Chao Hui Guan
At Chiu Hui Guan (also known as Teochew) your meal begins and ends, as it should, with tiny cups of strong kung fu tea, which are used to cleanse the palate - but also to promote digestion. The cuisine here is from the Chaoshan Region of Guangdong Province. This region's cuisine is noted for its lightness and bright flavors, and the signature dishes often include braised meats in master sauces, especially goose and bean curd. Meats are also frequently served warm or room-temperature, which leaves the flavor itself standing in stark clarity on the palate. White vinegar dipping sauces are common, and Chiu Hui Guan is no exception.
At this restaurant, the lu shui (master sauce), goose intestines and thick slices of fatty goose liver are especially good. If you're going to try these parts of the goose, this is the place to do it. We also really liked the small, fresh oysters, prepared with eggs and starch to make an omelet that is drizzled with fish sauce (a fairly common seasoning in this part of China), or simmered with rice, preserved vegetables and broth for congee. The raw and cooked seafood dishes are also popular, although the case of steamed flower crab can be very expensive, as you might guess.
Chiu Chow people like taro dishes, such as clay pot duck with taro, or de-boned, flattened cooked duck that's coated with mashed taro before being deep-fried. This is pretty much as great as it sounds - although not everyone appreciates the heavy sweet-and-savory tarot desserts, and we get that. Pan-fried noodle cakes served with sugar and vinegar is another classic of Chiu Chow cuisine, and another one for the sweet-and-savory canon. Check this restaurant out.
Price: About HK$200 (£16) per person
Opening Hours: 12:00 - 15:00; 18:00 - 0:00