Lantau Taste opens

Lantau Taste has opened at the site of the short-lived Brazilian restaurant. It had been the target of much speculation before the sign went up.

It specialises in "Hong Kong food," says the owners. Which basically means roasted meats and snacks like curry fishballs.

One-plate meals (meat of your choice, rice, veg and soup) cost about HK$40ish. The roast goose costs more but is super tasty.

 You know the place is good when locals start crowding on the very first day. Spot the ferry crew.

Beware The Chicken

In Mui Wo, the chicken is the most dangerous sign of the zodiac.

Jamie Oliver comes to Mui Wo...

... or at least his spices have. 

Loi Chan Frozen Meat Company (Tel: 2984-8346) in Chung Hau has really grown since I last featured it.

It now has a much larger selection of meats, from US Angus rib eye to Brazilian pork butt (!) and New Zealand lamb shank.

In fact, we had to stand by the freezer for a full 10 minutes while deciding between the Cumberland and Lincolnshire pork sausages (HK$65 for 6). We got the Cumberland but I think we'll be going back for the Lincolnshire soon.

Winter sniffles

If you're *coff coff* wondering why I have gone all quiet *coff coff* it's because the winter cold has *coff coff* set in. The whole family - apart from the cat - has come down with a bad case *ah choo* of the sniffles.

Even the *coff coff* ferries have a new welcome announcement, telling people to cover their noses and mouths when *ah choo* coughing or sneezing. *excuse me*

We have been *coff coff* surviving on chicken soup for the past week. I know you're supposed to *ah choo* boil an entire chicken but I was too wiped out to cut up a chicken.

Here's my recipe for a simple chicken soup.

4 drumsticks (that's all they had at Park N Shop)
1 onion
3 sticks of celery
10 baby carrots
2 potatoes, cubed
4 tomatoes (optional but they add a nice sourness to the soup)
1 litre water
1 bay leaf
Sprinkle of tarragon
Salt

1) Brown the onions and chicken parts in as little oil as possible.
2) Add vegetables, soften.
3) Add water, bay leaf and tarragon.
4) Simmer for 2 hours.
5) Skim off scum, add salt to taste, serve.

The soup is perfect for sick cooks because you can bung everything in, turn the heat right down and nap for a bit. It goes well with Kit's crusty bread from The Kitchen.