Do you remember?
Motivation and inspiration are flimsy and unreliable prompts for getting things done. As someone who coaches people through lifestyle changes, I definitely know better than that. But here I am, returning from an unexpected and lengthy hiatus from writing this newsletter. I hope you still remember me and Hey 起!
Summer 2023, for me, was marked by what felt like physical idleness but so, so much mental busyness. Few words made their way from my brain to the page, but I thought about the newsletter often -- about the many food-related finds I want to share with you… and how unprofessional it is to disappear for this long without explanation… and the guilt of squandering time and money…
Without subjecting you further with the unpacking of my feelings around missed opportunities, the summer also marked 27 years since my family moved to the U.S. from Hong Kong. As my Cantonese slips away from me a little bit more each year (language is truly use it or lose it!), the yearning to hang on to my roots deepens. So it’s to my unexpected but utter delight that more resources and content have been focused on Cantonese cuisine – in particular, the food of the teeny tiny territory of Hong Kong! From the savory dishes that are full of wok hei (鑊氣) to the dishes that are the products of the British occupation of Hong Kong, these are the foods of my childhood that I’ve long loved. I’m so excited that they’re getting more spotlight now so more people can learn about and love them!
If you want a primer on the culture and foods of Hong Kong, Lucas Sin gave one of the best explanations of cha chaan teng (茶餐廳), or Hong Kong diners, and their emblematic foods.
Outside of my primary school in Hong Kong, there was an older man who sold freshly made bubble waffles (雞蛋仔) from his food cart. One of my favorite memories is waiting impatiently for the waffle to finish cooking and handing over the coins in exchange for the warm waffle held in a paper bag. They were the perfect texture – crispy around the edges, chewy in the center, and just the right amount of sweetness. Since moving to the US, I've found few places that make it well. They’re usually too cake-like or have been sitting around too long and lost the crispy edge. If you’re also on the hunt for some decent bubble waffle, get the lowdown from Inga Lam and Alvin Zhou in this Tasty video.
Looking for legit beef chow fun noodles? Made with Lau has a video that not only gives a terrific recipe but also helpful explanations of cooking techniques to make the dish successful.
Perhaps you’re familiar with dim sum (點心) dishes but do you know about the social experience of yum cha (飲茶) where dim sum is served? Max Falkowitz wrote one of my favorite odes to Hong Kong’s dim sum culture.
Char siu (叉燒), cart noodles (車仔麵), milk tea (奶茶), oh my! This playlist from Goldthread highlights each of those foods and more.
Want to try your hand at making some egg tarts (蛋撻), bo lor bao (菠蘿包), and BBQ pork buns (叉燒包)? Kristina Cho’s Mooncakes and Milk Bread* has recipes for all that and more.
*As a Bookshop.org affiliate, I earn a 10% commission when you purchase through my links to support independent bookstores. Click here to see the other cookbooks in my selection.