So here's the story, having just come back from my holidays in Orlando, we
chanced accross a restaurant called...

	China Town,  1100 N Mills Avenue - not the address is you are going that
	way.

just like London, roast duck and bbq port in the window. Sea food in the
tanks at the back.
So we eat in and have the most wonderfull meal....

.... especially with Char Sui, my wife tells me this is real Hong Kong char
sui - honey sweet would be how I would describe and definatley delicious.

And so the conversation came up, who does the best Char Sui in London, all
the resturants in China Town we have tried do not get even close the flavour
on this one restuarant in Orlando. Ok we don't claim to have tried every
take out london Char Sui, but I am sure between this group most of us have.

So who has the vote for the best Cha Sui?

happy tasting,

NB.

"Nathan Brazil"  wrote in message
news:rctAe.13671$693.135@fe07.highwinds-media.phx...

> So here's the story, having just come back from my holidays in Orlando, we
> chanced accross a restaurant called...
>
> China Town,  1100 N Mills Avenue - not the address is you are going that
> way.


No but i've heard that FLA. has some very good HK styled Chinese rests. & of
course
with all that fresh seafood, you can't go wrong.


> And so the conversation came up, who does the best Char Sui in London, all
> the resturants in China Town we have tried do not get even close the
flavour
> on this one restuarant in Orlando. Ok we don't claim to have tried every
> take out london Char Sui, but I am sure between this group most of us
have.
>
> So who has the vote for the best Cha Sui?


Roast duck, char siu, siu yuk etc. all fall under the "Cantonese roast meat"
category.. and what you have to know is that this is a specialised skill &
reqs. a Chinese roast duck/meat oven & not all rests have them. Good
Cantonese roast meat rests. sells to smaller rests. & take-aways. Royal
China for example have their 'food factory' along the A40 & other large
Chinese cash & carry in London also make & sell to takeaways & rests. Back
in
town... there use to be a rest. in Chinatown called Jen which sold 'roast
meats'
to smaller takeaways but they've since closed. A smaller Jen cafe on the
corner of Newport Place? is still around but i don't know if  they have
roast meats as i haven't
been in. I use to eat in Canton rest. many years ago on Newport Place & that
was pretty good, can't say for now as that was over 10 yrs ago. But as a
tip, all the roast meats should have a nice glaze on them & the meats/birds
should still be quite plump & juicy, if it's too dry then it's been hanging
up for too long. Just look for a Chinese roast meat rest. that has a good
turnover of meats & customers. At one time... China China on the corner of
Gerrard st. was a popular place for some of my HK pals, again i haven't been
in there for a long time but the array of roast meats by the window looks
good. Joy King Lau & Poons are also good but they're more dimsum & sit down
meals. Royal China do pretty good roast meats depending on what day you go..
i think it's better on weekends as the rests. are busier & the turnover of
roast meats prob. better but i've only had roast meats(suckling pig, ribs,
char siu) there during Chinese New Year & that was good. But the best
Chinese roast meat rest. that i know is 4 Seasons in Queensway. It's quite
normal for them to run out of CharSiu & Siu Yuk by 7pm.. then only ducks are
left because that's their best selling roast meat dish there. Be prepared to
queue & wait... even if you've made a reservation, if you don't like waiting
i'd suggest you go somewhere easier to get in. I've seen my fair share of
angry customers there complaining of not getting a table either on time or
at all !! you've been warned.

DC.

Cheers DC,

On 11-Jul-2005, "DC."  wrote:


> No but i've heard that FLA. has some very good HK styled Chinese rests. &
> of course with all that fresh seafood, you can't go wrong.


As far FLA is concered that chinese food out there is still 10 years behind
the times. We drove as far out as Seminole to try a Rest with sea views,
fresh fist,etc  , recommed by locals and found it just about average. The
quality of chinese food in FLA is not a patch on some of stuff in UK. The
other problem with most restuarants in FLA is that Corn Syrup is used in
almost every recipe. Incredibly chear and very sweet sweetner, but used far
to much for my liking.



