Travel Reference
In-Depth Information
CHIU CHOW
CHAN KAN KEE
5)
For an authentic Chiu Chow treat, this family-run eatery does hearty marinated goose, baby
oyster omelette and duck soup. It's jam-packed during lunch hours. Chiu Chow is a city in
the northeastern part of Guǎngdōng province, but its cooking is so refined and distinctive
that it's often mentioned separately from Cantonese cuisine.
NOODLES
KAU KEE RESTAURANT
& 8.30-11.30pm Mon-Sat; Sheung Wan, exit E2)
You can argue till the noodles go soggy about whether Kau Kee has the best beef brisket in
town. Whatever the verdict, the meat - served with noodles in a beefy broth - is hard to
beat. During the 90 years of the shop's existence, film stars and politicians have joined the
queue for a table.
Besides regular brisket, you can order - and many of the locals do - the chewier butterfly
brisket (
song laam
), and beef tendon (
ngau gun
) served in a curry sauce.
CANTONESE
KWUN KEE RESTAURANT
meals from HK$80; 11am-2.30pm & 6-11pm Mon-Sat, 6-11pm Sun; 101)
Hong Kong's top brass make pilgrimages to this local place for its claypot rice (HK$40 to
HK$60, available only at dinner) - a meal-in-one in which rice and toppings such as chick-
en are cooked in claypots over charcoal stoves until the grains are infused with the juices of
the meat and a layer of crackle is formed at the bottom of the pot.
CANTONESE
TIM'S KITCHEN
HK$300-1300; 11.30am-3pm & 6-11pm; ; Sheung Wan, exit A2)
This restaurant is considered one of Hong Kong's best - as evidenced by the Michelin hon-
our and the praises lavished by local gourmands. It serves masterfully executed Cantonese
fare over two clean, modern and well-illuminated floors. Signature dishes such as the crab
claw poached with wintermelon (HK$250) require preordering. Reservations essential.
FRENCH
ON LOT 10
