Here's a photo of the guy doing double duty as he cleaned dishes after serving me. Maybe it's not fancy, but at least it's their own baby.
Dinner tonight came in the form of a wonderful bowl of beef noodle soup from one of a row of hole-in-the-wall establishments down a narrow street (Ln 78, Sec 2, FuXing S Rd) near my hotel...just the kind of thing I've been hoping to find ever since Christmas Eve! The noodles were randomly shaped which tells me they're made by hand. The beef was lean and pretty tender. The wonderful, dark beef broth is what blew me away, though. It was seasoned perfectly and had just the most subtle hint of heat. The beef noodles often come in a clear broth, as well. Their "homemaditude" is really what did it for me and my four Licks, and if this is an archetypal dish of Taiwan, then I'll have to partake in them several more times these next four days. I think my arm can be twisted as such.
Beef noodle soup:
December 28, 2017
I know, I know, I shouldn't even bother posting stuff about airport food. But the stir-fried noodle dish I had today at the Hong Kong airport was quite delicious. Other than the chicken being slightly chewy, the beef and shrimp were tender and succulent, the red and green peppers crisp. And once I dropped half a teaspoon of hot chili oil into the dish, watch out Shake Shack at JFK! You're not the only tasty option at international airports!
The fried veggie spring rolls I had as an appetizer were pretty bad, unfortunately. Maybe they weren't store bought, but each one seemed too perfectly shaped to have been done by hand. Then, again, I bet the noodles in my entree weren't house made, either. The spring rolls were bland and forgettable.
Cafe Deco at HK Int'l
Fried vegetable spring rolls:
December 28, 2017