HE IS BACK!

My Indian and Pakistani pals will not be impressed by what I am about to say ... Hong Kong style curry is in fact not bad. Yes, it is (or rather they are) bastardized but there is some uniqueness to their presentation, whether it is at a 'Char-Charn-Tang', or a hotel buffet spread, or in this case a self styled curry house.

Chef Li used to run an all-things-to-all-people curry eatery just off the southern end of Jordon Station. His own interpretation of a multitude of curry flavors aside, there seems to be no end to his creations, until he succumbed to the primal evil in our town ... real estate greed. When the 'King of Professional Curries' was closed last year many regulars were in despair and I was in their midst.

No worries mate .. I bring good tidings. Not only is Chef Li alive and well, he is back in the ring. I was clearing my desk during Easter, found his card, called him, and was thrilled to hear his reincarnation to catering. Check out his menu, the 'English Gentlemen's Curry Banquet' :

- seafood curry soup & curry spring rolls
- dry fried curry crabs
- ocean prawns in dried curry Italian style (?) ... here we go with his creations!
- squids in dried curry
- sirloin strips with julienned onions in curry
- dried chicken curry
- Del Monte (?) curried rack of lamb
- special curried fillet of sole with mango sauce
- dried curry beef with pine nuts from Argentina (?)
- curry fried rice & vermicelli
- veggies & desserts & fruits

HK$2,680 x 12 and $1,340 for 6 or roughly $220 per head ... call 24-hours ahead but there is one catch. His kitchen is in the boondocks (to you Hong Kong Island types) and there is no delivery service.

What do you think?