Many of the restaurants in Hong Kong were closed for Chinese New Year, unfortunately. In the tourist and shopping friendly area of Causeway Bay, however, Hakka Hut was open and doing good business. Beyond what Wikipedia has about “Hakka”, I don’t know much at all about the cuisine, and it was mostly a dim sum centric meal anyway, but the delectable morsels definitely made for a good meal and good photography. They will be remembered. 
Higher quality photographs on flickr.
Oddly enough, three weeks later the most memorable dish is the nappa. Steamed and drizzled with a deliciously light oil and soy sauce mixture, I wish I knew what they did. It’d be a great way to make sure I eat more vegetables. ^_^ The crispiness of the fried dumplings was memorable, too; I hope I captured it adequately in the picture. Sadly, I think my expectations for food in Hong Kong may have been too high, for while I remember the shao mai and har gow (the reference test for dim sum) being good, I don’t remember them being great. However, the meal overall was a satisfyingly gluttonous indulgement; perhaps too “satisfying” considering food was left behind.
