The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1886-07-14
MoY JIM KEGS NEW VENTURE IN
THE HOTEL LINE.
Numerous Odd and Unfamiliar Dishes
Greet the Reporters Eye-NOvel-
ties in Celestial Cookery-"LaP
Chong," or Chinese Sausage.


That versatile and Christianized China
man, Moy Jim Kee, whose evangelizing ef-
forts in New York and Newark have been
duly chronicled, last week opened the first
Chinese hotel and restaurant for the con-
venience of his fellow countrymen in New
ark ever established in New Jersey. II IS
modelled after the famous Wo Kee hotel. in
New York. A reporter received an invita-
ton to be present at repast, one day last
week, and in the larder and refrigerator
were seen the odd and unfamiliar dishes
which were explained by the enterprising
proprietor by their names and their coDa-
positions. Among the esteemed choic-
est of Injuries were - 'fantS'
eyes" called in Chinese II Pan
Lam" declared by the partakers 70 make
most delicious stew. They are obtained
from a species of fish found in Chinese
waters, which, though small of body, have
extraordinarily large eyes They are dried,
like Goldfish, and brought eastward to the
Chinese merchants of New York as great
Iuxuries. The repast included also the
"Maaguee," a dried and sailed fish with
white meat, something like the founder in
size and shape, but having four or five
hukes on either side.
Another strengthening dried fish was
the "Low-Wee." The lower extre Tnity Of
the body Is diamond shaped, and from the
upper portion, looking like squatSy spear
head, project numbers of feeIers foot long,
on the extremity of one of which is the YER
tebrates head, rather diminutive sort of
arrangement for comparatively so vast a
body. Another singular-lookIng article OF
Chinese food shown was the "Haer-mai,"
which looked like handful of desiccated
maggots or meal-worms. 1t is however,
nothing so narrowing, but is quite palatable.
being the meat Of small shell-fish some
thing like the American shrimp, and when
IL i i IL l.
an inch long, but little larger around than
the point of lead pencil. 1t is esteemed
one of the delicacies by the Chinese.
"They are stewed in milk" exclaimed Mr..
Kee, "and make a beautiful soup" Then
there were disclosed various qualities OF
"Tong- Ken" preserved ginger; "Sune Tsue"
very fine vermicelli made of rice; Foo
Sok"-something of the nature of maccaroni;
"Bok-Mai," or rice; "Crun- Quot" or small
green berries, candied, and "Tu Pocuee,"
little fish smelling like sardines and put up
similarly in oil. The clap Chong," or Chi
nese sausage, is very much in demand by
the Celestials everywhere. They are about
six inches in length, trife larger than
mans thumb, and are made of some sort Of
dark meat, with thin pieces of pork fat
running through, At first Mr.. Kee objected
to telling what the meat was composed of,
but after he had concluded to impart the in
apologetic explanation as follows:
"You Americans who call yourselves civ
iized, are the most foolishly prejudiced of
beings on earth. You won't let even reason
counteract your set notions. Suppose l tell
you that it > the meat of horse. You
would turn away disguised. Why should
you do sol The horse is one of the cleanest
animals existing. Did you ever see a horse
eat anything dirtyg He won't even eat
TnuSfv grain Won cannot ma la him fIriulr
dirty water. A COW swallows swin and all
the scrapings of your table, yet cows meat
-beef-is the staple food with you Ameri-
cans. The horse, having no equal in its
purity of feed and habits, is rejected as food.
Why? Because of established habit which
becomes prejudice against reason and COM
mon sense. But perhaps horse meat is not
palatable. You won't taste it to find out.
Well now, having said so much, suppose
you think that our "Lap-Chong" is mainly
horse meat 1t contains not one particle OF
it. That is a luxury that costs too much in
this country. The meat is much sweeter, if
not more nutritious; it is fine grained, deli
icate, palatable and ten ler Taste It'll NO9
Well, I'll tell you; it tastes like the delicious
meat of the rabbit; and l suppose you'll
think i6-on the same principle that you'd
despise horSe-meat-not fit to be eaten.
az won't keep you in suspense. That's
mainly cat-meat. Now, have you ever
noticed that you cannot find cat around
Chinese laundry, except perhaps fOT breed
ing purposes9 People don't know what de-
hcious food is left Undiscovered when cats are
permitted to die of old age. All! you will
persist in your foolish prejudices! l can cook
you a six-months'-old cat so that you cannot
distinguish it from a rabbit, and yet you
would eat the latter and turn away from the
other. Why! Is that rabbit cleaner? Not
at all; not so clean. A cat will rarely eat
anything impure. Unlike a dog, it turns
away from spoiled or decaying food All
its habits are clean also, and what beautiful
robes are made from cat-skinsl One of these
days the light of Chinese civilization will
strike you, and you'll appropriate good food
whenever you find it. especially when its
nutritious well Do you refuse to eat cats
because they're domestic animalsl So are
birds and pigeons domestic. Yet you'll eat
them. 1t is possible, quite possible" con-
tinued Mr.. Kee, with twinkle in his al.
mond-shaped eye, ~that the Lap Chong' of
some Cinnamon ia catlesS localities may be /
composed of rat and even mouse-meat l !
say it's possible. But not here, Mr. Re
porter, not here. We've arranged for other
supplies"
In the larder there was also seen the "La- |
Chez" singularly formed and really deli
cious tasting nut the meat of which is some /
tEing libe the raisin to the taste, though Of |
Ilore delicate flavor The outer shell, which |
is rough and very thin, is about the size of |
an ordinary lime, and the meat inside in
closes hard stone like the tam lrind pit.
Another alleged great delicacy found in !
Moy Jim KEGS establishment was Yin Wa ;" !
or birds nests" kind of gelatinous sub /
stance, gathered from nests in which a
brood of swallows has been reared. These
are only obtained in the spring of the year
after the young birds have quit the nest. A /
strange looking substance is "Suee-C Chez,
which Mr.. Kes declares makes prime soup.
1t is the inside of the fins of big fish like
the sea bass and when cooked becomes of
mucilaginous nature. In one of the glass
case, are various kinds of herbs, roots and
seeds that are used as condiments, like sage
in turkey dressing.
In the rear of the first floor several berths
are constructed for the use of dodgers, and
Mr.. Kee is now busily engaged in fitting uF
the rest of his home for the accommodation
of Chinese guests Bunks or berths will be
built around tine rooms, so that each apart
ment will be able to accommodate eight or
ten persons. The hunks are of pine and ar
ranged in tiers around the apartments from
floor TO Ceiling. 1t will be peculiarly Chi
nese hotel and restaurant