Hong Kong restaurants (1978, 1979)

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   Greetings from the Seoul, South Korea airport.
   The new Hong Kong Central Library is a nice, but it doesn't have old cookbooks (before 1950).  I tried my old trick of looking in the yellow pages of telephone books, but they threw out the 1960s telephone books!
   These two were the oldest books on Hong Kong restaurants.


TOP RESTAURANTS OF HONK KONG
by Lesley Nelson
HongKong: Far East Trade Press
1978 (first edition 1977)

Pg. 22 (COOKED FOOD STALLS):  On the Kowloon side, seek out the night market areas west of Nathan Road in Yaumati and Mongkok where you can buy fried meat dumplings (_wor tip_), beef buns (_ngau yuk pao_), thin sliced pancakes (_chung yao ban_), salty bean milk (_ham dao cheung_), and dough sticks called _yau cha kwei_, which translates as "deep-fried devil."
Pg. 44 (LYCHEE VILLAGE):  Lychee Village is famous for its casseroles.  Different combinations of meat and vegetables, fish and bean curd are braised in an earthenware "tile boiler" which is brought to the table steaming with nose-twitching aromas.
Pg. 54:  Chiu Chow cuisine is also known as Swatow food since the style of cooking originates form the administrative district around the city of Swatow in south-east China.
Pg. 70:  (MONGOLIAN BARBECUE):  Mongolian Barbecue.
Pg. 84 (KAM KONG):  Kam Kong is also renowned for a creamy smooth ma-boon bean curd with chilies ($14, $10, $6.50) known as Old Ladies because you can eat it without teeth.  The traditional dish is named after the wife of a 19th century chef called Chen, and in the Chengtu region of Szechuan descendants of the Chens still operate the Ma-Boo Bean Curd Shop.
Pg. 128:  _Gado-gado_ is a steamed vegetable dish flavoured with a nutty peanut sauce, and _bebek panggang_ is charcoal-grilled duck basted with lemon juice, chilies, garlic and sweetened soya sauce.
Pg. 129 (INDONESIAN):  Try an Indonesian cold drink like chendol ($2.70) made with coconut milk and strips of green bean jelly lurking ominously beneath a mound of crushed ice.
Pg. 148:  ...on shrimp crackers, because no (Hongkong) Vietnamese meal is complete without them.
Pg. 150 (SAIGON):  Try salad roll ($3), translucent rice-paper sheaths filled with rice, meat and lettuce, and chao-tom, a tasty shrimp mixture moulded round a stick of sugar cane.  To eat it, you take out the cane and wrap the shrimp mixture in a sheet of rice paper with a sprig of mint leaves.



EATING OUT IN ASIA
HONG KONG
by Mary Jackson and Harry Rolnick
An Asia Magazine Publication
1979

Pg. 80 (THE SPAGHETTI HOUSE):
_PIZZA_
Hawaiian (Ham & Pineapple)
Pg. 90 (THE WINDMILL):
Florida Toast
Freshly sliced Ham Steak, Cheese and Apple, served on toast and glazed underthe Grill
Pg. 98:
_TYPES_
_Cantonese_...
_Chiu Chow_...
_Hakka_...
_Pekinese_...Peking duck, Mongolian hot pot, excellent fish, enormous cabbages, carrots, radishes, fine barbecued meats are all famous.
Pg. 99:
_Shanghaise_...
_Szechuan_...
Pg. 101 (AMERICAN RESTAURANT):  American Restaurant is justifiably well known for its crisp _chiao-tzu_ dumplings, but perhaps unjustifiably famed for its paper-wrapped chicken.
Pg. 113 (LYCHEE VILLAGE RESTAURANT):  Lychee Village on Wellington Street is a busy restaurant that features Chinese casseroles or "tile boilers."
Pg. 139:  Mongolian Barbecue, Leighton Road, Ground Floor, HK.  ("Mongolian" is why I needed to check telephone books!--ed.)
Pg. 146 (PAK LOK CHIU CHOW RESTAURANT):  Two more especially good CHiu CHow dishes to finish up the meal.  The _e-fu_ noodles, with that eerie taste of vinegar and sugar.
Pg. 158 (SHANGHAI RESTAURANT):  Empress's chicken is recommended by the management, but we've found it much gravy and little else.
Pg. 169 (STATE RESTAURANT LTD.):  _House specialties:_ "Monk jumping over the wall" for 12.
Pg. 211 (INDONESIAN):  Gado-gado (Indonesian salad).
Pg. 222 (OKAHAN):  The menu also has _shabu-shabu_ (a Japanese hot pot with beef, vegetables, peanuts, sesame and sweet sauce).  But the main dish is the _teppanyaki_, and one has choices of beef, fresh salmon or prawns.