Originally Posted by
MikeFromTokyo
I am not a self described "foodie" - whatever that means - although I do take food very seriously. When in Hong Kong I tend to eat at the hotels where I stay, whether that means Man Wah at MO, Lung King Heen at the FS, or Spring Moon at the Pen. Admittedly I prefer the former two to the latter, but I have never had a bad meal at Spring Moon.
I am highly confident in my choice of restaurants, and don't need to be told by anyone what I should or should not like.
Anyway, enough about Hei Fung Terrace. Instead of criticizing my recommendations or those of others, would you possibly care to share any of your restaurant recommendations?
btw just to clarify re shark's fin - I support the restaurant because I am morally opposed to the inhumane killing of sharks for their fins to be used in Chinese cuisine. As you, in your infinite wisdom have pointed out shark's fin has no taste. This is not just your opinion. Shark's fin, like other ingredients, is used in Chinese cuisine for its texture.
If we were all concerned about the sustainability of stuff that comes from the oceans - we wouldn't touch more common things like bluefin tuna either. Note that I keep on top of these things (especially because I live in a big fishing area - coastal Florida) - but I'm not a fanatic either. So I don't mean to say this to start an argument.
Both Chinese and Japanese cuisine best I can figure out use certain ingredients for "texture" (it's a more important component of their cuisines than western cuisines IMO). In all honesty - I am not a big fan of "texture" stuff - especially the stuff that's slimy (like sea cucumbers). Still - I'll try a little "texture stuff" again on this trip - and see what I think (although I won't knock myself out in terms of multiple meals). Robyn