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2017-07-15
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I thought I knew a lot about Chiu Chow cuisine. Compared to most westerners, I probably do. And while I knew that many Chiu Chow eateries in Hong Kong have deviated from their Guangdong roots, they have done so over many years and there can be some standard of authenticity measured by those standards. Like anything else, there are good ones and bad ones and everything in between.The H Kitchen is Chiu Chow cuisine owing its roots and inspiration to Shantou; a coastal area of Guangdong province. A
The H Kitchen is Chiu Chow cuisine owing its roots and inspiration to Shantou; a coastal area of Guangdong province.
A small but very noticeable consideration like using quail egg instead of chicken eggs and not deep frying oyster pancakes with a cheap flour coating thus preserving the juiciness and shape of the oysters is the type of detail we saw in every dish on the table.
The owner happened to be there during our lunch and explained many things about the ingredients and preparation of the magnificent dishes we tried. It's clear that The H Kitchen holds a very high standard that is quite difficult to find these days.
The H Kitchen is not a fine dining establishment. The prices are reasonable. So naturally I was quite shocked by this high level of quality.
Service is friendly and attentive. My only criticism is that there is no English menu. Take a Cantonese speaking person along with you and everyone will leave The H Kitchen with a massive smile and a full belly!
张贴