Cantonese Cuisine

Cantonese with flair to the fore

Salt-baked chicken. Photo: Nora Tam

Ever since it opened in 2004, Kin's Kitchen in Tin Hau has drawn the crowds for its Cantonese food. It specialises in classic dishes, many of which are hard to find at other Cantonese restaurants.

Thursday, 13 June, 2013, 8:46am

Pearl River Delta - Guangzhou

The seafood selection at City Bistro in the Guangzhou Marriott hotel Tianhe

If you’ve ever suffered from buffet anxiety – having to pay for things you don’t really want to eat – City Bistro has an innovative new concept. 

28 Apr 2013 - 3:11pm

Mainland visitors boost sales of mooncakes in Hong Kong

Tai Tung Bakery owner Tse Ching-yuen and his son, Peter Tse Hing-chi, say production has been stepped up at their Yuen Long factory to cope with demand. Photo: K.Y. Cheng

Counterfeit mooncakes offered on the mainland are helping to boost sales of the festive treat in Hong Kong.

In days leading up to the Mid-Autumn Festival, Tai Tung Bakery - a local brand with three outlets - was rushing to produce 10,000 mooncakes in the face of keen demand, said owner Tse Ching-yuen.

29 Sep 2012 - 3:40am 2 comments

Dumpling pro

Dumpling pro G/F 243 Jaffe Road, Wan Chai Tel: 2877 2827

Grub: Mainly northeastern Chinese style, but with dishes from other regions.

15 Aug 2012 - 11:03pm

Feng Shang

Feng Shang 39 Electric Road, Tin Hau Tel 2869 8801

Grub: Chinese/Taiwanese

15 Jul 2012 - 12:00am

From courtroom to a la carte

David Yeo, founder and managing director of Aqua Restaurant Group, was a highly successful lawyer before bringing his talents to the food and beverage sector in 2000. A self-taught designer and chef, Yeo has masterminded Aqua's launch of more than 20 restaurants in different parts of the world, including the Michelin-starred Hutong in Hong Kong, and two restaurants and a bar in London.

14 Jul 2012 - 12:00am


Constitutions are not fixed in stone

I refer to the letter by K. M. Chong ('Small- house grant elevated to constitutional right under Basic Law', June 28).

8 Jul 2012 - 12:00am

Qiu Weiguo

When did you become a dim sum chef? 'I started 31 years ago, when I was 19, at the White Swan Hotel in Guangzhou, and have been working there ever since. At that time, being able to work at a hotel was very prestigious. I was able to choose from general cooking or making dim sum. I chose dim sum because it's more delicate.

8 Jul 2012 - 12:00am

Table talk

Cantonese master chef Qui Wei Guo from the White Swan Hotel in Guangzhou will make dim sum lunch dishes from Monday to July 15 at Above & Beyond at the Hotel Icon in Tsim Sha Tsui. Dishes include baked chicken liver pastry, steamed duck's web with abalone, steamed pork belly with pomelo skin, and deep-fried bananas stuffed with red bean paste. Bookings: 34001318

28 Jun 2012 - 12:00am

Listings - Central / Lan Kwai Fong / Western


208 Hollywood Road, Sheung Wan, 25490208

Cuisine Italian

Specialities Pizza, langoustine carpaccio, seafood

Wine New and Old World wines, rose and sparkling

Best for Impressing guests

Average food cost HK$500

22 Jun 2012 - 12:00am

Listings - Island South


G/F, 5 Wai Fung Street, Ap Lei Chau 28121826

Cuisine Thai

Specialities Noodles, curry, seafood

Wine French, Italian, Australian and Chilean

Best for Value

Average food cost HK$150

22 Jun 2012 - 12:00am

Stylish flair

Stylish flair

New ways of cooking and skilful use of different ingredients extend the boundaries of an ancient cuisine.

22 Jun 2012 - 12:00am

Fresh look

Crispy bun with fried pork chop marinated with shrimp paste at Tai O Lookout

Once you've taken in the decor and gimmicks, it's the quality of the food that matters after all.

22 Jun 2012 - 12:00am

Taste for creativity

Taste for creativity

Innovative and inventive use of different cuisines are increasingly capturing the imagination, writes Annabel Jackson.

22 Jun 2012 - 12:00am

No appetite for delicacy

Weddings are filled with elaborate customs and the banquet is one of the most important. But in response to growing concerns about environmental and sustainability issues, some traditions are making way for modern variations.

21 Jun 2012 - 12:00am