Food news, reviews, and good reads from HK and beyond. Today: An English take on xiao long bao, and where to go for hot pot.
Hungry for hot pot? TimeOut and HK Magazine offer dueling features this week on where to go for the dish, in a range of styles. Both lead with He Jiang, a Sichuan place that goes easy on the chilies, but their lists diverge from there. [TOHK and HKMag]
Attention ambitious home cooks: Madame Huang (aka Carolyn Phillips) has a pair of HK-inspired recipes this week: Crispy rice with charcuterie, and crab with cellophane noodles. [Out to Lunch with Madame Huang]
Chef Alvin Leung says he’ll be serving steak and kidney xiao long bao at the new London outpost of Bo Innovation. Just like mum used to make. [WSJ]
I love Ligaya Mishan’s writing for the Hungry City column in the NY Times. Her latest, on Lao Dong Bei in Flushing, is no exception. [New York Times]
Michelin, Asia. What does it all mean? Tougher reservations, for one thing. [WSJ]
Speaking of impossible-to-get-into-restaurants, you’ve probably heard that Matt Abergel and Lindsey Jang of Yardbird are almost ready to open their new place, a 12-seat (plus standing room) izakaya called Ronin. Get in line. [HK Tatler]