Honky Tonk

So I'm sitting at HK airport, waiting for my flight to Singapore for the second leg of my eating expedition. The past week and a bit have been enjoyable, the food is cheap and on the most part, good, shopping is cheap (if you are that way inclined) and everywhere is pretty convenient to get to.

I won't miss the crowds though, walking through the street with diesel fumes from buses and cigarette smoke from pedestrians. I won't miss wet floor or smoke filled toilets either. But one day, I will return, maybe in another 19 years, but hopefully before then...

Cantonese Butchery

So the first day in HK, I ended up walking through a market in the Causeway Bay area. The first thing I notice is that their meat is sold unrefrigerated and uncovered, hanging from the ceiling.

So whilst their hygeine practises leave a lot to be desired, I started to look at the cuts of meat that were on offer. While mostly primal cuts (less stuff to hang), the ribs looked really really good. I guess they are popular (pai gwat in dim sum), these had a lot of meat on them and were long. Not like the pile of short bones that we get back in Perth.

I should've brought my Weber Smokey Joe so I could've bought a rack, kissed it with sweet hickory smoke and nom nom'ed on some of the longest, meatiest ribs I've ever seen ....