Saturday, November 27, 2010

Dinner at Luk Yu Tea House, Hong Kong

Roast Pigeon

These guys are known for their dim sum, so it was interesting to see what they had on their dinner menu instead. We picked up an array of items, ranging from little cuts of char siu with pleasant amounts of tasty fat interweaved into them as well as a salted fish fried rice whose smoky aroma spoke to how old school this place was.

I don't think I've ever really eaten much pigeon before though. The liver-like taste of the meat itself wasn't that exciting, but I think the point of eating these things is the crispy skin instead, which was delightful, even when trying to gnaw on those little heads. In that sense, this stuff kinda reminded me of crab: don't eat it when you're hungry since it takes too frustratingly long, but they are fun to nibble on if one has the time.

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