Foodquest: December 2005 Traveler: Broccoli Photography: Broccoli

Hong Kong.  The gateway to the Orient.  Where the cultures of the West and East meld into unique and unexpected forms.  Join Foodquest Traveler Broccoli in his adventures as a Westerner adapting to life in the Far East.  This first part of a regular series will allow us to have a glimpse of what we have in store from Hong Kong in the coming months.

Yams roasted in the warm coals under a fire have nourished farmers for centuries.  By roasting in its own skin, the Yam is allowed to carmelize and sweeten while enhancing the rich and natural flavor of the root.  The street vendor offers this country delicacy substituting hot stones for the ashes of the fire.  The result is the same with the Yams slow roasting deep in the pile of scorching hot rocks.  Freshly roasted purple yams sit aloneside more traditional yellow yams. 

To the side are salted chicken and quail eggs excellent when served in combination with the morning congee.  Congee is a seasoned rice porridge that often contains various meats, tofu or vegetables. 

Would you like a side of Kim Chi with that?

It is always fascinating to see how familiar chains adapt to a local culture.  Pick up a hot order of French Fries from a McDonalds in Hong Kong and you will have a choice of Kim Chi, Garlic Mayonnaise,  or Seaweed seasonings to go along with your selection. 

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