Mensho Furyu
For this very first instalment of Civil Tourism Board’s food guide, we went to Wan Chai in a pilgrimage to Mensho Furyu, a ramen shop that brings fulfilling and heart-warming dishes to ramen fanatics like myself―trust me when I say I took on this assignment purely as a public service.
The restaurant offers two signature soup bases, one of which is based on shrimp miso. Recommended by many of my friends, it really is a treat for the taste buds. At the heart of the soup is a deep umami flavour imparted by the sakura shrimp. You wouldn’t want to waste a drop of this rich and smooth broth.
On par with the shrimp broth is the tonkotsu or pork bone broth. A staple of any ramen shop, it didn’t catch my attention at first. I was soon taken over by it, though, as the remarkable smell of it wafted to the noses of those of us waiting eagerly in the queue. Coming with a twist on the classic recipe, it has the taste that one does not forget. Milky as it looks, its texture is light. The fine balance testifies to the effort the chef has put into this stunning culinary innovation.
At Mensho, every bowl of ramen comes with a side dish. There are three options to choose from: Japanese gyoza, crayfish and tobiko salad, and wasabi shrimp salad. The portion is generous, making it perfect for sharing.
And how could we forget the ramen noodles themselves? Thinner than usual, they carry more broth for the same mass, giving us a fuller experience of the beautifully crafted soup base. The chashu pork is also worth noting. Right before it’s served, it’s scorched lightly with a torch. What this does is render the fat and give the pork a delightfully greasy scent complementing the leanness of the meat.
In every detail of a steaming bowl of ramen at Mensho, we see the chef’s dedication and confidence. Great food depends not only on craftsmanship but also a kind of professionalism, one that involves self-respect and an endless pursuit of the ideal. It is for this these mensho―noodle craftsmen―deserve our admiration.
It did take us more than 30 minutes to get a seat at this go-to ramen eatery. For months, the restaurant has been there with the countless Hong Kongers marching past it on Hennessey Road for the cause of freedom. Dear to us is the free life, and so is good food. As our conscience embarks us on a journey to the ultimate good, our taste sets us off on a search for what’s beautiful in food, life, and everything.
Text: Tsz Hui
Image: Tracy & Adam
麵匠風龍
作為民間旅發局的第一次美食推介，我們來到灣仔區，尋找到的是一間令人感到滿滿誠意的拉麵店（筆者注：雖然我喜歡食拉麵，但請相信我並沒有假公濟私！）。
店內主打的拉麵湯底有2款，分別是豚骨和蝦味噌。
麵匠風龍的蝦味噌非常出名，多名朋友也曾經不約而同向我推薦過，濃而不膩的湯絕對值得一飲而盡，深厚的櫻花蝦滋味充分滿足食客的味蕾。
豚骨湯作為拉麵店的基本，每間都會有其獨特的分別，本來沒有細述的打算，但排隊期間所傳來的豚骨香味令人非常深刻，一試之下更是難忘，和其他店鋪比起來更為偏向奶白色，但清爽的口感並沒有因而失色，能夠感受到師傅所花上的心血。
每個拉麵也能跟餐選擇一款小食，店內提供的有日式餃子、小龍蝦蟹子沙律、芥辣蝦沙律，每一種的份量也很不少，建議可以和朋友互相分享。
還有最後值得一提的，是麵匠風龍所選用的拉麵比較幼身，所以每條麵條能夠掛上湯汁的面積也較多，因此大家更容易享受到湯汁的味道。另一方面叉燒會在出餐之前再用火槍輕輕炙燒一下，令本身偏向瘦的叉燒油脂散發出更強烈的香氣，每種工序也看出店家對自己出品的一份自信。
我們很多時候在品嚐的除了是廚師的手藝，更多的是在細味著手藝背外的一種精神，我們尊敬一種匠人的原因，正正是他們用自身表達出一種對職業的專業態度。
作為灣仔區有名的拉麵龍頭店，我們需要輪候接近半小時多的時間。多年來，店外的軒尼詩道印遍香港人追尋自由的足跡，麵匠風龍也一直與我們同行。在這長路上，我們努力不懈，而在飲食上，守候於店外的我們和在店内耕耘的麵匠同樣執著。黑白是良知，味覺是常識。
文：子虛
圖：Tracy、Adam
Photo Album ⬇️
#YellowEconomicCircle #Food
For this very first instalment of Civil Tourism Board’s food guide, we went to Wan Chai in a pilgrimage to Mensho Furyu, a ramen shop that brings fulfilling and heart-warming dishes to ramen fanatics like myself―trust me when I say I took on this assignment purely as a public service.
