Hong Bo Seok (Chinese Restaurant)
We had dinner looking at sunset. ;)
pickled radish(?) in red chili oil, peanut with coriander, pickled cucumber
Brocoli, mushroom, a ginko nut, sea cucumber, Shrimp, green pepper, and Squid....
I don't know the name of this dish, but it was quite nice. Maybe because it had all my favorite incredients. :)
Strange looking mushrooms (I don't know the name, anyone? ) and Bokchoy in oyster sauce with Chinese flower bun(?)
Fried King Prawn with chili-garlic sauce (they served only one(!!!!) prawn for each)
Sweet & Sour Beef 
Noodle with Black bean sauce. (Korean's favorite. I heard we cannot find the same food in China, even though we eat this in chinese restaurants in Korea. It's because Chinese Korean made this food for korean's taste.)
Little sticky thingie with sesame seed 4 dessert
Persimmon Puree(?). It reminded me of my grandma's house. It has a couple of persimmon trees in her yard. When i was young, my gradma used to make dried persimmons for me and my sister. :)
posted by grilled_aubergine @ 10:26 PM
3 Comments:
At 6:06 AM,
Evil Jonny said…
You know, it's interesting how different Chinese food is in every country! Nothing looks familiar to me here except for the dessert balls, which I love.
At 9:38 PM,
grilled_aubergine said…
Yes, it's really different, isn't it? When I visited Nagasaki in Japan, I order the noodle called "Champon" in one Chinese restaurant thinking Korean style "JJampon," which is very spicy with sea food broth. But...you know...what i had was totally different from what i expected.
The Japanese "Champon" was pork bone based soup with seafood. The color of soup was white...not red!
At 10:27 PM,
Tora said…
I think the mushrooms may be Japanese shiitake mushrooms sliced lengthwise (from cap to foot). The cap is too dark for it to be a plain old button mushroom. It might be a straw mushroom, but it's much larger than a straw mushroom usually is.
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