The two floored Chuen Cheung Kui Restaurant has been in Mong Kok since 2004 and is one of many in Hong Kong that serves up Hakkanese fare. Typical dishes include salt-baked chicken, stuffed tofu and lush braised pork belly with dried mustard greens. Don’t expect much from the “trapped in time” decor, with air-con powerful enough to cool a small country from heat-wave. We had lunch here as recommend from a local, none other than my uncle!
Deep fried pig’s intestine was done well, crispy and surprisingly easy to eat if that’s your thing. Usually, the stuff is so gamey, strong enough to put chills down anyone’s spine, if you didn’t grow up eating the stuff.
Salt baked chicken is another Hakka classic, its a must have. The chicken in HK is like no other I’ve tasted. They’re smaller, less yielding and seemingly more compact than British ones. They taste like they’ve had a good life and spent most their years roaming free, eating nothing but good things.
The steamed carp, with more of those sweet earthy preserved mustard greens, went hand in hand with the fish. The flesh was delectable and sweet with a lovely meaty texture, and was probably still swimming moments ago! It gave itself up to be awesome for us. Happy days.
When did I go? Nov 2016
The damage: $100-$200 per head (£10-$20).
The good: What can I say? It’s an great little lunch spot if you’re in the area. For the price of an average London lunch, you can have really well done Hakka grub. It’s food that’s meant to be simple, pure, nourishing and delicious, they hit that brief here.
The bad: The air con will put icicles on your chin and your testicles.
Would I go again? Yes
Address: 33 Nelson St, Mong Kok, Hong Kong