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Susan Jung

When my friends and I looked at the menu at Lao Ji Tang, we knew we were in trouble.
There were so many dishes we wanted to order, but there were only three of us to eat them.
The new restaurant in Causeway Bay is a sister establishment to the famous Old Jesse in Shanghai. Only one of my guests had been to the original and because it was many years ago, she couldn’t tell us how the two compared.
We ended up ordering the more unusual dishes.


Our first cold dish, jellyfish (HK$128) with a choice of spring onion oil or aged vinegar (we chose the latter) had a great crunchy texture and refreshing flavours. A few of the small razor clams with mustard oil (HK$128) were marred by a little grit, but otherwise they were sweet and tender. Salted chicken La Ji Tang style (HK$118) was subtle, with firm meat.
Chopped wild vegetables (HK$78) rolled in bean curd skin, was pretty, but a little dry.
We visited the restaurant at the beginning of hairy crab season, and we had several choices of the expensive delicacy. We ordered a dish that was new to us: braised peach gum with crabmeat (HK$398). There was plenty of crab roe and crabmeat, and the peach jelly – actually a type of resin from peach trees – provided a slippery texture and neutral flavour.
Another unusual dish was the braised pork belly with baby abalone in dark soy sauce (HK$498). The pork meat was tender, not stringy, and was perfectly layered with delicious fat and skin. The abalone had a firm texture, and we loved the thick, deeply flavoured dark sauce, which would have been even better with rice.


Braised egg dumplings with cabbage and vermicelli (HK$168) was another winner. It turned out to be tender egg wrapped around minced pork and braised with sweet Chinese cabbage, while springy vermicelli noodles soaked up the sauce.
Sauté peas with ham was expensive at HK$288, but it was fantastic. The peas were tiny, delicate and sweet.
We were very full at that point, but couldn’t resist sharing a bowl of noodles with spring onion and soy sauce (HK$68). The flavour was more subtle and less oily than other versions we’ve tasted, and was a delicious ending to an excellent meal.



Lao Ji Tang, 28/F-29/F Zing!, 38 Yiu Wa Street, Causeway Bay, tel: 2342 2338. About HK$640 per person, without drinks or the service charge.



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Hong Kong restaurant reviews

Lao Ji Tang, Causeway Bay – first impressions: so many tasty sounding dishes we couldn’t try them all

Razor clams with mustard oil at Lao Ji Tang in Causeway Bay. Photo: Susan Jung

Chopped wild vegetables in beancurd skin at Lao Ji Tang, 38 Yiu Wah Street, Causeway Bay on October 10, 2019. 10OCT19[01OCTOBER2019 NEW AND NOTED FEATURES]SCMP / SUSAN JUNG

Braised peach gum with crabmeat at Lao Ji Tang, 38 Yiu Wah Street, Causeway Bay on October 10, 2019. 10OCT19[01OCTOBER2019 NEW AND NOTED FEATURES]SCMP / SUSAN JUNG

Braised egg dumplings with cabbage and vermicelli at Lao Ji Tang, 38 Yiu Wah Street, Causeway Bay on October 10, 2019. 10OCT19[01OCTOBER2019 NEW AND NOTED FEATURES]SCMP / SUSAN JUNG

Sauteed peas with ham at Lao Ji Tang, 38 Yiu Wah Street, Causeway Bay on October 10, 2019. 10OCT19[01OCTOBER2019 NEW AND NOTED FEATURES]SCMP / SUSAN JUNG

Noodles with spring onion and soy sauce at Lao Ji Tang, 38 Yiu Wah Street, Causeway Bay on October 10, 2019. 10OCT19[01OCTOBER2019 NEW AND NOTED FEATURES]SCMP / SUSAN JUNG

Jellyfish with aged vinegar at Lao Ji Tang in Causeway Bay. Photo: Susan Jung

Vegetarian dishes shine among Sichuan cuisine at Chuan Palace in Mong Kok

Watermelon rind with peanut sprouts and black beans at Chuan Palace – our favourite dish of the night. Photo: Susan Jung

Chuan Palace braised beef with vermicelli and satay at Chuan Palace, Shop 501, 5/F, Moko, 193 Prince Edward Road West, Mong Kok, Hong Kong. 24SEP19[05OCTOBER2019 FEATURES FOOD]SCMP / SUSAN JUNG

Chuan Palace diced chicken with spicy red chilli at Chuan Palace, Shop 501, 5/F, Moko, 193 Prince Edward Road West, Mong Kok, Hong Kong. 24SEP19[05OCTOBER2019 FEATURES FOOD]SCMP / SUSAN JUNG

Chuan Palace stir-fried goose intestines with pickled chillies at Chuan Palace, Shop 501, 5/F, Moko, 193 Prince Edward Road West, Mong Kok, Hong Kong. 24SEP19[05OCTOBER2019 FEATURES FOOD]SCMP / SUSAN JUNG

Chuan Palace pan-fried green peppers at Chuan Palace, Shop 501, 5/F, Moko, 193 Prince Edward Road West, Mong Kok, Hong Kong. 24SEP19[05OCTOBER2019 FEATURES FOOD]SCMP / SUSAN JUNG

Chuan Palace mapo tofu at Chuan Palace, Shop 501, 5/F, Moko, 193 Prince Edward Road West, Mong Kok, Hong Kong. 24SEP19[05OCTOBER2019 FEATURES FOOD]SCMP / SUSAN JUNG

Beef is definitely the hero, any way they slice it at Wagyu Vanne in Causeway Bay

Short ribs at Wagyu Vanne in Causeway Bay. Photo: Xiaomei Chen

Chateaubriand sandwich at Wagyu Vanne in Causeway Bay. 10OCT19 [FEATURES] SCMP / Xiaomei Chen

Thick cut Wagyu tongue with green onion source (raw) at Wagyu Vanne in Causeway Bay. 10OCT19 [FEATURES] SCMP / Xiaomei Chen

Chateaubriand sandwich (before cut) at Wagyu Vanne in Causeway Bay. 10OCT19 [FEATURES] SCMP / Xiaomei Chen

Interior of Wagyu Vanne in Causeway Bay. Photo: Xiaomei Chen

Lifestyle

Food & Drink


Cold jellyfish, braised peach gum with crabmeat were among the delicious and unusual dishes
Also on the menu: pork belly with baby abalone and salted chicken



Cold jellyfish, braised peach gum with crabmeat were among the delicious and unusual dishes we tried. Also on the menu: pork belly with baby abalone and salted chicken.


Food and Drinks

Where to eat in Hong Kong

Lao Ji Tang, Causeway Bay – first impressions: so many tasty sounding dishes we couldn’t try them all

.css-1mniedq{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;} Cold jellyfish, braised peach gum with crabmeat were among the delicious and unusual dishes Also on the menu: pork belly with baby abalone and salted chicken

Cold jellyfish, braised peach gum with crabmeat were among the delicious and unusual dishes

Also on the menu: pork belly with baby abalone and salted chicken