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2016-03-26
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Hong Kong is a place where most of the people are from Teochew, Cantonese & Hakka origin. Even though there are still a significant number of Teochew people in the community, but there are only a handful of authentic Teochew restaurant in Hong Kong, partly due to the varieties of international cuisines Hong Kong offer. As i am not a big fan of Teochew food, thus i rarely walk into any. A group of us planned to have Teochew food for dinner after food guru Kitty Yuen has wrote an article about a p
A group of us planned to have Teochew food for dinner after food guru Kitty Yuen has wrote an article about a particular Teochew restaurant raving about the taste. Since most of us seldom tasted it, we decided to give it a shot.
It was located along Austin Road, which is also known as the Korean Street as there are tons of Korean restuarants clustering there. Shop space was quite spacious, accomodating roughly 90 people.
Once we were seated, the waiter asked us for our choice of tea. We go for gongfu tea for a start. It was bitterly smooth, just nice to dilute off those food i have eaten earlier.
Roasted Duck with Taro Puree - This was an interesting dish as i do not know it even contain duck meat in it till my friends told me about it. It consists of mostly mashed taro, layered with a thin slice of duck meat underneath. It was fried till golden crispy. When dipped with the sweet sauce, it was soft and juicy.
Fried Fourfinger Threadfin - This was one of the few dishes i enjoyed. Even though the exterior of the fish was fried till golden brown, but when i cut open the fish, the meat was soft and smooth. The chef even provided us with some spices to dip to enhance the taste. Even though it might look simple, but it takes a lot of skill to do it right.
Beef Short Ribs with spicy sauce - Even though the waiter told us that it was cooked with Sichuan sauce, but i could not taste much spice in it. When the dish was served, i could smell a strong 'wok hei' in it. Meat was very juicy and tender. As i was quite a health conscious person, there were times i tried to absorb the oil using serviette.
Pan Fried Oyster Cake - It looked quite similar as a pizza, with a lot of ingredients in it. It uses alot of flour to pan fried it as the cake was quite thick. It was decent, as i still preferred the version from Singapore.
Teochew Style Fried Noodles - It was again in the shape of pizza, with each slice cut evenly for us to eat. I suppose it was fried using instant noodles. Vinegar and sugar were provided to us to dip in it. Even though it was fried, but the noodles were still soft. Overall, this was one of the better Teochew restaurants around in Hong Kong, providing quality food with reasonable pricing.
张贴
