A Rather Unusual Chinaman
Tuesday, March 26, 2013 - Hot on the heels of the jellyfish came the beef ho fun. Flat noodles, slices of beef and bean sprouts cooked in a really hot wok. Simplicity itself, but it's the heat of the industrial wok which seems to reach ridiculous temperatures and impart that deep smoky flavour which really makes the dish...Pork belly and preserved cabbage is one of those more traditional Cantonese dishes and is packed with flavour. This generous portion is packed with sauce you just want to smother all over your rice, the preserved cabbage adding a pleasing sourness which helps cut through the rich pork fat of the belly. Moreish.