24 Nov

Posted at 08:25h in Blog

  We were thrilled to be invited to speak at TEDxHongKong's recent forum "Edible Ideas". Little Adventures' team members Janice Leung Hayes and director/founder Daisann McLane dug deep into their idea box and came up with two terrific and very complimentary takes on the way that particular foods move in and out of different cultures and around the world. (Amazingly, Janice and Daisann didn't coordinate their talks--we are just tuned into the same channel. That's one of the things that makes our team such a fun and fascinating bunch of folks to work with!) Janice's talk followed the trail of the familiar Chinese egg roll around Asia and the world in all of its global manifestations--from the Australian fast food fave, the chiko roll, to the Philippine lumpia, the Vietnamese rice paper roll, and many others. Daisann's talk moved in the opposite direction: she looked at the way that Western industrial food like...

11 Feb

Posted at 09:21h in Blog, Uncategorized

LandmarkSheepBlog Happy year of the Goat! Or Sheep! Or Ram! Or whatever! The Chinese character (羊) for the holiday's Zodiac symbol can mean any one of them. At Little Adventures in Hong Kong we have no problem with that--we're happy to have all our favorite Fuzzy Ruminant Animals around in Hong Kong for this Lunar New Year 2015. Every year Hong Kong’s stores, malls and shops bring on the major bling for Lunar New Year. We set out on mission to find the good, bad and the fugly of this year’s Ram-bunctious displays. Happy year of the Goat! Or Sheep! Or Ram! Or whatever! The Chinese character (羊) for the holiday's Zodiac symbol can mean any one of them. We have no problem with that--we're happy to have all our favorite Fuzzy Ruminant Animals around in Hong Kong for this Lunar New Year...

26 Nov

Posted at 06:54h in Blog

Gu Lou Yuk--sweet and sour pork--was one of our biggest culinary surprises when we moved to Hong Kong more than 10 years ago. Who knew that the gloppy, cloying dish we'd suffered for ages in NYC's Chinatown is actually a delicate and delicious masterpiece of #HK cuisine? sweetsourpork I'll never forget the evening that food historian and restaurateur Lau Kin Wai invited me to dine with him and some friends at one of his favorite old time Cantonese eateries: the private alumni club of Hong Kong University. I jumped not only at the opportunity to eat at a place reserved for alumni and guests only, but also because Mr. Lau is one of the city's top authorities on Cantonese food. He writes a column for Seun Bo (Hong Kong Economic Journal) and he started the private...

03 Oct

Posted at 03:08h in Blog

umbrellachildpicture While strolling through the downtown area of Hong Kong where the Umbrella Movement is centered, we've been running into many of our Hong Kong foodie pals--from expat chefs to hardcore food bloggers. (One of the colorful stories from the first few days was the one about how several hedge fund guys went out to barbecue sausages for the hungry students). Normally, we'd be out in the alleyways digging deep looking for a great hidden noodle joint. Instead, we're out on the street eating stale saltine biscuits. While strolling through the downtown area of Hong Kong where the Umbrella Movement is centered, we've been running into many of our Hong Kong foodie pals--from expat chefs to hardcore food bloggers. Normally, we'd be out in the alleyways digging deep looking for a great hidden noodle joint. Instead, we're out on the street eating stale...

19 Sep

Posted at 23:40h in Blog

liangyichairs

To be honest, we never used to take our guests to the Hollywood Road antiques district.

It just wasn't our kind of place. Hong Kong's oldest commercial street was, for us, a stretch of forbidding musty galleries. Some sold trinkets (mostly to clueless tourists), others rare and valuable antiquities (mostly to connoisseurs and if the owner didn't know you you'd get the cold shoulder). To separate the real from the not-so-real, you'd need an art historian at your elbow. Our director, Daisann, lives steps from Hollywood Road, yet seldom lingered there on her way to and from taking our guests to the nearby markets, alleys and backstreets of Sheung Wan and Sai Ying Pun. Well, one morning, we woke up and discovered that Hollywood Road has done a Cinderella number. Almost overnight (well, in 8 or 9 months), she's transformed into an amazing...