The restaurant offers two signature soup bases, one of which is based on shrimp miso. Recommended by many of my friends, it really is a treat for the taste buds. At the heart of the soup is a deep umami flavour imparted by the sakura shrimp. You wouldn’t want to waste a drop of this rich and smooth broth.
On par with the shrimp broth is the tonkotsu or pork bone broth. A staple of any ramen shop, it didn’t catch my attention at first. I was soon taken over by it, though, as the remarkable smell of it wafted to the noses of those of us waiting eagerly in the queue. Coming with a twist on the classic recipe, it has the taste that one does not forget. Milky as it looks, its texture is light. The fine balance testifies to the effort the chef has put into this stunning culinary innovation.
At Mensho, every bowl of ramen comes with a side dish. There are three options to choose from: Japanese gyoza, crayfish and tobiko salad, and wasabi shrimp salad. The portion is generous, making it perfect for sharing.
And how could we forget the ramen noodles themselves? Thinner than usual, they carry more broth for the same mass, giving us a fuller experience of the beautifully crafted soup base. The chashu pork is also worth noting. Right before it’s served, it’s scorched lightly with a torch. What this does is render the fat and give the pork a delightfully greasy scent complementing the leanness of the meat.
In every detail of a steaming bowl of ramen at Mensho, we see the chef’s dedication and confidence. Great food depends not only on craftsmanship but also a kind of professionalism, one that involves self-respect and an endless pursuit of the ideal. It is for this these mensho―noodle craftsmen―deserve our admiration.
It did take us more than 30 minutes to get a seat at this go-to ramen eatery. For months, the restaurant has been there with the countless Hong Kongers marching past it on Hennessey Road for the cause of freedom. Dear to us is the free life, and so is good food. As our conscience embarks us on a journey to the ultimate good, our taste sets us off on a search for what’s beautiful in food, life, and everything.
Text: Tsz Hui
Image: Tracy & Adam
麵匠風龍
作為民間旅發局的第一次美食推介，我們來到灣仔區，尋找到的是一間令人感到滿滿誠意的拉麵店（筆者注：雖然我喜歡食拉麵，但請相信我並沒有假公濟私！）。
店內主打的拉麵湯底有2款，分別是豚骨和蝦味噌。
麵匠風龍的蝦味噌非常出名，多名朋友也曾經不約而同向我推薦過，濃而不膩的湯絕對值得一飲而盡，深厚的櫻花蝦滋味充分滿足食客的味蕾。
豚骨湯作為拉麵店的基本，每間都會有其獨特的分別，本來沒有細述的打算，但排隊期間所傳來的豚骨香味令人非常深刻，一試之下更是難忘，和其他店鋪比起來更為偏向奶白色，但清爽的口感並沒有因而失色，能夠感受到師傅所花上的心血。
每個拉麵也能跟餐選擇一款小食，店內提供的有日式餃子、小龍蝦蟹子沙律、芥辣蝦沙律，每一種的份量也很不少，建議可以和朋友互相分享。
還有最後值得一提的，是麵匠風龍所選用的拉麵比較幼身，所以每條麵條能夠掛上湯汁的面積也較多，因此大家更容易享受到湯汁的味道。另一方面叉燒會在出餐之前再用火槍輕輕炙燒一下，令本身偏向瘦的叉燒油脂散發出更強烈的香氣，每種工序也看出店家對自己出品的一份自信。
我們很多時候在品嚐的除了是廚師的手藝，更多的是在細味著手藝背外的一種精神，我們尊敬一種匠人的原因，正正是他們用自身表達出一種對職業的專業態度。
作為灣仔區有名的拉麵龍頭店，我們需要輪候接近半小時多的時間。多年來，店外的軒尼詩道印遍香港人追尋自由的足跡，麵匠風龍也一直與我們同行。在這長路上，我們努力不懈，而在飲食上，守候於店外的我們和在店内耕耘的麵匠同樣執著。黑白是良知，味覺是常識。
文：子虛
圖：Tracy、Adam
Photo Album ⬇️
#YellowEconomicCircle #Food
#YellowEconomicCircle #Food #ThursdayFood
Amour Corner
Be it French, Italian or any other kind of dining, it’s never just about the food. As I often tell my friends, the atmosphere and design of the restaurant are hugely important. I’m not talking about grandeur or fanciness in the decor but a proper setting for what will become a good memory—the time we spend with our loved ones sharing food, feelings and thoughts, the ultimate takeaway from any dining experience.
