Prior to March 2010, I was an Asian virgin. No, I am not ethnically linked to the east, I had just never ventured to that part of the globe. As my departure date of March 4 drew nearer, my excitement over visiting China and Hong Kong continued to increase. Furthermore, I began daydreaming about what kind of food I might encounter. Clips from a travel channel show filmed in Beijing, where the host ate scorpions on a stick, filled my mind. Although I was pretty sure I was not going to eat a poisonous creature skewered and grilled, I figured I could find some exquisite, local fare that I was not afraid of being stung by.
After traveling a week in Beijing and Nanjing, I boarded yet another flight to Hong Kong. Immediately, I loved the city. Although usually reminiscent of the hot, muggy summers I spent growing up in Alabama, the weather was unusually cool. Having lived in Boone, NC for the past 10 years, I laughed when I saw locals wearing sweaters in the 65-degree chill.
Huge, sparkling sky scrapers surrounded Victoria Harbor. I instantly thought of New York City, but with a tropical twist. A backdrop of lush, green foliage covering steep peaks was in perfect contrast to the massive amounts of steel and glass. As I continued to stand on the harbor pier, staring in awe, visions of elaborate Hong Kong-style dishes began to dance through my head. But, I guess it was the comparison between New York and this gem just to the south of mainland China; I did not want Chinese food. For a few brief seconds, I almost did not believe myself. It was my first day in Hong Kong and Chinese food was not on the menu. Just as in the Big Apple, Hong Kong is a melting pot of flavors. Middle Easterners, Brits, Aussies and Indians mesh with the local Cantonese. With so many different ethnicities, choosing a cuisine would be difficult.
After walking around a Korean neighborhood, where drying laundry was prominently displayed on miniscule balconies, our group stumbled upon an Italian Bistro—Al Dente. One of our group members, who hails from the Northeastern US and grew up “eating with Italian neighbors,” wanted to go in. Although I did not say so, I was thinking, hell no, I am not eating at an Italian restaurant in a Korean neighborhood in the formerly British but now sort-of Chinese city of Hong Kong. No, grazie!
After some convincing by the group, protests from my growling stomach and the $15 for a three-course meal price tag, I was sold.
We sat down at a white-linen covered table next to the window. A charming waiter with a warm, friendly smile appeared. He placed our napkins in our laps and presented the wine list. He told us the specials of the day. They all sounded splendid.
A few minutes later, he returned with a steaming basket of baked-fresh-that-day rosemary foccacia accompanied by olive oil and balsamic vinegar. We ordered an antipasto platter for the table to share and drinks, I myself requesting a house Chianti.
Our drinks arrived with the antipasto. We were asked to make our entrée selections; everyone in the group ordered steak except me. I asked for wild mushroom risotto. Then, we focused our attention back to the antipasto. The platter was huge and filled with artichokes, roasted red peppers, prosciutto, pepperoni, mozzarella, parmesean, kalamata olives and grilled eggplant. One of our dining companions had never had the pleasure of antipasto. As we explained what each item was, he put each one into his mouth, chewed while smiling and then moved on to the next item with gusto. To say he enjoyed it would be an understatement. After the antipasto while waiting for our entrees, we were each served a fresh, mixed baby green salad with housemade vinaigrette dressing and more bread. The salad was crisp and refreshing.
While discussing how tasty everything had been so far, the main course arrived. Although I do not eat red meat, the steaks looked tender and juicy. My fellow diners affirmed my initial conclusion. The risotto was creamy and moist with several varieties of mushrooms which I could not identify. It tasted like what Nonna would laboriously prepare for a weeknight supper in the fall in Tuscany.
Despite being full and our protestations, we all accepted our fate as determined by our waiter; “but the dessert is included.” Everyone settled upon the tiramisu served with a side of vanilla gelato finished with chocolate and raspberry glace. What a remarkable finish to a fabulous meal.
As we stepped out onto the sidewalk, grins of satiety and enjoyment plastered onto our faces, we could not help continuing to discuss what a truly fantastic meal we had just eaten. None of us could believe what an authentically Italian feast we had somehow found in Hong Kong of all places. We congratulated ourselves for being adventurous and not following other members of our tour group to Outback Steakhouse. Because we had sought out the extraordinary and were not compelled to behave within the norm, we were rewarded and at the price of a fast food lunch for two in the states. Take that New York!
Despite my initial skepticism about eating Italian food in Asia, my curiosity won out. Once again, I was reminded that by letting go of my prejudices, wonderful things just seem to happen. The next time a take a trip, I will fondly reflect upon my experience in Hong Kong. Who knows, I might find myself in Italy staring into a bowl of Cantonese fried rice and a platter of sweet and sour pork.
The address for Al Dente in Hong Kong is:
21 Prat Avenue, Butterfly on Prat
Thim Sha Tsui, Kin, Hong Kong
This is an easy dish that is high-impact. It can be served as a salad or appetizer and is beautiful at a dinner party.
Buon Appetito!
Salata Caprese
Fresh, vine ripened tomatoes, about ½ of a large tomato or one small per person
Fresh buffalo mozzarella (I use 4 oz. per person)
½ cup balsamic vinegar
2 Tbsp. honey
Olive oil
Basil leaves
Salt and pepper
Heat vinegar and honey in a saucepan over medium heat. Let it reduce until a thin syrup. Then remove from heat. Cut tomatoes into 1-inch slices. Cut mozzarella into ½ inch or so slices. I assemble one salad per person on a small appetizer plate. Start with a slice of tomato, sprinkle with salt and pepper, drizzle with olive oil. Add cheese on top of tomato. Add 2-3 basil leaves. Starting with another tomato, repeat s&p, oil, cheese and basil, then finish off with slice of tomato of top. Finally, drizzle a teaspoon or two of balsamic reduction on top of salad. Top with a basil leaf.