> all the roast meats should have a nice glaze on them & the
> meats/birds should still be quite plump & juicy, if it's too dry then it's
> been
> hanging up for too long. Just look for a Chinese roast meat rest. that has
> a good
> turnover of meats & customers.


Too true, for my money the best rost duck is currently with New Fook Lam
Moon, it's all gone by early afternoon and the first place to sell out in
new year. I'm still looking out the Char Sui, probably should be looking the
windows for the one that are sold out.

Hadn't considered Queensway oddly enought, used eat at the Magic Wok all the
time - when we could get in there, failing that went to the little noodle
shop at the top of road - can't remember the name now.

NB.


P.S On a differnet note, is it me has Wong Kei changed chefs - it doesn't
ain't a scrummy any more ?

"Nathan Brazil"  wrote in message
news:X1OAe.1909$y86.1842@fe03.ams...
<snip>>

> As far FLA is concered that chinese food out there is still 10 years
behind
> the times. We drove as far out as Seminole to try a Rest with sea views,
> fresh fist,etc  , recommed by locals and found it just about average. The
> quality of chinese food in FLA is not a patch on some of stuff in UK. The
> other problem with most restuarants in FLA is that Corn Syrup is used in
> almost every recipe. Incredibly chear and very sweet sweetner, but used
far
> to much for my liking.


Like i said, never been to FLA but the US folks on a.b.food mentioned a few
places before & i think posted pixs as well & they did look 'authentic' to
me. But i understand the corn syrup scenario.

<snip>

> Too true, for my money the best rost duck is currently with New Fook Lam
> Moon, it's all gone by early afternoon and the first place to sell out in
> new year. I'm still looking out the Char Sui, probably should be looking
the
> windows for the one that are sold out.


Hmm... New Fook Lam Moon you reckon? OK will try & eat there if i'm ever
short of a rest. seat in Chinatown.


> P.S On a differnet note, is it me has Wong Kei changed chefs - it doesn't
> ain't a scrummy any more ?


I think they did a major overhaul quite a few years ago. My last trip there
was early this year when i brought a English friend in to eat some beef
brisket noodles(NgaoLam Meen) it was OK but before, during it's 'scrummy'
days, it was better... this is a old style stockpot cooking dish & the broth
was to die for.

DC.

The roast meat section in the Hong Kong Diner, Wardour Street is pretty
good.  Fook Lam Moon has been the choice for most chefs and caterers
over the years.

Chef!

On 12-Jul-2005, "DC."  wrote:


> Hmm... New Fook Lam Moon you reckon? OK will try & eat there if i'm ever
> short of a rest. seat in Chinatown.


Its pretty good there, but just be warned if you go after 6pm there is
minimun charge per head, about 10 per person. We go thier with our daughter
quite ofter, who thankfully ate her whole plate of dry Beef Ho-Fun (not bad
for 4 year old!), otherwise we would never had made the 20 - big portions
you see!


> I think they (Wong Kei) did a major overhaul quite a few years ago. My
> last trip
> there was early this year when i brought a English friend in to eat some
> beef
> brisket noodles(NgaoLam Meen)


Well, I reckon they have cut right back on the MSG too, I used to leave
there and head for Hagan-Daz to quench the first! Now, well thier food just
don't slap me in face any more. I used to love the Brisket noodle soup. I
even had cousins that come down from Edinburgh for the Roast Duck noodle
soup, and now they moved down south, Wong Kei just aint as good - how
ironic!

NB.

On 14-Jul-2005, "Chef!"  wrote:


> The roast meat section in the Hong Kong Diner, Wardour Street is pretty
> good.  Fook Lam Moon has been the choice for most chefs and caterers
> over the years.


Hi Chef,

I hadn't relasied it was that popular, we've really only been using FLM for
the last few years - too set in our ways going to Wong Kei (cheap and
cheerful) and then it closed and changed.  Will certainly give the HKD a try
next time we go up there, I let the group now how it goes (might even be
this weekend).

Gosh, now I feeling really hungry and its only 11am!

