as it was spanish version的八卦，Yahoo名人娛樂都在討論

Part 2/2 - KIDO'S Chef 木村潤一郎さん, is 2ndly famous for his Nanban Chicken 南蛮チキン. Because his family was 1 of 2 Kitchens 発祥の店 officially credited for creating it at おぐら, 宮崎市 Miyazaki, back in 1956 昭和 31年, before the 2nd sister shop in 1965 started mass selling it. Since I am at it, I guess I should point out 4 points I often noticed 😜:
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•Nanban, 南蛮 refers to non Asian foreigners who first entered Japan in the mid 1550's 👱🏻🚢. Term initially referred to barbarian strangers into 🗾🇯🇵
•'Nanban' therefore is a Western Yoshoku 洋食 Concept. Apparently we can't interchange this with Karaage 唐揚げ, because the 唐 means Chinese 👲🏻🤔
•To further this rule, I often hear Hong Kong people complain a Chicken Nanban 南蛮 is not Crispy enough, but in reality it has to be re-soaked in sweetish Vinegar. Because it's a pickling concept picked up from the Portuguese/Spanish, hence why the recipe was called a 'Nanban Zuke 南蛮漬け' 🐟💦💦
•Chef's version here uses Tartar sauce as a 2nd sauce on top as is common. But contrary to popular belief, the other original Miyazaki Nanban Chicken said to be co-created by 'Nao Chan 直ちゃん' side had only Vinegar, but no Tartar sauce. So both are considered legitimate.. You just don't see it much outside of Miyazaki.
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The version here is obviously legit. Served as a whole filet rather than as individual chicken pieces. I would prefer the Tartar sauce to have more egginess or Pickles 🥒 though. For some reason, I preferred the sauce slightly more when it was served at nearby 元気一杯 & the ex 富士の幸 (closed), which Chef here also had linkages to before. But we are lucky to have access to this direct Recipe Linage in Hong Kong! 😬

冬天最啱 The Caldoso rice is now served with Spanish espardenyas & Hotate Scallops, with a Broth made with shellfishes & Chili Rubia Gallega beef. Surprisingly this had a great depth & I liked it better than the Abalone version.

The use of 西班牙桂花蚌 is also unique as the taste & texture is much higher end like a good fish maw, as Cantonese people are used to devouring smaller pieces of them in Hotpots or Stir Fried dishes, and the irony is that most think it's a type of Clam like a Geoduck, little are local eaters reminded of it as the innards from a Sea Cucumber 海參, often eviscerated too.

Pairing with a Spanish Manzanilla Sherry was sensational, the salinity, minerality working so well with the tad spicy seafood dish.. Well done marriage combination!!

Shaved snow served by Wooly's.

"Shaved snow is a hybrid between shaved ice and ice cream. By taking a block of ice made with low-fat milk, flavors are infused into the blocks before it is frozen, and then shave it very fine to create a texture similar to fresh fallen snow."

Flavors available are Original Leche, Coffee, and Melon. Optional toppings include Strawberry, Blueberry, Coconut Flakes, Mochi, Pocky Sticks, Cookies 'n Cream, Graham Cracker Crumble, Captain Crunch, Fruity Pebbles, Corn Flakes, Sea Salt Leche, Chocolate Drizzle, Whipped Cream, and Strawberry Cream.

"Snow ice"—cream, milk, water, sugar and fruit, frozen and then shaved and served in cones—is popular in Korea, Taiwan and Indonesia and making inroads into the United States.

Brazil - Raspadinha
Bangladesh - Gola
Colombia - Raspado
Costa Rica - Copos and also called Granizado
Cuba - Granizados
Dominican Republic - Frío Frío and also in some parts of the country they are called Yun Yun
El Salvador - Minuta
France - Granite Hawaïen
Guatemala - Granizada but in other parts of the country they are also called Raspado
Guyana - Crush Ice or Snow Cone and are topped with condensed milk.
Haïti - Fresco
Italy - Granita, Grattachecca
India - Chuski
Taiwan - Baobing There is also a version known as snow flake ice which uses shaved frozen milk and other flavors.
Japan - Kakigori
Korea - Patbingsu
Mexico - Raspado, Yuki (only in northern Mexico)
Nicaragua - Raspado
Peru - Raspadilla
Philippines - Halo halo
Puerto Rico - Piragua
Malaysia, Singapore and Indonesia - Ais/Es kacang
Pakistan, Baraf ka Gola
Panama - Raspao, often topped with sweetened condensed milk
Suriname - Schaafijs
Thailand - Nam khaeng sai
English and French Caribbean islands - Snowball
Colombia - Raspado or Cholado
USA - Shaved Ice
Honduras - Minuta, often topped with sweetened condensed milk
Mauritius - Glaçon Rapé
Venezuela - Cepillados or Raspados, sweetened with fruit juice, artificial flavors and condensed milk

In Hawaii, "shave ice" is similar to snowballs, and is sold in cone-shaped paper cups. "Rainbow," a popular flavor, consists of three colors of syrup chosen usually for their color rather than their taste compatibility. Commonly, a scoop of vanilla ice cream or sweetened azuki beans is first added to the bottom of the cup and is capped with condensed milk.

Vendors in Texas and northern Mexico serve finely shaved ice desserts. Called a raspa, they are usually sold from a roadside stand or trailer. They come in many flavors, including leche (milk and cinnamon) and picosito (the Spanish word for 'spicy' made with lemon and chili powder.)

The dessert ais kacang served in Malaysia and Singapore is another form of shaved ice. Ais kacang was originally served with red beans but now includes various fruits and other sweet toppings.
In Japan they are known as kakigori, and in India it is called a "gola" and usually served on popsicle sticks.

In Britain the term snow cone has been used for a standard ice cream cone topped with (usually vanilla) ice cream, hence the term snow cone.

In Perú this dessert is called Raspadilla, which is served in cups along with a spoon and/or a straw. It consists in ground ice which is thick and topped with juices of different flavors that can be combined, regularly the most common flavors are pineapple and strawberry juices but it can also be served with berries juice, passion fruit juice (maracuya), chicha morada (purple corn juice), and in some cases but uncommon it can be topped with condensed milk or yogurt. Its very popular in the beaches during summertime, but it also is consumed in the towns and the cities as well. It is sold in carts spread around some streets and avenues of the city, being prepared at the moment (some of them grind the ice in a block with a device or some spoon with a blade like razor in one end, others yet hace the ice already ground stored in a coolerbox) but all of them serve the portion of ice in the cup in front of the customer and then ask which flavor of juice would be poured on top of the ice, then they put a spoon and the straw.

Kala Khatta is a syrup made from the jambul fruit in India and some other parts of South Asia. It is primarily used as a flavoring for Indian ice lollipops or popsicles, sold as street food. Crushed ice is formed into a lump by hand and mounted on a stick to make the lollipop. Kala khatta syrup and seasonings such as salt and pepper are then poured on the lollipop.