but best enjoyed during cold weather
In no small part due to Le French May's gem-filled Noir film program, I have been frequenting the Broadway Cinematheque in Yau Ma Tei quite a bit this past month. And as it so happens, my usual route between the cinema and the public transportation stop (be it the MTR or bus) takes me through the area where the Four Seasons claypot rice eatery is located.
But despite the eatery's name and it being my favorite place in the whole of Hong Kong to partake of claypot rice, I haven't felt seriously tempted even once to stop there on the way to or back from the cinema -- because I've come to think of this substantial dish as one that's best consumed in the winter months rather than after summer has most arrived in the Big Lychee. (And to judge from the relatively low number of customers it has been having lately, this is a feeling that's shared by many other Hong Kong residents.)
Instead, during this hot and humid season, I'm more wont to crave another dish that I also first got to know in Hong Kong: hiyashi chuka, a cold noodle dish that the Japanese think is Chinese -- indeed, its name apparently translates into "chilled Chinese"! -- but is actually a Japanese invention (or, at least, innovation). (Adding to the cross-cultural mix is the fact that I was introduced to this very refreshing concoction at Ajisen Ramen, a ramen noodle chain that was established in Kyushu but whose Fragrant Harbour franchise is China-owned!)
Often when I order this particular noodle dish, it's because the heat has made me not have as big an appetite as would be the case in the cooler months. Yet, it usually only takes mere minutes for me to polish off the portion of hiyashi chuka that I get served! For while it's true that I sometimes actually find myself thinking for a second or two that, with its colorful variety of garnishes (that include green cucumber, yellow egg and pink ham) it's almost too pretty for me to dig into, the fact of the matter is that I have such strong memories of how delicious it is that physical craving easily overwhelms aesthetic considerations and appreciation as far as this dish is concerned!! :b
But despite the eatery's name and it being my favorite place in the whole of Hong Kong to partake of claypot rice, I haven't felt seriously tempted even once to stop there on the way to or back from the cinema -- because I've come to think of this substantial dish as one that's best consumed in the winter months rather than after summer has most arrived in the Big Lychee. (And to judge from the relatively low number of customers it has been having lately, this is a feeling that's shared by many other Hong Kong residents.)
Instead, during this hot and humid season, I'm more wont to crave another dish that I also first got to know in Hong Kong: hiyashi chuka, a cold noodle dish that the Japanese think is Chinese -- indeed, its name apparently translates into "chilled Chinese"! -- but is actually a Japanese invention (or, at least, innovation). (Adding to the cross-cultural mix is the fact that I was introduced to this very refreshing concoction at Ajisen Ramen, a ramen noodle chain that was established in Kyushu but whose Fragrant Harbour franchise is China-owned!)
Often when I order this particular noodle dish, it's because the heat has made me not have as big an appetite as would be the case in the cooler months. Yet, it usually only takes mere minutes for me to polish off the portion of hiyashi chuka that I get served! For while it's true that I sometimes actually find myself thinking for a second or two that, with its colorful variety of garnishes (that include green cucumber, yellow egg and pink ham) it's almost too pretty for me to dig into, the fact of the matter is that I have such strong memories of how delicious it is that physical craving easily overwhelms aesthetic considerations and appreciation as far as this dish is concerned!! :b

