Alexander L 80 Posted March 5, 2013 Share Posted March 5, 2013 This is Har Gau from Tim Ho Wan. You can read about Tim Ho Wan here the pokey hole that "writer" went to is now closed because the landlord tripled Tim's rent. Tim has moved this head restaurant to nearby Olympic. There are various branches dotted across HK, not all have the one star. Also, the charsiu bun she mentioned is not fried but baked to order, hence the 20 minute wait for the buns and the massive wait for seating. Its absolutely delicious. Link to post Share on other sites
grungy-gonads 54 Posted March 5, 2013 Share Posted March 5, 2013 What is in it? Link to post Share on other sites
grungy-gonads 54 Posted March 6, 2013 Share Posted March 6, 2013 Oh right thanks. Link to post Share on other sites
Alexander L 80 Posted March 9, 2013 Share Posted March 9, 2013 you're welcome. Link to post Share on other sites
RobBright 35 Posted March 11, 2013 Share Posted March 11, 2013 Prawns? Anything else? Link to post Share on other sites
Alexander L 80 Posted March 11, 2013 Share Posted March 11, 2013 'pends on the chef. Sometimes small pieces of bamboo shoot. Link to post Share on other sites
Curt 1 Posted March 12, 2013 Share Posted March 12, 2013 Is the outside bit a bit like mochi? Link to post Share on other sites
Alexander L 80 Posted March 12, 2013 Share Posted March 12, 2013 nooooo. Made from the same sort of flour but very thin, almost transluscent. And not at all chewey, well just a bit. Link to post Share on other sites
onsen tamago 0 Posted March 13, 2013 Share Posted March 13, 2013 I love mochi. Link to post Share on other sites
KlingKlang 1 Posted March 15, 2013 Share Posted March 15, 2013 Rediscovering ramem/gyoza recently. Can't begin to wonder why I had abandoned it for so long! Link to post Share on other sites
Tubby Beaver 209 Posted March 15, 2013 Share Posted March 15, 2013 I go thru stages of that as well, although it tends to be in summer when eating ramen becomes a sweatathon Link to post Share on other sites
Alexander L 80 Posted March 15, 2013 Share Posted March 15, 2013 then eat it in an airr conditioned place Link to post Share on other sites
Tubby Beaver 209 Posted March 15, 2013 Share Posted March 15, 2013 Oh...wow....why did I not think of that before?? Of course! Link to post Share on other sites
muikabochi 208 Posted March 15, 2013 Share Posted March 15, 2013 Now you know! Link to post Share on other sites
69 5 Posted March 15, 2013 Share Posted March 15, 2013 I go off ramen over summer too. Never thought about air conditioning! Link to post Share on other sites
Alexander L 80 Posted March 15, 2013 Share Posted March 15, 2013 Well pay attention. You might learn something. Link to post Share on other sites
Alexander L 80 Posted March 15, 2013 Share Posted March 15, 2013 and if by any chance you have a kilt; wear it. It'll keep yor nads cool which you're supping up the ramen. Link to post Share on other sites
Tubby Beaver 209 Posted March 16, 2013 Share Posted March 16, 2013 If in doubt, wear a kilt.......always kept me on the straight and narrow Link to post Share on other sites
Alexander L 80 Posted March 18, 2013 Share Posted March 18, 2013 Lamb Vindaloo and pilaf rice with beer tonight. Didn't take a pic cos my eyes were a bit blurred and my tongue needed dousing. Link to post Share on other sites
yoroshiku onegai shimasu 2 Posted March 18, 2013 Share Posted March 18, 2013 I have not yet ever had a vindaloo. Does it deserve the reputation? Link to post Share on other sites
Alexander L 80 Posted March 19, 2013 Share Posted March 19, 2013 I think so. I felt it this morning. Link to post Share on other sites
Alexander L 80 Posted March 19, 2013 Share Posted March 19, 2013 But the hottest thing I have ever eaten was a Sichuan hot pot made entirely of Sichuan chilies. Link to post Share on other sites
69 5 Posted March 20, 2013 Share Posted March 20, 2013 I once had a curry here in Japan that was mad hot. It was so hot, there was no taste to it. It was just... hot. SIlly really. Link to post Share on other sites
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