Kowloon Tang

PUBLISHED : Thursday, 15 March, 2012, 12:00am
UPDATED : Thursday, 15 March, 2012, 12:00am


Shop R002-003, 3/F Roof Deck, Elements, 1 Austin Road
Tsim Sha Tsui
Tel: 2811 9398
Open: noon-3pm, 6pm-10.30pm
Cuisine: Cantonese

Price: we didn't order any of the expensive dishes, so it was HK$225 without drinks and the service charge.

Ambience: like its sister restaurant, Island Tang, Kowloon Tang is a mix of bright colours, mirrors and dark wood panelling. The main dining room is intimate and comfortable.

Pros: when we were ready to order, we waved down the only person who didn't seem busy - a man wearing a black jacket - who didn't seem to know much about the dishes; it wasn't until we were leaving through the bar area that we realised he was the bartender. He was eager, friendly and helpful, though, and very sweet with my guest's child.

Cons: although we were among the earlier set of diners and ordered before 8pm, they ran out of the soy sauce chicken. The water spinach with shrimp paste (HK$128) had great flavour, but the vegetable became overcooked as it sat in the hot clay pot. Wok-fried rice noodles with sliced beef, black beans and bell pepper (HK$138) was a 'wet' (saucy) version, and not much better than you'd find at a mid-priced restaurant.

Recommended dishes: we couldn't find the barbecued pork (HK$168) anywhere on the menu, but knew it was a signature dish from eating it at Island Tang. Although it could have used a little char, the meat was sweet, succulent and tender, with a nicely balanced honey glaze. The casserole of fish head with garlic, ginger and spring onions (HK$228) was excellent, with plenty of soft meat and collagen. We also ordered one of the restaurant's specialities - pork tendon with baby cabbage and minced salted fish (HK$168), which we enjoyed. The small pieces of tendon were tender but not mushy, which contrasted well with the vegetable's mild crunch. The sauce complemented the meat's subtle flavour.

What else? The restaurant has private rooms and alfresco seating.