‘A big steaming bowl of pig parts and starch might seem an unlikely choice for a swelteringly hot morning in the tropics. But after you take a mouthful, it all makes sense. Screamingly cold beers — straight out of the freezer — keep appearing in front of you. You kick off your flip-flops. Bare toes brush against worn wood. The hour grows later, and suddenly going to the beach does not seem that important anymore.’
Good news: Tony Bourdain has brought his signature gastronomic gusto to the Times’ food section. And while you’re at it, enjoy this account of the legendary Marcella Hazan visiting one of my favorite Chinatown establishments, the Dumpling House.