously. Considered the culinary capital of Asia, Hong Kong’s rich and varied food scene has garnered a reputation as one of the world’s best places to dine, so it was understandable (and amusing) to discover just how much locals talk about the accreditation. From the taxi driver who picked me up at the airport to the proprietor at Charms Tailor who made my fiancé a beautiful bespoke suit, talk of Hong Kong’s 74 Michelin-starred restaurants came up in just about every conversation.

On the long list of things I like to do and see in new cities, fancy restaurants usually land somewhere near the bottom. I like a nice meal, but find myself happiest in a cute cafe with major design cred or a small hole-in-the-wall that’s been around for a few decades. This trip, I decided to switch things up and dig into the fine dining scene by planning an epic food day that included stops at two of the city's most famous Michelin-approved restaurants.

Ginger is in high demand at Hong Kong's local wet markets. Local fruits and vegetables for sale at the wet market. A butcher at work.

The morning started with room service in my spacious Harbor View room at the classically-styled InterContinental Hong Kong, where I set myself up in front of the window to take in Hong Kong Island’s spectacular skyline. Having spent time at the top of the International Commerce Centre and Victoria’s Peak, I can confidently say that it is one of the best vantage points in the city.

I made my way down to the lobby, where I met executive sous chef Simon Kwok for a tour of a local wet market. In addition to manning the kitchen at the hotel’s massive breakfast buffet, the knowledgeable chef is available to take guests on guided food excursions around the city.

On any given day in Hong Kong, you are bound to come across a few wet markets, but for the full experience (cages filled with clucking chickens, streets lined with plastic bins of flapping fish, and baskets upon baskets of tropical fruit) Mongkok Local Market is the spot. Navigating a wet market is easy enough, but having Kwok on hand made it feel more like an experience. Much of the fruit for sale were new-to-me species that he was able to identify and describe. For picky eaters like me, it was nice having someone explain the snacks, including a bowl of fresh tofu sprinkled with brown sugar that Kwok described as a favorite childhood treat. Pro tip: When visiting wet markets, it is always smart to wear a pair of close-toed shoes, as the streets are filled with all kinds of unidentifiable liquids.

Executive chef Lau Yiu Fai at work. A few of our dumplings.

From there I made my way back to the hotel to wash up before heading downstairs for a private dim sum class. Most luxury hotels in HK, including mine, have several notable restaurants, including Rech by Alain Ducasse (the first international outpost of the famous Paris seafood restaurant and recipient of one Michelin star) and Nobu, but Yan Toh Heen is the one you don’t want to miss. The two Michelin-star restaurant dishes up outstanding Cantonese cuisine in an elegant dining room with hand-carved jade accents and stunning harbor views. Along with one of his sous chefs, executive chef Lau Yiu Fai took me through an hour-long crash course in the art of dumpling making. From the easy-to-master triangle fold to the more complex pleated crescent, I learned the various techniques used to craft beautiful dumplings.

A sampling of Yan Toh Heen's famous dumplings. Basil dragon pearls served with ginger ice cream.

Lunch in the dining room started off with steaming baskets of dumplings we had created, followed by the restaurant’s famous Peking duck, which must be ordered at least 24 hours in advance. The dish is served over two courses. First, the crispy skin is paired with thin pancakes and an elaborate display of condiments and sauces. Later, a plate of minced duck is accompanied by crisp lettuce wraps. A sampling of the restaurant’s most beloved deserts followed, including a striking bowl of creamy ginger panna cotta layered with black basil seeds and a refreshing scoop of ginger ice cream. In traditional Chinese style, the meal ended with a piping hot cup of green tea, to help with digestion.

Michelin star food for a song at Tim Ho Wan.

Later that evening, after a much needed siesta, I left the hotel for an hour-long walk to the final stop of my food-packed agenda. A subway or bus could have had me there in less than a half hour, but exercise sounded like a good idea before tucking into my next meal. The Sham Shui Po outpost of Tim Ho Wan, a Hong Kong-based dim sum chain, is the lowest priced restaurant in the world to get a Michelin star. And with dinner for two coming in at around $25 USD, diners can expect to feast at a shockingly affordable price point. I was able to spot the unassuming restaurant thanks to a small line near the door, but, to my surprise, I only had to wait about fifteen minutes. English menus (if requested) offer 25 different dim sum choices. Highlights included baked bun with barbecue pork (a restaurant speciality) and steamed beef balls. The meal was good, but not necessarily worth all the hype, in my opinion. Nonetheless, it’s worth the trek if you like the idea of eating a Michelin star for the price of a sandwich.


Videoni tomosha qiling: Узбек КАЗАН КЕБАБQozon kabob tayyorlanishi (Dekabr 2021).