October 21, 2010

Returning to the Island

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I've got some visitors in town - friends who used to work in Hong Kong but have been in retirement in the south of France.  I actually met up with them for dinner on Tuesday at OVOlogue, but had another chance to do lunch today.  I was excited about going back to Island Tang (港島廳) as it's been a while since my last visit.  But I was also excited as the latest post by KC is actually about the restaurant, and I was reminded of some of my favorite dishes there.

I ordered up an assortment of dim sum for our guests, including steamed prawn dumplings (蝦餃), steamed rice flour rolls with prawns (鮮蝦蒸腸粉), vegetarian spring rolls with taro (香芋素春卷), pineapple buns with barbecued pork (菠蘿叉燒包)...etc.  I only got to sample a few of them, and the quality was generally high - just as I remembered.

I also ordered dishes I knew would be right up our visitors' alley:  chicken with "Sichuan" peppercorn and chili oil (成都口水雞) plus sweet and sour pork with pickled ginger and pineapple (菠蘿子薑咕嚕肉).  Pretty decent dishes.

But I was really excited about having some honey glazed barbecued pork (叉燒) here.  As KC explains in his post, what is served here is actually pork shoulder (脢頭肉), which is a little fatty yet not to the extent of having strips of fat like pork belly.  The honey glaze on the outside was delicious, and the texture of the meat itself was soft and silky.  This is definitely one of the best in town!

The roasted pork belly (化皮燒腩仔) was awesome, and would easily rival anything else in this town.

Unfortunately our visitors wasn't a fan of duck, so I wasn't able to order my favorite deep-fried de-boned duck coated with taro crust (荔茸香酥鴨).  That just means I have another excuse to come back...soon!

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