Restaurant review: Brother Pork Patties in Tsuen Wan – chefs get creative

The homey dish of steamed pork patty has been turned on its head at a new small shop in Tsuen Wan. They offer classic versions of the homestyle dish including with preserved vegetables, squid and salted egg. But they also get creative, using ingredients not normally associated with steamed pork patties, such as tom yum, cheese, lobster, goose liver and abalone.

The chefs make the patties with pork hand and hock mixed with pork belly for a strong, oily flavour. Mixed with shredded ginger, spring onion and oil, the patties are handmade and steamed for about 10 minutes after the other ingredients are added. All the steamed pork patties come with rice and soup, and for an additional HK$2, diners can have vegetable rice.

We liked the lobster patty (HK$98). It was served in a pot with a whole Boston lobster weighing around 450 grams, as well as fresh tasting lobster cubes.

We also enjoyed the fresh surf clam pork patty (HK$98), which had plenty of scallop and clam meat.

The cheese pork patty (HK$68) was moist and the strong cheesy flavour went surprisingly well with the pork.