30 April 2017

Pan Gor

HKEJ contributor
  • Shek Wan in Foshan is famous for fried fish balls. Photo: HKEJ

    How to make delicious fried fish balls

    - Apr 21, 2017 5:34pm
    I recently visited a friend who owns a factory in Foshan in Guangdong province, and it was there were I had some of the most unforgettably delicious fish balls. The taste of the fried fish balls,...
  • Fancy Carp farm restaurant serves a wide selection for those who prefer specific parts of a goose -- liver, kidney, palm or intestines, served in a clay pot (inset). Photos:, HKEJ

    Zhongshan restaurant is a good place to enjoy country food

    - Apr 7, 2017 5:31pm
    More land in the Chinese countryside is being developed for residential or commercial purposes as the real estate boom in the Pearl River Delta region continues. As a result, it is harder to find a real...
  • Beef lovers would be impressed by the premium wagyu beef (L) at Sanka. Among other offerings, an abalone dish (R) is tenderly sweet. Photos: HKEJ,

    Sanka: A delightful teppanyaki experience

    - Feb 17, 2017 6:16pm
    One day recently, as I was making my way back to Hong Kong after a Macau trip, I got a call from a friend who insisted that I meet up with him at Sanka (山下). For...
  • Pork belly slider bun (left) and roasted pigeons from Fortune Young. Photo: HKEJ

    Great food and wine to lift the spirits

    - Feb 3, 2017 6:13pm
    Fortune Young (盈福 28) has opened a new branch on the fifth floor of Causeway Bay Plaza 2, and just a few days ago I went there for lunch. Unlike traditional Chinese restaurants, Fortune Young has...
  • Spicy shrimps with shell (left) and spicy red peppers with preserved eggs from Café Hunan. Photo: HKEJ, Openrice

    What’s new with Hunan cuisine?

    - Jan 6, 2017 5:35pm
    I seldom visit Hunan restaurants for two reasons — there are just too many dishes and the food is too spicy. But Café Hunan at Olympian City One is an exception. It is interesting to note...
  • Braised Indonesian dried abalone (left) is the head chef's signature dish. Fried capsicums and eggplants with minced fish were good companions. Photo: HKEJ

    Dinner date with top chef of Shunde cuisine

    - Dec 16, 2016 6:07pm
    I recently visited Jun’an town in Guangdong’s Nansha District for an exclusive dinner date with the restaurant owner and head chef Yau Gor. Steamed minced pork and steamed minced fish are two of the town’s signature dishes....
  • Le Monde d'Ulysse offers a romantic atmosphere and good food with large portions. Photos: HKEJ, Le Monde d' Ulysse/Facebook

    Bargain French cuisine Hong Kong style

    - Dec 9, 2016 5:42pm
    As I was trying to write a newspaper column, my wife suggested that we go out for lunch. After deliberating on the possible options, I decided to take her to a French restaurant in Wan Chai whose...
  • With an abundance of natural resources, Shunde has always been known for its impressive cuisine. Photo: HKEJ

    How Shunde preserves its most authentic cuisine

    - Dec 9, 2016 5:31pm
    CCTV’s latest documentary, A Bite in Shunde, has stirred up another heated round of searches for good food in the region. Eight important regional dishes are Shandong, Jiangsu, Anhui, Zhejiang, Fujian, Sichuan, Hunan and Cantonese cuisines....
  • Nangang Fishing Village Restaurant offers scrumptious but inexpensive dishes. Photo: HKEJ

    A festive banquet in the middle of Zhongshan’s food street

    - Nov 18, 2016 5:37pm
    There was a festive air all over The Food Street in the East Subdistrict of Zhongshan City when we arrived in the evening to join a banquet. Big crowds of diners were partaking of scrumptious but...
  • The mutton hotpot at Hong Chang Xing follows the Old Beijing tradition. Photo: HKEJ

