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kottke.org posts about bread

Why is bread in Paris better than

posted by Jason Kottke   Mar 20, 2006

Why is bread in Paris better than that in the US? Good discussion in the comments.

We Work Remotely

Soup dumplings in Hong Kong

posted by Jason Kottke   Nov 10, 2005

Went to dinner at Xiao Nan Guo last night, a Shanghaiese restaurant in Central (level 3 in the Man Yee building). Meg had a little trouble with her entree (a hairy crab), but Grandma’s BBQ pork belly (or something like that…I should have written it down) that I ordered was pretty good.

We also had an order of “chef’s special steamed pork dumplings”, which we guessed (correctly!) were soup dumplings. They looked quite similar to ones we’ve had in NYC (@ New Green Bo, Grand Sichuan International, and Joe’s Shanghai), but the broth inside was a lot lighter and the dumplings were more delicate (meaning that they tended to break before we could get them into our spoons and slurp the yummy juice). Very tasty…I could get used to the lighter soup, but I still prefer the NYC ones. I think we’re off to find some dim sum today, so we’ll see if we can drum up more soup dumplings.

(Also, after lunch yesterday, we picked up some pastries on the way back to the hotel from the MTR. I had some maple syrup bread and Meg had a milk French toast bun. I’ve found the bread here in Hong Kong to be great, something I didn’t expect before we got here.)