Tomorrow morning marks the start of my fourth week of full-time employment. After nearly a year of freelancing, I’m extremely happy with how the new job is developing. Since I had done some work for the company in the tailing months of the old year, I already knew some of the people and projects I am working with.

At the same time, they haven’t been shy about adding more responsibilities to my plate, including three major clients! As my mentor explained when we discussed the company’s view on work-life balance: over the long term, it is definitely a marathon and you need to pace yourself. But for the first six to twelve months, you had better sprint.

That’s the case with all new jobs, right? Work hard to prove yourself and compensate for your learning curve.

This past week the CEO sat down with me to lay out her vision of where I will be in the next two years as well as what she expects from me over my first ninety days. She’s one of the most respected leaders of her field, HR development and executive coaching, so it was exciting to hear that she has some very specific ideas about how I will fit into the company’s strategy.

Of course, when you are hearing this directly from the CEO, it creates a pretty high bar over which to jump!

All things considered, though, I’m having a blast. The experience reinforces for me that I stayed in my old job a few years too long and was stagnating rather than growing. I’m thankful, really, that they decided to give me the ultimatum of either moving back to the US or being let go. It was a decision that was long overdue.

The only downside? Now that I’m working so much, my time for blogging is diminished. I’m committed to doing it as often as possible, though, so stay tuned.

The final meal we had in Hong Kong over the New Year’s holiday was the most exciting and most memorable: a visit to a hole-in-the-wall Chinese burger bar called Little Bao.

Located at the quiet end of Staunton Street in Central, a short walk from the escalator, Little Bao occupies a tiny storefront – maybe two dozen seats – with a large neon sign on the exterior. The restaurant doesn’t take reservations so we arrived about 6:30 on a weekday and faced an estimated wait of one hour. The friendly woman taking names suggested some nearby watering holes and offered to call when our table was ready, despite the fact that my phone number was overseas.

In about fifty minutes, my phone rang and she let us know we could finish up our drinks and head back to the restaurant. We scored four prime seats, nestled along the counter facing the kitchen. (A second counter is placed along the wall to the left.) This afforded us a great view of the action. Adam, a friendly fellow, was running the front of the house and despite the hectic operation, had time to walk us through the menu and answer questions.

Little Bao has a short wine list with excellent selections from the Pacific Northwest. Thanks to there being no duties on wine imports in Hong Kong, these were good values and complemented the food very well.

The menu is divided into two sections. The first features baos - steamed buns filled hamburger-style with different ingredients – that are not intended for sharing. They have a strict “no cutting” policy although we did share our baos, each taking a bite and passing them unhygienically amongst our friends. The other part of the menu are dishes designed for sharing. With four people, we ordered one of nearly everything on the menu.

The first dish to arrive was the orange chicken – fried chicken with salty egg yolk, a honey glaze, and orange zest. The salty egg yolk, a common but sometimes overpowering ingredient in Chinese cuisine, elevated the fried chicken to another level. You had a nice balance of sweet, salty, and savory with the citrus zest cutting through to unite the flavors.

These short-rib pan fried dumplings (essentially gyoza) were filled with slow-braised beef short rib that was tender and rich, and served on a bed of celeriac coleslaw. It was like a pleasant collision of a plate of barbecue beef brisket and coleslaw with a Chinese take-out container filled with potstickers.

The next dish was clams with bacon and potato, served in a white pepper miso broth with toasted miso-butter baos. The clams were tender and sweet and the broth was an interesting study in complementary flavors: the umami that comes from the miso and the subtle heat of white pepper.

As they had been recommended by many reviewers, we also ordered the LB fries, served with a side of roasted tomato sambal and kewpie mayo. There’s a spray of lime on the fries but there must be something else – cocaine, perhaps? – that makes these batons of fried potatoes so very addictive.

Directly in front of us was the bao preparation station. There are only four bao on the menu plus one special. We ordered all of them except for the regular chicken bao. Each bao was about four to five bites – about the size of a modest (but very vertical) hamburger. I can understand why they have a no-cutting policy: ingredients would fall out and you would lose out on the flavor gestalt of the experience.

If I’m not mistaken, from left to right the bao pictures are the fish tempura (with tamarind palm sugar glaze and pickled lemongrass fennel salad), the pork belly (slow braised with lek and shiso red onion salad, sesame dressing, and hoisin ketchup), the Sloppy Chan (Taiwanese braised shitake tempeh, truffle mayo, sweet pickled daikon, and fried shallot), the pork belly again, and the special of the day, a spicy fried chicken bao.

