18 Jun It’s Golden China Ham Time!
These dried meats hanging in the shops of Sheung Wan always fascinate the guests on our www.littleadventuresinhongkong.com Essential Hong Kong walk. (Especially the Spanish and Italians). ...
13 Jun LAHK founder Daisann McLane with star Chef David Thompson
The company we keep: Our director Daisann McLane spent this morning with Chef David Thompson of Nahm, one of the World's 50 Best Restaurants. ...
30 Apr Eating from Buddha’s Palm
Chayote may originally be native to Mexico, but it's relatively popular here in #Hongkong too. It's poetically called the 佛手瓜 or "Buddha's hand gourd" in Cantonese. Here we have the perfect double boiled soup to counter the humid Spring weather: Chayote, carrots, longan, dried figs, and pork. Rich in vitamin C and amino acids, it helps to nourish and restore a tired body and soul. Our hosts at Little Adventures in Hong Kong have many more splendid recipes and stories to share. Speak to us today at www.littleadventuresinhongkong.com!
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19 Feb NEWS: Cathay Pacific hosts Little Adventures in Hong Kong
Riddle: How long does it take to get from JFK airport to Hong Kong? That's the question our LAHK founder and director, Daisann McLane, asked the assembled group of 80 Cathay Pacific employees at her talk last week, entitled "From JFK to HKG, My Little Adventure in Hong Kong." The correct answer? Not 15 hours, or 14.5--but two minutes. Time enough to hear the familiar lilt of Cantonese, feel welcomed into the pristine, state of the art equipped cabin by the most efficient flight staff on earth. "The moment you enter the Cathay aircraft, no matter where in the world you board it, you're back home, in Hong Kong," Daisann said.
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23 Jan What is Hong Kong’s Soy Sauce Western Cuisine?
Tonight the Little Adventures in Hong Kong team--Daisann, Janice, Johannes, Charmaine and Daniel-- had our pre-Chinese New Year staff dinner at one of Hong Kong's oldest and most venerable restaurants: Tai Ping Koon. It's got a Chinese name, but they don't serve Chinese food, not exactly. Tai Ping Koon is one of the originators of a made-in-Hong Kong culinary niche called "Soy Sauce Western" cuisine. It's kind of like the inverse of American Chinese food: this is "Western" type food that has been modified to the Hong Kong Chinese palate. (As opposed to the chop suey "Chinese" restaurants geared to American tastes that you find in Chinatowns in North America)...