Thinking of trying something traditional, tonight we went to Lok Hau Fook, a Chiu Chow restaurant with long history in the Kowloon City neighborhood. At an old building on Hau Wong Road, it has a neon light hanging out, probably one of the very few remaining.Seated on the lower floor, the marinade station beside the entrance is where the chef manages signature Chiu Chow delicacies. The main dining room is packed with round tables, with the traditional dragon and phoenix décor on one side.Starting with Marinated Goose and Intestines 滷水鵝片鵝腸 ($250), the goose meat has a nice taste, not salty, showing a fragrant marinade note. The goose intestines are crunchy with deep flavors. And the tofu is silky and soft. A really nice marinade.Pan-fried Whitebaits Omelet 香煎銀魚蛋 ($108) is my favorite on the evening though. While it might look a simple dish, the omelet is so good, cooked perfectly, with a nice egg taste, plenty of scallions to add to fragrance, and the whitebaits large in size.Per their suggestion, we have Bombay Duck Sponge Gourd Soup 九肚魚水瓜湯 ($158). The fish is very fresh, meaty and big, with its umami adding to the delicate sweetness of sponge gourd to make a very delicious soup. Deep-fried Shrimp and Crab Balls 酥炸蝦蟹棗 ($112) are also nicely done, with four pieces each, deep-fried to an appealing golden color while not feeling greasy. We also applaud that they continue to use authentic ingredients to prepare.Service is quite good as well, with the staff friendly and helpful in recommendations. The bill on the night is $764 which is very good value for money. Many years ago I heard that this is an expensive restaurant but certainly it is not the case. Definitely worth visiting.…查看更多
