My Chinese food mood told me that I should write something about yum char for my first blog.
Surprisingly, my Cantonese colleagues told me that in their opinions, the yum char in Auckland are more authentic than they are in Hong Kong nowadays. It was because the cost of purchasing factory made frozen food from mainland is lower than hiring people to make countless dumplings and dim sims, while in Auckland, most of the yum char restaurants have their chiefs to make their own food freshly on a daily basis.
I took this photo when I sprained my ankle in 2016. I had to reduce the amount of walking and rest at home. My friends just brought me food when they visited me. Julie bought those tasty food from a yum char restaurant called "Jin Hai Wan 金海湾", which means golden harbour in Chinese. Unfortunately the restaurant was closed permanently (I think the owner was involved with a drug dealing case).
My favourite yum char dish is the steamed pork rib and taro. My partner Patrick is a kiwi, who found the chicken feet tasted better than he thought when I took him for yum char years ago. He still tries to break people's fear and tells them that chicken feet are yummy. What is your favourite yum char dish?