Restaurant review: Kei Cuisine in Times Square a hidden delight serving Cantonese food in Causeway Bay shopping centre
- The suckling pig is succulent, with well-flavoured meat and delicate, crackling crisp skin, and is a must-order
- Get the crab pot with vermicelli before it sells out, as well as the crispy glutinous rice balls with lava sesame paste
I’m not sure how I’ve never noticed Kei Cuisine in the Food Forum at Times Square, which is on the same floor as older establishments such as Lei Garden and Pak Loh Chiu Chow.
While the entrance near Forbidden Duck is small and discreet, the large picture window with a traditional Chinese roasting oven, where you can see the sifu (master) preparing some of the restaurant’s signature siu mei, is hard to miss.
The siu mei sifu was cooking a suckling pig when we arrived, so it was obvious that we needed to order that.
Because there were only three of us, we had the regular size portion (HK$188; you can also order half for HK$368, or whole for HK$728). It was excellent – succulent, with well-flavoured meat and thin, delicate, crackling crisp skin.
From the winter delicacies menu we ordered the crab pot with vermicelli (HK$328). It wasn’t a large crab, but the meat was sweet and juicy, and the vermicelli soaked up the crabby flavours.