Years ago,squab, a dish HG much enjoyed, was found on the menus of many good New York restaurants. Rarely found anymore (except in New York’s various Chinatowns in Manhattan, Brooklyn and Queens). A squab is a very young pigeon, four weeks old or less. It is a lush little bird with meat that tastes like the very best dark meat of a chicken or turkey. HG recalls eating squab prepared in many delectable ways, usually roasted: stuffed with wild rice; roasted with fresh figs; wrapped in bacon and accompanied with juicy roast grapes. As noted, squab can be found in butcher shops in Chinese neighborhoods and on Chinese restaurant menus. The squab is usually butterflied and fried. The glazed skin turns very brown and its crackling texture goes nicely with the rich flesh. Forget Chinese tea. The best accompaniment is a good red Bordeaux or Cabernet Sauvignon. The best Chinese prepared squab in North America can be found at the excellent Sun Sui Wah restaurant in the Mt. Pleasant neighborhood of Vancouver, B.C.. HG’s dining companions at the restaurant were often disconcerted when HG bit off the little bird’s head and crunched the tasty little morsel. HG has no sentimentality when it comes to dining.
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