Lee Ho-yan
Lee Ho-yan is conscious about staying slender. She keeps a keen eye on what she eats - usually light, healthy fare with more vegetables than meat - and is careful not to overeat. But when it comes to good food and special occasions, Lee will gladly indulge once in a while and then go back to her disciplined diet.
Lee, a bank officer, recently spoiled herself at Saboten Japanese Cutlet at Henry House, Causeway Bay. She shared a signature platter of deep-fried pork tenderloin, creamy crab croquette, deep-fried pork loin and rolled pork tenderloin with cheese. Her favourite was the deep-fried pork tenderloin.
'More often than not, the batter nearest to the meat becomes soggy easily, but the thin coat of the deep-fried pork tenderloin is not oily and remains crispy inside and out. The skin won't come off from the tender, and not overcooked, meat.'
For Lee, one of the best things offered by the Japanese restaurant is the brittle shredded cabbage loosely piled on a plate. She finished three servings in one meal.
The cabbage is refillable and comes with yuzu sauce or sesame dressing and - along with the refreshing and refillable portions of preserved cucumber - balances the heaviness associated with deep-fried food. Eating vegetables helps Lee alleviate her guilt about eating deep-fried food. She has also opted for the grainier bran rice over plain rice for more fibre.
Lee also loves going to cafes, where she can loosen up and hang around for a longer period of time. Her recent favourite is Initial Cafe in Tsim Sha Tsui, where 'not only is the ambience nice and comfy - great for chatting with friends - but the food is also delicious. Many cafes that I've been to serve horrible food,' she says.
