How Now, Tin Hau

Kin’s Kitchen

9 Tsing Fung St., 2571-0913
Opened by gourmet Lau Kin-wai (owner of Sichuanese private kitchen Yellow Door), Kin‘s Kitchen is a world away from sweet’n’sour, MSG-laden fare. Picking up secret recipes during his journeys in China, the well-traveled gourmet gives Cantonese cuisine a twist and a kick. Their Pearl River Delta mains are one-of-a-kind. Think pan-fried, stuffed four-season beans and succulent smoked chicken. And don’t forget to order their delicate deep-fried fish seaweed rolls and crispy duck stuffed with lotus seeds, yolk and barley (instead of sticky rice). And above all, don’t miss their wholesome seasonal specials. This spring, they have created “therapeutic“ dishes such as braised fresh yam and black fungus with a splash of homemade chicken broth.

Oyster C

G/F, Belle House, 98-104 Hing Fat St., 2834-7748
Around four years ago, this restaurant pretty much exclusively catered to the rich and famous in affluent Happy Valley. Since moving to Tin Hau, they’ve raised the level of culinary cleverness in the area, and it’s no surprise that they have developed quite a cult following—it’s packed even on weekdays with loyal patrons and the curious, so best book a table to avoid being turned away (especially if you’re not a regular or a celeb). The décor is minimal; multi-colored graffiti penned by their clientele adorn their walls. You can tell that the attentive and friendly waiters enjoy their work as they recommend oysters with more than a touch of finesse. Choose from an international selection of the filter-feeders, from briny to sweet to unctuous (we particularly loved those creamy giants, the African rock). Not stopping at oysters, they have a wide variety of raw seafood, like sugary scampi sashimi, the heads showing up in a flavorful tom yum gung that comes later in the meal. Cooked seafood comes in the form of clams or mussels in white wine or sake. Don’t miss their excellent pastas at Tin Hau prices either; the crabmeat and black truffle linguine’s only $150.

Tin Hau Laksa

31 Electric Rd., 2806-2683
When traditional laksa meets unlikely ingredients such as razor clams, deep-fried Japanese oysters and French duck breast, you may be forgiven for recoiling in horror. But not at Tin Hau Laska. With a secret recipe of tantalizing fresh herbs, the Malaysian curry-based broth is a delight just on its own, but boy, they don’t stop there. Their award-winning fat-free ox-tongue laksa will convert cynics to fusion cuisine after only one bite. And for the health-conscious, Tin Hau Laksa has a skinny laksa broth made with soya milk, if you fat fighters are really sure you can bear to give their creamy coconut version a miss.

Les Artistes