Amour Corner has a somewhat antique-looking interior, one that is marked by a heavy use of wood in its design. The antiqueness is of a welcoming kind, however, modulated by the light bulbs dangling from the ceiling, the patches of illumination cast at intervals on the walls and the little candle on each table. An air of intimacy pervades the chat between friends, the talk of you and me in every corner of this restaurant.
But as much as the space is a feast for the eyes, we were still going to need to have an actual meal. We began with a Caesar salad, which never is a wrong choice. It’s always good to have some vegetables to get your digestion going, especially when dishes are served in big portions like in Amour Corner.
An item I always go for is the German sausage platter. The thick sausages are very well complemented by the herbs, which keep stimulating your taste buds such that the juices of the meat can be better enjoyed.
Another must-eat for me is the blue mussels in creamy white wine sauce. They are rather small, but they come in a hefty pile. For two people who don’t have a big appetite, these two starters will suffice. Coupled with a glass or two of red or white, this will make a perfect afternoon.
We finished with the carbonara with mushrooms for some starchy satisfaction. It wasn’t bad, but it would’ve been better if it had had a richer taste. At any rate, it was a pleasant addition to our meal.
(The panna cotta was on the house. The 3D figure is part of the owner’s private collection, though, only on a brief loan to be photographed.)
Text: Tsz Hui
Photo: Tracy
Amour Corner
我常常告訴朋友，吃一頓無論是法國菜還是意大利菜也好，餐廳的氣氛和環境佔了很大的比重，我們在談的不是那種金碧輝煌的裝潢，也不是說忽略了食物的質素，而是我們更重視餐桌之間和朋友相聚的回憶。
Amour Corner整體是有著一點古舊味道的木質裝潢，無論是從天花板垂下來的電燈泡，或是牆身間距分明的打光效果，都給人一種平易近人的感覺，襯托著每一張餐桌上小小的蠟燭台，感受到彌漫在餐廳空氣中的一份情調，無論是這一廂姊妹間的俏俏細語，或是那一廂情侶間的柔情蜜意，都彷佛沉醉在彼此之間的私人角落。
正如我們一開始所提及到的，對餐廳的氣氛和環境有要求，不代表甚麼也不用吃，因為看的東西不會令人飽肚，而凱撒沙律永遠是個錯不了的選擇，任何時候吃點蔬菜都應該有助的消化，畢竟Amour Corner的食物份量還真的不少。
德國腸拼盤和白酒忌廉藍青口每次也是我的不二之選，常常穩佔了菜單的首兩名，飽滿的德國腸和香草是一個很好的配搭，香草的香味刺激著味蕾，吃下時能夠充份感受到肉汁的滋味。
藍青口則是大小相對較細，但能夠從數量上彌補不足，滿滿的藍青口堆放得像個小山丘一樣，如果是兩個胃口不大的女生，單是這兩樣小食已經夠撐滿肚皮，要是再加上一杯紅酒或白酒，已經可以悠閒的度過一個寫意的下午。
最後點的一道蘑菇卡邦尼意粉，是這次唯一吃到的澱粉質，味道方面是中規中矩，如果可以再濃味一點會更好，但已經足夠留下了一個不錯的結尾。
PS：甜品的意大利奶凍是餐廳附送，暫借了老闆心愛的3D公仔擺設。
文：子虛
圖：Tracy
Photo album:
https://t.me/guardiansofhongkong/13515
For more: https://t.me/joinchat/AAAAAErXUNTWe_H6jL1DFg
Amour Corner
Be it French, Italian or any other kind of dining, it’s never just about the food. As I often tell my friends, the atmosphere and design of the restaurant are hugely important. I’m not talking about grandeur or fanciness in the decor but a proper setting for what will become a good memory—the time we spend with our loved ones sharing food, feelings and thoughts, the ultimate takeaway from any dining experience.
