2/F Parekh House, 63 Wyndham Street, Central 2537 7060
Fare Hakka cuisine. Ambience Intimate but not stuffy. This place attracts everyone from the nostalgic elderly to the hip young crowd lining their stomachs in preparation for a night out in Lan Kwai Fong. Who to bring A date. The lighting allows for intimate moments but there is enough ambient noise that things won't get too awkward if the conversation lulls. The interesting decor also makes for possible conversation topics if you run out of things to say. Cost Main dishes are HK$80 to HK$130, so expect to pay about HK$200 each without alcohol. Turn-ons The crispy salt and pepper tofu cubes stole the show. The tofu was crispy on the outside while soft on the inside, almost to the point where the texture resembled that of sweet tofu. The dish came piping hot and was lightly seasoned to bring out the fresh taste of the tofu. For seafood lovers, the stir-fried broccoli shrimp in homemade XO sauce is a must-try with its perfectly cooked shrimp - fresh in taste and bouncy in texture. The Emperor Chicken was a winner - non-greasy and very flavourful. The steamed chicken was tender and the shredded ginger and green onion piled on top were fresh and sharp in flavour. Turn-offs The crispy pork nuggets were disappointing. Meant to be minced pork and dried squid in a crispy bean curd roll, they weren't crispy, the flavours fell flat and the presentation was average. Drinks Soy milk and hot glutinous rice wine. Standard wine list and beer.