Roger’s September 2013 posts from Hong Kong read like a visitor’s diary. By October the tone changes. The places get more local and the captions more personal.
The most personal post is a plate of three-treasure rice — glossy roast poultry, char siu and crackling roast pork with a salted egg. Roger called the shop one of the best siu mei joints in town and quite old school, then added the detail that makes it matter: his grandmother used to buy siu mei there.
In early October there was a Michelin-starred yum cha run in Prince Edward, tagged One Dim Sum, with har gow, siu mai, chicken feet, congee and a long queue outside. In the same neighborhood came a spicy 雞煲 chicken pot followed by hotpot, with the caption summing it up as spiciness plus good food equals awesome.
December brought three more. A dai pai dong in Jordan — outdoor seating, tarp for walls, a Blue Girl beer and salt-and-pepper shrimp — that Roger called probably one of the best in the area and reasonably priced. A Hot-Star fried chicken cutlet in Mong Kok, held up against his hand to prove it really was bigger. And a six-treasure siu mei rice plate that came with an honest note: portions were a bit small that day.
That last caption is the reason this archive exists. Not every meal is a highlight, and a good food record is willing to say so — even about a plate with six treasures on it.
As with everything in Travel Eats, these are dated 2013 records rather than a current Hong Kong guide.
