I’m a huge fan of Anthony Bourdain, chef and culinary adventurer. He’s a true advocate of trying everything locally sourced and produced, especially the less desirable cuts of meat. Drawing inspiration from him, I bring you this blog post.
On a trip to Mong Kok to pick up a few travel books, my Dad and I stopped by a local congee shop for lunch. Good Hope Noodle, an already unassuming and odd name for an eatery, has had a storied history. It’s been in the neighbourhod for decades and is a popular lunch joint for local office dwellers and retail workers alike. Don’t let the 1960′s decore put you off, as the food is well worth the drab-looking interior. My dad and I showed up early and was able to observe a steady stream of suits and Giordano associates who skillfully took their seats in the room to consume what is often considered one of the best noodle and congee joints in town.