Amour Corner has a somewhat antique-looking interior, one that is marked by a heavy use of wood in its design. The antiqueness is of a welcoming kind, however, modulated by the light bulbs dangling from the ceiling, the patches of illumination cast at intervals on the walls and the little candle on each table. An air of intimacy pervades the chat between friends, the talk of you and me in every corner of this restaurant.
But as much as the space is a feast for the eyes, we were still going to need to have an actual meal. We began with a Caesar salad, which never is a wrong choice. It’s always good to have some vegetables to get your digestion going, especially when dishes are served in big portions like in Amour Corner.
An item I always go for is the German sausage platter. The thick sausages are very well complemented by the herbs, which keep stimulating your taste buds such that the juices of the meat can be better enjoyed.
Another must-eat for me is the blue mussels in creamy white wine sauce. They are rather small, but they come in a hefty pile. For two people who don’t have a big appetite, these two starters will suffice. Coupled with a glass or two of red or white, this will make a perfect afternoon.
We finished with the carbonara with mushrooms for some starchy satisfaction. It wasn’t bad, but it would’ve been better if it had had a richer taste. At any rate, it was a pleasant addition to our meal.
(The panna cotta was on the house. The 3D figure is part of the owner’s private collection, though, only on a brief loan to be photographed.)
Text: Tsz Hui
Photo: Tracy
Amour Corner
我常常告訴朋友，吃一頓無論是法國菜還是意大利菜也好，餐廳的氣氛和環境佔了很大的比重，我們在談的不是那種金碧輝煌的裝潢，也不是說忽略了食物的質素，而是我們更重視餐桌之間和朋友相聚的回憶。
Amour Corner整體是有著一點古舊味道的木質裝潢，無論是從天花板垂下來的電燈泡，或是牆身間距分明的打光效果，都給人一種平易近人的感覺，襯托著每一張餐桌上小小的蠟燭台，感受到彌漫在餐廳空氣中的一份情調，無論是這一廂姊妹間的俏俏細語，或是那一廂情侶間的柔情蜜意，都彷佛沉醉在彼此之間的私人角落。
正如我們一開始所提及到的，對餐廳的氣氛和環境有要求，不代表甚麼也不用吃，因為看的東西不會令人飽肚，而凱撒沙律永遠是個錯不了的選擇，任何時候吃點蔬菜都應該有助的消化，畢竟Amour Corner的食物份量還真的不少。
德國腸拼盤和白酒忌廉藍青口每次也是我的不二之選，常常穩佔了菜單的首兩名，飽滿的德國腸和香草是一個很好的配搭，香草的香味刺激著味蕾，吃下時能夠充份感受到肉汁的滋味。
藍青口則是大小相對較細，但能夠從數量上彌補不足，滿滿的藍青口堆放得像個小山丘一樣，如果是兩個胃口不大的女生，單是這兩樣小食已經夠撐滿肚皮，要是再加上一杯紅酒或白酒，已經可以悠閒的度過一個寫意的下午。
最後點的一道蘑菇卡邦尼意粉，是這次唯一吃到的澱粉質，味道方面是中規中矩，如果可以再濃味一點會更好，但已經足夠留下了一個不錯的結尾。
PS：甜品的意大利奶凍是餐廳附送，暫借了老闆心愛的3D公仔擺設。
文：子虛
圖：Tracy
Photo album:
https://t.me/guardiansofhongkong/13515
For more: https://t.me/joinchat/AAAAAErXUNTWe_H6jL1DFg
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📡Guardians of Hong Kong
Read our food review: https://t.me/guardiansofhongkong/13514
For more: https://t.me/joinchat/AAAAAErXUNTWe_H6jL1DFg
#YellowEconomicCircle #Food #ThursdayFood
For more: https://t.me/joinchat/AAAAAErXUNTWe_H6jL1DFg
#YellowEconomicCircle #Food #ThursdayFood
#Newspaper
Mafia distributes food to Italy's struggling residents
//As Italy struggles to pull its economy through the coronavirus crisis, the Mafia is gaining local support by distributing free food to poor families in quarantine who have run out of cash, authorities have warned.
