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	Comments on: Hutong, Hong Kong	</title>
	<atom:link href="https://www.marketmanila.com/archives/hutong-hong-kong/feed" rel="self" type="application/rss+xml" />
	<link>https://www.marketmanila.com/archives/hutong-hong-kong</link>
	<description>A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe.</description>
	<lastBuildDate>Mon, 19 Jan 2009 17:57:39 +0000</lastBuildDate>
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		<title>
		By: cf121		</title>
		<link>https://www.marketmanila.com/archives/hutong-hong-kong#comment-156570</link>

		<dc:creator><![CDATA[cf121]]></dc:creator>
		<pubDate>Mon, 19 Jan 2009 17:57:39 +0000</pubDate>
		<guid isPermaLink="false">http://www.marketmanila.com/archives/hutong-hong-kong#comment-156570</guid>

					<description><![CDATA[Does anyone have a recipe for the crispy lamb ribs?]]></description>
			<content:encoded><![CDATA[<p>Does anyone have a recipe for the crispy lamb ribs?</p>
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		<title>
		By: min		</title>
		<link>https://www.marketmanila.com/archives/hutong-hong-kong#comment-142857</link>

		<dc:creator><![CDATA[min]]></dc:creator>
		<pubDate>Wed, 12 Nov 2008 08:10:37 +0000</pubDate>
		<guid isPermaLink="false">http://www.marketmanila.com/archives/hutong-hong-kong#comment-142857</guid>

					<description><![CDATA[Every time visiting Hk, I have dinner in Hutong. my favorite dish is the crispy deboned lamb ribs.. 
I&#039;ll visit there on this Cristmas with my wife~~]]></description>
			<content:encoded><![CDATA[<p>Every time visiting Hk, I have dinner in Hutong. my favorite dish is the crispy deboned lamb ribs..<br />
I&#8217;ll visit there on this Cristmas with my wife~~</p>
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		<title>
		By: Alexthepink		</title>
		<link>https://www.marketmanila.com/archives/hutong-hong-kong#comment-121175</link>

		<dc:creator><![CDATA[Alexthepink]]></dc:creator>
		<pubDate>Thu, 24 Jul 2008 18:51:14 +0000</pubDate>
		<guid isPermaLink="false">http://www.marketmanila.com/archives/hutong-hong-kong#comment-121175</guid>

					<description><![CDATA[Mmmmm...the lamb ribs are my absolute favourite HK dish and I still miss them after being back in the UK for 9 months!  I also really like the soft shell crab, but I agree that it is VERY VERY spicy!!!]]></description>
			<content:encoded><![CDATA[<p>Mmmmm&#8230;the lamb ribs are my absolute favourite HK dish and I still miss them after being back in the UK for 9 months!  I also really like the soft shell crab, but I agree that it is VERY VERY spicy!!!</p>
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		<title>
		By: Irene Eng		</title>
		<link>https://www.marketmanila.com/archives/hutong-hong-kong#comment-93440</link>

		<dc:creator><![CDATA[Irene Eng]]></dc:creator>
		<pubDate>Fri, 07 Mar 2008 19:25:31 +0000</pubDate>
		<guid isPermaLink="false">http://www.marketmanila.com/archives/hutong-hong-kong#comment-93440</guid>

					<description><![CDATA[Hi MM .. what kind of camera do you use and excuse? I use the Casio EX-Z60 and am called the terrorist by my loving family.  Loved and envied the pictures you took .. https://www.ireneeng.com/?p=1613 ..]]></description>
			<content:encoded><![CDATA[<p>Hi MM .. what kind of camera do you use and excuse? I use the Casio EX-Z60 and am called the terrorist by my loving family.  Loved and envied the pictures you took .. <a href="https://www.ireneeng.com/?p=1613" rel="nofollow ugc">https://www.ireneeng.com/?p=1613</a> ..</p>
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		<title>
		By: alicia		</title>
		<link>https://www.marketmanila.com/archives/hutong-hong-kong#comment-74079</link>

		<dc:creator><![CDATA[alicia]]></dc:creator>
		<pubDate>Thu, 13 Dec 2007 14:09:21 +0000</pubDate>
		<guid isPermaLink="false">http://www.marketmanila.com/archives/hutong-hong-kong#comment-74079</guid>

