As a newcomer to Hong Kong, one would be inclined to wonder about the popularity of a certain humble green vegetable, otherwise known as Choi Sum or 菜心 which translates literally as 'vegetable heart'). Compounding the mystery is the way it is usually served, simply blanched and then piled high on the plate with perhaps a splash of oyster sauce on the side. It doesn't look like much.
For myself, it took a long time before I began to appreciate Choi Sum, preferring for many years the more obvious crunch and spiciness of the Gai Lan, or 芥蘭, another popular vegetable in Hong Kong.
