Review | Restaurant review: Ho Land in Wan Chai – traditional Cantonese cuisine done well
- You could spend a lot at Ho Land, but if you order carefully you can have a reasonably priced meal
- Highlights include jellyfish head with spring onion oil and deep-fried pigeon
Cuisine: Cantonese
Price: About HK$450 without drinks or the service charge.
Ambience: Very quiet on the night we visited. There was only one other table in the main dining room we were in, but we could hear a group of guests in a private room, who sounded as if they were having a very good time.
Pros: While you could spend a lot here on dishes using dried seafood and market-price fresh seafood, if you order carefully you can have a reasonably priced meal. There were a lot of dishes we wanted to order, if we’d had a larger group.
Cons: They forgot to serve us one dish, but it actually turned out to be good, because we had enough food without it.
Recommended dishes: Jellyfish head with spring onion oil (HK$140 for small, $220 for large) was crunchy, light and cool. Deep-fried pigeon (HK$90 each) had succulent, richly flavoured meat and delicately crisp skin.