					<description><![CDATA[The soft shell crab with what looked like two kilos of red chili nearly sent me to the ER! I think I ate a bowl of sugar and two cucumbers to cool my mouth down! Gorgeous presentation of crabs in chinese basket drowned in bright red chilis but really inedible and I thought my tolerance for heat was pretty high. Good thing I had he crispy lamb before the crab  so I could taste it. If anyone can recreate this dish its MM, so I am eagerly awaiting your instructions on how to pull this dish off at home !]]></description>
			<content:encoded><![CDATA[<p>The soft shell crab with what looked like two kilos of red chili nearly sent me to the ER! I think I ate a bowl of sugar and two cucumbers to cool my mouth down! Gorgeous presentation of crabs in chinese basket drowned in bright red chilis but really inedible and I thought my tolerance for heat was pretty high. Good thing I had he crispy lamb before the crab  so I could taste it. If anyone can recreate this dish its MM, so I am eagerly awaiting your instructions on how to pull this dish off at home !</p>
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		<title>
		By: Marketman		</title>
		<link>https://www.marketmanila.com/archives/hutong-hong-kong#comment-73934</link>

		<dc:creator><![CDATA[Marketman]]></dc:creator>
		<pubDate>Wed, 12 Dec 2007 22:38:38 +0000</pubDate>
		<guid isPermaLink="false">http://www.marketmanila.com/archives/hutong-hong-kong#comment-73934</guid>

					<description><![CDATA[Pecorino, during dinner, we were told many o the dishes had a Northern Chinese influence, so the lamb would make sense now. And yes, Hutong is named after what you think it is... I think they explain it on their site in the link above, or else in someone else&#039;s review of the place... thejollyjetsetter, I have two more HK restaurants coming up, in case you have several meals to book in HK...  apm, I like the boiling oil theory, but can you imagine how danerous their kitchen would be with so many of these things subjected to poured boiling fat?  Hmmm, I would guess hot oven as well...  Katrina, you need a 12 year daughter with technical skills...she just switched my caera to &quot;manual&quot; and I took longer exposures with my elbows steadied on the table...it worked enough for me to have these photos... :)]]></description>
			<content:encoded><![CDATA[<p>Pecorino, during dinner, we were told many o the dishes had a Northern Chinese influence, so the lamb would make sense now. And yes, Hutong is named after what you think it is&#8230; I think they explain it on their site in the link above, or else in someone else&#8217;s review of the place&#8230; thejollyjetsetter, I have two more HK restaurants coming up, in case you have several meals to book in HK&#8230;  apm, I like the boiling oil theory, but can you imagine how danerous their kitchen would be with so many of these things subjected to poured boiling fat?  Hmmm, I would guess hot oven as well&#8230;  Katrina, you need a 12 year daughter with technical skills&#8230;she just switched my caera to &#8220;manual&#8221; and I took longer exposures with my elbows steadied on the table&#8230;it worked enough for me to have these photos&#8230; :)</p>
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		<title>
		By: Pecorino		</title>
		<link>https://www.marketmanila.com/archives/hutong-hong-kong#comment-73876</link>

		<dc:creator><![CDATA[Pecorino]]></dc:creator>
		<pubDate>Wed, 12 Dec 2007 15:11:55 +0000</pubDate>
		<guid isPermaLink="false">http://www.marketmanila.com/archives/hutong-hong-kong#comment-73876</guid>

					<description><![CDATA[Hi MM, I&#039;d like to know if the name Hutong refers to what I think it does.  

When I toured Beijing, I visited a part of the Hutong, the ancient residential compounds that sprouted right outside the walls of the Forbidden City, where the emperor&#039;s staff lived with their families for generations.  These Hutongs were built in the traditional Chinese courtyard style with an elegant garden in the center from which all the separate roofed living areas were accessible.  After a few centuries however, the courtyard concept was abandoned and many more smaller living quarters were built within the inner walls to accomodate the generations.  

Today, most of the Hutongs is gone -- demolished to make way for modern buildings, especially with the impending 2008 Olympics.  If you&#039;re lucky, you might still be able to catch a rickshaw tour to some surviving Hutongs, where the residents would welcome you into their homes for tea and some conversation, helped along by your guide of course.  The living quarters are cramped, almost like a clean slum area.  However, don&#039;t be surprised to find within the cramped space, centuries-old, exquisitely-carved wooden furniture that are still in use (assembled with no nails!).  Also, I was thrilled to stand under a heavily-fruiting pomegranate tree in what remained of an ancient courtyard.  Amazing.

