What to Eat and Drink

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Crispy Pig’s Ears

Chef Sarah Pliner of­fers great veg­e­tar­ian op­tions at Aviary, but it’s the crispy pig’s ear and Chi­nese sausage served over co­conut rice with cit­rusy avo­cado and greens that has us run­ning back.

Lab­neh

Chef Jenn Louis dishes up vi­brant Is­raeli flavours at Ray. Her creamy lab­neh is dressed with tangy amba, spicy skhug and crispy brus­sels sprouts. Mop up the glo­ri­ous mess with soft lavash or Egyp­tian whole-wheat pita.

Bis­cuits

In­dulge in sump­tu­ously flaky but­ter­milk buck­wheat bis­cuits with house-made honey thyme but­ter and lemon mar­malade at Co­quine, then work off the calo­ries by hik­ing in Mount Ta­bor Park down the street.

Cured Salmon

Head­wa­ters is the best seafood restau­rant in town. Chef Vi­taly Pa­ley’s Rus­sian her­itage shines through the beet-cured king salmon. The stur­geon pas­trami and mus­tard kip­pered salmon are also worth try­ing.

Drink­ing Cho­co­late

Silky Euro­pean-style drink­ing cho­co­late at Ca­cao is sim­ply ethe­real. Try a flight of dif­fer­ent styles, then sam­ple the best bars and bon­bons from Portland’s myr­iad cho­co­late mak­ers and choco­latiers all un­der one roof.

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