#MM｜40歲法菜廚師 與太太回屯門屋苑角落逆市創業 必點脆皮西班牙燒乳豬 港島熟客追著食｜#美味道來 #4K

#MM #DeliciousStories // Long-time residents of Tuen Mun might remember that Ching Sin Street used to be home to Thai restaurants, tea houses, and small bars, as well as "Tuen Mun Curry House," recommended by Chucky and Manyi, and numerous garages. In recent years, more and more restaurants have opened. Two years ago, a French restaurant opened on a corner of Ching Sin Street. Initially, some residents discussed: "Is it feasible to sell a main course for a hundred or two hundred dollars in this location?" Ken, an introverted person, had already considered starting his own business in 2018. He and his partner searched everywhere for a shop location, but due to unfavorable timing, location, and circumstances, plus his wife's pregnancy, he quietly returned to his job to avoid taking risks. When busy, he would wrap 40 French-style pigeon crepes a day and serve hundreds of customers in the evening. He would come home exhausted and expressionless late at night. In 2023, feeling that his children were growing up and afraid of missing their growth, he decided to quit his job and change his lifestyle. What struck me during the visit was his recollection of how, after he quit his job, his wife asked him if he wanted to open a shop or go back to working. He said, "Of course I want to open my own shop. But I'm the breadwinner, and my wife is young and inexperienced. What if I fail?" His wife, Ice, replied, "Go for it. At worst, we'll lose our savings, and we can always go back to working." Their only goal was to find a shop near home, convenient for taking care of their child. Fortunately, the previous tenant moved out, and they took over the renovations and opened this restaurant. A French chef with over 20 years of experience, paired with a wife who was a complete novice in the restaurant business, created a complex relationship, inevitably leading to arguments. At the beginning, his wife wasn't familiar with French cuisine, and the local customers weren't sure if it was French fast food or made-to-order. I ordered the Italian risotto—it was hard! Ice, clueless, asked Ken about the kitchen utensils. Ken angrily yelled, "Don't you know? That's Al Dente (chewy)!" He immediately regretted it, saying, "I was wrong to yell at her then. She didn't understand; it's normal for her to bring them back. I haven't yelled at her since." The shop, once a battlefield, became their shared goal—a new world beyond work and childcare. Regular customer Hugo had known Ken since their early days, when Hugo worked at a restaurant in Tsim Sha Tsui. They met through drinks. Hugo followed Ken from Tsim Sha Tsui to Central and Sheung Wan, and then back to Tuen Mun. Neighbor Eddie, who often studies cooking in his spare time, would generously share his recipes with Ken. Alan frequently took his wife and daughter to eat out, and the meringue with dessert and wine was a must-order. Most importantly, the Ken couple loved wine. When the food was almost finished, they would pour themselves a glass and chat with customers. After a few drinks, they could talk about anything. Before, when they were busy working, they would often just hastily eat, or even skip meals altogether. I've met quite a few food connoisseurs here. On weekends, I often see the chef and customers drinking until 2 or 3 AM. Being locals, getting drunk is no big deal; everyone just walks home in a 5-10 minute S-shaped path. Customers highly recommend the Spanish roast suckling pig. They bake one Spanish suckling pig every day. While Spanish restaurants use a wood-fired oven to roast the pig, he slow-cooks it for 3 hours to tenderize the meat, then roasts it again at high temperature to crisp the skin. A serving of Spanish roast suckling pig consists of two large pieces: one side with alternating layers of fat and lean meat, and the other with thin, crispy skin. Because of the slow-cooking process, the fat melts into a jelly-like consistency, making it less greasy. The slightly sour bacon and cabbage stew also helps to cut through the richness. Another signature dish is the French pigeon crepe, a recipe he developed with his mentor. The round filling contains pigeon breast, Parma ham, spinach puree, beef liver, and chicken mousse, wrapped in cabbage and puff pastry. It takes at least three days to prepare. The accompanying pigeon leg is roasted over smoked wood, resulting in a tender and smoky flavor. Live mussels are sourced seasonally from around the world and cooked to perfection, resulting in plump, juicy meat that isn't overcooked at all. The meringue here contains ice cream, plenty of fruit, and passion fruit jam. It's "30% less sugar" than the authentic meringue, "less formal," perfectly matching Hong Kongers' praise for being "not too sweet." Paired with a dessert wine, a bite of meringue followed by a sip of wine creates a sweet and sour experience, no wonder every table orders it. From the bustling Sheung Wan area, where I used to handle dozens of customers every...