Chuen Cheung Kui@ HK – Hakkanese Food

Hakka is a distinct Han Chinese population in Southern China, and have links to the provincial areas of Guangdong, Jiangxi and Fujian in China. Hakka people have their own language & culture and of course, their own distinctive cooking style.  Today, I am going to introduce some Hakkanese food and a very famous Hakkanese Food Specialist in Hong Kong. It is Chuen Cheung Kui and this is one of the Bib Gourmand restaurants in Hong Kong 2011 Michelin Guide.

I ordered the banquet which was a meal for three to four people. It included the soup of the day, Emperor Chicken or Salted Baked Chicken, and three other traditional Hakkanese dishes. This banquet costs around HKD$300 (AUD$ 40) around HKD$80 per person.

Soup of the day. Peanuts and Chicken feet Soup – Surprisingly sweet and rich, very tasty and full of flavour.

Emperor Chicken –  Boiled Chicken with Ginger and Spring Onion – One of the most traditional Hakkanese foods. Very soft and tender with a very nice aroma. RECOMMENDED!

Pork Belly with preserved vegetables – a must have Hakkanese dish. Very, very soft – so soft it practically melts in your mouth.

Stir fried Beef Marrow with Quail eggs, mushrooms and Baby Corn – another traditional Hakkanese dish.

Pea Sprout with dried Scallop in Gravy

Recommended dishes: Salt Baked Chicken, Emperor Chicken, Pork Belly with preserved vegetable.

Main restaurant location:

Shop E, 2/F & G/F, Lisa House, 33 Nelson Street, Mongkok, Kowloon, HK

Tel: 852-2396 0672


7-8/F, Phrase 1, Causeway Bay Plaza I, 489 Hannessy Road, Causeway Bay, HK

Tel: 852-2577 3833

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