What shenanigans have I gotten up to this time, you ask? I guest blogged on the The World's 50 Best Restaurants blog!
Monday, September 27, 2010
Tuesday, September 14, 2010
Pork cartilage braised in soy and grapefruit/yuzu sauce on wide noodles
The title says it all. These al dente ribbons are about 2cm wide and go awesomely with a range of rich sauces/toppings, from the classic zhajiang mian (spicy mince, or what I call Chinese spag bol) to pork cartilage cooked in yuzu sauce (think yuzu marmalade). For offal fans, there's plenty of that too. If you're looking for comfort food, this is it. In case you think it's a bit "dry" (us Cantonese often like our noodles in soup), they're always served with a bowl of slightly milky-coloured, peppery pork soup - more like a light consommé, though it's not to everyone's taste.