About six months ago, I visited the oldest prison in Hong Kong. Since it doesn’t house any more prisoners today, the general atmosphere on the grounds was considerably less sombre than that in The Shawshank Redemption.
Turbot cooked Cantonese style, delicious slivers of heaven in your mouth ! It was so good that even the picky fish eater among us couldn’t stop eating it.
Bronze ginger shredder (铜姜礤)
This is a tool for making ginger slices and ginger juice, with a strainer in the front to separate the ginger juice from the scrapes after the ginger is rubbed on the handle.
Bronze oven (铜烤炉)
The four corners of the oven are tilted upwards to hold tongs and other cooking tools. Four wheels are installed under the bottom for convenience of movement.
All captions courtesy of the Museum of the Mausoleum of the Nanyue King in Guangzhou, China.
Guangzhou, I’ve been there twice over the past few months. It was for work though so I didn’t manage to explore much. Made up for it by buying a big stash of spicy Master Kong instant noodles during my second trip that I’ve since finished. Yup that’s right, MSG overdose baby.
Haven’t posted one of these in a while. Here’s a quick round-up of the food we had when maman was in town last month.
Dim sum of course, for a first-time visitor.
Goong chae nam pla, a surprise winner ! It was maman’s first time trying the dish (also Thai food in general) and she loves it. Yay ! I’m obsessed with the dish, to say the least.
Clams, Chinese style…
… and clams cooked the Spanish way for maman’s last meal in Hong Kong before we took the bus to the airport.
Two website revamps undertaken by two persons close to heart who also send much love this way. Thanks for the love !
It’s a quick post given that I’m currently wading through knee-deep waters of the chaotic workplace sort that will last through mid July. The French test coming up on Thursday doesn’t help either. I’m aiming to wake up at 5.30am tomorrow for more cramming, wish me luck !