//“Millions of people work in the grey economy, which means that they haven’t received any income in more than a month and have no idea when they might return to work. The government is issuing so-called shopping vouchers to support people. If the state doesn’t step in soon to help these families, the mafia will provide its services, imposing their control over people’s lives.”Antimafia investigator said.
//The ramifications of the lockdown in Italy are affecting the estimated 3.3 million people in Italy who work off the books.
// There have been reports of small shop owners being pressured to give food for free, while police are patrolling supermarkets in some areas to stop thefts.
//The question of distributing food parcels is a tactic as old as the mafia itself, where in the south of Italy bosses have customarily presented themselves to the people as benefactors and local power brokers, initially without asking for anything in return.
//Dozens of investigations in the south have led to the arrests of politicians who have aided and abetted the mafia, and who were elected with the support of local Mafiosi who forced citizens to vote for them in exchange for services, such as a simple food parcel.
//This week, Itay’s antimafia prosecutor’s office said bosses would offer their virtually endless criminal capital to businesses in need, and then swallow them up. Then, they will use those businesses for money laundering profits from the criminal activities.
Full article : The Guardian, (10 Apr)
#Italy #Coronavirus #Lockdown #Mafia #Food
Mafia distributes food to Italy's struggling residents
//As Italy struggles to pull its economy through the coronavirus crisis, the Mafia is gaining local support by distributing free food to poor families in quarantine who have run out of cash, authorities have warned.
//“Millions of people work in the grey economy, which means that they haven’t received any income in more than a month and have no idea when they might return to work. The government is issuing so-called shopping vouchers to support people. If the state doesn’t step in soon to help these families, the mafia will provide its services, imposing their control over people’s lives.”Antimafia investigator said.
//The ramifications of the lockdown in Italy are affecting the estimated 3.3 million people in Italy who work off the books.
// There have been reports of small shop owners being pressured to give food for free, while police are patrolling supermarkets in some areas to stop thefts.
//The question of distributing food parcels is a tactic as old as the mafia itself, where in the south of Italy bosses have customarily presented themselves to the people as benefactors and local power brokers, initially without asking for anything in return.
//Dozens of investigations in the south have led to the arrests of politicians who have aided and abetted the mafia, and who were elected with the support of local Mafiosi who forced citizens to vote for them in exchange for services, such as a simple food parcel.
//This week, Itay’s antimafia prosecutor’s office said bosses would offer their virtually endless criminal capital to businesses in need, and then swallow them up. Then, they will use those businesses for money laundering profits from the criminal activities.
Full article : The Guardian, (10 Apr)
#Italy #Coronavirus #Lockdown #Mafia #Food
the Guardian
Mafia distributes food to Italy's struggling residents
Organised crime groups offer support to quarantined families who have run out of cash
#FailedState #COVID19 #Food
Government Anti-Pandemic Measures Put 'Cart Before Horses'
Source: InMedia #Jul30
⬇️⬇️⬇️ Read more
https://t.me/guardiansofhongkong/23928
Government Anti-Pandemic Measures Put 'Cart Before Horses'
Source: InMedia #Jul30
⬇️⬇️⬇️ Read more
https://t.me/guardiansofhongkong/23928
⬆️⬆️⬆️ Continue reading
#FailedState #COVID19 #Food
Government Anti-Pandemic Measures Put 'Cart Before Horses'
The government has tightened anti-epidemic measures earlier due to the rising number of cases, and banned all-day dining in restaurants from July 29 onward, requiring outdoor workers to eat on the street.
Chan Hoi-hing, a preacher, criticized the ban and labeling it as an action which has put the cart before the horse, causing working-class citizens to eat on the street.
