Around Lunar New Year, I was trying to get into the festive mode and checked out a well-known temple near my place in Hong Kong. Then I stumbled across upon a nunnery next to it, which to me, was a hidden gem.The nunnery was founded 1914 and it seems as a whole, it has been like a time capsule. It is low-key and hasn't been overly commercialised, which is a big plus to me. From what I could research online, during the Japanese occupation, the Japanese barged in and demanded to make the nunnery a barrack for the troops but the nuns refused and warned the intruders (while still continued to pray or chant) that if they insisted, the imperial Japanese army would be defeated. Then the Japanese backed off and left the nunnery alone. I think it is a private nunnery so it is not open to all daily. I'm not too sure. but on the day of my first visit, I was lucky enough to be let in because on that day, some kind of Buddhist celebration took place. I later found out they do serve vegetarian lunch on specific dates. I kept the next available date in mind (which was today) and made my second visit. By the time I arrived, it was already a bit hustle and bustle inside. Eventually I purchased ticket (HK$80 each) at the door and settled at my table without knowing what to expect. Setting was simple so please don't expect anything fancy. It is a nunnery so I'm so happy it stays like one. The meal, as far as I know, was prepared by volunteers. I helped myself with tea, which carried some special tastes and yet simple. Food started showing up and I was excited! A bunch of friendly strangers shared 8 courses with rice, which were proven more than enough. These days lot of the vegetarian food served at lots of temples in Hong Kong are kinda commercialised, modernised (i.e. less fresh ingredients), mediocre at best and yet overpriced. Therefore, when I saw the first course, I was delighted though I didn't know what it was exactly! Old school. Hearty and yummy.It was an imitation of an old kind of rustic dish - baked worms with scrambled eggs (Well, I have never tried this dish but I guess it's not really for the faint-hearted like myself). This vegetarian version consisted of tofu (I think), tofu skin, dices of fungus & carrots, etc. The ingredient that added zest (but not overpowering) to the whole dish was dried peels! Very unique taste. The 2nd course was deep fried tofu skin. It was crunchy but not dry. It wasn't greasy either. The dipping sauce might look simple but it was so tasty - homemade sweet and sour sauce (not the kind you are given at Chinese take-away places). Honey-ish and vinegar-ish. It gently woke up my taste buds!!!The third course was a cold dish - cucumbers and mung bean sheet jelly noodles (I think!) that resembled jelly fish slices.Not sure what was added during preparation - it was a bit tangy but didn't taste the same like the sauce from the previous course. Interesting. I think on a hot summer day, this dish would be even more perfect!The next course was spring rolls together with egg plant tempura!! Spring rolls were yummy but the tempura was the star of the dish - the batter was airy and full of crunch! If you know about cooking, you would know egg plants can be tricky to cook - they could be too solid/ soft and could absorb oil like a sponge. But my, the volunteer must be a very good chef!! Every piece was cooked to perfection. Enough said.The casserole had broccoli, yam, carrots and vegetarian 'meatballs', served with Portuguese sauce (Macanese version). Yam was cooked till a bit gooey but was still intact. Full of flavours! Sauce was tasty - perfect for the rice! The next one was dried mushrooms with Chinese lettuce. When fresh and quality ingredients were cooked perfectly, It was so difficult not to like the dish! These days, a lot more ingredients are imported from China (whether we like it or not) and most of them are bland or even tasteless (or full of pesticides/ toxic colourings/ flavour enhancers) so I was blown away by the flavours!! Probably the nuns still grow their own vegetables I'm not sure.The 2nd last course had assorted veggies (chop sum, different types of mushrooms, fungus, carrots, Chinese cabbage) and fried tofu skin. Delicious!Sorry the last course comprised green beans, potato cubes (seasoned with rosemary) and bitter gourd/ melon (I'm sorry but I forgot to take a photo!) I was nicely surprised that the chef incorporated western seasoning and the bitter gourd was far from bland - it is not for everyone I must say. I used to hate it when I was a kid but with age, it grows on me.Meals like that not only fill your tummy but also nourish your soul. I highly recommend the vegetarian lunch at this nunnery! If any one is interested, I could translate and post the dates on which, meals are served. Visitors are welcome to go to a few shrines inside the nunnery, or to check out the beautiful koi as well as plants, like lotus, camellia, bonsai, etc. Nuns that I met were pretty friendly, so as the volunteers. …查看更多
