ABC of good eats, from suckling pig to desserts(1)
Chocolate mousse, creme brule and a light-as-air souffle are just some of the delicious bookends to a meal at ABC Kitchen. Provided to China Daily
Hong Kong
I had a chance to eat at A Better Cooking (ABC) Kitchen in the Queen Street Cooked Food Market a couple of months ago, and shared a couple of their dishes with friends. It was an unplanned visit. We had been to a restaurant opening earlier and though we did sample a few dishes, we were still hungry and decided we wanted to have the roast suckling pig at ABC.
It was late on a weekday evening, so getting a table was easy though this little Italian eatery is very popular and reservations are usually recommended.
The roast suckling pig is the most popular dish on the menu. I'm told that this is the same roast suckling pig that used to be served at M at the Fringe where the chefs apparently used to work. We loved it.
Thin, crispy skin covered tender, succulent meat. There was no thick layer of fat that I always feel the need to scrape off (apologies to the purists who think this is a big no-no).
I can see why this is a house specialty and why it is one of the most ordered dishes on the somewhat limited menu. Still, this is a cooked food market that we're dining in, so an extensive food and wine menu was not expected. They do offer a limited wine menu, but as there is no corkage fee, it's a good idea to bring your own bottle if you have something you like in particular.
The other main course on the menu I wanted to try was the Angus rib-eye steak with roasted whole bone marrow and French beans. Not because I'm a steak fan, but because I am a big bone marrow fan. The evening that we visited after the restaurant opening they had run out of bone marrow, so I was a little disappointed. However, the steak was done well and delicious nonetheless.
