Kowloon Tang

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.