In the interest of giving you a closer look, here is the special, the spicy fried chicken with garlic black bean mayo and scallion coleslaw. All of the baos were tasty and they all succeed for the same reason: there aren’t too many ingredients, but enough to make the dish interesting. There are different textures and flavors and the soft but toasted bao bun absorbs some of the sauce so it isn’t just a neutral carrier for the ingredients but very much a part of the dish.

The food, which is excellent, is only a part of what makes Little Bao such a pleasant dining experience. There is a really good energy to the place. Part of this is because it is small and crowded, but in a way that feels intimate instead of cramped. Part of it is because there is great music, but at a volume low enough that you can still hear conversations with fellow diners. But the biggest part of the good energy is that you can tell that the staff seems to really love what they are doing and they enjoy working with each other.

From what I’ve read, credit for that goes to the chef May Chow (pictured above). With a Canadian and Hong Kong background by way of the United States, she has built a team that is chosen for attitude rather than experience, treated well, and motivated based on their own interests. (Read more about that here.) I had a chance to chat with her for a few minutes and was very impressed with the way she thinks about food and running a restaurant. Thanks to a quick response to one of my Instagram photos, I also discovered that we have a common chef friend here in Bangkok: Jess Barnes of Opposite Mess Hall. In-depth profile of May at SassyHongKong.com here.

Just as we were reaching that point of satiation, dessert arrived. There is only one dessert on the menu and that’s okay because that one dessert is so perfect, there is no need for anything else! It is an ice cream sandwich made with deep-fried bao, green tea ice cream, and a drizzle of sweetened condensed milk. When I write that it is “so perfect,” I mean that it achieves a spectacular balance of flavors and textures that is satisfying and made for the ideal end to this meal.

You can probably tell that I enjoyed the meal, huh?

Anyhow, if you are in Hong Kong, I would strongly recommend a visit to Little Bao. Come with one or two other people so you can share but not with a large group otherwise you will never get seated. Come prepared to wait a bit – bring a book or go to one of the nearby bars for a drink. Most importantly, come with an appetite, because you’ll need it.

The New Year’s trip to Hong Kong included a return visit to Peking Garden, one of the nice restaurants that are part of the Maxim Group. I’ve enjoyed dining there many times over the years and was glad to see that everything is still up to the standards I remembered. As an added bonus, we were joined by an ex-Xangan and his partner, who were still in town.

P.S. – I’m not still in Hong Kong; just takes me a while to get all the pictures posted and entries written!

We enjoyed a set lunch for six that worked out to about US$40 per person, if memory serves. May sound expensive for a lunch but as you will see, it was quite a lunch. Plus, the setting and service are very nice. As we arrived, pickled vegetables and tofu were set out for us to munch on as we ordered.

The first dish of the set was jellyfish, a traditional Chinese delicacy. For some reason, the menu’s English description of this was “sea blubber,” which of course is as inaccurate as it is unappetizing! If you haven’t had it, the dish is served cold and the texture is slightly crunchy with a pleasant, slightly salty taste. An unusual texture if you haven’t had it but very agreeable.

The next dish featured pork spareribs, braised and served in a rich gravy. These were nice and tender so eating them with chopsticks was easy.

The next dish was a sweet and spicy prawn dish. You can’t tell the scale from this picture, but these were very generously sized prawns, very fresh and of excellent quality. Normally, prawns in many restaurants are basically just large shrimp. These were genuine prawns and such a pleasure to eat.

The star of the meal (and a dish for which the restaurant is famous) was the Peking Duck. It was presented at the table for photos and then taken to a nearby cart where a waiter expertly whittled off the skin into slices. Unlike some restaurants, Peking Garden also includes a layer of meat with the skin, which I very much like.

At many restaurants, the meat would be served on a platter along with a stack of pancakes (crepes) and garnishes. Instead, the servers at Peking Garden prepare the pancakes for you, each with some hoisin sauce, cucumbers, green onions, and a piece of the crispy-juicy-fatty duck skin. Little packets of heaven! Notice the gorgeous tableware, too.

The final main dish was fried white fish in a sweet and sour sauce. The fish was also very fresh and of good quality. Just a pleasant was to wind down the meal.

Some stir-fried greens provided some needed roughage!

And dessert was a simple plate of fresh fruit. In general, Chinese meals don’t tend to have a lot of dessert. If not fruit, it is a simple dish that is usually not super sweet. Big chocolate lava cake would be out of place. Something that I really appreciate about Chinese food is its ability to achieve such nice balance.

Overall, the meal was a success on all levels: food, service, decor, company, etc. Peking Garden will remain on my to-visit list.

