Shrimps, spring onions, etc., rolled by Grouper are fried and served with tomato sauce. This was the classical way of cooking in the 1950s and 1960s. By then, chicken and pork rolls, etc., were popular as well.
Salmis Ox-tongue
Salmis is a preparation from classical French cooking. It is extremely flavoursome and involves squab liver, ground meat, spices, etc. It is best served with Ox-tongue and steak and is one of the famous dishes in early Hong Kong-style Western food.
U.S. Style Pork Chops & Port Wine
In the late Qing Dynasty, the Chinese addressed Americans as "Fa Kei" as they merely knew American cuisine like eggs and ham. Therefore, once the dishes consist of eggs and ham, they will be described as "Fa Kei".
Pillau Chicken over Rice
Moor is a Portuguese word. In the early years of Hong Kong, it was widely used to define the ethnic minority from India and South Asia. This dish is well known for its hot and spicy Indian style.
Prawn & Paté on Toast
In the 1940s and 1950s, people used to describe liver paste as the meat of birds. Fresh shrimp are stuffed with liver paste. Together with bread, they are fried as toast. This dish is crispy and scrumptious.
