Been a bit lazy updating Xanga, just a recap of what I’ve enjoyed over the past few months…… 
In June I had a Pinoy dinner at the Kumare at Richmond BC
Adobo Tostada Braised Pork in garlic, soy sauce and vinegar , Rellenong Chix deboned Chix with meat loaf
Seafood Palabok Thick noodle with sea food and Palabok (Shrimp)sauce
Tortang Talong Omellette with eggplant
Manila Pinakbet mixed vegetable with shrimp, pork,
dessert Cassava cake
Ube Mascapuno cake Purple Yam chiffon cake with cream cheese
A lunch at Xi Yue 八月芳 Quarry Bay Hong Kong
A quite refreshing starter….Plum Juice cold noodle, and BBQ pork Buns
Steamed Turnip Cake, Fried Rice wrapped in Lotus leave with Abalone
Braised e-fu Noodle with crab meat and crab eggs
And the dessert is a crispy Napoleon layer cake
A special Hainan Chix Rice set I usually have before operating my flight back to Vancouver, because it’s cheap…..HKD32
T2 food court Hong Kong International Airport
A Japanese Pork Cutlet dinner at Saboten 勝博殿 Causeway Hong Kong, actually they also have a shop at the food court of the Aberdeen Centre Richmond BC…
for all the set menu, the shredded cabbages salad, soup, and rice are unlimited refilled.
tonight I had the regular pork cutlet, mixed with a cheese filled cutlet roll and a prawn..
A surprisingly good Lobster Paella at the La Amigo restaurant Richmond BC
Last week had dinner at this Michelin 2 stars Ye Shanghai 夜上海 Restaurant at Marco Polo Hong Kong Hotel(only this outlet got the stars)
Cold Starter, a combination of smoke egg, drunken chix, cucumber pickles, cold jelly fish, and Pork terrine
Wonton in Chix Broth with Shark’s Fin, vegetable with braised mushroom
Fried fish fillet in Sweet and sour sauce with Pine nuts, stuffed crab shell…
stir-fried shrimps with tea leaves, braised pork belly
Chinese cabbages with Ham, and Xio Lun Bao with crab meat…
dessert quite a western style caramel custard with ice-cream…