    A night of nostalgia in Shanghai

    - Nov 4, 2016 5:55pm
    As soon as we arrived in Shanghai, we headed to Hong Chang Xing (洪長興), a halal restaurant famous for its mutton dishes. Their hotpot follows the Old Beijing tradition. In front of us was a charcoal-fired...
  • Double-frying is a cooking method that makes fried food crispier. Photo: Internet

    A brief introduction to eastern and western cooking methods

    - Oct 21, 2016 5:31pm
    “Sous vide”, or under vacuum, is a slow method of cooking in which ingredients are sealed in an airtight bag and soaked in water at a regulated temperature over an extended period of time. This exquisite...
  • It takes time and patience to prepare braised pomelo pith with shrimp roe. Photo: HKEJ

    Authentic braised pomelo pith with shrimp roe

    - Sep 23, 2016 6:03pm
    When you eat a pomelo, do not rush to throw the peel in the bin. If you are game for a culinary adventure and have the time and patience, you can turn the bitter peel leftover into...
  • Steamed tubby scorpionfish (L) and steamed garlic shrimps (R) can be a foodie's delight. Photos: HKEJ

    A trip to a lychee farm and other joys

    - Sep 9, 2016 6:07pm
    Lychee fruit must be eaten as soon as possible after they are picked from the trees if you want to get the best out of them. The reason is this: the fruit’s bright reddish peel color...
  • Capon soup with winter melon and fungi. No seasoning was needed. Photo: HKEJ

    My first encounter with edible fungi

    - Sep 2, 2016 5:33pm
    A week or so before the Dragon Boast Festival, lychee fans begin to hit fruit and vegetable stalls in earnest for the lychee tree fungi. Also called edible fungi, these are very rare in the wild...
  • The restaurateur of China Cuisine has recently refurbished his unit in Hung Hom. Photo: openrice

    An exquisite cha chaan teng in the heart of Hung Hom

    - Aug 19, 2016 6:14pm
    China Cuisine (中華小廚), situated inside Whampoa Garden in Hung Hom, has finally completed its long-awaited renovation and its owner, Tung Gor, has invited us to dinner. Tung Gor is a legend in his own right. He started...
  • Peanut worms with ginger, scallions and Chinese parsley (inset) from Zhanxing Restaurant tasted surprisingly good. Photos:, Weibo

    Dinner and magic in Zhuhai: eating is believing

    - Aug 19, 2016 5:35pm
    A friend recently invited me to Zhuhai in Guangdong, where he said there was an excellent illusionist whose performance I should not miss. I obliged, but since the show wouldn’t be on until dinner time, we...
  • A Zhongshan restaurant beckons visitors with a variety of popular local dishes. Photo: HKEJ

    A taste of Zhongshan delicacies

    - Aug 5, 2016 5:38pm
    Zhongshan, a city in the south of the Pearl River Delta in Guangdong province, China, used to be called Shekki or Shiqi (石岐). In 1925, the city was renamed Zhongshan in the honor of Dr. Sun...
  • Panxi will always be my top choice for a teahouse, mainly because it holds so much of my childhood memories. Photo:

    My childhood memories of doing yum cha in Guangzhou

    - Jul 22, 2016 6:37pm
    Yum cha, or having dim sum and hot tea in a teahouse, is a unique dining experience that is hugely popular among Cantonese people. When the luxury White Swan Hotel reopened in Guangzhou last year, yum...
  • Fishermen in Zhuhai expend little effort in catching their prey, by using large square nets to trap the fish. Photo: HKEJ

    The wisdom of the fisherfolk

    - May 20, 2016 6:31pm
    On the ferry heading to Jiuzhou port in Zhuhai, I caught sight of some interesting fishing nets. I was told they were tsang pang (罾棚), large square nets that can easily be lowered and raised from...
  • A superb dinner at Hin Kee restaurant in Zhongshan: Bitter melon and peanut worms in fish soup. Photos: HKEJ, internet

    Dining at Hin Kee restaurant in Zhongshan

    - Apr 29, 2016 6:58pm
    I still remember vividly when I first met Brother Hin 20 years ago, he was selling congee and noodles in a very small shop along the street. I’m not at all surprised that Hin Kee has...

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