Chiu Chow Delicacies staff (from left) Li Wei Huang, Peng Bing, Lam Shek-hing and Ma Zhen Ting work in the restaurant’s kitchen in North Point. Photo: Xiaomei Chen
Chiu Chow Delicacies staff (from left) Li Wei Huang, Peng Bing, Lam Shek-hing and Ma Zhen Ting work in the restaurant’s kitchen in North Point. Photo: Xiaomei Chen

Chinese regional cuisine: the secrets of Chiu Chow dishes from the south, and where to eat them in Hong Kong

Soy goose, braised goose, chilled crab, oyster congee – owners of three restaurants, one of them newly listed by Michelin, explain what goes into making the hearty dishes migrants brought with them from Guangdong

Chiu Chow Delicacies staff (from left) Li Wei Huang, Peng Bing, Lam Shek-hing and Ma Zhen Ting work in the restaurant’s kitchen in North Point. Photo: Xiaomei Chen
Chiu Chow Delicacies staff (from left) Li Wei Huang, Peng Bing, Lam Shek-hing and Ma Zhen Ting work in the restaurant’s kitchen in North Point. Photo: Xiaomei Chen
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