An absolutely gorgeous day today and I couldn’t believe that I managed to leave my camera behind when we went out.
Anyway, the small shop sizes and relatively low rents in Sai Kung mean that people feel a bit freer to try something a little different here, or at least try to get a business off the ground. Sai Kung is home to HK’s only Sri Lankan restaurant (AJ’s) and is where the Paisano’s empire got its start (a mere two years ago – he’s up to 5 or 6 locations and is promising four more for next year as well as expansion into Shanghai and Beijing).
Walking around today, we found a new place, open for just two weeks, with the descriptive but perhaps unfortunate name of Juicy Jap Dog. All day breakfasts, all natural smoothies and combinations of Japanese things on top of sausages. I tried the Olopon dog – Yuzu Ponzu, grated radish and green onion.
My gf went for the Okonomi dog, featuring Okonomi sauce, Japanese mayo, bonito flakes and cabbage.
The hot dogs were big, plump and, yes, juicy. The shop is at most 200 square feet, including the kitchen.
Just around the corner was an even smaller place called Ali Baba’s Curry House which, oddly enough, doesn’t serve curry. They had samosas and a kind of crepe (I asked if it was murtabak and the guy said, “yes, it’s kind of like murtabak”) with various meat or fruit fillings.
The samosas are sitting there on a tray, ready to pop into a bag, but the crepes are made fresh when you order them – and cost a measly HK$20 each. And yeah, it was nice.
Which makes me think about something that Hong Kong has lost by outlawing most street food, the notion of going from stand to stand, grabbing a little bit here, a little bit there, mixing and matching tastes and cuisines. You can do that in many places in Asia but really, what’s left of street food in most of HK are small little shops with counters out on the street, mostly selling various bits of crap on sticks. (And when I say crap, don’t get me wrong, I frequently go for this stuff, but I’m sure that most of it is horrendously unhealthy.) It ain’t anything close to walking around the back streets of Shanghai or Beijing or a food street in Kuala Lumpur – even the cooked food centers in the wet markets (Sai Kung’s wet market doesn’t have one) aren’t like this. As long as our useless government is into needlessly “upgrading” streets and neighborhoods and destroying what character they had (have you seen the plans for Sneaker Street, Fa Yuen Gai, in Mong Kok?) why not create some food streets – streets with street carts or dai pai dongs and tables, some crap on a stick here, a bag of dumplings there … but I can do without the stinky tofu, okay?
























































