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2014-01-16
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Some say Hong Kong is a blessed place; it's subtropical climate means that winters are cold but rarely see subzero temperatures. Yet devoid of any heating systems at home, Hong Kongers are highly susceptible to the pang of the wintery depths (Just count the North Faces and Columbia jackets passing you by). I would say our true blessing is the abundance of high quality comfort food restaurants for colder seasons. For us today, it was the infamous clay pot rice and snake soup at Ser Wong Fun.Littl
Little introduction is needed to this classic and arguably monumental piece of Hong Kong's culinary scene. At 70 odd years of operating, this restaurant is older than most readers here. So at $450 for a two-person set dinner, which includes two soups, two main dishes, and one rice-based dish, I think the price is reasonable - you're also paying for a piece of history! (Wasn't me paying for that history though ...thank you my dear friend, congrats again!)
There is no denying that Ser Wong Fun serves up a gorgeous Snake Soup (蛇羹) - it convinced my friend, who normally is reluctant to this dish, to fully embrace it, fall in love with it, and devote the rest of her life to its betterment (I might be exaggerating...). The soup is balanced with warm flavors and the pungent lemongrass, while the consistency is closer to a normal soup rather than being an over-starched paste. And good news for the hungry! The bowl although seemingly small, is brimming with strands of chicken, mushroom and snake; and topped with crunchy fried dough strands (薄脆). Yum!
Next up was the Sautéed Fish Belly with Dried Bean Curd in a Clay Pot (枝竹魚腩煲). Consistent with the soup, the pot was generously filled with piping hot chunks of fried fish belly, mushrooms and bean curd sticks. Flavors were mild, and coating of the fried fish was a bit to the soggy side. A highlight was the roasted garlic, which gave the dish a needed kick. A dish with hits and misses but overall quite standard.
Our other main was the Stir fried String Beans with Dried Shrimp and Pork (蝦乾肉碎炒四季豆). A well executed dish - the three ingredients (exactly those described in the name, no more no less) were wicked dry of excessive moisture and had an addictive saltiness to it, the perfect complement to a bowl of soft fluffy rice!
The highlight of the night, Chicken with Preserved Liver Sausage Clay Pot Rice (潤腸滑雞煲仔飯), ticked all the right boxes. Rich, juicy and tender sausages; a lot of chicken; and fragrant rice with crispy burnt bits at the bottom. Although I would have preferred the bottom to have a larger burnt surface, it was still one of the most satisfying winter foods I've had this year (em...14 days). This is the epitome of Cantonese comfort food: simple ingredients, robust flavors, and beautifully done rice! ::||Good For||::
A casual meal with friends, exceptionally good in the winter; and snake soup, of course!
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