Food Court @ Shinkong Place.

Shaanxi noodle soup (岐山哨子面). The noodles were too soft and lacked
body, while the rest of the "chop suey" ingredients was too coarsely
cut, yielding big square cubes of carrots and beans that couldn't
"trap" into the noodles as they were retrieved by the chopsticks.

Soju, made in and hand-delivered from North Korea. Thanks Shiva!

Shash
Chaoyang North Road
Beijing.

Pancakes with sturgeon roe, egg and potato salad with sardines, and
potato and quail eggs cooked in cast iron.

Chongqing noodles (重庆炸酱面）, at Xinyudu Dan Dan Noodles (鑫渝都摊摊面).

Transit
North Village @ Sanlitun
Chaoyang, Beijing.

Fresh take on Sichuan food: spicy chicken (口水雞), fresh bean curd with
Sichuan condiments (四川豆腐花), stir-fried eggplant, Dan Dan noodles,
dumplings in hot chili oil (紅油抄手), smoked pigeon. And glutinous rice
dumpling with red bean and pumpkin, trapped in a web of caramelized
sugar (金蚕吐絲).

Bang Bang Pan Pan
34 Leighton Road, Causeway Bay.

The extremely lovely okonomiyaki dog with bonito flakes, mayo, aonori,
and otafuku sauce, and two naked, and much less appetizing,
okonomiyaki.

Luk Yu Tea House
24 Stanley Street, Central.

Fried Chicken stuffed with shrimp dumplings, and noodle infused with fish meat.

The English-speaking Dining Society (TDS)
Chinese Cuisine Training Institute (CCTI)
7/F Pokfulam Training Centre Complex,
145 Pokfulam Road, Pok Fu Lam.

The CCTI is a vocational training center where culinary students,
mostly teenage high-school dropouts, learn a trade in the hospitality
industry. Service is therefore haphazard and uneven, but that is to be
expected from students whose average tenure at the CCTI is no more
than a few months. Food is also cooked by students who have spent no
more than a few months in the school kitchen. It is thus remarkable
that the students were able to deliver a decent Cantonese meal,
complete with double-boiled soup, BBQ meats, and an array of Cantonese
dim sums.

Double-boiled "silkie" chicken (烏雞) with assorted meat soup,
assortment of dim sums (shrimp dumpling, pan-fried vegetarian and bean
curd sheet roll, and steamed minced pork bun with preserved
vegetables), BBQ pork with honey glaze, steamed water melon with whole
conpoy, sauteed beef fillet with wild mushrooms, sauteed string bean
with olive pickles, fried rice, and double-boiled papaya dessert with
snow fungus. Everything came out decently, especially the fried rice,
with each rice pearl nicely separate from the others. The BBQ pork was
slightly chewy and could use more honey glaze, but the meal overall
was a good experience for all.

Gyu-Kaku
LCX, LEVEL 3
Ocean Terminal, Harbour City
3 - 27 Canton Road, Tsim Sha Tsui.

Dessert, fresh off the grill: fish-shaped cake stuffed with red beans,
and red bean pancake with Matcha ice cream.

Darrie-Go! Noodles
G/F, Wah Hoi Mansion
254 Electric Road, North Point.

Noodles in beef broth, with sides of wontons and beef brisket. The
beef broth, with nary a drop of fat but plenty of beefy overtones, was
the quintessential comfort food. The sides, served separately, didn't
necessarily match with the broth, but neither should their flavors, no
matter how excellent, contaminate it.