Hong Kong Dragon Boat Festival

Dragon boat races are believed to have originated in China more than 2,500 years ago, contemporaneous with the Greeks beginning their games at Olympia. Beyond a sporting event, the races and water festivals serve as a veneration to the dragons, hoping for health through the dangerously warm and humid summer months.

Last night I ventured off to Soba Restaurant with 'Clover', 'Schaf' and 'C.A.' to celebrate the Dragon Boat Festival with a special tasting menu inspired by the cuisines of south-central China.

1st Course:

Dim Sum

Scallop shu mai, spicy dipping sauce
Shrimp potsticker, citrus-soy sauce
Lobster bun, orange-scallion dipping sauce

2nd Course:

Little neck clam bowl, lo mein noodles, choy, chili and fermented black bean broth

3rd Course:

Flash cooked rare tuna, ginger, garlic, asparagus and scallion salad

4th Course:

Almond custard bao, szechwan-berry sauce, ginger poached apricot*

We also had wine pairings with each course; two Rieslings, a Pinot Noir and a Sherry for dessert.

Overall, the meal was quite good with the rare tuna being my favorite. The tuna was prepared perfectly; barely, barely seared with an oil and citrus sauce over it, sort fo like a seviche style. The 1st course 'appetizers' were all good but very small and the citrus sauce on them kind of over powered the flavor of the main ingredients. The clam bowl was nice and hearty, the most filling of the three dishes. I would have liked less noddles and more clams and choy though.

*Since I'm allergic to almonds, the restaurant let me switch to a Lemongrass creme brulee with coconut tuile and fresh tropical fruit salad as my 4th course. Excellent.