When a stray bomb hit the south wall of the citadel, sending up clouds of smoke and ash and shattering bits of rubble into his skin, his heart should have stopped.
Chef Pui Gor of Tim Ho Wan, a cheap, hole-in-the-wall, dim-sum-only restaurant with a cult following, makes a contemporary version of a bean curd skin roll, filling it with light shrimp rather than the traditional fatty minced pork.