I’ll admit that I wound up eating at Hinoya Curry almost entirely due to its proximity to my Airbnb on the outskirts of Tokyo. I walked by it a few times, and eventually the delicious-looking photos posted outside of the restaurant wore me down.
There’s a bunch of places in Hong Kong that sell skewers of random animal bits; these things make for a pretty great snack.
This isn’t going to be the longest post ever, but there are a couple of facts that I need to point out.
Hui Wing Kee was probably my biggest surprise in quite a while. I hadn’t heard much about this place, other than a reference on a blog to the oyster congee being good (which I didn’t even see on the menu). Other than that, I could barely even find it online.
Though the traditional way of making the noodles for wonton noodles is to make them by hand and roll them out with a bamboo pole, almost no one actually does that anymore. It’s a time-consuming affair, and if a machine can do it almost as well with a fraction of the effort, what do you expect? Time marches on.