So, the ever so slightly creepy Gary Rhodes takes us on a trip across China. I’ve joined him right at the start of his three week culinary journey in Hong Kong and he’s already picked up a couple of lovely ladies along the way.
Two ‘apprentices’ were selected in the UK to join Gary on his travels. I presume they expressed an interest in accompanying a famous chef across a far away land for nowt, trying some amazing food, meeting lots of nice people and being on the telly … oh, and a bit of obligatory animal cruelty as well.
Melissa and Teresa seem like ideal candidates; enthusiastic with some background knowledge (Teresa’s parents are from China and Melissa recently returned from the Far East on a college trip) they get involved whenever possible.
Rhodes introduces us to the delightful Chef Po and they cook on a waterside set up with the Hong Kong skyline behind them where Gary is told “the Cantonese eat anything that flies except an aeroplane, anything that swims except a submarine and anything with legs except a table”. We are given a brief masterclass in making soy sauce and how the taste differs between the various types.
Next, Chef Po takes Gary to one of the oldest eateries around where beautiful looking suckling pig is made and Gary has a go at dim sum. Now, when someone says ‘one of the oldest restaurants in XYZ’ I imagine we’re looking at a Rules-like 150 years minimum but this fabulous local place is a mere baby at 80 years old. Meanwhile our intrepid Brits are exploring the streets with food bloggers and Gary joins them just in time for some snake soup. Teresa explains on her UK Food TV blog; “I went for some snake soup at Shia Wong Hip. I have tried it before so the thought didn’t bother me. Hats off to Gary though, because he tasted snake bile. He even drank the pure version, with water rather than rice wine!” Rather you than me, Gaz!