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2014-05-02
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It is really no secret why one Michelin star Hung's Delicacies continues to be popular to this day. Consistency, quality, efficiency, bang for buck, versatility, and just well worth the visit. What's even more remarkable is that Chef Hung himself is not of Chiu Chow extraction, but yet does the food so well. The restaurant is not upscale by any means, but yet Chef Hung approaches the food with a remarkable upscale like sensibility, and that is to use the utmost kitchen skill (and knowledge of th
It is really no secret why one Michelin star Hung's Delicacies continues to be popular to this day. Consistency, quality, efficiency, bang for buck, versatility, and just well worth the visit. What's even more remarkable is that Chef Hung himself is not of Chiu Chow extraction, but yet does the food so well. The restaurant is not upscale by any means, but yet Chef Hung approaches the food with a remarkable upscale like sensibility, and that is to use the utmost kitchen skill (and knowledge of the craft) to come up with some of the best tasting Chiu Chow dishes in town that suits the local tastebuds. And for those reasons alone, his accolades and large fanbase are truly well deserved and earned.To partake in a dinner here, it is highly recommended that you bring a small group that is no less than 4 to 5 people. This is the optimal party size to allow you to sample a variety of dishes. The menu is not super broad like the typical HK cafe, but it is not small either.
Stick with some of their more well known signatures and you will be duly rewarded.
Pay attention to, and invest in, a bowl (per person) of the house soup of the day. No MSG added, and just a pure bowl of delight that warms you up in cold weather. Perhaps by local standards this is not a cheap endeavor, but you are paying for quality...and the bowl is rather sizeable.
The vegetarian dish with Nam Yu sauce is a pretty flawless execution. On one hand you are basically looking at something that is equivalent to a "chop suey" stir fry, but yet the texture and flavor is rather profound...that when you eat it, it is actually very pleasurable and exciting. Usually don't order much vegetables when I go out to eat, but this was very appetizing.
The wasabi chicken feet tendon dish is a fantastic novelty item that is here to stay, and is a dear hearted favorite of many local food lovers. The salty, savory, Chinese mustard like multiple flavor profile, as well as the slight crunch factor combined, make this dish the perfect companion with an ice cold beer. Seriously, with a place and dish like this, you don't need a Japanese izakaya or a tapas bar...
The duck tongue prep almost reminds me of some decent Drunken Prawns or Drunken Chicken Shanghainese style, except it is refined in a different way. The alcohol marination is indeed on the heavy side, but still a very enjoyable bite.
The simmered clear broth approach to turnip is nothing short of remarkable. Great tasting broth that penetrated the turnip/daikon, which were picked nicely with no fibrous bits. With all the cholestrol and innards we were consuming, some "anti cholestrol" bites made the guilt melt away, but just a little bit ;-).
The mixed marinated plate was very interesting....I think it had pork belly, some goose parts. The marinade is robust with more spices, and a very different recipe than say, Chong Fat in Kowloon City. It is a tad saltier as well, which definitely requires a little beer.
Marinated goose breast slices is forever the crowd pleaser. The goose slices were a tad firm, but perhaps that is the style (or type of bird). I only get to eat goose when I visit HK (very rarely), so not quite qualified to rate this properly. Turns out this wasn't a top favorite of the night, but still very satisfying to eat this.
Signature lo mein - what is there not to like? Tasty and drizzled with goose lard, and nicely seasoned. Goes well with everything we've ordered. Better than plain rice!
Marinated pork intestines - After having the version at Fat Sister in Mongkok (which is completely different style and on a skewer), I was dreading how any other rendition in town would come close....but in actuality the approach to pork large intestine at Hung's is the classic Chiu Chow marinade/stewing/braising. And can I say ....HO...LEE....FUK. Perfect bite and chew. Much better than eating it deep fried on a skewer. The interior is not as super fatty like bone marrow, but the guilt is all there. If you are an innards fan, do not miss out on this. Throughout the whole night we were asking about this dish, but to our dismay, they kept saying sold out, or the kitchen was making more. Luckily persistence and patience paid off.
After dining here, I then finally understood how and why they got their Michelin star. Definitely well earned and well deserved! Thank you, Master Hung.
张贴
