Despite its well-deserved reputation as a food haven, Hong Kong fare can be quite unhealthy and very vegetarian-unfriendly (not that I am a vegetarian, but the shortage is so acute it didn't take long for me to take note). Also, the use of MSG is decidedly liberal, restaurants can be heavy on the salt and oil, and no-meat, no-seafood options tend to be frustratingly spare. At local canteens, usually the only green option is the daily vegetable of the day, served with a dollop of oyster sauce. Most salads don't even come meat or shrimp-free. As a result, I have begun to scoop up more and more of the seasonal greens at the local markets (more pictures of such markets to come).
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| The "A" vegetable, no really that's what it's called |
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| Chinese kale, a (distant?) cousin of curly leaf kale |
