Whenever someone asks me to recommend a restaurant in Hong Kong I always reply Wu Kong and Chuk Yuen as must eats.
Our first meal in Hong Kong was at Wu Kong with a couple of friends who were in town for a few days. My dad ordered a set menu which had two more dishes which I wasn’t able to take pictures of – sautéed river shrimps and asparagus bundles.
For me the best xiao long bao in HK is at Wu Kong. Try it and let me know what you think.
The mantou was actually shaped like cups with a deep hollow space for the savory chicken and corn mixture. It sounds and looks simple but the mixture was very, very tasty.
These noodles may look like ordinary but the texture of the noodles were heartier and the sauce had more spices. I think I tasted a little curry powder.
I’m not fond of sweet and sour dishes but I couldn’t this crispy fried Mandarin fish with soft and almost creamy meat.
For me dessert should be sweet and pleasing. Mini rice dumplings that taste like ‘galapong‘ or naked pichi pichi in a sweet wine soup is an acquired taste that I haven’t acquired. Give me red bean pancake or mango pudding anytime.
Chuk Yuen is my favorite restaurant for dim sum. I’m sure there are many other equally good or better restaurants but for proximity to where we stay Chuk Yuen is our choice. Last December we ate there three times.
This meal was supposed to be good for 5 people but due to miscommunications we had already ordered the food when I learned my friend Deb and her daughter weren’t able to make it. We had so much leftovers it fed our family breakfast or dinner for at least two days.
Their roast goose has very little fat and tender juicy meat. I’m not an authority on roast goose but I like their version.
One of our favorite dishes to order is their steamed fresh abalone with soy sauce. You can order a few pieces too.
If you like spicy food then the next two dishes are a must order.
The next two dim sum dishes are available only during winter months. Both are my favorites.
An order comes with two buns wrapped around Chinese sausage called lap cheong. The red sausage is made with pork. The dark brown, pictured below, is make with duck liver. I like this the best. I’ve tried this in another restaurant and their sausage was super fatty and tasted waxy. The one in Chuk Yuen was very flavorful and had no visible fat although I’m sure there was enough fat that’s why it wasn’t hard.
On another visit we met up with my cousin Bobby and supposedly with his wife Carol and two kids. Unfortunately Carol and Caitlin was down with a stomach bug so only Bobby and Robbie came. Chuk Yuen is also one of their family’s favorite restaurants.
My newest discovery was this steamed rice roll filled with fried spring roll with garlic shrimp inside. I love biting the soft noodle and encountering a satisfying crunch and finally succulent shrimp.
My poor nephew Robbie wasn’t feeling well too and wasn’t his usual exuberant self. His dad gladly ate his share.
This was the first time I ordered the scallop and truffle dumpling. It’s now going to be a regular part dim sum repertoire.
They will give you FREE orange juice or hot sugarcane juice too. Don’t order it or they may charge you for it. Just look around for waiters with trays of drinks and ask for one. They will also give you FREE fruits when you ask for your bill.
If you stay in Tsim Sha Tsui area please do try my favorite restaurants. I guarantee you will not be disappointed.
Basement Level Alpha House, 27 Nathan Road,
Tsim Sha Tsui,Kowloon.
telephone: (852) 2366-7244
Chuk Yuen Seafood Restaurant
28 Hankow Rd., Tsim Sha Tsui, Kowloon
telephone: (852) 272-20633