|The decor in Lok Hau Fook hasn't changed in over six decades!|
I heard some Hong Kong films have used this restaurant as a setting for scenes involving triads -- who knew they liked to hang out in old school Chiu Chow restaurants?
|In front deep-fried crab mousse and shrimp balls in rear|
There's a lot of dishes to choose from, and my uncle already has in mind what he'd like to eat. He hasn't been here for many years and reels off some of his favourites to the waiter.
Pretty soon the lo sui duck arrives with some vinegar and it looks overcooked by it's not -- very tender and juicy, and flavourful from the master sauce. Underneath the thin slices of marinated duck are pieces of tofu that are equally delicious.
We also order some seasonal vegetables and choose chun choi, a Chiu Chow vegetable that is a skinny version of choi sum that was cooked in a broth together with chunks of radish and pork rib bits and ginger for flavour.
|Super plump baby oysters in a rice soup with pork|
Probably one of my favourites is the baby oyster congee. The plump oysters are practically poached in the rice soup along with chunks of minced pork, Chinese ham and mushroom. We each had seconds of this giant tureen.
Another interesting Chiu Chow specialty are dumplings where the wrapper is actually made of a very thin fried egg white, and inside the filling is diced chicken, mushrooms, and bamboo shoots, and tied together by a thin piece of chive topped with shrimp roe. This is such an interesting dish especially in terms of execution; interestingly it tastes of butter, and the bamboo shoots inside are a nice textural highlight.
|Dumpling wrappers made of fried egg white are impressive|
Another was a soup of green beans with some translucent jelly cubes. Not a favourite, but a fantastic finish was a taro pudding, again constantly stirred in the wok which is challenging because the grounded taro is so sticky. The end result is a very smooth and sweet hot pudding that's practically screaming to be called comfort food. The small bowl looks deceiving, but really one or two spoonfuls are all you need to satisfy your sweet tooth.
In the end our bill came to just under HK$1,000 for four. We will surely be back again as my uncle already began thinking about what to order next time...
|Stir-fried slices of taro covered in sugar is difficult to make|
1-3 Hau Wong Road