Please forgive me

Sorry guys. I've been organizing our warehouse for the last few days so no emails or posts. Apparantly, one of the truck drivers we hired to help us move asked our office manager who the new "mainlander" was as he barely spoke and was "white and doughy" so he must be new to manual labor.

Restaurant Review!

Fat Kee Seafood Restaurant l Po Toi l Kowloon

What do you do if you are looking for seafood in Hong Kong? You go to a fishing village of course! The waters around Hong Kong are littered with islands and coves so many of these fishing villages are situated in hard to find locations. Many of them have now added tourism to fishing and aquaculture as their sources of income.

The road leading to Po Toi was lined with cars parked illegally up a narrow cliff side road. What was the big attraction? One restaurant which was so busy, it offered a free bus service to take diners to and from their cars. Fat Kee Seafood Restaurant stood out like a lighthouse across the small dark cove. The entrance was obscured by a huge display of live seafood in bubbling tanks. This is your standard seaside seafood restaurant layout and in many respects the dishes are fairly consistent across the board.

Now before I get into this, I need to tell you that I honestly believe that you need to respect what you are eating. For the most part, something has to die for you to eat, so you should really think carefully about where it came from and how it was raised. Cuttlefish, for example, are actually quite intelligent, social and communicative.

In my mind, all I could do was apologize when it came out sliced into thin strips of sashimi. I abhor shrimp or squid sashimi. It’s tasteless and it feels like plastic in your mouth. Some things just aren’t meant to be eaten raw. The tentacles were served separately, deep fried, but even then it came out tasting of batter instead of cuttlefish. The mantis shrimps were also deep fried with loads of garlic and chili peppers but their small size meant that the meat inside was dried out by the time the shell was crispy. Not to say the meal was all bad. The steamed grouper was perfectly done and the crab steamed with egg whites and rice wine was beautiful. The smooth egg white sauce was permeated with the fragrance of the wine.

All through the meal, I kept on eating that damn sashimi because it seemed like such a waste and everyone else was too concerned about cholesterol to eat it. It just seemed like murder to me and at $250 Cdn for the entire meal, it felt even more like murder.