NB

"Nathan Brazil"  wrote in message
news:cHqBe.554$dD2.321@fe06.ams...
<snip>

> Its pretty good there, but just be warned if you go after 6pm there is
> minimun charge per head, about 10 per person. We go thier with our
daughter
> quite ofter, who thankfully ate her whole plate of dry Beef Ho-Fun (not
bad
> for 4 year old!), otherwise we would never had made the 20 - big portions
> you see!


very impressive for a 4yr old!! i only hope there's no MSG in it, wouldn't
want to be a 4yr kid buzzing on MSG.


> Well, I reckon they have cut right back on the MSG too, I used to leave
> there and head for Hagan-Daz to quench the first! Now, well thier food
just
> don't slap me in face any more. I used to love the Brisket noodle soup. I
> even had cousins that come down from Edinburgh for the Roast Duck noodle
> soup, and now they moved down south, Wong Kei just aint as good - how
> ironic!


I only go to WK's for my beef brisket noodles.. but now that i've discovered
another place on Wardour St, called TPT or something like that.. it's not
bad but the broth isn't as 'strong & tasty' like the old WK's but their
curry NgaoLam fan/curry brisket rice is quite nice. Right across the street
facing TPT is HK diner, food is good in there but apparently it's main draw
is that it opens till 4am or something like that for the weekend crowds &
insomniacs.

DC.

"Nathan Brazil"  wrote in message
news:1PqBe.2140$y86.9@fe03.ams...

>
> On 14-Jul-2005, "Chef!"  wrote:
>
> > The roast meat section in the Hong Kong Diner, Wardour Street is pretty
> > good.  Fook Lam Moon has been the choice for most chefs and caterers
> > over the years.
>
> Hi Chef,
>
> I hadn't relasied it was that popular, we've really only been using FLM
for
> the last few years - too set in our ways going to Wong Kei (cheap and
> cheerful) and then it closed and changed.  Will certainly give the HKD a
try
> next time we go up there, I let the group now how it goes (might even be
> this weekend).
>
> Gosh, now I feeling really hungry and its only 11am!
>
> NB


OK if Chef says it's that good... i'll HAVE to go there! FLM &/or HKD...
here i come.

What do people think of Yauatcha? sister rest. to Hakkasan.... i know it's
very trendy to be seen in there & it's 'earned' itself a Michilin star... i
wonder if it's for their Peking duck with royal beluga caviar at 140 a
plate + 24hrs advanced order!  even the regular dimsum dishes like shumai
costs 4... but i guess for that price, i'd expect the best quality
ingredients, so better ask them if they hand reared the pig & if the prawns
are hand caught by a diver for their shumai : )

Chef... do you eat at the seafood rests. in LeiYueMun in HK or is that too
touristy & the prices inflated? how's life treating you in HK these days,
not heard from you... any food updates/reports?

DC.

On 14-Jul-2005, "DC."  wrote:


> What do people think of Yauatcha? sister rest. to Hakkasan.... i know it's
> very trendy to be seen in there & it's 'earned' itself a Michilin star...
> i wonder if it's for their Peking duck with royal beluga caviar at 140 a


DC, err now we are a little bit over my budget - but it would be nice to
know what people this on rest?


> even the regular dimsum dishes like shumai costs 4.


Never need to venture that far to get Dimsum, just head to Wimbledon and try
Confuscious. Best dimsum this side of the rvier, the restaurnt has been
under the same managment since it opened 15 years ago.


> Chef... do you eat at the seafood rests.


It was quite funny, when in FLA, we where ordering our meal and got to the
steamed Sea Bass. Lo Po was ordering the meal in cantonese and then she just
stopped and looked at me and translated her conversation, 'he is happy
swimming in the tank.'  Of course this great honor to be told this, but it
just made us stop and think. I must say 'he' did taste very good, even the
little one agreed!

NB,

On 14-Jul-2005, "DC."  wrote:


> very impressive for a 4yr old!! i only hope there's no MSG in it, wouldn't
> want to be a 4yr kid buzzing on MSG.


No worries there, the brat has been eating out since 6 months old and is
will trained in things chinese.



> another place on Wardour St, called TPT or something like that.


Oh, that'll be Cafe TPT -  I think??? We might try that another time, we'll
be trying HKD this sunday.