While in Hong Kong, we took a break from Cantonese food to have some Shanghainese cuisine, dining at Shanghai Min on the 11th floor of Times Square.

This beautiful restaurant has a swanky interior with tastefully embroidered tablecloths and elegant decorative touches.

Our meal began with the “signature pan-fried crispy pork soup buns” or sheng jiang bao. These were good but not quite as good as the ones we had in Shanghai back in November 2012. This version felt like they had been made a bit before and sat for a while – the inside of the dough was a little gummy from the moisture of the filling.

Next arrived a crispy scallion sesame cake, a carb fest that was much less heavy than you might imagine.

Another classic was the spicy tofu with minced pork. This is almost more of a Hunan style dish, to my mind. It was tasty, though, spicy but not unbearably so.

The standout was the “straw-tied pork belly” with Chinese steamed buns. Not only was the pork belly exceedingly tender but the neatly cut squares wrapped with straw (not edible) was pleasing to look at.

So nice that it deserves a second shot. If only I had wiped that drip of sauce off the plate before taking the picture!

Final dish was an interesting stir fry of small disks made from rice cake (like Japanese mochi) called chao nian gao. It is braised with scallions and pork in a savory sauce.

Braised Shanghai cabbage (bok choy, I think) with shredded bean curd sheets and mushrooms. The sheets have the texture of very thin, fresh pasta. A nice clean finish to the meal.

Overall, I was very pleased with Shanghai Min. I first ate there several years ago and it is still every bit as enjoyable. If you are looking for a break from Cantonese cuisine, this is a worthwhile place to visit.

One of my regular stops in Hong Kong is dim sum at Tim Ho Wan. The Michelin star recognized restaurant has opened several branches in the past few years and the original hole-in-the-wall Mongkok branch closed last year due to rent increases. On the most recent visit, we dined at the newest Tim Ho Wan branch at the Olympian 2 complex in Kowloon.

The new location is a bit of a challenge to find, as it is an exterior restaurant and so you enter the interior of the mall from the MTR system and then have to find your way outside and around the building. Not too difficult, though.

The interior of this branch is larger and brighter than any of the others, which means that the wait (which can be an hour or more at some locations like the Airport Express station at IFC) is much more reasonable. The four of us were seated in about fifteen minutes. The other benefit of the bright lighting is that pictures can much more easily be taken!

Speaking of which…

On the left are steamed pork spareribs with black bean sauce. On the right are steamed beancurd skin rolls filled with meat and vegetables.

On the left is steamed rice with chicken and Chinese sausage. On the right are pan-fried daikon radish cakes.

On the left are the famous baked buns with barbecue pork – these I could eat several orders of. On the right are deep fried glutinous rice dumplings filled with minced meat. Hard to tell from the outside but both were filled with lots of delicious food.

On the left is an interesting dish: quail eggs in dumpling wrappers! On the right is glutinous rice wrapped in a typical “bao” bread and steamed.

I didn’t take pictures of everything because dim sum just doesn’t photograph all that well. But we found the food to still be of a very high quality both in terms of ingredients and preparation. Dishes arrived quickly and service was efficient, if not particularly friendly.

In the future, this is the location I’ll return to for great dim sum while in Hong Kong.

Over the new year’s holiday we were in Hong Kong, in part to take part in the second annual Xanga meet-up or, more accurately, the Xanga alumni meet-up. This year’s group was roughly the same as last year’s and once again a nice venue was chosen for dinner: Island Tang.

Island Tang’s owner is Sir David Tang (of the Shanghai Tang retail brand) whose restaurants include China Club, which I wrote about two days ago. The interior of the restaurant is every bit as elegant as China Club but many degrees subtler. As Time Out Hong Kong described it, Island Tang is Hong Kong of the 1940s compared to China Club’s Shanghai of the 1920s.

In fact, it isn’t too much to describe the space as gorgeous. There was tremendous attention to detail in everything from decor to menu design to place settings. It felt elegant from the very start.

The menu is primarily Cantonese food. The pictures here are a selection of what we ordered, although not everything. Above is the wok-fried jumbo garoupa fillets with Hangzhou pepper, garlic, and preserved black beans. Tasty dish although the fish was a bit overwhelmed by all the other flavors.

A traditional braised duck with “eight treasures” – additional ingredients which can vary by recipe but in this case included shrimp, scallops, and mushrooms among other things. Very tasty dish.

We tried several different soups, most of which were similar to what I showed from China Club. One unique offering was a casserole boiled bean curd (tofu) stuffed with minced pork and mushroom. This was a very nice, subtle dish.

