While many bloggers strive to continually blog on new recipes, sometimes rolling out dishes which they’d tried only on the first attempt, I find myself constantly revisiting my old recipes in hope to find ways to refine them, be it to suggest alternatives for ingredients, or perhaps to streamline the workflow of the recipe to make things work better. Just yesterday, I revisited a dish which I’d cooked many times over the course of the last few years. It is definitely one of my all-time favorites，柱侯蘿蔔焖牛腩 Braised Beef and Radish in Chu Hou Sauce…
The weather has been rather cooling of late and this makes me crave for piping hot food. Such an irony right I know… when it’s hot and wretched, we want something cold and chilling, and when the temperature takes a dip, we yearn for something to get our rumbling tummies all warm and happy. There are many things I love to cook and eat really warm, like stews, soups, porridge and of course claypot rice. I love eating 广式煲仔饭 Cantonese claypot rice for the piping hot and perfectly cooked grains with succulent bits of chicken and of course my favorite Chinese sausages and salted fish! Really yums!!!
I remember eating at 麥文記麵家 Mak Man Kee Noodle Shop once many years back and it was seriously good. But in Hong Kong, one is literally spoilt for choices when it comes to wantan mee. Noodle shops selling wantan mee can be found practically every other street! But when it comes to getting to know the “reputably good”, one must mention the 香港5大雲吞麺家 “Wantan Mee Famous Five” in Hong Kong, 麥奀雲吞麺家 “Mak An Kee” in Sheung Wan， 麥奀記 (忠記) 麵家 “Mak An Chung Kee” Noodle in Central， 麥文記麵家 “Mak Man Kee” in Jordan, 何洪記 “Hung Man Kee” in Causeway Bay, 正斗 “Tasty Congee and Noodles” in Happy Valley. Their roots can be traced back to the original 池記 “Chee Kee” in Guangzhou China, where all of the “founders” of Famous Five apprenticed. Since then, they have been highly regarded and held as the benchmark of wantan mee in Hong Kong. But are they really that good?