NB.

Hi DC,

I've not been to Lei Yue Mun yet, though it's on my "to do list".  I am 5
minutes away from Sai Kung town, which itself is famed for it's abundance of
seafood.  There's a great wet market with lots of live seafood and a
quayside where you can buy straight off the boats - just pick the ones you
want, haggle a price (though the prices are already dirt cheap) and they'll
prep and hand it over via a net on a pole -they're not allowed to transact
on dry land.  There's a large seafood retaurant in SK which has a supper
menu from 9.00 pm onwards where everything is $38 or $48 - there's about 30
or so choices and some real bargains to be had - Clams, Scallops, Crab,
Razor Clams even Garoupa; the portions are quite generous indeed.  Yeah,
can't  really complain about relocating..........

Happy eating.


Chef!


"DC."  wrote in message
news:cI2dnRlGJY5l20vfRVnyjA@pipex.net...

> "Nathan Brazil"  wrote in message
> news:1PqBe.2140$y86.9@fe03.ams...
> >
> > On 14-Jul-2005, "Chef!"  wrote:
> >
> > > The roast meat section in the Hong Kong Diner, Wardour Street is
pretty
> > > good.  Fook Lam Moon has been the choice for most chefs and caterers
> > > over the years.
> >
> > Hi Chef,
> >
> > I hadn't relasied it was that popular, we've really only been using FLM
> for
> > the last few years - too set in our ways going to Wong Kei (cheap and
> > cheerful) and then it closed and changed.  Will certainly give the HKD a
> try
> > next time we go up there, I let the group now how it goes (might even be
> > this weekend).
> >
> > Gosh, now I feeling really hungry and its only 11am!
> >
> > NB
>
> OK if Chef says it's that good... i'll HAVE to go there! FLM &/or HKD...
> here i come.
>
> What do people think of Yauatcha? sister rest. to Hakkasan.... i know it's
> very trendy to be seen in there & it's 'earned' itself a Michilin star...
i
> wonder if it's for their Peking duck with royal beluga caviar at 140 a
> plate + 24hrs advanced order!  even the regular dimsum dishes like shumai
> costs 4... but i guess for that price, i'd expect the best quality
> ingredients, so better ask them if they hand reared the pig & if the
prawns
> are hand caught by a diver for their shumai : )
>
> Chef... do you eat at the seafood rests. in LeiYueMun in HK or is that too
> touristy & the prices inflated? how's life treating you in HK these days,
> not heard from you... any food updates/reports?
>
> DC.
>
>

HI TO ALL 
WE AT HK DINER TRY TO DO THE BEST BBQ/ ROAST MEAT POSSIBLE, WE ROST ARE MEAT 
TO DEMAND AND IS DONE EVERY 1-2 HR (WHICH THE OTHER RESTAURANT WILL ONLY 
ROAST IN THE MORNING AND THEN AGAIN AT ABOUT 3PM TO THEN BE SOLD UNTIL THEY 
CLOSE)

DURING OUR OPENING TIME OF 11AM UNTIL 4AM IN THE MORNING. WE DO A GREAT DEAL 
OF TAKEAWAY WHERE THE CUSTOMER WILL WAIT UNTIL THE ROAST MEAT COME STRIGHT 
OUT OF THE OVEN TO TAKE HOME, WHILE STILL STEAMING HOT.

IF YOU EAT HERE OFTEN, YOU WILL SEE FRESH HOT BBQ/ROAST MEAT BEING BROUGH UP,
JUST GO UP TO THE COUNTER AND HAVE A LOOK.

PLEASE NOTE THE BBQ MEAT SHOULD BE EATING AT ROOM TEMP AND NOT HOT, i.e NOT 
HEATED UP IN A MICROWAVE AS ALL NON-CHINESE SEAM TO DO , SO IF YOU LIKE TO 
TASTE IT THE WAY IT SHOULD BE , PLEASE TELL THE WAITER YOU WANT IT COLD , 
AND DONT USE THE MICROWAVE. 

HAPPY EATING 
FROM THE STAFF OF

 HK DINER


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