Long Weekend In Hong Kong (10) – Dim Sum at “Dim Sum The Art of Chinese Tit Bits” (In Happy Valley)

日曜日の夕食は、ハッピーバレーにある「誉満坊」（Dim Sum The Art of Chinese Tit Bits）（以前は Dim Sum とだけだったのですが、名前、変わったみたい？）で飲茶を食べました。飲茶は本来朝ごはんかランチにいただくもので、香港でも夜飲茶を出しているところはほとんどないと思います、わたしが知る限りではこの「誉満坊」だけです。香港に住んでいた時には土曜日のお昼に時々行っていましたが、週末のランチは予約を入れられないので今回は夜に予約を入れました。

For Sunday dinner, we went to “Dim Sum The Art of Chinese Tit Bits) (It used to be just called “Dim Sum”, it seems to have changed its name) for dim sum. Dim Sum (the food) is supposed to be for breakfast or lunch, so not many restaurants serve it at dinner time in Hong Kong, as far as I know this is the only place that does that. When we lived in Hong Kong we used to go here for Saturday lunch now and again, but they don’t take reservation on weekend lunch times, so this time to make it easier to plan we went there for dinner.

春巻きは、多分八角だと思うのですが香りが強くてわたしは苦手でした。香港の春巻きには八角の香りがするものが多く少しなら美味しくいただけるのですが、あまり強いとやはり苦手。

Spring rolls. I guess it’s star anise but some spice was much too strong for me and I didn’t enjoy it. They often use star anise in spring roll filling in Hong Kong and I’m OK if it smells just a little of it, but this one was very strong.

ここに来ると必ず食べたい、ガイランの豚バラ巻き。ソースは甘辛くてニンニクが効いていてぴりっとしています。夫は食べにくいとあまり好まないようでした。こういう状態のものをお箸で掴んで途中で噛み切るという食べ方、欧米の人はなかなかできないみたい。夫はお箸をわたしよりも上手に使うのですが、ぐっと掴んでいる力がない感じです。

I love these but I don’t know the name of these green vegetables in English. They are wrapped with very thinly sliced pork belly, the sauce is sweet, salty and very garlicky and a little spicy. As I say, I love these and I always order these here but my husband isn’t keen on them, he says it’s too hard to eat. He handles chop sticks in a much nicer looking way than I do, but he seems to have problem with applying strong force on them so he found it difficult to hold one of these and bite a bit off.

小籠包。ここは大きな大きな小籠包にストローを入れて汁気を飲むというのが名物の１つですが、それには蟹がはいっていてわたしはいただけませんし、個人的には小さい方が好きです。

Xio Long Bao. Many people order their huge ones that comes with a straw to stick through the skin and drink the juice that comes out of the pork but it has crab in it -and I prefer the small ones anyway.