Yes, I still haven’t got the hang of my camera,what of it?!
Here are a few more snaps. The novelty is coming very close to wearing off now.
Mine’s the one on the left…
Ah, the joys of teaching heathens about Christmas pudding
Not for the faint hearted ... XXX
A BYO club you say? OK…
And finally, I think sometimes we all need reminding of this….
So I was wandering along Bonham road for about the 100th time since I got to Hong Kong and realised I hadn’t posted any photos on my little blog. So here are a few. Before you judge, bear in mind most were taken drunk or with me farting around with the settings on Instagram/PuddingCam…
So…what about these three guys then, what’s their story, huh?
Secret garden I found right in the middle of Central…not very secret at all really
I bloody love the shutters over here
Old Hongkers…
Every shop seems to have a little shrine outside
First BBQ of the season, behind the camera
This guy’s apparently a dick. Even for a politician…
Something approaching sunset from Ap Lei Chau. Beautiful factory on the horizon…
Temple street
Still think this would make a good bar….Temple St
Absolutely no idea
Aren’t parks in Hong Kong lovely? Not a crack whore in sight…
Do you hot pot? I’ve got to say, when it’s cold and miserable outside, there really is little better to eat than a whole heap of shit chucked into a boiling cauldron of broth and eaten with a powerful dipping sauce. It’s DIY dining at its best.
Roast Pot in Wan Chai is one of the best I’ve had in Hong Kong. There’s still a lot that can go wrong with hot pot, even though the diner is basically in control of their own destiny. Ingredients need to be as fresh as they come, the stock should have a decent depth of flavour, there should be ample choice of stuff to bung in it and, most importantly, it shouldn’t be too formal.
Roast Pot in Wan Chai ticks all boxes – a huge menu of everything from tofu, to various vegetables, meat, fish, fish paste, dumplings and some more unusual stuff like deep fried fish skin. And there are a goodly number of stocks to choose from. We had pork bone and a spicy Sichuan number – which offered good contrast and great basis for the feast that ensued. Fried garlic, minced garlic, spring onions and chopped red chillies completed the dipping ingredients line up.
Most importantly, though, considering that you’ll be dipping, fishing for and then shovelling up spoon after spoonful of delicious morsels into your cakehole, it’s a BYO restaurant, so you can bring as many cheap 7-11 beers in from outside as you like.
No matter how much we order the bill never comes to more than around HK$200 a head, which is pretty good value in my book. It also seems to be a bit of a celebrity haunt, if the hundreds of photographs on the stairs up to the restaurant are anything to go by.
Go now before it gets so hot outside that you won’t want to pot.
109-111 Queen’s Rd East, Wan Chai, HK
Expect to pay about HK$1-200 for the food max
Death Noodle 