Dim sum with Big Tony

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Big Tony flew into Hong Kong on the day that I was to leave for France, and I felt lucky to have had some overlap with him as both of us were having short stays here - 3 days for me, 1 for him.

The two of us met during our high school days in Singapore.  Even though we were in the same school for only a semester, we became fast friends and I got to know his family well.  After I went off to college, we didn't see each other for a number of years due to the distance between us.  The last time we met was when I went to visit him in San Antonio, just before leaving New York for Hong Kong.  That was many, many moons ago.

He was hungry and wanted to eat, so I took him out for dim sum at Victoria City Seafood Restaurant (海都酒家).  I figured there'd be enough variety and new things that they ain't got down in San Antonio...

First up was a serving of honey glazed barbecued pork (蜜汁叉燒).  I was dying for some good char siu, and these were pretty decent.  But then again, being in Taipei these last few months have definitely lowered my standards...

Baked flaky pastries with ham and spring onion (黃橋燒餅) - can't imagine myself ever getting tired of this...  Love the moist and juicy filling, and never mind the oil!

Pan-fried rice flour rolls with XO sauce (XO醬煎腸粉) - today I am thankful for the smaller portion since there were only two of us.  Still as yummy as I first tasted it 16 years ago.

Deep-fried Bombay duck (椒鹽九肚魚) - I think I blew Big Tony's mind with this one...  I can never get tired of how they melt in my mouth...

Baked pastry puff with radish (蘿蔔絲餅) - kinda surprised that this came as a more "Western" baked version instead of the usual deep-fried variety soaking up all the oil.  Not bad, but definitely not as amazingly yummy as some of the other fatty versions I've had elsewhere... such as the perfect example here.

Pork ribs in black beans / chicken feet (豆豉排骨/鳳爪) - Big Tony had to get a taste of the classic items.  Guess they don't feed him chicken feet much down in Texas...

Steamed dumpling Chiuchow style (潮州粉果) - always one of my favorites, thanks to the many different ingredients inside providing both taste and texture.

Hairy crab xiaolongbao (蟹粉小籠包) - I just had to get this as it's in season, and I was pretty sure Big Tony's never had something like this. I think we were both pretty happy...

Too much food, as usual... but it was great to catch up with an old friend.  Let's hope our next meeting won't take another 16 years...