Squid legs! They’re skewered on a stick, and you just point at them. The cook will grab the stick and drop it into a vat of boiling broth that has fish balls floating on the surface. Then she’ll stick the “kabob” in a flimsy paper bag and give it to you. I didn’t like the curry sauce that normally goes on it, so I just get the squid plain. The squid only cooks for a few minutes, so it follows Chef Gregg’s policy of “three minutes or thirty minutes” for cooking calamari. The squid are tender, chewy, and bland. But such a familiar street food favorite.  

Most of the street hawkers have been removed from the streets, so now they set up like little walk-up take-out stations. This shop served hot dogs, fish balls, other meat balls, squid legs, siu mai on a stick, and waffles — both Belgian and round egg waffles. I haven’t gotten them yet. They’re next. 

Went to Riquiqui dessert bar in Central, near Wellington Street. You sort of have to know where to find it, because it’s mostly a reservation-only place. The girls who opened it are from California, and one of the girls is a social work intern at Mother’s Choice. We enjoyed a three-course dessert, including a banana parfait, a cheese course for Josh and a sticky toffee pudding for Kimberly, and a petit four course. Tea or coffee also accompanied it. At 400 HKD it’s a pricey splurge, but the desserts are delicious, fresh, and creative. 

Eggplant Tempura at a Japanese cafe, Misocool, a small, pleasant chain. 
Below is the ginger pork, also from Misocool.

Kimberly went street food hunting while Josh was working on his mental health presentation for MC. This is how most of the tables are set up. Just plop down at one of the outdoor tables, and pick up the menu. Fortunately, this menu had been translated, for the most part. 

Don’t eat anything that drops on the table. 
Below: The outdoor kitchen’s back of house is also the front of house area. That’s their ONE freezer/refrigerator. The shelves had been removed so you could stuff it full with frozen meatballs and dumplings. 

This “kitchen” is right across from my table. The gloves-only contact rule doesn’t apply here. Some restaurants have much more strict standards, and one place had their staff wearing surgical smocks. Impressive. The soup was boiling hot, so I figured I’d be okay. So far so good …