Chinese

Running a restaurant is no walk in the park, especially against the backdrop of skyrocketing rent and an ever-increasing cost of living. Show your support for local mom-and-pops next time you’re feeling hungry.

 

Chan Kun Kee

Dai pai dongs are open-air stalls that used to be found all across the city, serving up humble, no-frills local dishes. Chan Kun Kee started as a small wonton noodles stall, and is now part of the collective memory of the people of Sha Tin. Thirty-five years have come and gone; the owner’s three sons have grown into men, high-rise buildings have popped up, and many restaurants have closed down. As for the fate of Chan Kun Kee? Only time will tell.

 

Islam Food

Among the many long-standing family-owned restaurants, one restaurant stands out in particular. The Ma family’s Islam Food offers local dishes, prepared to the standards of halal food. Their Veal Goulash is loved by all across the city. Perfectly pan-fried on the outside with juicy minced beef on the inside, this savory bun has garnered legendary status among the people of Hong Kong.

 

Sun Kee Restaurant

Lo mei is a Teochew delicacy featuring meat cuts and internal organs braised in lou sauce. This savory and complex dark stock is made of soy sauce and various Chinese spices. A good stock is no joking matter; Sun Kee Restaurant’s signature lou sauce was developed over 20 years. Ran by husband and wife Mr. and Mrs. Lee, this restaurant’s famous lou mei-style duck has served Hong Kong’s former Chief Executive Donald Tsang, as well as well-known Feng shui master Mak Ling Ling.

 

Kung Lee Sugar Cane Juice

A living relic in the heart of SOHO, Kung Lee has been around for almost seven decades and is already on its fourth generation of owners. Mr. Tsui, the current owner, revealed that their sugar cane juice is prepared the traditional way – with a steel roll press that dates back 30 years. The secret to a glass of sinfully sweet sugar cane juice? Green-skinned sugar cane stalks that is peeled and steamed before being juiced.