"They talk about the dignity of people, and don't want people to eat in the street."
Chan pointed out that eating on the streets also exposes the person to the virus. He was extremely skeptical of the government's opening of 19 community centers and public canteens for people to dine in because it was self-defeating.
The government announced at noon that the daytime ban on dining-in at restaurants would be lifted tomorrow, with a limit of two persons per table. He denounced the government for contradicting thenselves, but thought that it was a good thing for them to finally lay down their pride and ego.
The North District Church of Good Neighbours have arranged a mobile carriage in Tsim Sha Tsui during lunch time on July 29 for the public to eat inside. Chen said that Hong Kong lacks public spaces that allow meals to be consumed. He expressed his worries for cleaners and construction workers, who may not have an ideal environment to eat. He hopes to "get it right", and to provide convenient dining places for people on the grassroot level.
Source: InMedia #Jul30
#FailedState
#FailedState #COVID19 #Food
Government Anti-Pandemic Measures Put 'Cart Before Horses'
The government has tightened anti-epidemic measures earlier due to the rising number of cases, and banned all-day dining in restaurants from July 29 onward, requiring outdoor workers to eat on the street.
Chan Hoi-hing, a preacher, criticized the ban and labeling it as an action which has put the cart before the horse, causing working-class citizens to eat on the street.
"They talk about the dignity of people, and don't want people to eat in the street."
Chan pointed out that eating on the streets also exposes the person to the virus. He was extremely skeptical of the government's opening of 19 community centers and public canteens for people to dine in because it was self-defeating.
The government announced at noon that the daytime ban on dining-in at restaurants would be lifted tomorrow, with a limit of two persons per table. He denounced the government for contradicting thenselves, but thought that it was a good thing for them to finally lay down their pride and ego.
The North District Church of Good Neighbours have arranged a mobile carriage in Tsim Sha Tsui during lunch time on July 29 for the public to eat inside. Chen said that Hong Kong lacks public spaces that allow meals to be consumed. He expressed his worries for cleaners and construction workers, who may not have an ideal environment to eat. He hopes to "get it right", and to provide convenient dining places for people on the grassroot level.
Source: InMedia #Jul30
#FailedState
China hit Australian barley, beef and now wine
China launched an investigation into allegations that Australia dumped wine, or sold it below the cost of production.
The Australian Government, winemakers and farmers denied any wrongdoing, that the allegations are perplexing as the wine-making process is expensive.
The China market takes up more than one-third of Australia's wine exports by value.
In May, China announced huge tariffs on Australian-grown barley typically used to make beer, and suspended exports from four Australian abattoirs selling beef to China for not meeting labelling requirements.
Australian politicians said that the incidents are not linked to broader political tensions. Yet, Chinese officials said earlier this year that they could boycott Australian exports because of Canberra's push for an independent inquiry into the coronavirus outbreak.
Source: ABC #Aug19
#Wineexports #tariffs #tradewar #Food
https://www.abc.net.au/news/2020-08-19/china-eyes-australian-wine-export-in-latest-trade-move/12571672
China launched an investigation into allegations that Australia dumped wine, or sold it below the cost of production.
The Australian Government, winemakers and farmers denied any wrongdoing, that the allegations are perplexing as the wine-making process is expensive.
The China market takes up more than one-third of Australia's wine exports by value.
In May, China announced huge tariffs on Australian-grown barley typically used to make beer, and suspended exports from four Australian abattoirs selling beef to China for not meeting labelling requirements.
Australian politicians said that the incidents are not linked to broader political tensions. Yet, Chinese officials said earlier this year that they could boycott Australian exports because of Canberra's push for an independent inquiry into the coronavirus outbreak.
Source: ABC #Aug19
#Wineexports #tariffs #tradewar #Food
https://www.abc.net.au/news/2020-08-19/china-eyes-australian-wine-export-in-latest-trade-move/12571672
www.abc.net.au
Poisoned chalice: Why China's scrutiny of Australian wine is bad news
While the Australian Government and winemakers deny any wrongdoing in a spat with China over wine prices, there could be more to the latest bump in the rocky relationship with our largest trading partner.