Because of high demand in Asia, European glass eels have become so expensive that many chefs in Europe are taking them off the menu, according to Agence France-Presse. The tiny glass eels, so named because they are translucent (they're actually baby eels and become darker as they grow), now wholesale for more than Euro900 ($9,350) a kilogram; in restaurants patrons are charged about Euro100 for a 100-gram portion. Considered a delicacy in France, Spain, Morocco and other countries along the Mediterranean and in Europe, the baby eels are often cooked with olive oil and sliced garlic, then eaten, sizzling hot, with a wooden fork (a metal one would conduct the heat and therefore might burn the mouth of the diner). Fortunately, we can sample glass eels in Hong Kong, at prices that seem fairly reasonable in comparison. Kissho Sashimi Japanese restaurant in Happy Valley will serve them throughout April. The eels, imported from Japan, are served in ponzu ($80), as sushi ($80 for two pieces) and tempura ($120). Kissho is at 1A Wong Nai Chung Road, Happy Valley, tel: 2836 6992.