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The Old Favorite
Start your journey bright and early at the beginning of the street. The first restaurant you will see is Wong Kee, a real neighborhood joint. This bustling eatery opens every morning at 7am, serving a casual breakfast that changes daily for clientele ranging from construction workers to suits. The menu is a hodgepodge, featuring mainly Cantonese comfort food with a smattering of Chiu Chow dishes such as soya goose, oyster pancakes and sautéed clams. At lunchtime, soup noodles, fried noodles and rice with various toppings are the norm, while the dinner menu is larger with some unusual selections like sautéed pork slices with instant Japanese noodles. The restaurant does greasy grub best and their fried eel, oyster cakes and octopus cakes are especially good. There’s another branch just up the street, but the shop at No. 1 is undisputedly the more popular of the two. Wong Kee closes daily at 2pm, opening its doors again at 6pm for dinner and late-night grease until 4am. 1 Tang Lung St., Causeway Bay, 2891-2623.
Secret Japanese Eats
If you have your first meal of the day closer to noon than 7am, there’s no better place on this street than Ten Jaku, one of the few Japanese restaurants adored by locals and Japanese expats alike. Located in a discreet upstairs location, there’s nothing trendy or fancy about the place. The main attraction is their food: simple, authentic and fresh. For those that can afford it, the omakase at the sushi counter is a wonderful experience. A more affordable option is Ten Jaku’s lunch sets. A deluxe assorted sushi set costs $220, while a sashimi set is $110. Surprisingly, the masses haven’t caught on, and the restaurant is a peaceful haven at lunchtime, when walk-ins are more than likely to find a seat, even at one o’clock. 3/F, Circle Tower, 28 Tang Lung St., Causeway Bay, 2833-5337.
Modern Japan
Also serving Japanese in the same building is Ajitomi. While Ten Jaku is as traditional as you’ll get, Ajitomi does Japanese with a twist. It was opened by Keiko Inoue, an ex-professor from Osaka who moved to Paris to train at Michelin-starred restaurant Taillevent. There’s no sushi, but rather a tasting menu that starts with an amuse bouche, moves onto tempura and miso soup, has a main of duck a l’orange and ends with crème brulee. Though it may be fashionable to eschew the label “fusion cuisine,” Inoue embraces it wholeheartedly. A devoted traveler, she loves to study the cuisines of countries she visits and incorporate elements from them into Ajitomi’s menu. Must-try items include the Osaka meatball, a traditional street snack that’s been refined with Chef Keiko’s homemade yakitori sauce, and the pasta with very thick slices of black truffle and homemade tomato sauce. 7/F, Circle Tower, 28 Tang Lung St., Causeway Bay, 2836-0671.
Thai High
Tang Lung Street is famous for its excellent Thai restaurants, the majority of which can easily be found on ground level. But if it’s something more intimate you’re looking for, head up to Ging Jie’s Private Thai Kitchen. Opened by Ging and Jacky, a Thai couple from Ayutthaya, it’s distinctly homey. Pictures of their children are scattered about and there’s even a couch and television. The eatery is open only when there are bookings, and Ging says that they cater largely to other people in the restaurant industry. It is open on most nights after 9pm, making it an ideal place for customers who like to eat late. The menu isn’t fancy, but more akin to a home-cooked meal by a friend who’s a very good cook. Most of the produce is local, which means the chicken in the tom kha khai broth is not the usual random stringy stuff, but a whole succulent chicken, and most of the seafood in their seafood curry is also bought at local markets. 1/F, 20-22 Tang Lung St., Causeway Bay, 2575-7128, 6010-8128.
Hot for Hot Pot
The best thing about Causeway Bay is its nightlife: shops are open until late, and restaurants even later. If you’re craving some sustenance after a long night of shopping or partying, there’s no place more comforting than Tycoon Hot Pot, which is open until 3am. You can enjoy fresh seafood from tanks outside the restaurant, entire cows (brisket, tendons, gristle as well as normal slices of beef) sourced from the New Territories, as well as homemade dumplings and meatballs. There used to be a creamy mushroom soup base that was the talk of the town, but unfortunately it has been taken off their new winter menu. However, the restaurant tells us you can still call a day in advance to request it. Their new soup bases include some healthier options such as a broth made with pigeon and Chinese herbs, or the beef brisket broth with herbs, ginger and spring onion. G/F, 20-22 Tang Lung St., Causeway Bay, 2893-1884. 


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Eat Street

Magazines

From cutting-edge Japanese to late night hot pot, Lynn Fung explores the culinary oasis that is Tang Lung Street.


Eat Street

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}From cutting-edge Japanese to late night hot pot, Lynn Fung explores the culinary oasis that is Tang Lung Street.

The Old Favorite

Secret Japanese Eats

From cutting-edge Japanese to late night hot pot, Lynn Fung explores the culinary oasis that is Tang Lung Street.