One of the non-Cantonese dishes, a very tasty pan-fried Welsh lamb belly seasons with cumin. The skin was crispy, the fat was properly rendered, and the cumin gave it an earthy flavor that was delightful.

Quite an interesting dish was the wok-fried papaya with honey bean and fresh lily bulb. Most of the time in Thai cooking, we use green papaya, so I was caught a bit off guard to find ripe papaya used in this stir-fry. The most interesting ingredient was the lily bulb, something I don’t think I’ve had before. The combination was light and flavorful.

For some more vegetables, we had wok-fried kale with crushed ginger and rice wine. A simple dish, well executed.

We ordered a variety of chilled, pudding-like deserts that were tasty but did not photograph well. The only item I did photograph were these glutinous rice and sesame balls, which thankfully weren’t as oily as I had expected.

A final shot of the dining room. We started eating at 8:30 and by the time we left, were pretty much the last diners. These ladies left before us.

The obligatory shot of the current and former Xangans plus four non-blogger guests. Will let you figure out who is who.

New Year’s Eve was spent at the China Club, a retro-chic private club in Hong Kong, for music from the early 1900s, atmosphere from all over the place, and food that was mostly Cantonese.

Tawn and I dressed to the nines. We didn’t realize that the theme for the night was for Great Gastby-ish dress, otherwise we would have worn some vintage crushed velvet dinner jackets. I’m proud that I achieved one of my 2013 resolutions: being able to tie my own bow tie without watching the YouTube video to guide me. Success!

The interior of the club, which occupies the top three floors of the old Bank of China building, has the feel of a Chinese tea house but with loads of contemporary art on the walls. It was a happening place with lots of young professionals crowding the tables. Someone needs to remind these young men that gentlemen do not remove their jackets at the dinner table.

The menu is mostly Chinese, with an emphasis on Cantonese cuisine, the style indigenous to Hong Kong. We did order a few variations, though. Appetizers began with these deep fried prawns with foie gras, wrapped in tofu sheets, which featured large, fresh prawn meat.

Soups are usually available per-person, that way everyone can order what they want. One of our friends had this crab claw meat (one perfect, unbroken piece) served in a lovely consommé broth with vegetables.

The other friend and Tawn both ordered the sweet and sour soup, a classic that was very nicely done. (Yes, I tried a bite of everything!)

I tried one of the special soups, which was braised beef brisket in hand-pulled noodles. The brisket was nicely tender and flavorful while the noodles had a pleasant “al dente” texture.

One of the recommended dishes was the charsiu, or roasted, honey-glazed pork belly. This staple of Cantonese cuisine is succulent and, when done well, is the perfect balance of flavors and textures. The chef did a good job with this and another plate would have been welcome.

This is a Szechuan style dish: sautéed diced chicken with garlic, star anise, chilies, and spring onion. It isn’t as hot as you might imagine and was one of my favorite dishes.

For variety, I ordered another Szechuan dish: dan dan noodles. This dish has a spicy chili sauce made with preserved vegetables and minced pork served over noodles. This particular version had a lot more sauce than usual and the sauce had less of the tongue-numbing Szechuan peppercorns than I have experienced in other versions. Nonetheless, it was enjoyable.

Sautéed lotus root, sweet peas, water chestnuts, and various fungi served in a nest made from deep fried taro root. This was a wonderful example of the clean flavors, simple preparation, and elegant presentation of Cantonese cuisine. Of course, it can also be heavy and oily when poorly done.

I ordered this dish as an appetizer and it arrived near the end of the meal. Familiar to people who dine at Vietnamese restaurants, it is chopped shrimp made into a paste, formed around sugar cane, and deep fried. Always tasty.

We concluded the meal with some fried rice, this one a mixture of different meats and vegetables. As with most Chinese banquets (although this meal was ordered a la carte), the rice is served last so that you do not fill up on it during the meal.

For dessert, we shared a few items that didn’t photograph well plus these lovely egg custard tarts. With a very flakey and not-too-oily crust, the tarts were a nice conclusion to the meal.

We also inexplicably received fortune cookies. I say “inexplicably” because these are an American invention and not authentic in the least. To top it off, there seems to be a trend of fortune cookies increasingly reading like “advice” cookies. As one Chinese friend pointed out, the quality of writing must be suffering because the fortunes are now outsourced to a factory in China. Ha!

All in all, China Club was a good meal and a fun place to dine on New Year’s Eve. For more info, here’s their website. Note that the club is members-only so to go, a member needs to make reservations for you.