Being half-Chiuchow (Mandarin: Chaozhou/潮州人), I usually want to try the local renditions of Chaozhou cuisine (潮州菜) wherever I go. Hong Kong has a large, though largely invisible Chiuchow community, and the Chouchow cuisine there has taken on some Cantonese characteristics - oftentimes displaying more finesse in its execution, but also incorporating Cantonese taste preferences.
One of the Chiuchow restaurants I visited on my last trip to Hong Kong is ChefMaster Chiuchow Kitchen at Harbour City in Tsimshatsui.
- Oyster omelette.
- Braised goose, octopus and pig’s intestines - braised goose is a perennial Chiuchow favourite. Serving it alongside octopus and pig’s intestines caters to the Hongkongers’ palate.
- Braised 4-types of vegetables. Chiuchow cooking leans towards braising meats and vegetables in light sauces, and vegetables dine this way is one of my faves.
- Chiuchow crispy yee fu mein with vinegar and sugar - this is, believe or not, our choice of dessert. I love dish with a deep passion, and will order it in any Chiuchow restaurant, from Bangkok to Brussels.
Address: ChefMaster Chiuchow Kitchen, Shop 3304, Level 3, Gateway Arcade, Harbour City, Tsimshatsui. Tel: :+852 2613 9800.