As someone whose family comes from HK (and I return frequently, though I’m a born and bred NYer), I never got the appeal of a lot of the HK western-style of cooking that features baked dishes and spaghetti/macaroni - I think there’s a comfort factor to it, so I suppose when the hankering strikes… though I think Cha Chaan Teng would be a better place for those types of dishes.
I go to Cafe HK primarily for its Cantonese cooking: the steamed fish (jing wan yu) never fails to please; casseroles are nice and hearty; the fragrant garlic fried chicken for when you want something salty and pungent; and any variety of fried pork chop (salt + pepper, Peking style (ging-doh gwut)) are all solid in my book. Also, any simply prepared garlic-stir fried vegetable has always been good.