By the way, while in Beijing, I found lamb to be a common menu item in restaurants.  I found skewered lamb kebabs in food stalls too.  Not too surprising if one thinks back to Mongolia&#039;s influence (think Kublai/Genghis Khan) in China.]]></description>
			<content:encoded><![CDATA[<p>Hi MM, I&#8217;d like to know if the name Hutong refers to what I think it does.  </p>
<p>When I toured Beijing, I visited a part of the Hutong, the ancient residential compounds that sprouted right outside the walls of the Forbidden City, where the emperor&#8217;s staff lived with their families for generations.  These Hutongs were built in the traditional Chinese courtyard style with an elegant garden in the center from which all the separate roofed living areas were accessible.  After a few centuries however, the courtyard concept was abandoned and many more smaller living quarters were built within the inner walls to accomodate the generations.  </p>
<p>Today, most of the Hutongs is gone &#8212; demolished to make way for modern buildings, especially with the impending 2008 Olympics.  If you&#8217;re lucky, you might still be able to catch a rickshaw tour to some surviving Hutongs, where the residents would welcome you into their homes for tea and some conversation, helped along by your guide of course.  The living quarters are cramped, almost like a clean slum area.  However, don&#8217;t be surprised to find within the cramped space, centuries-old, exquisitely-carved wooden furniture that are still in use (assembled with no nails!).  Also, I was thrilled to stand under a heavily-fruiting pomegranate tree in what remained of an ancient courtyard.  Amazing.</p>
<p>By the way, while in Beijing, I found lamb to be a common menu item in restaurants.  I found skewered lamb kebabs in food stalls too.  Not too surprising if one thinks back to Mongolia&#8217;s influence (think Kublai/Genghis Khan) in China.</p>
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		<title>
		By: thejollyjetsetter		</title>
		<link>https://www.marketmanila.com/archives/hutong-hong-kong#comment-73848</link>

		<dc:creator><![CDATA[thejollyjetsetter]]></dc:creator>
		<pubDate>Wed, 12 Dec 2007 11:02:30 +0000</pubDate>
		<guid isPermaLink="false">http://www.marketmanila.com/archives/hutong-hong-kong#comment-73848</guid>

					<description><![CDATA[Hi Market Man
My girlfriend is a regular reader of yours and has convinced me to start reading your blog. After intense scrutiny over the last 4 days, I have to say- I am finding a new appreciation for food. Will be in HK in a few days, booking my reservation at Hutong. 

Keep writing!]]></description>
			<content:encoded><![CDATA[<p>Hi Market Man<br />
My girlfriend is a regular reader of yours and has convinced me to start reading your blog. After intense scrutiny over the last 4 days, I have to say- I am finding a new appreciation for food. Will be in HK in a few days, booking my reservation at Hutong. </p>
<p>Keep writing!</p>
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		<title>
		By: apm		</title>
		<link>https://www.marketmanila.com/archives/hutong-hong-kong#comment-73831</link>

		<dc:creator><![CDATA[apm]]></dc:creator>
		<pubDate>Wed, 12 Dec 2007 08:17:01 +0000</pubDate>
		<guid isPermaLink="false">http://www.marketmanila.com/archives/hutong-hong-kong#comment-73831</guid>

					<description><![CDATA[Regarding the lamb. Its definitely a memorable dish. I have often asked myself how I would attempt to recreate this dish. The first step is definitely to braise the meat so that you could properly debone the lamb. I suspect that the lamb is finished with either dripping boiling oil on the surface or finishing it with a convection oven.]]></description>
			<content:encoded><![CDATA[<p>Regarding the lamb. Its definitely a memorable dish. I have often asked myself how I would attempt to recreate this dish. The first step is definitely to braise the meat so that you could properly debone the lamb. I suspect that the lamb is finished with either dripping boiling oil on the surface or finishing it with a convection oven.</p>
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		<title>
		By: CecileJ		</title>
		<link>https://www.marketmanila.com/archives/hutong-hong-kong#comment-73830</link>

		<dc:creator><![CDATA[CecileJ]]></dc:creator>
		<pubDate>Wed, 12 Dec 2007 08:15:17 +0000</pubDate>
		<guid isPermaLink="false">http://www.marketmanila.com/archives/hutong-hong-kong#comment-73830</guid>

					<description><![CDATA[Haha, it wouldn&#039;t be the scallions that would put me off eating pig&#039;s throat...it would be the pig&#039;s throat itself!!!! Yikes!!!!]]></description>
			<content:encoded><![CDATA[<p>Haha, it wouldn&#8217;t be the scallions that would put me off eating pig&#8217;s throat&#8230;it would be the pig&#8217;s throat itself!!!! Yikes!!!!</p>
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