After traveling a week in Beijing and Nanjing, I boarded yet another flight to Hong Kong. Immediately, I loved the city. Although usually reminiscent of the hot, muggy summers I spent growing up in Alabama, the weather was unusually cool. Having lived in Boone, NC for the past 10 years, I laughed when I saw locals wearing sweaters in the 65-degree chill.
Huge, sparkling sky scrapers surrounded Victoria Harbor. I instantly thought of New York City, but with a tropical twist. A backdrop of lush, green foliage covering steep peaks was in perfect contrast to the massive amounts of steel and glass. As I continued to stand on the harbor pier, staring in awe, visions of elaborate Hong Kong-style dishes began to dance through my head. But, I guess it was the comparison between New York and this gem just to the south of mainland China; I did not want Chinese food. For a few brief seconds, I almost did not believe myself. It was my first day in Hong Kong and Chinese food was not on the menu. Just as in the Big Apple, Hong Kong is a melting pot of flavors. Middle Easterners, Brits, Aussies and Indians mesh with the local Cantonese. With so many different ethnicities, choosing a cuisine would be difficult.
After walking around a Korean neighborhood, where drying laundry was prominently displayed on miniscule balconies, our group stumbled upon an Italian Bistro—Al Dente. One of our group members, who hails from the Northeastern US and grew up “eating with Italian neighbors,” wanted to go in. Although I did not say so, I was thinking, hell no, I am not eating at an Italian restaurant in a Korean neighborhood in the formerly British but now sort-of Chinese city of Hong Kong. No, grazie!
After some convincing by the group, protests from my growling stomach and the $15 for a three-course meal price tag, I was sold.
We sat down at a white-linen covered table next to the window. A charming waiter with a warm, friendly smile appeared. He placed our napkins in our laps and presented the wine list. He told us the specials of the day. They all sounded splendid.
A few minutes later, he returned with a steaming basket of baked-fresh-that-day rosemary foccacia accompanied by olive oil and balsamic vinegar. We ordered an antipasto platter for the table to share and drinks, I myself requesting a house Chianti.
Our drinks arrived with the antipasto. We were asked to make our entrée selections; everyone in the group ordered steak except me. I asked for wild mushroom risotto. Then, we focused our attention back to the antipasto. The platter was huge and filled with artichokes, roasted red peppers, prosciutto, pepperoni, mozzarella, parmesean, kalamata olives and grilled eggplant. One of our dining companions had never had the pleasure of antipasto. As we explained what each item was, he put each one into his mouth, chewed while smiling and then moved on to the next item with gusto. To say he enjoyed it would be an understatement. After the antipasto while waiting for our entrees, we were each served a fresh, mixed baby green salad with housemade vinaigrette dressing and more bread. The salad was crisp and refreshing.
While discussing how tasty everything had been so far, the main course arrived. Although I do not eat red meat, the steaks looked tender and juicy. My fellow diners affirmed my initial conclusion. The risotto was creamy and moist with several varieties of mushrooms which I could not identify. It tasted like what Nonna would laboriously prepare for a weeknight supper in the fall in Tuscany.
Despite being full and our protestations, we all accepted our fate as determined by our waiter; “but the dessert is included.” Everyone settled upon the tiramisu served with a side of vanilla gelato finished with chocolate and raspberry glace. What a remarkable finish to a fabulous meal.
As we stepped out onto the sidewalk, grins of satiety and enjoyment plastered onto our faces, we could not help continuing to discuss what a truly fantastic meal we had just eaten. None of us could believe what an authentically Italian feast we had somehow found in Hong Kong of all places. We congratulated ourselves for being adventurous and not following other members of our tour group to Outback Steakhouse. Because we had sought out the extraordinary and were not compelled to behave within the norm, we were rewarded and at the price of a fast food lunch for two in the states. Take that New York!
Despite my initial skepticism about eating Italian food in Asia, my curiosity won out. Once again, I was reminded that by letting go of my prejudices, wonderful things just seem to happen. The next time a take a trip, I will fondly reflect upon my experience in Hong Kong. Who knows, I might find myself in Italy staring into a bowl of Cantonese fried rice and a platter of sweet and sour pork.
The address for Al Dente in Hong Kong is:
21 Prat Avenue, Butterfly on Prat
Thim Sha Tsui, Kin, Hong Kong
This is an easy dish that is high-impact. It can be served as a salad or appetizer and is beautiful at a dinner party.
Buon Appetito!
Salata Caprese
Fresh, vine ripened tomatoes, about ½ of a large tomato or one small per person
Fresh buffalo mozzarella (I use 4 oz. per person)
½ cup balsamic vinegar
2 Tbsp. honey
Olive oil
Basil leaves
Salt and pepper
Heat vinegar and honey in a saucepan over medium heat. Let it reduce until a thin syrup. Then remove from heat. Cut tomatoes into 1-inch slices. Cut mozzarella into ½ inch or so slices. I assemble one salad per person on a small appetizer plate. Start with a slice of tomato, sprinkle with salt and pepper, drizzle with olive oil. Add cheese on top of tomato. Add 2-3 basil leaves. Starting with another tomato, repeat s&p, oil, cheese and basil, then finish off with slice of tomato of top. Finally, drizzle a teaspoon or two of balsamic reduction on top of salad. Top with a basil leaf.
